Pumpkin Blondies (Coconut Flour and Protein)

Unlike classic blondies, which have a light golden colour and are basically just chocolate chip bar cookies, these stunningly brilliant treats practically scream fall, with a deep orange colour born from pumpkin purée. They are still in essence a “blondie,” which is meant to have all the delightfully chewy texture of brownies, just without the cocoa. But these have a lot more going on, with add-ins of dark chocolate chips and peanut butter.

Wet:
1 cup pumpkin⁠
1 egg
¼ cup almond milk ⁠
1 tsp. pure vanilla extract⁠
½ cup peanut butter
⁠
Dry:
2 scoops vanilla or chocolate whey protein powder (39 g)
¼ cup coconut flour ⁠
1 tsp. ground pumpkin pie spice
1 tsp. ground allspice ⁠
1 tsp. baking powder⁠
¼ cup Monk Fruit Sweetener with Erythritol (Granular)
⅓ cup dark chocolate chips ⁠

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Spray or line a 8x8" baking dish.

Add wet ingredients to a bowl and stir well.

Add all dry ingredients, chocolate chips last.

Stir and place in a prepared dish and bake for 20-25 minutes.

Store in the fridge, good for a week. ⁠