The original recipe came from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.
I altered the recipe to include some oats and I substituted chocolate chips for the peanuts. See my changes in parentheses.
- 3/4 cup creamy peanut butter (I used chunky)
- 1/3 cup vegetable oil
- 1 cup brown sugar
- 1/4 non-dairy milk (I used soy milk)
- 2 teaspoons vanilla extract
- 1 cup all purpose flour (I used 1/2 cup AP flour + 1/2 cup oats)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup peanuts (I used half a bag of chocolate chips)
Preheat oven to 350 F. Lightly grease a metal 8×8 baking dish.
In a mixing bowl, use a fork to vigorously mix together peanut butter, oil and sugar. Stir in milk and vanilla. Stir in flour, salt and baking powder. Once you get the flour somewhat mixed in, it’s easier to just use your hands to knead the dough until soft. It will be very very thick and won’t spread on its own. Transfer to baking pan and press it into place. Sprinkle on the peanuts and lightly press them into the top.
Bake for 22 to 25 minutes , the edges should be just barely coloring. The top will appear soft, that’s okay. Remove from oven and cool completely before slicing.
Yields 12 Blondies
om of the day 