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CHOCOLATE CHIP BLONDIE

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

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