I had some extra chickpeas (recipe for fan-freakin-tastic Pumpkin Hummus coming soon!) that needed to be used up, so a lightened up dessert was of course the option I went with!
Snickerdoodle Protein Blondies
- 1 cup chickpeas (canned, cooked – Brand matters.. get the most creamy brand possible. I recommend Cento.
- 2 tsp Cinnamon
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 c Maple Syrup (I use Walden Farms Sugar-Free.. but you do you)
- 3 T Egg Whites
- 2 T Coconut Oil (melted)
- 1 scoop (yummy) Protein Powder, like Snickerdoodle or Cake Batter
- Chocolate chunks (optional.. but I like to use Libby’s No Sugar Added)
Preheat oven to 350F, and spray a loaf pan with cooking spray. Using a high speed blender (preferred) or food processor, blend all ingredients except Coconut Oil, Protein Powder and Chocolate. Once combined, slowly add in Coconut Oil, then once that’s mixed in, the Protein Powder. Pour into pan, and spread out evenly. Sprinkle Chocolate on top. Bake for 15-20 minutes. Try to let cool for 10 minutes or so.. but it’s going to smell fantastic.. so good luck with that ;). Cut into 8 bars.. or less, but that’s what the nutrition fact below are for.