Chocolate Chunk Gingerbread Blondies
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.
Servings 16 blondies
Calories 173kcal
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Line an 8x8” 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.½ cup (128g) creamy cashew butter, ¼ cup (50g) coconut oil, ½ cup coconut sugar, 3 tablespoons (64g) molasses, 1 flax egg, 1 teaspoon vanilla extract
- Stir in the almond flour, coconut flour, baking soda, ginger, cinnamon, nutmeg and salt. Fold in the chocolate chunks.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
- 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.
Nutrition
Serving: 1blondie | Calories: 173kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Fiber: 2g | Sugar: 12g
