Indulge in the warm, cozy flavors of the holiday season with our Vegan Gingerbread Protein Blondies! These delightful treats are not only a guilt-free way to satisfy your sweet tooth but also packed with protein to fuel your day. Imagine biting into a soft, chewy blondie that perfectly balances the zesty kick of ginger and the rich sweetness of molasses. Whether you're looking for a post-workout snack or a festive dessert to impress your guests, these blondies are sure to become a favorite in your recipe repertoire. Ready to bake up some magic? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 blondies
Ingredients
- 1 cup almond flour
- 1/2 cup rolled oats
- 1/2 cup protein powder
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup molasses
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
- In a large mixing bowl, combine the almond flour, rolled oats, protein powder, ground ginger, cinnamon, baking soda, and salt. Whisk these dry ingredients together until they are well mixed and there are no clumps.
- In a separate bowl, mix together the wet ingredients: maple syrup, almond butter, and molasses. Stir until the mixture is smooth and well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the ingredients together until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
- Once the batter is mixed, transfer it to the prepared baking dish. Spread it out evenly using the spatula, smoothing the top as best as you can.
- Place the baking dish in the preheated oven and bake for 25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- After baking, remove the blondies from the oven and allow them to cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift them out of the pan and onto a wire rack to cool completely.
- Once cooled, cut the blondies into 12 squares. You can store them in an airtight container at room temperature for up to a week or in the refrigerator for longer freshness.
- Enjoy your delicious Vegan Gingerbread Protein Blondies as a healthy snack or dessert!
Tips
- Measure Accurately: For the best results, make sure to measure your ingredients accurately, especially the almond flour and protein powder, as too much can alter the texture of your blondies.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense blondies, so it’s okay if the batter has a few small lumps.
- Customize Your Protein: Feel free to experiment with different flavors of protein powder to add a unique twist to your blondies. Vanilla or chocolate protein can complement the gingerbread flavor beautifully.
- Add Extras: For an extra layer of flavor, consider adding in some chopped nuts, dark chocolate chips, or dried fruit to the batter before baking.
- Cool Completely: Allow the blondies to cool completely on a wire rack before cutting them into squares. This helps them set properly and makes for cleaner cuts.
- Storage Tips: Store your blondies in an airtight container at room temperature for up to a week, or refrigerate them for longer freshness. You can also freeze them for a quick snack later!
- Serve Warm: For a delicious treat, warm up a blondie in the microwave for a few seconds before serving. Pair it with a dollop of nut butter or a scoop of vegan ice cream for a decadent dessert!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 10g
Fat: 12g
Saturated Fat: 1g
Cholesterol: 0mg
