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 I like Santa Barbara Chocolate - use code BAKERITA for $10 off
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. 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.
Nutrition
Calories: 173kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Fiber: 2g | Sugar: 12g
