High Protein White Chocolate Blondies
Indulge in a deliciously healthy treat with these High Protein White Chocolate Blondies—perfect for satisfying your sweet tooth while staying on track with your fitness goals. Made with vanilla protein powder, oat flour, almond flour, and sweetened naturally with maple syrup and unsweetened applesauce, these blondies deliver a soft, chewy texture and nourishing boost of protein in every bite. The white chocolate chips add pockets of creamy decadence, elevating these guilt-free squares to dessert bliss. Ready in just 30 minutes, this easy recipe accommodates dietary preferences with the option of using a flax egg for a vegan variation. Perfect for meal prep, post-workout snacks, or a cozy afternoon treat, these blondies are as versatile as they are irresistible. Serve them warm or chilled, and store extras for convenient grab-and-go fuel throughout the week!
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Recipe Information
Ingredients
- 60 grams vanilla protein powder
- 100 grams oat flour
- 40 grams almond flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 120 milliliters unsweetened almond milk
- 60 grams unsweetened applesauce
- 50 grams maple syrup
- 1.5 teaspoons vanilla extract
- 60 grams white chocolate chips
- 1 large egg (or flax egg for a vegan option)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch square baking pan with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the dry ingredients: vanilla protein powder, oat flour, almond flour, baking powder, and salt.
In a separate bowl, mix the wet ingredients: almond milk, unsweetened applesauce, maple syrup, vanilla extract, and egg (or flax egg).
Pour the wet ingredients into the bowl with the dry ingredients and stir with a spatula until well combined. Be careful not to overmix.
Fold in the white chocolate chips. Reserve a handful of chips to sprinkle on top for decoration, if desired.
Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the reserved white chocolate chips on top.
Bake in the preheated oven for 18-22 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean or with slightly sticky crumbs.
Allow the blondies to cool in the pan for at least 15 minutes before transferring them to a wire rack to cool completely.
Slice into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1547 mg | 67% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 88.8 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 890 mg | 68% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
