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A stack of square gingerbread blondies with chocolate chips on a wooden board.
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Vegan Gingerbread Protein Blondies

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 9 servings
Calories: 185kcal

Ingredients

  • 1 cup oat flour
  • 1/2 cup vegan vanilla protein powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sal t
  • 1/2 cup creamy almond butter
  • 1/3 cup pure maple syrup
  • 2 tablespoons unsulphured molasses
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/4 cup vegan mini chocolate chips

Instructions

  • Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
  • In a large bowl, whisk together the oat flour, protein powder, ginger, cinnamon, cloves, baking powder, and salt.
  • In a separate medium bowl, stir together the almond butter, maple syrup, molasses, almond milk, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until a thick batter forms.
  • Fold in the vegan chocolate chips.
  • Transfer the batter to the prepared baking pan and press down firmly with a spatula to create an even layer.
  • Bake for 22 to 25 minutes or until the edges are set and a toothpick inserted into the center comes out with only a few moist crumbs.
  • Allow the blondies to cool completely in the pan for at least 30 minutes to ensure a dense texture before slicing into 9 squares.