Gingerbread. ‘Tis the season for gingerbread and I am HERE for it. I spent a lot LOT of time thinking about pumpkin this year.
Pumpkin, pumpkin spice, various kinds of squash. And well, I’m a bit pumpkined out. I know I know, I’m ashamed of myself…
I’m pretty seasonal with my flavor palette and recipes and as soon as I feel a shift in that palette, I am full steam ahead into the next season. Which meannnns as we near the end of the season I am welcoming a change of seasonal flavors.
So today we are making some chocolate chip GINGERBREAD blondies!! These are a spin off my pumpkin spice blondies which were a crowd favorite.
These are fun because they’re super light and pillowy, but they have a gooey, dense center that is undercooked cookie HEAVEN.
They’re perfectly spiced and go amazing with some cozy coffee or tea or boozy hot chocolate. I’ve made two batches in the last two days to get the recipe juuuust right and let me just say this… there are three left. Three out of eighteen. And it’s just me and Jaryd eating these.
Please don’t judge us.
Anyway, easiest recipe, one bowl, literally anyone can throw these together, they take no extra special baking skills.
Whisk together the butter (coconut oil or ghee works), coconut sugar, eggs, and vanilla. Once combined add the almond flour, cinnamon, ginger, baking powder, sea salt, and nutmeg. Whisk again until combined.
Fold in the chocolate chips. Line a square pan with parchment paper. Use a 8×8 or smaller because anything better tends to make blondies that are a bit too thin.
Sprinkle with additional chocolate chips and bake for 12-15 minutes until the corners puff up. Remove from the oven and allow the blondies to sit in the pan for 10 minutes before lifting the parchment paper up and transferring them to a cutting board. Slice into 9 squares and enjoy!
Store in an airtight container in the fridge for about a week.
Chocolate Chip Gingerbread Blondies
These gluten free Chocolate Chip Gingerbread Blondies are the perfect way to kick off gingerbread season! Enjoy the perfect balance of spice and CHOCOLATE!
Ingredients
- 1/2 cup unsalted butter (ghee or refined coconut oil works), room temp or slightly melted
- 1/2 cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cup blanched almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon all spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven 350F.
- Whisk together the butter (coconut oil or ghee works), coconut sugar, eggs, and vanilla.
- Once combined add the almond flour, cinnamon, ginger, all spice, baking soda, sea salt, and nutmeg.
- Whisk again until combined.
- Fold in the chocolate chips.
- Line a square pan with parchment paper. Use a 8×8 or smaller because anything bigger tends to make blondies that are a bit too thin.
- Sprinkle the top of the blondies with additional chocolate chips and bake for 15 minutes until the corners puff up.
- Remove from the oven and allow the blondies to sit in the pan for 10 minutes before lifting the parchment paper up and transferring them to a cutting board.
- Slice into 9 squares and enjoy!
Tips
- Store in an airtight container in the fridge for about a week.
Enjoy!! xo
Aja says
These came out yummy! Please add the amount of chocolate chips you should use. I chose 1/2 cup
Lindsay Grimes Freedman says
Ah sorry about that! Yes it should be 1/2 cup 🙂
samantha says
Hi Lindsey- you forgot to tell us how many chocolate chips to add in the ingredients list!! 🙂
Annie Harrier says
Made these – taste was delicious, was a bit too “wet” even with 6 extra minutes of baking. Might be my altitude in Denver. Next time I’m adding a bit of coconut flour to help them set up a bit more. Love your recipes ❤️
Lindsay says
Hi Annie,
I do love them a bit gooey, adding coconut flour or additional almond flour should be ok 🙂
Rebecca says
Hi, I’m the middle of baking this and noticed an error. Your ingredients say baking soda but instructions say baking powder. Which one is it?
Lindsay says
ahh it’s baking soda! so sorry about that!!
Iliana Simitzi says
Oh my goodness!!! Just made this recipe and is sooo good!!!!!
Thank you so much for one more delicious recipe!!
Lindsay Grimes Freedman says
yay!! i’m so happy you love it!! xo