Step 1

Preheat oven to 350°F (175°C) and line a 7x7-inch baking dish with parchment paper.

Step 2

In a small bowl, prepare the flax egg by whisking together the ground flax eggs with the almond milk. Let it sit for 5 minutes.

Step 3

In a mixing bowl, combine the oat flour, vegan protein powder, flax egg, coconut sugar, melted coconut oil, vanilla extract, salt, cinnamon, and baking soda. Stir until it is well combined. Add the sprinkles and chocolate chips and stir again. You should end up with a batter that has the consistency of soft cookie dough.

Step 4

Transfer the batter to the prepared baking dish and press the dough into an even layer. At this point, you can top it with more sprinkles if you want.

Step 5

Bake for 14-15 minutes or until golden brown. Remove from the oven and let cool for at least 20 minutes before cutting into 9 squares.

Step 6

Protein blondies will keep for up to 4 days at room temperature or 1 week in the refrigerator.