Description
Delicious and healthy Chocolate Chip Protein Blondies made with vegan ingredients, perfect for a guilt-free snack or dessert. These blondies are moist, flavorful, and packed with protein, featuring vegan butter, protein powder, flaxseed as an egg substitute, and optional vegan dark chocolate chips. Ideal for those looking for a vegan, slightly sweet treat with extra nutrition.
Ingredients
Wet Ingredients
- 2 tbsp ground flaxseed meal (18g)
- ⅓ cup almond milk or water (90g)
- ½ cup salted vegan butter (110g – melted and cooled)
- 1 cup Swerve sugar-free light brown sugar substitute (200g) or regular light brown sugar
- 1-2 tbsp almond milk (optional, if dough looks very thick or dry)
Dry Ingredients
- 1 ¼ cup all purpose flour (150g – spooned into the cup and leveled off)
- ½ cup Vanilla Protein Powder (60g)
- ¾ tsp baking powder (4g)
- ½ tsp salt (3g)
- ½ cup vegan dark chocolate chips (optional, 60g) or sugar free chocolate chips like Lily’s
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Create Flax Egg: In a small bowl, mix together the ground flaxseed meal and almond milk (or water). Set aside to thicken for 5-10 minutes. This mixture acts as a vegan egg substitute to bind the blondies.
- Mix Wet Ingredients: In a large bowl, whisk together the melted and cooled vegan butter and Swerve sugar-free light brown sugar substitute (or regular brown sugar) until well combined. Stir in the flax egg mixture.
- Add Dry Ingredients: Sift the all-purpose flour, Vanilla Protein Powder, baking powder, and salt together with a fork. Add these dry ingredients to the wet mixture and stir gently until just combined. Fold in the vegan chocolate chips or chunks.
- Prepare to Bake: Pour the batter evenly into the prepared baking pan, spreading it with a spatula. Optionally, sprinkle additional chocolate chips on top for extra chocolaty bites.
- Bake: Bake the blondies for 28-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to over bake as the blondies will continue cooking as they cool. The edges will appear golden brown and slightly pulling away from the pan.
- Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang, cut into 16 squares, and enjoy! Store leftovers in an airtight container at room temperature for up to 4 days.
Notes
- You can substitute the Swerve sugar-free light brown sugar substitute with regular light brown sugar if preferred, but the nutritional content will differ.
- If the batter seems too thick or dry, add 1-2 tablespoons of almond milk to reach the desired consistency.
- For a sugar-free version, use sugar-free chocolate chips such as Lily’s in place of regular chocolate chips.
- This recipe uses a flax egg as a vegan binder, making it suitable for those avoiding eggs.
- Do not overbake the blondies to keep them moist and chewy.
- Ensure the vegan butter is melted and cooled to room temperature before mixing to avoid cooking the flax egg prematurely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
