These White Chocolate Cranberry Protein Blondies have the sweetness of white chocolate paired with the tartness of cranberries, all in a warm cinnamon blondie base. You're going to love the rich texture and moist crumb! The scrumptious treats just so happen to be gluten free and protein packed too.
NOTES: These can be made lower fat and more light using 3 tbsp. melted coconut oil or butter in place of the half cup of almond butter. The almond butter is more dense and rich! You can also use cashew butter or sunflower butter. The unsweetened applesauce can be swapped for pumpkin, and the gluten free baking flour can be substituted for all-purpose flour or fine oat flour.
White Chocolate Cranberry Protein Blondies
Makes 9 servings
1/2 cup (60g) Metabolic Nutrition Protizyme in Butter Pecan flavor
1/2 cup (60g) gluten free baking flour
1/4 cup sugar free brown sugar alternative
1 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup nonfat plain Greek yogurt
1/2 cup unsweetened applesauce
1/2 cup almond butter
1 tsp. pure vanilla extract
1/4 cup dried cranberries
1/4 cup white chocolate chips
Preheat your oven to 325 degrees F.
Whisk together dry ingredients (through salt) in a medium mixing bowl.
Add wet ingredients (through vanilla) and mix until no dry clumps remain.
Stir in dried cranberries and white chocolate chips.
Spread batter (will be thick) over the bottom of a parchment-lined 8"x8" pan.
Bake in your preheated oven for 15-20 minutes, or until the center is set but a knife inserted comes out dirty.
Cut into 9 equal pieces and enjoy! Leftovers will keep in an airtight container in the fridge for at least a week or in the fridge for at least a month.
Calories (per serving): 179kcal, Fat: 9.2g, Sat fat: 1.5g, Carbs: 17g, Fiber: 4g, Sugar: 7g, Protein: 10g, Sodium: 121mg