Name: Chewy Gingerbread Blondies
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup spelt, white, or oat flour; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 cup coconut oil or butter, melted; 1/2 cup coconut sugar or brown sugar; 2 tbsp molasses; 2 tsp pure vanilla extract; 2–3 tbsp milk of choice; Optional: 1/4 cup chopped walnuts or white chocolate chips

Soft, chewy, and packed with cozy holiday flavors, these gingerbread blondies bring together everything I love about classic gingerbread in a simpler, softer bar form. With hints of molasses, cinnamon, ginger, and nutmeg, they’re rich, warmly spiced, and just right for winter baking. Whether I’m sharing them at a festive gathering or keeping a stash at home for chilly evenings, these blondies are a go-to seasonal favorite.

Why You’ll Love This Recipe

I love how these blondies capture the essence of gingerbread without the fuss of rolling out dough or decorating cookies. They’re quick to make, incredibly moist, and perfect with a cup of tea or hot cocoa. I can easily adapt them with add-ins like white chocolate chips or walnuts for an extra treat, and they’re naturally dairy-free if I choose coconut oil and plant-based milk. Plus, they fill the kitchen with the most irresistible holiday aroma while baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup spelt, white, or oat flour

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 cup coconut oil or butter, melted

1/2 cup coconut sugar or brown sugar

2 tbsp molasses

2 tsp pure vanilla extract

2–3 tbsp milk of choice

Optional: 1/4 cup chopped walnuts or white chocolate chips

Directions

I start by preheating my oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper or lightly greasing it.

In a medium bowl, I whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.

In a large separate bowl, I stir the melted coconut oil, sugar, molasses, and vanilla until smooth.

I add the dry ingredients to the wet and stir until just combined.

Then I mix in 2 tablespoons of milk to create a thick but spreadable batter—if it’s still too dry, I add the third tablespoon.

If I’m using nuts or chocolate chips, I fold them in now.

I spread the batter evenly into the prepared pan.

I bake for 15–18 minutes, until the edges are set and the center is slightly underdone (it firms up as it cools).

Once baked, I let them cool completely before slicing into squares.

Servings and timing

This recipe makes 9 blondies.

Prep Time: 10 minutes

Cooking Time: 18 minutes

Total Time: 28 minutes

Calories per serving: 160 kcal

Variations

I like swapping white chocolate chips for dark chocolate to balance the sweetness.

For a nutty twist, I stir in pecans instead of walnuts.

If I want more spice, I add a pinch of cloves or allspice to the mix.

Sometimes I drizzle a glaze over the top using powdered sugar and almond milk for a more festive finish.

Storage/Reheating

I store leftover blondies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 3 months. To reheat, I warm individual pieces in the microwave for about 10–15 seconds to bring back that fresh-baked softness.

Related Recipes:

Strawberry Lemon Blondies

FAQs

How do I know when the blondies are done baking?

I look for set edges and a slightly underbaked center—the middle will firm up as it cools. Overbaking can make them dry.

Can I make these blondies gluten-free?

Yes, I use oat flour or a gluten-free 1:1 baking flour to make them gluten-free. Just make sure it’s a blend meant for baking.

What’s the best substitute for molasses?

If I don’t have molasses, I use maple syrup or honey, though it changes the flavor slightly. Molasses gives that deep, rich gingerbread taste.

Can I double the recipe?

Absolutely. I double the ingredients and use a 9×13-inch pan, adjusting the baking time to around 22–25 minutes.

Are these blondies vegan?

They can be! I use coconut oil and plant-based milk to keep them vegan-friendly. The rest of the ingredients are naturally plant-based.

Conclusion

These chewy gingerbread blondies are everything I want in a holiday dessert—easy, cozy, and full of nostalgic spice. Whether I’m baking for a gathering or just treating myself, they’re a simple way to bring some festive flavor into my kitchen. I love how versatile and satisfying they are, and they’ve definitely earned a spot in my seasonal baking lineup.

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