Christmas Blondies (with Holiday Sprinkles)

Angled view of blondies made with Christmas sprinkles arranged on parchment paper.

Christmas Blondies (with Holiday Sprinkles)

These Christmas Blondies are soft and chewy with festive holiday sprinkles and loads of peanut butter. Perfect for gifting or adding to your Christmas cookie boxes!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 2

Servings squares

Calories 221kcal

Author Leanne Combden

Ingredients

¾ cup packed brown sugar
¼ cup cane sugar
½ cup natural peanut butter smooth & salted, room temperature
2 tablespoons virgin cold pressed coconut oil softened (not melted)
2 large eggs room temperature
1 tablespoon vanilla extract
1 ¾ cups almond flour
1 tablespoon coconut flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup red, white and green sprinkles

Instructions

Preheat oven to 350F. Grease an 8-inch square pan and line it with overhanging parchment paper.
In a large mixing bowl, add the sugars, peanut butter and coconut oil and, using an electric mixer, beat on high until the ingredients are well combined.
Beat in the eggs, one at a time, and then the vanilla. Continue beating the mixture on medium-high for a few minutes until it thickens and turns a lighter colour.
In a separate bowl, whisk or sift together the flours, baking powder and salt.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture and beat until just incorporated.
Stir in most of the sprinkles, reserving some for the top.
Spread the batter out evenly in the prepared pan. Scatter the remaining sprinkles on top.
Bake for 24-26 minutes, or until lightly browned on top.
Let cool completely on a wire rack. Using the edges of the parchment paper, lift the blondies out of the pan and cut into 16 squares.
Store in an airtight container at room temperature and enjoy within 5-6 days, or freeze for up to 3 months.

Notes

Make sure your cold ingredients are brought to room temperature so they mix together easily.
You can use granulated sugar if you don't have cane sugar.
To keep these blondies dairy-free and gluten-free, make sure your sprinkles are dairy-free and certified gluten-free.
If the batter is too sticky to spread, spray a little bit of non-stick cooking spray on a sandwich bag and use it as a glove to help spread out the batter with your fingers.
Be careful not to over bake the blondies. They continue baking once you remove them from the oven.
The total recipe time includes time for the blondies to fully cool.

Nutrition