Description
Soft, chewy, and warmly spiced, these gingerbread blondies are an easy, festive twist on classic gingerbread cookies, perfect for cozy winter baking.
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
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large separate bowl, stir together melted coconut oil, sugar, molasses, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Add 2 tablespoons of milk to form a thick but spreadable batter. If the mixture is too dry, add the third tablespoon.
- Fold in walnuts or white chocolate chips if using.
- Spread the batter evenly into the prepared pan.
- Bake for 15–18 minutes, until edges are set and the center is slightly underdone.
- Let the blondies cool completely in the pan before slicing into squares.
Notes
For a richer flavor, use dark molasses.
Swap white chocolate chips with dark chocolate for less sweetness.
Add a pinch of cloves or allspice for extra spice depth.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freeze for up to 3 months and reheat in microwave for 10–15 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 160
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
