Small Batch Chocolate Chunk Oat Blondies

Small Batch Chocolate Chunk Oat Blondies

Serves 6

3 weight watchers Points per serving

One will do the trick, thick, rich & chocolatey!!!

Thanks to Dianna for sharing her recipe with us! you can follow her at all the links below 

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Small Batch Chocolate Chunk Oat Blondies

Ingredients
Wet:

1/4 cup fat free plain Greek yogurt, I use Fage

1 large egg

¼ cup unsweetened applesauce

1 tsp of vanilla extract

¼ cup sugar free maple syrup, I use Maple Grove https://amzn.to/3otrBik

Dry:

¾ cup of old-fashioned oats

1/3 cup coconut flour https://amzn.to/43bAsV1

1 tsp baking powder

¼ tsp salt

50 grams of sugar free baking chocolate, chopped into chunks I used Lily’s Semi Chocolate Bar, 55% https://amzn.to/3IDgj1K

Preheat oven 350°, grease 6”x2″ round cake pan https://amzn.to/3qcPyuY or comparable. Blend https://amzn.to/3IHVQsJ dry ingredients in blender until flour consistency.

Whisk all wet ingredients, stir dry into wet ½ at a time. Fold in all but 2 tbsp of chocolate. Spread evenly into prepared pan. Sprinkle with remaining chocolate pieces.

Bake 18-23 minutes, don’t over bake, toothpick check at 18 minutes, a few crumbs are ok. Let cool 10 minutes in pan. Carefully remove.

5 from 1 vote

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Small Batch Chocolate Chunk Oat Blondies

Serves 6 3 weight watchers Points per serving One will do the trick, thick, rich & chocolatey!!!

Ingredients

• Wet:
• 1/4 cup fat free plain Greek yogurt I use Fage
• 1 large egg
• ¼ cup unsweetened applesauce
• 1 tsp of vanilla extract
• ¼ cup sugar free maple syrup I use Maple Grove https://amzn.to/3otrBik
• Dry:
• ¾ cup of old-fashioned oats
• 1/3 cup coconut flour https://amzn.to/43bAsV1
• 1 tsp baking powder
• ¼ tsp salt
• 50 grams of sugar free baking chocolate chopped into chunks I used Lily’s Semi Chocolate Bar, 55% https://amzn.to/3IDgj1K

Instructions

1. Preheat oven 350°, grease 6”x2" round cake pan https://amzn.to/3qcPyuY or comparable. Blend https://amzn.to/3IHVQsJ dry ingredients in blender until flour consistency.
2. Whisk all wet ingredients, stir dry into wet ½ at a time. Fold in all but 2 tbsp of chocolate. Spread evenly into prepared pan. Sprinkle with remaining chocolate pieces.
3. Bake 18-23 minutes, don’t over bake, toothpick check at 18 minutes, a few crumbs are ok. Let cool 10 minutes in pan. Carefully remove.

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