Gluten-Free Vegan Gingerbread Blondies
These Chocolate Chunk Vegan Gingerbread Blondies are chewy, chocolatey, and full of warm gingerbread spices. You can get the batter ready for these easy, gluten-free and vegan blondies in about 10 minutes. They’re perfect for the holidays, or any time of year when you’re craving a gingerbread treat.
I did a poll on my Instagram stories the other night, pitting GINGERBREAD and MINTY GOODNESS in the battle for the best holiday flavor. Which would win, warm spices and molasses, or the world of cool mint chip and peppermint bark?
Surprisingly to me, gingerbread blew mint out of the water. I don’t remember the exact numbers, but it was something like 64% for gingerbread and 36% for mint. A pretty big blow to mint, if you ask me. I hope these Chocolate Peppermint Cups aren’t offended.
I then did a follow up question: chocolate with your gingerbread, or nah? Results were in favor of YES (unsurprisingly), but there were a fair number of NO WAY’s too. For the purists, chocolate chunks can always be left out for a more *pure* gingerbread treat.
I started classic though, with one of my favorite treats: blondies! The recipe for these Chocolate Chunk Gingerbread Blondies actually came together pretty easily, and turned out exactly as I had hoped on the first try.
Why make these gingerbread blondies?
- Soft & chewy texture
- Warmly spiced with gingerbread spices
- Perfect sweetness of molasses and chocolate
- Gluten-free & vegan-friendly
- Ready in just 30 minutes
- Perfect to prep ahead of time
- Easily doubled for a larger group
They use cashew butter for richness and chewiness – I love the buttery flavor of cashew butter, but any other smooth nut butter of choice will work too. We sweetener them with coconut sugar and also use molasses for that classic gingerbread taste. I use blackstrap molasses or date molasses here to keep them paleo.
Of course, it’s not gingerbread without warm winter spices, including a hearty dose of it’s namesake, ginger! This recipe uses 2 teaspoons of ground ginger, which makes for a mildly spicy bite. We also add cinnamon and nutmeg to complement the ginger.
Want a spicier gingerbread? If you want some extra kick, you could add chopped candied ginger or freshly grated ginger.
We also fold dark chocolate chunks into the batter, which creates pockets of melty dark chocolate in the finished goodies. I’m a huge fan of chocolate + gingerbread, but skip the chocolate if that’s not you. Either way, these are sure to be a holiday favorite! Enjoy :)
Want more healthy gingerbread recipes?
- Soft Gingerbread Cookies
- Easy Vegan Gingerbread Cookie Granola
- Gluten-Free Gingerbread Scones
- Gluten-Free Chocolate Ginger Cookies
- Gingerbread Vegan Cheesecake Bars
Chocolate Chunk Gingerbread Blondies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 blondies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
These Chocolate Chunk Gingerbread Blondies are chewy, chocolatey, and full of warm gingerbread spices. You can get the batter ready for these easy, gluten-free, paleo, and vegan blondies in about 10 minutes. They’re perfect for the holidays, or any time of year when you’re craving a gingerbread treat.
- ½ cup (128g) creamy cashew butter, or other smooth nut butter of choice
- ¼ cup (50g) coconut oil, melted, use refined for no coconut flavor
- ½ cup coconut sugar
- 3 tablespoons (64g) molasses, I use blackstrap molasses or date molasses to keep paleo
- 1 flax egg, 1 tablespoon flax meal + 2 tablespoons water, whisk to combine & let set for 5 minutes
- 1 teaspoon vanilla extract
- ¾ cup (72g) almond flour
- 2 tablespoons (16g) coconut flour
- 1 teaspoon baking soda
- 1½ teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- ¼ teaspoon kosher salt
- 4 ounces dark chocolate chunks, I like Santa Barbara Chocolate – use code BAKERITA for $10 off
- Preheat oven to 350°F. Line an 8×8” square baking pan with parchment paper and spray with nonstick spray. Set aside.
- In a bowl, whisk together the cashew butter, coconut oil, coconut sugar, molasses, flax egg, and vanilla extract until smooth and combined. Stir in the almond flour, coconut flour, baking soda, ginger, cinnamon, nutmeg and salt. Fold in the chocolate chunks.
- Spread evenly in prepared pan and bake for about 20 minutes, or until lightly browned.
- Cool completely, and then cut into 16 squares. Store in an airtight container.
- Calories: 173
- Sugar: 12
- Fat: 12
- Carbohydrates: 16
- Fiber: 2
- Protein: 3
Keywords: gingerbread, dessert, blondies, gluten-free, paleo, vegan
Shut the front door, these look fantastical. I love the chocolate puddles !
Thanks so much Meriem!
Oh my gawsh the gooooo!! I’m always game for all-things gingerbread and I love the addition of chocolate. These are making my mouth water like crazy!
Thanks so much for the love Julia!
These look amazeballz! I’m definitely making these! I’m on the fence regarding one thing though; should I cut the sugar back, or should I just roll with it because it’s the holidays? I’m leaning towards the latter.
Hi Rick, they’re definitely on the sweeter side, so you could definitely cut back a bit and still have a delicious blondie…especially if you’re using the chocolate :) but if there’s any time of year to try them with the amount of sugar called for, it’s the holidays right?! Enjoy!
They look so yummy!! Can a regular egg be used instead of the flax egg?
Thanks Rachel! I’ll stick to the recipe :)
Oh my, yesssss! These are gingerbread goals, Rachel! Chocolate and gingerbread together is my LOVE language!!
Thanks for the love, Sarah!!
Hello Rachel! Do you have nutrition facts for those?
How come some of your recipes have nutrition and others don’t?
Love your site and what you do!!
Hi Beth, I have to manually add nutritional info and it takes a while for each recipe, so I generally only do it if it’s a health-focused recipe (not dessert) or if someone asks. I’ll add it for you in a minute!
Hi Rachel, could I substitute 1 regular egg for the flax egg? I know it won’t be vegan anymore but I don’t have flax seeds.
Can I use maple syrup instead of molassess? Or can I prepare date molassess home?
thanks in advance!
Hi Yumi, the molasses really adds to the gingerbread flavor, so I’d use it if you can!
These look great! Could I make any substitutions with the flours? I don’t like coconut flour so I never have it on hand. What about arrowroot or something like that? I don’t always like the texture of almond flour so could I use oat flour or all purpose gluten free flour? Thanks!
I would go with 3/4 cup oat flour, no need to sub for the coconut flour because the oat flour is extra absorbent compared to almond. Hope this helps, enjoy!
Wow! Thanks for your quick reply and your suggestion! I love your recipes! Thank you!