Peanut Butter and Chocolate Chip Cubes

[vegan, gluten-free, wheatless, palm oil-free, refined sugar-free]

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Peanut butter and chocolate chip cubes combine three of my favorites: peanut butter, dark chocolate, and cookie dough-like gooeyness. I happen to think that my delightful blondie cubes represent vegan baking at its best! They’re vegan, gluten-free, palm oil-free, and refined sugar-free, so what’s not to love?

Maapähkinäpalat uunituoreina; peanut butter blondies just out of the oven

Vegan Blondies Times Two

I really love blondies. I actually prefer them over brownies, which likely has something to do with the chocolate chip cookie dough-like flavor and texture. To me, blondies are kind of like baked cookie dough, except without the hassle of rolling the dough into cookie balls or becoming as crunchy as cookies.

Maapähkinävoi-suklaahippupalat; Peanut Butter and chocolate chip cubes

This time around, I’m going for double the fun. The peanut butter and chocolate chip cubes are like blondies but twice as thick, gooey, and yummy. That’s also why they’re called cubes instead of blondies or blondie squares. The idea was to make them symmetrical with six equally large sides so that they would be even fuller of cookie dough-like softness.

Peanut Butter Is Key to Amazing Chocolate Chip Cubes

I found the solution to the perfect taste, consistency, and texture in my home-made peanut butter. That’s also what makes it possible to make these blondie cubes without processed butter or shortening – and the palm oil and other questionable additives they contain. Peanut butter both lubricates and solidifies the batter. In this recipe, as well as overall, it is a wonderfully versatile ingredient. It is no wonder that it is such a vegan staple.

Maapähkinävoi-suklaahippupalat; Peanut Butter and chocolate chip cubes

I love peanut butter. The way it tastes and feels in my mouth takes me to my happy place. I make all of our peanut butter myself simply because of the sheer volume we consume of it. I prefer using organic peanuts, even though it’s a lot more work, because I remove the skins by hand. Call me crazy, but I’m a principled home baker!

In the end, it’s so worth the effort. Having home-made peanut butter always at hand gives me head start to baking such wonderful goodies as these peanut butter and chocolate chip cubes. They’re more than wonderful, as a matter of fact!

Substituting Coconut Sugar for Refined Sugar, Gluten-Free Flour for Wheat

This recipe is free from refined sugar. There’s no brown, cane, or granulated sugar. I’ve substituted them with coconut sugar, which I recommend highly, in case you haven’t tried it before.

Coconut sugar, also known as coconut palm sugar, is made from the sap of the flower bud stem of the coconut palm. Typically, it’s used as a substitute for brown sugar, but I think it works equally well in place of regular table sugar. It has an amazingly nuanced caramel taste with warm, round tones. It has a lower glycemic index than table sugar, which means that it doesn’t spike your blood sugar levels quite as fast. Unlike refined sugars, it’s also a great source of electrolytes, minerals, and vitamins.

Maapähkinävoi-suklaahippupalat; Peanut Butter and chocolate chip cubes

If you want or must avoid gluten, in addition to refined sugar, I’ve made this recipe suitable for people who are gluten intolerant or sensitive. It’s my aim to incorporate a gluten-free option in all of my recipes. Peanut butter and chocolate chip cubes can be made with a gluten-free flour blend that is suitable for baking. I used the fine, light flour blend by the Finnish brand Myllärin. It is made from rice flour, gluten-free oat flour, corn, potato flour, and psyllium. I can honestly say that everything I’ve baked from this flour has tasted super good, so it’s an awesome substitute for wheat. Gluten-free oat flour is another great alternative, although it tends to result in slightly more crumbly baked goods.

In Love with the Peanut Butter and Chocolate Chip Cubes!

I have a feeling that I needed to add something here.

Yes, I do love the peanut butter and chocolate chip cubes, because they are truly lovable in every way possible. But that probably wasn’t the thing I wanted to add… Ehm.

Now I know! If you want to make a bigger batch, double the ingredients, baking dish, and fun! And don’t forget to bake the cubes longer. You won’t need to double the baking time, although you’re not far off. The cubes will need 35 to 45 minutes in the oven. When the edges start to brown slightly, you’ll know your blondie cubes are done.

Lähikuva blondiepalasta; close up of a blondie cube

No wonder I’m being so distracted here, with a couple of peanut butter and chocolate chip cubes sitting on my plate, calling my name. I’m about to plant my face in their super gooey softness. Maybe you should do the same. In that case, don’t forget to let me know on Instagram what you think.


Maapähkinävoi-suklaahippupalat; Peanut Butter and chocolate chip cubes

Peanut Butter and Chocolate Chip Cubes

Crispy and golden brown on top, with ooey-gooey goodness inside. These delightful blondie cubes are plant-based baking at its best!
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Course: Dessert
Cuisine: American, Vegan
Keyword: blondie, blondie bites, chocolate, chocolate chip squares, chocolate chips, chocolatey, coconut sugar, cookie dough, dark chocolate, dessert, easy recipe, easy vegan dessert, gluten-free, gluten-free flour, gluten-free flour blend, lactose-free, laktoositon, non-dairy, oat drink, oat milk, peanut butter, peanuts, snack, sweet treat, vegan chocolate chips, vegan desserts, vegan recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 284kcal
Author: Susanna Rönn

Ingredients

  • 2 dl coconut sugar
  • 2 dl all-natural or homemade peanut butter
  • 1 ½ dl unsweetened oat mylk
  • 3 ¼ dl gluten-free flour blend Myllärin
  • 1 ⅔ tsp baking powder
  • ¼ tsp vanilla powder
  • tsp salt
  • 1 dl dark chocolate chips or chunks + 1–2 tbsp to be pressed on top

Instructions

  • Preheat the oven to 175°C/350°F. Line a small, 6 x 8-inch baking dish with parchment paper. Spread a little bit of canola oil under the parchment paper to keep it in place.
  • In a large mixing bowl, beat together the coconut sugar, peanut butter, and oat mylk. In a smaller bowl, whisk together the flour, baking powder, vanilla powder and salt. Add the dry ingredients to the wet ingredients and mix until thoroughly combined. The batter is meant to be thick. Fold in the dark chocolate chips or chunks.
  • Pour the batter in the prepared baking dish and spread it evenly with a spatula. Press some chocolate chips on top. Bake for 25–30 minutes or until golden brown.
  • Let cool completely before cutting into 12 equal cubes. Serve and enjoy!

Nutrition

Serving: 50g | Calories: 284kcal | Carbohydrates: 41g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Sodium: 145mg | Potassium: 167mg | Fiber: 4g | Sugar: 17g | Vitamin A: 26IU | Calcium: 75mg | Iron: 1mg
Did you make this?Mention @keksitaikinavegaani and tag #thecookiedoughvegan!

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