Description

Enjoy these chewy gingerbread blondies that perfectly capture the warm flavors of the holiday season. Made with a blend of spices like cinnamon, ginger, and nutmeg, and sweetened with molasses and coconut sugar, these blondies are a delightful twist on a classic treat. They offer a tender, chewy texture and can be enhanced with optional walnuts or white chocolate chips for added richness and crunch. Perfect for sharing or as a cozy snack with your favorite cup of tea.

Ingredients

Scale

Dry 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

Wet Ingredients

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 Add-ins

1/4 cup chopped walnuts or white chocolate chips

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by lining it with parchment paper or lightly greasing it to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg to evenly distribute the spices.
Combine Wet Ingredients: In a large separate bowl, stir together the melted coconut oil, coconut or brown sugar, molasses, and vanilla extract until the mixture is smooth and homogeneous.
Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir gently until just combined, taking care not to overmix.
Add Milk to Batter: Pour in 2 tablespoons of your chosen milk to form a thick but spreadable batter. If the batter feels too dry, gradually add the remaining tablespoon of milk until the right consistency is achieved.
Incorporate Optional Add-ins: Fold in the chopped walnuts or white chocolate chips if using, ensuring they are evenly distributed throughout the batter.
Spread Batter in Pan: Evenly spread the batter into your prepared baking pan, smoothing the top with a spatula for an even bake.
Bake the Blondies: Place the pan in the oven and bake for 15–18 minutes. The edges should be set while the center remains slightly underdone, ensuring a chewy texture.
Cool and Serve: Allow the blondies to cool completely in the pan before slicing into squares for clean cuts and optimal texture.

Notes

You can substitute spelt, white, or oat flour based on preference or availability.
Use coconut sugar or brown sugar; coconut sugar gives a slightly different flavor profile.
Adjust milk quantity to achieve the right batter consistency—should be thick but spreadable.
Adding walnuts or white chocolate chips is optional but adds a nice texture contrast.
To keep blondies chewy, avoid overbaking; remove when the center is still a bit underdone.
Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.

Prep Time: 10 minutes
Cook Time: 15-18 minutes
Category: Dessert
Method: Baking
Cuisine: American