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High Protein Maple Pecan Blondies - Soft, Chewy, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1/3 cup pure maple syrup (Grade A amber, for best flavor)
  • 1/3 cup coconut sugar (or light brown sugar)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract (optional but highly recommended)
  • 3/4 cup blanched almond flour
  • 1/2 cup oat flour (certified gluten-free if needed)
  • 1/2 cup vanilla or unflavored whey protein isolate (or a whey/casein blend)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup chopped pecans, lightly toasted
  • 2–3 tablespoons dark chocolate chips (optional, for a maple-pecan-chocolate twist)

Method
 

  1. Prep your pan and oven: Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang on two sides for easy lifting.
  2. Toast the pecans: Spread pecans on a baking sheet and toast for 5–7 minutes, until fragrant. Cool slightly, then chop. This step elevates the flavor.
  3. Mix the wet ingredients: In a medium bowl, whisk maple syrup, coconut sugar, eggs, melted butter, applesauce, vanilla, and maple extract until smooth and glossy.
  4. Combine the dry ingredients: In another bowl, whisk almond flour, oat flour, protein powder, baking powder, baking soda, salt, and cinnamon to break up any clumps.
  5. Bring it together: Add the dry mixture to the wet. Stir with a spatula until just combined. The batter will be thick but spreadable.
  6. Fold in the goodies: Stir in most of the pecans (and chocolate chips if using), reserving a small handful to sprinkle on top.
  7. Spread and top: Scrape the batter into the prepared pan and smooth the top. Sprinkle with the remaining pecans (and chips).
  8. Bake: Bake for 18–22 minutes, until the edges are set and a toothpick comes out with a few moist crumbs. Don’t overbake—slightly underdone is ideal for blondies.
  9. Cool and slice: Let cool in the pan for at least 20–30 minutes. Lift out using the parchment, then slice into 12 squares.