Flourless Protein Blondies with Chocolate Chips

5 from 12 votes

Flourless Protein Blondies with Chocolate Chips

Protein Blondies with Chocolate Chips are an amazing dessert that’s light, satisfying and made entirely with whole foods. The high protein content comes from chickpeas and nut butter.

Prep Time15

Cook Time25

Total Time40

Course: desserts

Cuisine: American

Servings: servings

Calories: 264kcal

Author: Agnieszka

Ingredients

15 ounce can of chickpeas drained
⅓ cup cashew butter or almond or peanut butter
½ cup pure maple syrup
1 large egg
1 teaspoon vanilla
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips or vegan chocolate chips
⅓ cup almond flour

Instructions

Preheat the oven to 350 degrees Fahrenheit (180 Celsius) and line an 8x8’’ pan with parchment paper.
Place the chickpeas and maple syrup in the bowl of a food processor and blend until smooth, a minute or two.
Add the nut butter (I used cashew), egg, vanilla, salt, baking powder, baking soda and almond flour and pulse a couple times until combined.
Stir in most of the chocolate chips.
Pour the batter directly from the food processor bowl to the lined pan, using a silicone spatula to scrape the sides. Be careful about the blade – when it’s fully visible, remove it holding by the plastic piece. Use a silicone spatula to scrape the blade and sides of the food processor bowl.
Decorate the top with remaining chocolate chips.
Bake in preheated oven until the top looks slightly golden and a toothpick inserted in the blondies comes out mostly clean, about 25-30 minutes.
Cool completely on a wire rack and slice into squares.

Notes

To make these dark chocolate chip protein blondies dairy free, use vegan chocolate chips, such as Lily's.

I like creamy cashew butter best for this recipe, but feel free to experiment with almond or peanut butter, if you prefer.

Nutrition