Vegan Paleo Chocolate Chunk Gingerbread Blondies
These fudgy gingerbread blondies combine warm spices like ginger, cinnamon, and nutmeg with rich dark chocolate chunks for a perfect holiday treat. Made with almond flour and coconut flour, they're naturally grain-free and use a flax egg for binding. The cashew butter and coconut oil create a tender, chewy texture while molasses adds deep, complex sweetness. Perfect for holiday gatherings or when you want a healthier spin on traditional gingerbread flavors. The paleo-friendly recipe delivers all the cozy warmth of gingerbread cookies in an easy-to-make bar form that's ready in under 30 minutes.
Ingredients
- ½ cup creamy cashew butter, or other smooth nut butter of choice
- ¼ cup coconut oil, melted, use refined for no coconut flavor
- ½ cup coconut sugar
- 3 tablespoons molasses, blackstrap molasses or date molasses to keep paleo
- 1 tablespoon flax meal, for flax egg
- 2 tablespoons water, for flax egg
- 1 teaspoon vanilla extract
- ¾ cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- ¼ teaspoon kosher salt
- 4 ounces dark chocolate chunks
Instructions
- 1
Preheat oven to 350°F and line an 8x8 inch square baking pan with parchment paper and spray with nonstick spray
- 2
Whisk together cashew butter, melted coconut oil, coconut sugar, molasses, flax egg, and vanilla extract until smooth and combined
- 3
Stir in almond flour, coconut flour, baking soda, ginger, cinnamon, nutmeg and salt until just combined
- 4
Fold in chocolate chunks
- 5
Spread evenly in prepared pan and bake for about 20 minutes or until lightly browned
- 6
Cool completely then cut into 16 squares
Tips
Let the flax egg set for 5 minutes before using to ensure proper binding and texture
Use refined coconut oil if you want to avoid coconut flavor, or unrefined for a subtle coconut taste
Cool completely before cutting to prevent crumbling and achieve clean, neat squares
Good to Know
Store in an airtight container at room temperature for up to 5 days
Can be made 1-2 days ahead and stored covered
Serve at room temperature, cut into squares
Common Mistakes
Don't skip cooling completely to avoid crumbling when cutting
Don't overmix after adding dry ingredients to keep tender texture
Substitutions
Nut-Free Alternatives
General Alternatives
Not vegan but works well
FAQ
Can I use regular eggs instead of flax eggs?
Yes, substitute 1 regular egg for the flax egg mixture. The texture will be slightly different but still delicious.
What if I don't have coconut flour?
You can substitute with an additional 2-3 tablespoons of almond flour, though the texture may be slightly less structured.
How long do these keep?
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.