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These vegan protein blondies are between a brownie and a cookie, tender and moist with the perfect amount of chewiness. Plus, it’s loaded with chocolate chips and crispy sprinkles! Vegan, gluten-free, and just 12 ingredients required!
If you are looking for a quick, sweet snack loaded with melty chocolate chips and colorful sprinkles, I have got you covered with these chewy vegan blondie bars!
These blondies include vegan protein powder to up a little bit of protein content.
🥣 How to Make Protein Blondies
Preparing these blondies will take you about 25 minutes and require just 12 ingredients. Here is what you will need:
- Oat flour – Oat flour makes the base of these bars.
- Protein powder – Use your favorite vegan protein powder. I recommend going with a vanilla or unflavored protein powder for the best flavor. Note: I am only using 4 tablespoons of protein powder for 9 bars. I found out that using more than that yields an unpleased flavor and not the best texture.
- Coconut oil – For richness and to give the bars a moist texture. It also works with any other vegetable oil or melted vegan butter.
- Coconut sugar – Or brown sugar, for sweetness. If you want to lower the sugar content, feel free to replace half of the brown sugar with a sweetener.
- Flax seeds – Ground flax seeds not only prevent the bars from crumbling but also bring a bit more protein. I tried the recipe with ground chia seeds, and it worked perfectly as well!
- Vanilla extract and cinnamon – For flavor.
- Sprinkles – Not all sprinkles are vegan, so I highly recommend you check the ingredients. Personally, I used Sweetapolita Birthday Sprinkles here.
- Chocolate chips – For extra sweetness. And who doesn’t like some melty chocolate chips?
Please note: These bars are definitely not as high in protein as commercial bars, but I didn’t want to sacrifice the flavor too much by adding more protein powder.
Start by preparing the flax egg: in a small bowl, whisk together the ground flax seeds with unsweetened almond milk. Let it sit for 5 minutes or until the mixture has thickened.
Next, combine the oat flour, protein powder, coconut sugar, baking soda, melted coconut oil, vanilla, cinnamon, and salt in a small bowl. Pour in the flax egg and mix until it forms a dough.
The batter should have the consistency of cookie dough, just a little bit softer.
Transfer the batter to a baking dish lined with parchment paper and spread it into an even layer using a spatula or a spoon.
Finally, bake for 14-15 minutes or until the top is golden brown. Let cool for a few minutes before cutting into squares!
You can enjoy these still warm or let them cool completely. I personally find the bars to taste even better the next day, as you can’t taste the protein powder anymore.
💬 FAQ
Yes, you can omit the sprinkles. However, I would then recommend increasing the chocolate chips or coconut sugar for more sweetness.
Yes! I tried this recipe without even substituting the protein powder, and the blondies came out great.
You could try to substitute some of the oat flour for extra protein powder. Be aware your bars might be a bit more crumbly and not as moist.
These protein blondies will keep for up to 4 days stored at room temperature in an airtight container. If you prefer a slightly firmer texture, store them in the refrigerator.
You can enjoy these bars as an afternoon snack, wrap them to take on the go, or simply crumble them and enjoy them on top of yogurt for breakfast!
🍫 More Protein-Packed Snacks
Let me know in the comments if you try this recipe!
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Birthday Cake Protein Blondies (Vegan / Gluten-Free)
Ingredients
- 2 tbsp ground flax seeds
- 1/3 cup unsweetened almond milk
- 1 and 1/4 cup oat flour
- 4 tbsp vegan protein powder use your favorite plant-based protein
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp baking soda
- 2 tbsp sprinkles
- 2 tbsp dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 7×7-inch baking dish with parchment paper.
- In a small bowl, prepare the flax egg by whisking together the ground flax eggs with the almond milk. Let it sit for 5 minutes.
- In a mixing bowl, combine the oat flour, vegan protein powder, flax egg, coconut sugar, melted coconut oil, vanilla extract, salt, cinnamon, and baking soda. Stir until it is well combined. Add the sprinkles and chocolate chips and stir again. You should end up with a batter that has the consistency of soft cookie dough.
- Transfer the batter to the prepared baking dish and press the dough into an even layer. At this point, you can top it with more sprinkles if you want.
- Bake for 14-15 minutes or until golden brown. Remove from the oven and let cool for at least 20 minutes before cutting into 9 squares.
- Protein blondies will keep for up to 4 days at room temperature or 1 week in the refrigerator.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Leave a Comment
Saw this come through my email and made it almost immediately. Didn’t have sprinkles or chocolate chips on hands, so I omitted both. Came out really tasty… kind of like a snickerdoodle taste with the cinnamon. Of course it would be even better with the chocolate chips and sprinkles! Oh, and I used 50g date sugar and 50g cane sugar to sweeten, and sunflower oil instead of coconut oil.
Thomas– I love that you use oat flour here instead of all purpose flour. I am always trying to incorporate as much fiber into my meals, including desserts, and so many baked sweets use all purpose flour (which I try to avoid completely).
C’est magnifique! 🙂
Thanks so much for your feedback Brooke!
Glad you liked these bars, even without the chocolate chips! 😉
Do you think these can be done as muffins or will they not rise the same way?
I won’t work as muffins as the consistency of these blondies is much denser than a muffin.