I crave salty stuff! But occasionally I simply gotta have a sweet treat—a fresh-baked-from-the-oven one. Of course, it’s not in my nature to simply make anything the way it’s supposed to be prepared.

Here, I transformed traditional peanut butter cookies into non-traditional blondie-like bars. I actually tend to savor bars more slowly than cookies–and enjoy them more. How about you?

These (exactly!) 100 calorie homemade bites are tastier than the original thanks to extra spices and emphasis on the nuttiness. You’ll find here unrefined peanut oil and pure almond extract, plus a more interesting mixture of two types of nut butters, not just one. But perhaps the most unique ingredient in these double nut butter blondies is avocado; it acts like butter, but it’s better.

Makes 24 servings: 1 blondie each

• 1 cup + 2 teaspoons whole-wheat pastry flour
• 1 teaspoon ground ginger
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cayenne pepper
• 2/3 cup + 1/4 cup turbinado sugar
• 1/2 cup mashed Hass avocado
• 2 tablespoons unrefined peanut oil
• 1/4 cup creamy no-salt-added roasted almond butter
• 1/4 cup creamy no-salt-added roasted peanut butter
• Liquid vegan egg alternative to 1 large egg
• 1 3/4 teaspoons pure vanilla extract
• 1/2 teaspoon pure almond extract
• 24 natural almond slices (optional)

Directions

1. Preheat the oven to 375°F.* Lightly spritz a 8- by 8-inch baking pan with cooking spray and dust with 2 teaspoons of the flour; set aside.
2. Whisk together the remaining 1 cup of flour, the ginger, salt, baking soda, baking powder, and cayenne pepper in a medium bowl; set aside.
3. Add the sugar, avocado, oil, almond butter, and peanut butter to a large bowl. Blend on medium speed with an electric mixer until well combined. Add the vegan egg and extracts and blend until creamy. Add the flour mixture and blend on low speed until well combined.
4. Evenly spread the dough into the prepared pan using a flexible spatula. If desired, top with the almond slices. Bake until the edges begin to brown, about 18 to 20 minutes. Transfer to a rack to cool. Cut into 24 pieces and serve.

Per serving: 100 calories, 5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 115mg sodium, 14g total carbohydrate, 1g dietary fiber, 8g sugars, 2g protein

*Summertime energy-saving tip: Bake these nutty blondies in the evening or early in the morning instead of during the hottest part of the day.

Jackie’s Culinary Nutrition Tips!

• For extra nuttiness, use an unrefined nut oil and pure almond extract; consider using various types of nut butters—or mix a couple together for interest
• Mash avocado and use in place of part of the butter in a recipe for a buttery-like richness and creamy texture
• Add spices for flavor intrigue in baking, such as ginger for its sweet spiciness and cayenne pepper for surprise ticklish “heat”
• Try whole-wheat pastry flour in place of all-purpose flour for to enhance nuttiness and color depth
• Pick turbinado instead of white granulated or brown sugar for a more natural sweetness