desserts & baked goods/ Protein Powder/ Snacks

Chocolate Chip Protein Blondies

October 17, 2013
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Who doesn’t love a good chocolate chip cookie dough bar?  I mean really, who doesn’t love a chocolate chip anything for that matter?

I made these bars about a month ago when I first decided to start this new blog.  It was one of the first recipes I wanted to test out and was extremely happy with the result.  Aside from a tiny piece I gave my son to try, I ate the whole damn 8×8 pan over the course of one and half days.  It was far too easy to fit them into my macros and what do IIFYM’rs do when they want to eat something?  They eat it.  I mean look at them.  Could you resist them if you were all alone and they were just taunting you every time you set foot in the kitchen?







Yeah, don’t kid yourself.  You’d eat them all too.

Before I share the recipe though, I must preface this by saying do NOT get scared of the main ingredient these call for: garbanzo beans.  I do NOT eat beans on a regular basis.  I HATE refried, black, navy, pinto, kidney… you name another bean, I will hate that too.  However, because these garbanzo beans are pureed AND mixed with a lot of other yummy things like nut butter and honey… yeah, I’m A-OK with them.  You really don’t even taste them, I promise you.  Pinky swear.  I tried making black bean brownies once.  Um, nasty.  Even tried two batches just in case it was my error the first time.  Yup, still gross.  These however are perfectly no bean tasting!

Give them a go.  I bet you won’t be able to eat just one tiny little square!

Chocolate Chip Protein Bars

Serves 16
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes


  • 1 can garbanzo beans (no salt added) (drained, skins removed, rinsed)
  • 1 scoop Cookies & Cream PEScience protein (30% off coupon below)
  • 2/3 cups rolled oats
  • 1/2 cup almond butter
  • 1 Large whole egg
  • 2 tablespoons vanilla MuscleEgg egg whites (or plain egg whites)
  • 4 tablespoons honey or maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon pink himalayan sea salt
  • 4 tablespoons unsweetened vanilla almond milk
  • 1/2 cup dark chocolate chips
  • 1/2 cup marshmallow fluff (** OPTIONAL **)


Step 1
Preheat oven to 350° and grease an 8x8 pan with nonstick spray.
Step 2
Drain and rince garbanzo beans
Step 3
Place all ingredients (EXCEPT chocolate chips and marshmallow fluff) in a large food processor. Blend until smooth.
Step 4
Gently stir in chocolate chips until combined.
Step 5
Pour batter into pre greased pan and press flat. If you are adding marshmallow fluff, drops by the tablespoon full every couple of inches and then take a knife and run it back and forth to make it swirl into the batter.
Step 6
Bake for 25-30 minutes until edges are golden brown.


NUTRITIONAL INFORMATION (per bar): calories- 125, carbs-13, protein- 6, fat-6

If you are interested in receiving 30% OFF Cookies & Cream Select Protein or on any & all PEScience products, use my code CORINA at checkout at

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  • Reply
    October 18, 2013 at 2:44 pm

    Dang! I wish companies sold individual packers of protein. Maybe I’ll try this with chocolate casein since I don’t see myself getting vanilla anytime soon. Thanks for the recipe, looks delish.

  • Reply
    Erika Delgado
    October 21, 2013 at 3:17 am

    Corina, I am so excited to try these! I’m showing Flynn how awesome all of your recipes are, and we are printing a few to try this week. Thank you!!!! 🙂

  • Reply
    October 28, 2013 at 12:09 pm

    These sound fabulous Carina! How many does it serve? I tried to look and I’m not seeing it! Can’t wait to try these and your other goodies!

    • Reply
      October 28, 2013 at 4:05 pm

      This is an 8×8 pan and I cut it into 16 squares!

  • Reply
    January 24, 2014 at 6:21 pm

    Hi Corina! Can I use vanilla whey protein?

    • Reply
      January 25, 2014 at 10:49 pm

      Sure! I think they will still work great!

  • Reply
    Cookies & Cream Protein Cookies » Live Fit: This is my journey
    February 23, 2015 at 6:20 pm

    […] make with a can of garbanzo beans, I would attempt to turn them into cookies.  I have used them in Chocolate Chip Blondie Bars before and as a topping on these Cookie Dough Cupcakes, I didn’t see a reason why they […]

  • Reply
    March 10, 2015 at 4:39 am

    Made these yesterday, and while they taste good, mine are more cake – like and dry vs bar-like. In the directions, you mentioned pouring the batter into the pan and “pressing” it in. Mine was runny like cake batter rather than like cookie dough…i couldn’t press it into the pan. I did use vanilla whey because I didn’t have casein. Could that be the difference? Did I maybe overcook them?

    • Reply
      March 10, 2015 at 3:17 pm

      Hi Ana! Are you sure you used proper measurements on the liquid? The batter on these is very thick, definitely not runny! Casein also makes a difference since its also creates a lot of thickness/body! I would also try cooking them a bit less because they should not be dry and crumbly 🙂

  • Reply
    Laurie Nunn
    March 11, 2015 at 4:57 pm

    Hi, I’m always on the lookout for a really good healthy “dessert” recipe and these and these are wonderful. Just one question, how do you get them in the oven before you eat all the dough LOL !! Thanks for sharing this recipe.

    • Reply
      March 11, 2015 at 5:00 pm

      haha… well I definitely have my fair share of spoonfuls BEFORE they get baked 🙂

  • Reply
    Basic Meal Prepping Tips: PART 1 » Live Fit: This is my journey
    August 21, 2015 at 4:42 pm

    […] * THESE * Chocolate Chip Protein […]

  • Reply
    August 15, 2016 at 11:24 am

    The beans… they sell them with skin removed? Sorry don’t use those beans much for anything and thus may be a dumb question, but not sure how to do the beans. Thanks! Looks yummy!

    • Reply
      August 24, 2016 at 4:16 pm

      You could take the skins off yourself if you want to! Super easy and great for kids to do actually if they are cooking with you. Otherwise, you won’t taste or feel the skins anyways if you process the ingredients enough!

  • Reply
    October 22, 2016 at 9:53 pm

    Hiya! These sound great and I’m so glad to see a recipe where all the ingredients are easy to get!

    I was wondering if I could substitute peanut butter instead of almond butter? Would it still work?

    • Reply
      October 25, 2016 at 5:10 pm

      Sure thing! Peanut butter would be great!

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