Chocolate Chip Blondie
Dessert can be a daily thing! Once you try these Chocolate Chip Blondies, you will never have a desert free day again. Our Protizyme Vanilla Cake 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 trying adding white, dark, or even peanut butter chips to the mix!
Ingredients
- 1 scoop @metabolicnutrition Vanilla Cake (35g)
- 2 T almond flour (14g)
- 1 T coconut flour (8g)
- 1/2 cup canned pumpkin (120g)
- 3 T egg substitute (46g)
- 2 T unsweetened almond milk (30ml)
- 1/2 t baking powder
- 1/2 t vanilla
- 1/2 t cinnamon
- 2 T chocolate chips (30g)
Instructions
- 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 5x7 baking dish coated with nonstick spray
- Bake at 350 for 30-34 minutes
Macros
The entire batch with chocolate chips (all six blondies)
460 calories 20F 40C 38P
