Gluten Free Peanut Butter & Chocolate Chip Protein Blondies (No Beans!)

• 5 Tablespoons Oat Flour (regular Oats Ground Into A Flour, Make Sure To Measure After They've Been Ground)
• 1 ounces, weight Plant Fusion Vanilla Protein Powder
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 3 Tablespoons Coconut Palm Sugar (or Brown Sugar)
• 1/2 cups Creamy Peanut Butter
• 1 teaspoon Pure Vanilla Extract
• 2 Tablespoons Agave Nectar (or Honey)
• 1/2 cups Unsweetened Applesauce
• 1 whole Egg
• 1/2 cups Chocolate Chips, Dark Or Milk, Divided

1. Preheat oven to 350u0b0F and line an 8x8 baking dish with parchment paper. Don't attempt to make this without the parchment paper. It will stick even with cooking spray, ask me how I know!
2. In a medium size bowl, add the oat flour, protein powder, baking powder, and baking soda. Set aside.
3. In a large bowl, combine the sugar, peanut butter, vanilla, agave and applesauce. Beat wet mixture using a hand mixer. (I originally tried doing this with a spoon and it just wasn't working. The hand mixer was perfect!) After the mixture is smooth, add the egg and beat lightly until combined.
4. Add the wet mixture into the oat mixture and stir just until combined, making sure not to over-mix. Fold in all but a small handful of the chocolate chips and pour into the pan with parchment paper. Top with the remaining chocolate chips and bake about 20 minutes, making sure not to overcook. I took mine out at 20 minutes and they were perfectly caky!

flour, fusion, baking powder, ubc, coconut palm sugar, peanut butter, vanilla, honey, unsweetened applesauce, egg, chocolate chips

Taken from tastykitchen.com/recipes/desserts/gluten-free-peanut-butter-chocolate-chip-protein-blondies-no-beans/ (may not work)