Whole Wheat Peanut Butter Blondies.

My favorite soft & chewy peanut butter blondie recipe, lightened up with less sugar and whole wheat flour – without sacrificing any of the peanut butter taste!

Whole Wheat Peanut Butter Blondie Hearts. So soft, so chewy, so full of peanut butter flavor. You won't even realize these are lightened-up!

Yes, this is peanut butter + chocolate recipe #2 this week. TGIF.

There are two reasons for all the peanut butter madness recently, I swear. First, there was a sale at my grocery store. Stock up when you can, folks.

Second, Happy National Peanut Butter Day! Yes, January 24th is the perfect day to celebrate all that is… peanut butter. You don’t think I’d miss the opportunity to celebrate this imperative holiday, right?

This recipe may look familiar to you. I’ve actually made something quite similar before. Two years ago, Kevin and I celebrated Valentine’s Day by going out for Mexican food and margaritas. Mexican food (tacos and quesadillas) was our first date – totally romantic, I know.

I remember buying him a leather wallet, making a few chocolate covered strawberries, and these blondies for dessert. I’m pretty sure the two of us ate nearly the entire pan. If there’s anyone who loves peanut butter more than I do, it’s Kevin. I made the peanut butter blondies again this week, not necessarily as an early Valentine’s Day treat, but to celebrate today’s glorious peanut butter holiday. That’s right, today’s heart-shaped recipe is a little ode to peanut butter.

Because we all know…

There is Nothing Peanut Butter and a Spoon Can't Fix!To fit into my healthy January efforts, I lightened-up the original blondie recipe. I substituted whole wheat flour for the all-purpose, I reduced the amount of sugar, and I used melted coconut oil instead of regular. Perhaps not quite as healthy as a plate of broccoli, but hey – it’s ok to live a little.

The few dark chocolate chips and chocolate drizzle on top are both completely optional, but well… highly recommended for obvious chocolate-peanut-buttery reasons.

The beauty of this egg-free recipe is that it’s made in only 1 bowl. That’s right, no extra dishes to wash. Less time cleaning, more time eating. The recipe will take you 5 minutes to mix up and 25 minutes to bake. Not too shabby at all.

Whole Wheat Peanut Butter Blondie Hearts. So soft, so chewy, so full of peanut butter flavor. You won't even realize these are lightened-up!

This whole wheat peanut butter blondie recipe is a great “base” recipe. It’s highly adaptable to fit whatever you’re craving or have on hand.

Here are some suggestions:

  • Feel free to leave out the peanuts if nuts in desserts aren’t your thing.
  • Use honey roasted peanut butter or your favorite variety. (Natural or non-natural)
  • Add dried fruits like raisins, dried cranberries, or sprinkle dried banana chips on top before baking.
  • Add peanut butter chips, white chocolate chips, butterscotch chips – really anything your blondie-lovin’ heart desires.
  • Use almond butter instead of peanut butter and chopped almonds instead of peanuts.

I used a heart cookie cutter to make the adorable heart shapes. I got 5 blondies (and a lot of edges and scraps to eat!) because my heart cookie cutter is large. Use any shape cookie cutter you want. If you don’t want to use one, just cut into regular squares. You will get about 12 large blondies if you cut them into squares.

One very important note! Be sure to wait until the blondies are completely cool before cutting. If you don’t wait until the blondies cool off completely, they will crumble. I let mine sit out overnight to be extra sure. You can always stick in the refrigerator for a few hours to speed up the process.

Whole Wheat Peanut Butter Blondie Hearts. So soft, so chewy, so full of peanut butter flavor. You won't even realize these are lightened-up!

By the way, waiting for the blondies to cool off before cutting is the hardest part about this recipe. You’ll be waiting, anxiously, with the smell of peanut butter goodness wafting through your kitchen. Torture. But the good news? The wait is well worth it, my friends.

They’re soft, they’re dreamy, they’re chewy, and they’re loaded with peanut butter flavor. Even with whole wheat flour and a reduced amount of sugar, they’re still plenty as good as the originals. Kevin didn’t even notice.

Love it when that happens. 😉

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Whole Wheat Peanut Butter Blondies

Yield: one 8-inch pan; yield depends on size of heart cookie cutter

Cook Time: 25 minutes

Total Time: 3 hours, 30 minutes (includes cooling)

Print Recipe

My favorite soft & chewy peanut butter blondie recipe, lightened up with less sugar and whole wheat flour - without sacrificing any of the peanut butter taste!


  • 3/4 cup (185g) creamy peanut butter1
  • 1/3 cup (80ml) melted coconut oil
  • 1/2 cup (90g) loosely-packed light brown sugar (or dark brown sugar)
  • 1/4 cup (60ml) milk2
  • 2 teaspoons vanilla extract
  • 1 cup (126g) whole wheat flour (measured correctly)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup (42g) peanuts
  • 1/3 cup (60g) dark or semi-sweet chocolate chips

Optional Chocolate Drizzle

  • 1/4 cup (45g) dark or semi-sweet chocolate chips
  • 1 teaspoon creamy peanut butter


  1. Preheat oven to 350F degrees. Line an 8-inch baking pan with aluminum foil or parchment paper, making sure there is enough overhang on the sides to easily remove the blondies. Set aside.
  2. In a large bowl, mix together peanut butter, oil, and brown sugar until smooth. Whisk in the milk and vanilla. Add the flour, salt, and baking powder. Mix until combined. Use your arm muscles - the batter will be very thick!
  3. Transfer batter to baking pan and press it into place using the back of a spatula. Sprinkle the top with peanuts and dark chocolate chips, pressing them gently into the batter.
  4. Bake for 22 to 25 minutes, until the edges are just barely browning. The top will look very soft.  Remove from oven and cool completely before slicing into squares or hearts. The first batch I made two years ago, I cut into the blondies too early and they all crumbled. Be sure to cool for at least 3 hours or overnight (preferred) before cutting.
  5. For the optional drizzle: melt chocolate chips and peanut butter together. Drizzle over cut blondies.
  6. Make ahead tip: These bars can be made 3 days in advance and kept in an airtight container at room temperature until ready to serve. Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving. Leftover bars can be stored in an airtight container in the refrigerator or at room temperature for up to 1 week.

Additional Notes:

These whole wheat, egg-free blondies are vegan if you use non-dairy milk of choice and dairy-free chocolate chips.

  1. Use your favorite peanut butter, natural or non-natural. Make sure it is not oily in the slightest or your blondies will be greasy.  Blondies were tested with Skippy Natural and homemade honey roasted peanut butterUse almond butter instead of peanut butter and chopped almonds instead of peanuts, if desired.
  2. Recipe tested with unsweetened almond milk. Use whatever milk you prefer.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

A few more ways to celebrate the peanut butter holiday…

Soft-Baked Peanut Butter Lovers’ Cookies

Soft-Baked, thick, & chewy Peanut Butter Lovers Cookies. Filled with all of your peanut butter favorites!

Fudge Brownie Cupcakes with Peanut Butter Frosting

Peanut Butter Brownie Cupcakes

Reese’s Pieces Peanut Butter White Chocolate Bark

Reese's Peanut Butter White Chocolate Bark

Peanut Butter Cupcakes

Peanut Butter Cupcakes with Dark Chocolate Frosting

Chocolate Peanut Butter Lovers’ Granola

Chocolate Peanut Butter Lovers' Granola - an easy, healthy snack for those of us with a sweet tooth!

See many more peanut butter recipes.

See even more peanut butter recipes.

And yes, even more peanut butter recipes.


My favorite soft peanut butter blondie recipe, lightened up with less sugar and whole wheat flour - without sacrificing any of the peanut butter taste!

My favorite soft peanut butter blondie recipe, lightened up with less sugar and whole wheat flour - without sacrificing any of the peanut butter taste!


99 Responses to “Whole Wheat Peanut Butter Blondies.”

  1. #
    Mary Frances @ The Sweet {Tooth} Lifeposted January 25, 2014 at 1:42 pm

    Not gonna lie, my special talent is eating half a pan of peanut butter blondies. Now I can kinda sorta maybe justify it! Coconut oil, peanut butter, whole wheat – and it looks just like the real thing! Love this lightened up favorite!


    • Sallyreplied on January 26th, 2014 at 7:43 am

      I think we may have the same special talent… 😉


  2. #
    Selena @ thenutritiouskitchen.composted January 25, 2014 at 3:10 pm

    Sally! I am beyond excited to let you know I made these last night in honor of national peanut butter day and I’m officially hooked on all your recipes. These were phenomenal! I made a few minor changes like 1/2 cup cookie butter (from trader joes, amazing) and 1/2 cup peanut butter. I also used 1/4 cup canola oil instead of coconut. They came out DELISH! I omitted the peanuts and added extra chocolate chips because I was in a rich chocolatey mood.
    The boyfriend also approved 🙂 Thanks for a great peanut butter recipe!!


    • Sallyreplied on January 26th, 2014 at 7:41 am

      Love the idea of adding cookie butter Selena! I love cookie butter so much. Great addition! I’m glad you (and your bf) tried and loved these blondies. I appreciate you reporting back!


  3. #
    Michelleposted January 25, 2014 at 9:09 pm

    Hey Sally! I have a question for you and sorry if you’ve been asked this before. On a lot of your recipes you say the food can be frozen up to 2 months or up to 3 months or some other amount of time or not at all, etc. Do you know this info just from common sense? Or do you have like a book or website that says how long certain things can be frozen? I was just curious because I’d love to know this info for all the food that I make. Thanks.


    • Sallyreplied on January 26th, 2014 at 7:37 am

      I know muffins and breads begin to taste odd after frozen for more than 3 months, so that’s just a basic number I write into all those types of recipes. For blondies, brownies, and cookies – I know they last in the freezer, but obviously do not taste as good when thawed. It’s really just from years of baking with my grandma and mom. I’ve picked up on how long food can stay fresh! I do not use any sort of website to calculate.


  4. #
    Stephanie @ Eat. Drink. Love.posted January 25, 2014 at 11:49 pm

    These are so cute! And I love that you didn’t use eggs!


  5. #
    Jenniferposted January 26, 2014 at 2:50 pm

    So annoyed I missed Peanut Butter Day! Guess I’ll just have to hold my own one another time!! x


    • Sallyreplied on January 26th, 2014 at 3:32 pm

      It’s not too late to celebrate. 🙂


  6. #
    Dorothy @ Crazy for Crustposted January 26, 2014 at 7:51 pm

    Fantastic Sally! I love love love these. And I could post PB every single day if I let myself…


  7. #
    Anna @ Crunchy Creamy Sweetposted January 28, 2014 at 6:29 pm

    I love blondies!! And I am all about cute treats in hear shape!! Pinned!


  8. #
    Kaylaposted January 30, 2014 at 2:29 pm

    How do these compare to your Healthy Peanut Butter Chunk Oatmeal Bars? I’ve made those a couple of times and LOVE their taste and texture!


    • Sallyreplied on January 30th, 2014 at 3:56 pm

      These taste much more like dessert. The oatmeal bars taste like, well, oatmeal bars! I make the healthy PB chunk bars all the time. Practically on a weekly basis. But give these a try – they taste richer from the oil.


  9. #
    Brigidposted January 31, 2014 at 10:33 am

    Yum! These look delicious!
    Just started blogging myself! Any help/feedback would be great!


  10. #
    Nutmeg Nannyposted February 4, 2014 at 3:24 pm

    These are gorgeous 🙂 I so love blondies, I can’t wait to eat this up!


  11. #
    dinaposted February 5, 2014 at 9:17 am

    i have to try coconut oil. these look great!


  12. #
    Leighposted February 5, 2014 at 3:38 pm

    These will be perfect for my boyfriend for valentines day! Quick question, will smart balance chunky peanut butter work? Thanks in advance. I have been following your blog and baking some of your goodies all the way in Belgium! (Originally from the Philadelphia area too)


    • Sallyreplied on February 5th, 2014 at 4:40 pm

      Hey Leigh! Yes, your kind of PB would be perfect in these!


  13. #
    Molly Dposted February 20, 2014 at 7:34 pm

    I was wondering if I could use something other than coconut oil? I am snowed in at the moment and that’s the only ingredient I don’t have on hand!


    • Sallyreplied on February 20th, 2014 at 7:37 pm

      I’m unsure – without sacrificing taste or texture! Maybe applesauce? The blondies won’t be as tender or moist, though. Enjoy and stay warm!


  14. #
    Marionposted April 19, 2014 at 2:08 pm

    My first Blondies! Made them this morning and: they’re absolutely delicious!! Thank you for sharing!


  15. #
    Melissa @ProShapeFitnessposted August 5, 2014 at 4:54 pm

    Sharing these with my followers. I was sold after making your carrot cake 😉


  16. #
    ninaposted January 25, 2015 at 5:21 am

    I am a major peanut butter addict and these blondies look amazing!! can’t wait to try them!
    can it be made with regular oil instead of the coconut oil?


    • Sallyreplied on January 25th, 2015 at 8:01 am

      You may use canola or vegetable oil instead of coconut.


  17. #
    Sarahposted March 4, 2015 at 4:34 pm

    These look amazing!! Has anyone ever trying using a substitute for the brown sugar? Would coconut sugar work?


    • Lucyreplied on March 29th, 2016 at 4:12 am

      I’m not Sally but coconut sugar would work perfectly 🙂 it’s a great substitute for brown sugar


  18. #
    Zoeposted August 14, 2015 at 9:33 am

    Hi, these look so exciting. I’ve been wondering… would it be possible to bake this recipe in an oven-safe cast iron skillet (like your ultimate skillet brownie)? I have dreams of eating this with ice cream and a spoon straight out of the oven. 🙂

    Thank you so much for your recipes. I love them!


    • Sallyreplied on August 14th, 2015 at 10:15 am

      Yes, absolutely! That would be so, so good. The bake time will be a little less. I’d say close to 25ish minutes.


  19. #
    Hopeposted November 8, 2015 at 5:58 pm

    Just made these today and they came out awful. I think it really needs an egg as a binder. I baked for 25 mins and it just crumbled on the top and raw in the middle. Popped back in for another 10 mins and still just crumbled into a mess after cooling for hours. 


  20. #
    Annaposted January 6, 2016 at 7:58 pm

    I made these yesterday, but they came out a little dense. Could it have been the natural peanut butter? It wasn’t really a batter, more crumbly that I pressed in the pan. Was that right?


    • Sallyreplied on January 7th, 2016 at 7:05 am

      It’s supposed to be a thick batter, but not dough-like. It could have been the peanut butter you were using. How do they taste?


      • Annareplied on January 7th, 2016 at 2:34 pm

        A little bland, but that I definitely chalked up to the peanut butter (no sugar). It is a little thicker than normal, so maybe I’ll try the recipe again with a different kind.
        I hope it works, I love pretty much every recipe I’ve tried from your site!

  21. #
    Amyposted April 20, 2016 at 9:12 am

    I tried these this past Valentines Day with Cookie Butter in place of PB and they were crazy good!!!! Love love loveeeeee


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