Peanut Butter Chocolate Chip Quinoa Snack Cake
Prep time
Cook time
Total time
A healthy, gluten free snack cake full of peanut butter taste and chock full of mini chocolate chips.
Serves: 16 Slices
  • 4 Tbsp. butter, softened (I used Brummel & Brown)
  • ¾ cup smooth or crunchy peanut butter
  • ½ cup egg substitute or 2 large eggs
  • ⅓ cup Truvia Baking Blend
  • 1 tsp. vanilla extract
  • ¾ cup quinoa flour (I used Bob's Red Mill)
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ cup mini chocolate chips
  1. Preheat oven to 350°F.
  2. Line an 8-inch-square baking pan with parchment paper, be sure to over lap all of the sides. This will make it easier to pull the blondies out once they are cooled.
  3. In a small bowl, mix quinoa flour, baking powder and salt; set aside.
  4. In a large bowl, beat together the butter and peanut butter until creamy. Beat in eggs, sugar and vanilla. Whisk in the flour mixture until just combined.
  5. Stir in chocolate chips.
  6. Spread the batter evenly into the prepared pan.
  7. Place on the oven and bake for 20 - 25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs on it.
  8. Let cool in the pan for 45 minutes before cutting into 16 slices. Let cool completely before storing.
Calories: 152, Fat: 9, Cholesterol: 0, Sodium: 103, Potassium: 12, Carbs: 14, Fiber: 2.6, Sugar: 4.8, Protein: 5.1
Nutrition Information
Serving size: 1 Slice
Recipe by Peanut Butter and Peppers at