It is hard to believe that we are a few weeks away from Christmas and baking season is officially upon us! For me it’s the most magical time of the year and I hate that this season seems to already be passing so quickly. Anyone else want December to last just a little bit longer? Every holiday season, my baking bug returns almost instantly as the tree gets decorated and the house feels extra cozy. While I love baking the traditional recipes, I am all about finding recipes that are slightly better for me that I can bring to all of the holiday festivities that come about this time of year. Gingerbread is one of those quintessential holiday flavors that is my go-to whenever I decide to bake. It smells the house up with warming spices that just say merry Christmas. My healthier gingerbread blondies are chewy and delicious and your family and friends will love them this holiday season!
I actually made this recipe last year and never shared it with y’all, but they were so good that I knew I needed to make it happen this year! These gingerbread blondies are made with no refined sugars, whole wheat flour, and have a good dose of protein in them from almond butter which makes them just a wee bit better for us! It’s the little swaps that make all the difference and you can feel better about making a little sweet treat for your family this year!
These blondies are totally acceptable for a holiday breakfast or afternoon snack too if you ask me and they pair perfectly with a cup of coffee or hot cocoa. The recipe could not be any easier to make and the fancy powdered sugar dusting is optional, but quite simple and festive if you feel inclined to make it happen!
Note: Just powdered sugar without snowflakes is also beautiful!
BUT…if you want to make a design simply lay out your stencil (I used a snowflake ornament actually) and lay it down wherever you want your design. Simply dust the powdered sugar over top and then remove the stencil carefully. Voila! You have a gorgeous design that takes 30 seconds to create!
A few easy swaps in the recipe:
Use all purpose flour instead of wheat.
Use peanut butter or sunbutter instead of almond butter.
Use olive oil or avocado oil instead of coconut oil.
Use a flax egg in place of a regular egg.
I can’t wait for you to try these gingerbread blondies for yourself! Happy baking friends.
Ingredients
1 ,1/4 Cup Whole Wheat Flour
1,1/4 Tsp. Baking Soda
1/4 Tsp. Salt
1/2 Cup Almond Butter
1 Egg
1 Cup Coconut Sugar
1/2 Cup Melted Coconut Oil
1/3 Cup Molasses
1 Tsp. Vanilla Extract
1 Tsp. Cinnamon
1 Tsp. Ginger
1/4 Tsp. Clove
1 Tsp. All Spice •1 Cup White Chocolate Chips
Powdered Sugar for dusting (optional)
Directions:
Preheat oven to 350 degrees.
Line a cake pan with parchment paper.
Mix together egg, coconut sugar, coconut oil, almond butter, molasses, and vanilla in a stand mixer until smooth and creamy.
Mix together whole wheat flour, baking soda, salt, cinnamon, ginger, cloves, and all spices and whisk to combine.
Slowly add dry ingredients into wet ingredients and mix until just combined.
Fold in white chocolate chips.
Press into the cake pan and place into the oven to bake for 20- 25 minutes until a toothpick comes out clean in the center. (if it doesn’t reach each edge, don’t worry it will expand as it bakes.)
Let cool completely and then sprinkle powdered sugar over top if desired.
Aren’t they beautiful? The best part is, they are super easy to make so no experience in baking is required.
