S'MORES COLLAGEN PROTEIN BLONDIES
The collagen protein bar obsession continues! So far I have made Cookie Dough Collagen Bars, Collagen Protein Brownies, Sugar Cookie Collagen Protein Bars, and Peanut Butter Collagen Protein Blondies, and now these S’mores Collagen Protein Blondies that are perfect for summer! These bars have a gooey, chewy blondie texture loaded with cinnamon graham flavor, chocolate and marshmallows, just like everyone’s favorite camping treat. BUT each decadent square has more protein than sugar (almost twice as much) is gluten-free, and dairy-free!
By making healthier versions of your favorite treats to enjoy daily, you may find it easier to manage cravings that could otherwise lead to bingeing or anxiety around food. Coming from someone who overcame binge eating disorder, it’s definitely worked for me! I still eat the traditional treats too, just not everyday. I honestly just feel better having all that sugar and butter less often 😉
For added protein, I used LIV Body Flavorless Marine Collagen to promote gut and joint health, plus provide beauty benefits without ruining the taste or texture. Use my code “NOEXCUSES” for 20% off all products on LIVBody.com, including their skin care, performance supplements, and whey isolate protein!
If you don’t have collagen protein, substitute an additional half cup (45g) of gluten free baking flour, or 45 grams of another protein powder (such as whey, whey-casein blend, or plant-based protein). If using whey or casein, you may also want to replace a quarter cup of the egg whites with unsweetened applesauce, buttery spread, or additional almond butter so they stay moist. You simply can’t use as much of these other protein powders (without modifications) or the bars will come out dry and dense.
I used gluten free baking flour to mimic the texture of traditional blondies, minus the gluten! However, you can totally use regular all-purpose flour in place of the gluten free baking flour, or cake flour, cassava flour, fine oat flour, or sweet white sorghum flour. If using almond flour, increase the measurement to one full cup, up to one and a half cups. For lower carbs, you can try swapping the gluten-free flour for six tablespoons of coconut flour (haven’t tested this).
To add sweetness without any sugar, I used Pyure Organic Stevia Blend, a calorie-free blend of stevia and erythritol that’s twice as sweet as sugar. A virtually identical substitute would be Truvia Natural Sweetener. If you substitute baking stevia, granulated erythritol, or granulated sugar like coconut sugar, you will need about twice as much (three-quarter cup) for the same level of sweetness. If using stevia extract or drops, check your brand’s conversion chart. I also add a touch of honey to mimic the flavor of honey graham crackers (optional)!
Nut butter works great in these bars because collagen baked goods need a little extra help holding together, and nut butters are better for binding than butter or oil. I used my new favorite creamy almond butter, but any nut butter will do, such as cashew butter or sunflower seed butter.
The egg whites may be substituted for an equivalent amount of vegan egg replacer or three flax eggs (3 tbsp. ground flax seeds soaked in half a cup of warm water).
Of course, these wouldn’t be s’mores blondies without some chocolate chunks and marshmallows (I used dairy-free chocolate and vegan marshmallows). Vegan marshmallows are a must if you don’t want your marshmallows to disappear while baking! I have heard you can freeze regular marshmallows and add them just before baking to avoid them melting away, but this hasn’t worked for me.
Anyway, here’s the recipe for these S’mores Collagen Protein Blondies! I’d love for you to rate and/or comment below if you try it 🙂
This post contains affiliate links and is sponsored by LIV Body.
S’mores Collagen Protein Blondies
- 3/4 cup (90g) flavorless collagen protein powder* I used LIV Body (code NOEXCUSES for 20% off)
- 3/4 cup (90g) gluten-free baking flour*
- 1/2 cup calorie-free sweetener* I used one that's twice as sweet as sugar
- 1 tsp. cinnamon optional
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt optional
- 1/2 cup (4 large) egg whites*
- 7 tbsp. creamy almond butter*
- 1 tbsp. honey optional
- 1 1/2 tsp. vanilla extract
- 1/2 cup (28g) mini vegan marshmallows or cut large vegan marshmallows into bits
- 1/4 cup dark chocolate chunks
*See blog post above for substitutions.
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients in a medium bowl (through salt).
- Add wet ingredients (through extract) and mix until smooth and thick.
- Stir in marshmallow bits and chocolate chunks.
- Line an 8"x8" or 7"x5" baking pan with parchment paper, or lightly coat with cooking spray and spread batter over the bottom of pan.
- Bake for 25-30 minutes, or until a toothpick or knife inserted comes out slightly dirty.
- Let pan cool for 10 minutes, then cut into sixteen equal squares (or 12 equal squares in using a 7"x5") using a knife (use a plastic knife for a cleaner cut). Chill in fridge for 20 minutes for best texture (my opinion).
- Will keep in an airtight container in the fridge for one week, or in the freezer for one month.
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