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Mmm Paleo Blondies
You probably already know this, because collagen isn’t one of those little-known supplements anymore (everywhere you turn, there is a new company pushing their collagen as the best), but collagen is ah-mazing for your skin, nails, hair, and joints. As someone who has wrecked her hair from years of chemical treatments and bleaching, I am trying to fix the damage, grow out my natural color (gray!), and preserve the health of that natural hair in the process.
And since I’m going gray in my 30’s, might as well work to keep my skin looking as young as possible too, so I’m not prematurely aging myself more than I need to. The problem is that I sometimes forget to take my daily collagen, because just drinking it straight isn’t the most fun thing to do. You know what is fun? Blondies (aka: non-chocolate brownies). So fun!
These blondies are flourless (read: gooey, chewy, delicious!) and packed with my favorite collagen: Vital Proteins Collagen Peptides. No flavor, mixes easily in cold drinks (and baked goods), and has all those amazing benefits I already mentioned. I also like to add in some chopped pecans, because pecans are basically health in a nut and add some extra crunch to this dessert.
And just one last plug, because it’s worth mentioning, Vital Proteins has this Beauty Collagen that tastes so good!It’s hard to dump collagen in plain water and choke it down, but the Beauty Collagen has the freshest, cleanest flavors. They’re all tasty, but I’m partial to the Melon Mint.
Ok, now go make some Blondies (and try to remember to share).
Grain-Free Collagen Blondies
- 1 cup Almond Butter see notes
- 3/4 cup Maple Sugar or Coconut Sugar
- 1 large Egg
- 3 Tbsp Ghee or Coconut Oil, softened
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Baking Soda
- 1/2 tsp Real Salt
- 1/4 cup Vital Proteins Collagen Peptides unflavored
- 1/2 cup Enjoy Life Chocolate Chips divided
- 1/2 cup Chopped Pecans optional
Preheat oven to 350°F. Line a 9" square baking pan with parchment paper, leaving flaps overhanging on all 4 sides. I like to clip the flaps in place with metal binder clips, but that's optional. Set aside.
Combine the almond butter, maple sugar, egg, ghee, vanilla, baking soda, salt, and collagen in a mixing bowl. Using a silicone spatula or spoon, mix until evenly combined. The batter will be thick and paste-like.
Set aside about 2 tablespoons of the chocolate chips. Stir in the remaining chocolate chips and pecans (if using). Spread the batter into the prepared baking dish, smoothing the top as much as possible (no need to strive for perfection here, it will even out as it bakes). Sprinkle on the 2 tablespoons of chocolate chips. Bake in the preheated oven for about 20 minutes, or until the edges and top have browned and the center is not quite completely set.
Remove from oven and let cool for about 10 minutes before lifting parchment flaps and removing blondies from the pan. Continue cooling on a wire rack. Try not to eat these right away, they need to cool a little in order to allow them to set. Using a plastic knife for the cleanest cut, slice into 9 even squares (or 16 if you want smaller bars). These are best served slightly warmed.
- Artisana is our favorite brand of clean almond butter (no added oils or sugars). You can also make your own, just make sure you're getting one with no sugars.
- Maple sugar gives these blondies a great flavor, but coconut works just as well if that's what you have on hand, they will just turn out a little darker..
- Ghee is preferred for the flavor, but if you cannot tolerate it, use coconut oil for a strict dairy-free option.
- Nutrition Facts are based on 9 (3") squares. Nutrition will be different if you cut into 16 squares.