Can’t Find Flour and Craving Blondies? This Low-Sugar, Flourless Recipe Is Protein-Packed

I’ve been baking . . . a lot! From homemade no-knead bread, to baked carrot cake doughnuts, to protein-packed cornbread to go with chili, and of course, mint chocolate chip protein muffins — I’ve baked so much that I’ve run out of flour!

Since there is no flour to be found at any store I’ve gone to, and I was massively craving blondies, I used this dietitian’s DIY oat flour trick. The dough for these vegan blondies are made with rolled oats, almond butter, beans (I know, shocker!), and flaxmeal to give them that buttery soft and chewy texture.

Offering 6.5 grams of filling fiber and 6.2 grams of hunger-satiating protein, each 200-calorie square only has 22.1 grams of carbs and 10.4 grams of sugar. These blondies are sweet, nutty, chocolaty, and so freaking delicious. They’re a little softer and lighter in texture than traditional, denser blondies because they’re flourless, but since they’re made with healthier ingredients, my stomach felt good after eating them.

Vegan Flourless Blondie Recipe


  1. 1 tablespoon flaxmeal
    3 tablespoons water
    1 15-ounce can white beans, rinsed and drained (or chickpeas)
    1/2 cup all-natural almond butter (or peanut butter)
    1/2 cup rolled oats
    1/3 cup coconut sugar
    1 teaspoon vanilla extract
    1/2 teaspoon salt
    1/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1/3 cup chocolate chips
    1/3 cup chopped pecans or walnuts (optional but recommended!)


  • Preheat your oven to 350°F. Line an 8×8 pan with parchment paper.
  • Mix the flaxmeal and water together in a small bowl and set aside.
  • Add the beans, almond butter, oats, coconut sugar, vanilla, salt, baking powder, and baking soda to a food processor. Mix several for minutes until a smooth dough forms. Add the flaxmeal mixture and mix for another 30 seconds.
  • Fold in some of the chocolate chips and nuts, reserving some for the top.
  • The dough will be thick. Use a spatula to spread the dough into the prepared pan.
  • Add a few chocolate chips and chopped pecans on top and bake for 22 to 28 minutes, until the blondies look slightly firm and lightly browned.
  • Cool the pan on a rack in the fridge for 20 minutes before cutting. Store blondies in an airtight container.

Here’s the nutritional info for one square (recipe makes nine):


Calories per serving

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