Chocolate Chip Gingerbread Blondies

Name: Chocolate Chip Gingerbread Blondies
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 9
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

November 28, 2018 // 6 Comments »

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These gluten free Chocolate Chip Gingerbread Blondies are the perfect way to kick off gingerbread season! Enjoy the perfect balance of spice and CHOCOLATE!

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.