Lemon Blondies

Two things I love: lemons and treats. I’ve done a lot of yummy chocolate treats like, crunchy mint chocolate brownies, chocolate peanut butter muffins and Greek yogurt brownies, but not a lot with the beloved lemon. Well, no more of that nonsense! Finally, I give you: lemon blondies.

If you’re like me and love the heck out of lemons, try my lemon orzo pasta pasta salad or hot honey lemon pepper wings.

How to store these blondies?

Store your lemon blondies in a air tight container on the counter for up to 4 days or in the fridge for up to 6 days. You can also freeze these blondies in a air tight freezer bag for up to 30 days. Let them defrost completely prior to serving. 

Benefits of oat flour

These lemon blondies use oat flour which is packed with nutritional benefits. Oat flour is made with ground oats and most of the time only contains one ingredient—whole grain oats. You can even make your own oat flour at home with a high-speed blender or purchase store-bought varieties at some grocery stores. I am using Bob’s Red Mill Oat Flour. It is said that oat flour may sustain energy levels, have cardiovascular benefits, lower cholesterol, rich in vitamins and minerals and 1 cup has 15.3 grams of protein.

Can you make this recipe gluten free?

Absolutely. Use your favorite gluten free flour, like Bob’s Red Mill 1:1 Baking Flour and gluten free baking powder. This recipe is already dairy free using almond milk and coconut oil in place of milk and butter. 

Ingredients and Substitutes:

These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for these lemon blondies.

Oat Flour: you can substitute oat flour with all-purpose flour 1:1. The texture will be different and not quite as dense. 

Whey Protein: this recipe uses one serving of Gold Standard Whey Vanilla Ice Cream. This recipe has only been tested with this brand of protein powder but you can substitute with your favorite vanilla whey protein. 

Almond Milk: this recipe uses unsweetened vanilla almond milk. Use your favorite brand. I like to purchase in bulk from Costco.  

Eggs: the room temperature eggs help give the blondies structure. 

Coconut Oil: this recipes uses coconut oil in place of butter. You can substitute with melted butter or a 50/50 of the two. 

Swerve Brown Sugar Substitute: I am using sweet brown sugar substitute for this recipe to keep them lower calorie. You can substitute with brown sugar or coconut sugar 1:1. 

White Chocolate Chips: these lemon blondies are loaded with melty white chocolate. I am using Lilly’s White Cholate chips. You can substitute with any white chocolate chips. 

How to make these lemon blondies

Step 1: preheat and prep

Preheat the oven to 300 degrees Fahrenheit. Line a 8 x 8 inch baking pan with parchment paper overlapping the sides. This will help remove the blondies from the pan when done baking. 

Step 2: mix wet ingredients

Melt the coconut oil and add to a mixing bowl. Add room temperature eggs, vanilla and lemon extract, almond milk and whisk together to combine. 

Step 3: add sugar

Add sugar and salt to the wet ingredients and mix together well until there are no clumps from the sugar. 

Step 4: add dry ingredients

Directly to the bowl of wet ingredients add oat flour, protein powder, baking powder and mix together until fully combined. 

Step 4: fold in chocolate

Fold in the white chocolate chips and pour the batter into the parchment lined baking pan. Using a spatula spread the mixture so it fully covers the pan. 

Step 4: fold in chocolate

Bake for 13 minutes. Let the blondies cool in the pan prior to cutting into 12 equal squares. Top with fresh lemon slices or candied lemons for little extra pop of lemon. 

Check out some of our other recipes!

• Mint Chocolate Brownies
• Maple Oatmeal Cookies
• Pumpkin Chocolate Chip Muffins
• Cinnamon Cream Cheese Roll Ups