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Preheat your oven to 325 degrees F.
In a large bowl, whisk together the peanut butter, light butter, and applesauce.
In a separate bowl, mix together all of the dry ingredients except for the chocolate chips.
Add the dry ingredients to the wet ingredients, then mix together until cookie dough forms.
Fold in the chocolate chips.
Lightly spray an 8x8 baking dish with cooking spray (or use parchment paper) and then add the cookie dough to the pan. Use your hands to press the dough so it reaches each corner and is roughly the same thickness throughout.
Bake at 325 degrees for 12-15 minutes. The exact baking time will depend on your oven, the type of pan you use, and your preferred doneness. This is a recipe that you can safely underbake if you prefer extra chewy blondies. For reference, I baked mine for exactly 14 minutes.
Remove the pan from the oven and allow the blondies to cool for one hour. The center of the pan will be way too soft right out of the oven, but it will set and firm up as it cools, so give it one full hour before slicing.
Slice into 16 blondies, then dig in!
For the best texture, keep leftovers stored in the fridge. These protein blondies also hold up great in the freezer and remain soft enough to bite into right out of the freezer.