Cookie Dough Protein Blondies
Cookie Dough Protein Blondies
Ingredients
For the Blondies
- 1 1/2 cups chickpeas, cooked, rinsed, and drained
- 1/2 cup maple syrup
- 1/2 cup almond butter
- 1 teaspoon vanilla extract
- 1 scoop FlavCity Vanilla Protein Smoothie Powder, (approx. 25 grams protein)
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
For Topping
- 2 tablespoons chocolate chips
- 1/4 teaspoon sea salt
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper, leaving an overhang on the sides for easy removal, and spray the parchment paper with cooking spray.
⏱️ 5 min•🌡️ 350
- 2
Add the cooked, rinsed, and drained chickpeas, maple syrup, almond butter, and vanilla extract into a food processor.
⏱️ 2 min
- 3
Blend the mixture until it is super smooth and creamy, scraping down the sides as needed.
⏱️ 3 min
- 4
Add the FlavCity Vanilla Protein Smoothie Powder and baking soda to the blended mixture in the food processor.
⏱️ 1 min
- 5
Blend again until all ingredients are well combined and the batter is smooth.
⏱️ 2 min
- 6
Add 1/2 cup of chocolate chips to the batter in the food processor.
⏱️ 1 min
- 7
Using a spatula or spoon, fold the chocolate chips into the batter until evenly distributed.
⏱️ 1 min
- 8
Pour the blondie batter into the prepared baking dish.
⏱️ 1 min
- 9
Spread the batter evenly in the dish using the spatula or spoon.
⏱️ 1 min
- 10
Bake in the preheated oven for just 20 minutes. The edges should be set, but the center may still look slightly soft.
⏱️ 20 min•🌡️ 350
- 11
After baking, remove the blondies from the oven. Immediately top them with the extra 2 tablespoons of chocolate chips and sprinkle with sea salt.
⏱️ 1 min
- 12
Allow the blondies to cool slightly in the baking dish for about 10 minutes before lifting them out using the parchment paper overhang. Transfer to a cutting board, cut into squares, and serve.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cookie Dough Protein Blondies
For the Blondies
- 1 1/2 cups chickpeas, cooked, rinsed, and drained
- 1/2 cup maple syrup
- 1/2 cup almond butter
- 1 teaspoon vanilla extract
- 1 scoop FlavCity Vanilla Protein Smoothie Powder, (approx. 25 grams protein)
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
For Topping
- 2 tablespoons chocolate chips
- 1/4 teaspoon sea salt
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper, leaving an overhang on the sides for easy removal, and spray the parchment paper with cooking spray.
⏱️ 5 min•🌡️ 350 - 2
Add the cooked, rinsed, and drained chickpeas, maple syrup, almond butter, and vanilla extract into a food processor.
⏱️ 2 min - 3
Blend the mixture until it is super smooth and creamy, scraping down the sides as needed.
⏱️ 3 min - 4
Add the FlavCity Vanilla Protein Smoothie Powder and baking soda to the blended mixture in the food processor.
⏱️ 1 min - 5
Blend again until all ingredients are well combined and the batter is smooth.
⏱️ 2 min - 6
Add 1/2 cup of chocolate chips to the batter in the food processor.
⏱️ 1 min - 7
Using a spatula or spoon, fold the chocolate chips into the batter until evenly distributed.
⏱️ 1 min - 8
Pour the blondie batter into the prepared baking dish.
⏱️ 1 min - 9
Spread the batter evenly in the dish using the spatula or spoon.
⏱️ 1 min - 10
Bake in the preheated oven for just 20 minutes. The edges should be set, but the center may still look slightly soft.
⏱️ 20 min•🌡️ 350 - 11
After baking, remove the blondies from the oven. Immediately top them with the extra 2 tablespoons of chocolate chips and sprinkle with sea salt.
⏱️ 1 min - 12
Allow the blondies to cool slightly in the baking dish for about 10 minutes before lifting them out using the parchment paper overhang. Transfer to a cutting board, cut into squares, and serve.
⏱️ 10 min