These blondies are like eating chocolate chip cookie dough…in blondie form.
Oh, and did I mention they’re actually healthy?
Thanks to a special secret ingredient, these chocolate chip blondies are packed full of protein and fiber, yet have the decadent taste and texture of cookie dough. They are only 100 calories with 5 grams of fat, 10 grams of carbs, and 5 grams of protein each + only 4 grams of sugar, and 3 grams of fiber! For a complete step-by-step tutorial, watch my YouTube video here.
Yes, the base of these blondies is white BEANS. Prior to this recipe, I had never used beans in one of my recipes before (The Healthy Cake Cookbook, The Healthy Cookie Cookbook, and The Healthy Donut Cookbook are completely bean-free), so I was excited to do some experimenting! You may think beans in a dessert sounds strange, but I promise you cannot taste them at all. They simply contribute a wonderful texture and their neutral flavor takes on the delicious taste of chocolate chip cookie dough 🙂
Consider this a SNEAK PEAK inside the new Healthy Brownie Cookbook, an eBook full of healthy, low-calorie blondie and brownie recipes. I had fun experimenting with beans in this recipe, but don’t worry, there are tons of recipes in the eBook that do NOT contain beans.
Chocolate Chip Blondies
Serves: 16 – 100 calories 5g F / 10g C / 5g P each
- 15oz can white beans, drained and rinsed (~250 g after draining and rinsing) (I have tested this recipe using both Navy beans and Butter beans, but feel free to experiment with other varieties)
- 1/4 cup gluten-free oats (28g)
- 1/4 cup applesauce (60g)
- 1/4 cup grass-fed butter or coconut oil (or half of each!) (56g total)
- 2 scoops vanilla protein powder (56g)
- 1/4 cup baking stevia (8g)
- 1 tablespoon coconut palm sugar (12g)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (5ml)
- 6 tablespoons chocolate chips (90g)
For a complete step-by-step tutorial, watch my latest YouTube video here.
Preheat oven to 325 F. Add beans, oatmeal, applesauce, and butter/coconut oil to a high-speed blender (such as a Vitamix) or food processor. Blend until combined. Add the remaining ingredients (except chocolate chips) and blend until very smooth. Fold in chocolate chips. Spay an 8×8 glass pan with non-stick spray. Spoon in the batter, and smooth out with the back of a spoon. Bake for 13-15 minutes, being very careful not to over-bake. Blondies should still appear slightly underdone. Allow to cool completely before slicing and serving. Refrigerating will help them to set sooner. Store covered in the refrigerator for up to 3-4 days (if they last that long!)
Enjoy! Post a photo on Instagram, tag me @sarahsfitfood, and use #baketobefit if you try this recipe.
Check out my other eBooks here for tons more healthy dessert recipes 🙂