Dessert can be a daily thing! Once you try these Chocolate Chip Blondies, you will never have a dessert free day again. Our Vanilla Cake Protizyme works in place of sugar to add just the right amount of sweetness. A mix of coconut flour and almond flour keep these gluten free, perfectly moist, and full of fiber and protein. We love them with semi-sweet chocolate chips, but try adding white, dark, or even peanut butter chips to the mix!
INGREDIENTS
- 1 Scoop Protizyme Vanilla Cake Protein (35 g)
- 2 Tbsp Almond Flour (14 g)
- 1 Tbsp Coconut Flour (8 g)
- 1/2 cup Canned Pumpkin (120 g)
- 3 Tbsp Egg Substitute (46 g)
- 2 Tbsp Unsweetened Almond Milk (30 mL)
- 1/2 tsp Baking Powder
- 1/2 tsp Vanilla
- 1/2 tsp Cinnamon
- 2 Tbsp Chocolate Chips (30 g)
DIRECTIONS
- Mix dry ingredients in one bowl and wet ingredients in another
- Combine
- Stir in chocolate chips – add more, less, or leave out completely
- Pour batter in 5×7 baking dish coated with nonstick spray
- Bake at 350° for 30-34 minutes
MACROS
For Entire Batch With Chocolate Chips – All 6 Blondies
- Calories: 460 kcals
- Carbs: 40 g
- Fat: 20 g
- Protein: 38 g
