Gluten-Free, Pegan-Oatmeal Peanut Butter Brownies
These are irresistible!
One of the easiest trade-outs for me when it comes to keeping my blood sugar even and lowering my grain consumption (which spikes my blood sugar) is baking with almond flour. Many people don’t realize that grains, like white and rice flour (often found in gluten-free products) spike blood sugar levels just as much as sugar. So, we want to avoid these when possible.
Here’s a recipe I found when I was looking for a bar cookie for Christmas gifts. It’s super easy, has a fair amount of protein AND will keep your blood sugar in check as it’s made with almond flour. I made it even more friendly by cutting the sugar in half, using an erythritol based sugar and chocolate chips. I’ve also added a little protein powder in to top it off. This last part is totally optional. (Note: you can easily substitute monk fruit as the sweetener).
I use Thrive Market to purchase most of the ingredients listed here. It’s easy, they ship sustainably, are well priced and help families in need. There is a small initial membership fee and full disclosure, as an affiliate, I receive a small commission on your membership. Costco is my go to for almond flour, nut butters, and grass fed Kerrygold butter.
I hope you enjoy making and eating these as much as we do and will share them with others!
- 2 eggs
- ½ cup Succanat sugar-this is a less processed sugar (or sub w/brown sugar)
- ½ cup Swerve or Thrive Market-Switch or monk fruit
- ¾ cup natural creamy peanut butter or almond butter
- 1/4 cup melted and cooled coconut oil or butter
- 1 teaspoon vanilla extract
- 1 cup packed fine almond flour
- ½ cup organic rolled oats*
- ¼ cup vegan or whey protein powder (optional)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark erythritol or monk fruit sweetened chocolate chips
- Preheat oven to 350 degrees F. Line an 8×8 inch pan with parchment paper.
- In a large bowl, mix together eggs, sugar and nut butter until smooth and creamy. Next add in the melted and cooled coconut oil or butter and vanilla and mix together again until it is very smooth and well combined. This should take at least 30 seconds to mix.
- Add the dry ingredients to the wet ingredients until well combined: almond flour, oats, baking soda and salt. Finally fold in the chocolate chunks/chips.
- Add the batter to the prepared pan and evenly spread out with a spatula towards the edges. Bake for 20-25 minutes until the edges are BARELY golden brown. The trick with these blondies is to slightly under bake them so they stay nice and fudgy and gooey. Allow brownies to cool for 15-20 minutes before cutting into so they don’t fall apart. Cut into 16 squares.
BTW-I had to make an extra batch because we kept dipping into the gift wrapped cookie bags!!!
*Please use organic oats as they are often sprayed with glyphosate at harvest. Yuck!