Chocolate Chunk Gingerbread Blondies (Gluten Free, Paleo + Vegan)
The recipe Chocolate Chunk Gingerbread Blondies (Gluten Free, Paleo + Vegan) can be made in approximately 30 minutes. This recipe serves 16 and costs 57 cents per serving. One serving contains 177 calories, 3g of protein, and 12g of fat. Head to the store and pick up vanillan extract, nutmeg, ground ginger, and a few other things to make it today. 99 people found this recipe to be flavorful and satisfying. A couple people really liked this hor d'oeuvre. It can be enjoyed any time, but it is especially good for Christmas. It is a good option if you're following a gluten free, paleolithic, lacto ovo vegetarian, and primal diet. It is brought to you by Bakerita. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so outstanding. Similar recipes include Chocolate Chunk Banana Nut Blondies (Gluten Free, Paleo + Vegan), Chocolate Chip Pumpkin Blondies (Gluten Free, Paleo + Vegan), and Strawberry Chocolate Chunk Skillet Cookie (Gluten Free, Paleo + Vegan).
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
¾ cup (72g) almond flour
1 teaspoon baking soda
½ cup (128g) creamy cashew butter or other smooth nut butter
4 oz. dark chocolate chunks I like Santa Barbara Chocolate - use code BAKERITA for $10 off
1 teaspoon cinnamon
2 tablespoons (16g) coconut flour
¼ cup (50g) coconut oil melted, use refined for no coconut flavor
½ cup coconut sugar
3 tablespoons (64g) molasses I use blackstrap molasses or date molasses to keep paleo
1 flax egg 1 tablespoon flax meal + 2 tablespoons water, whisk to combine & let set for 5 minutes
1½ teaspoon ground ginger
¼ teaspoon kosher salt
¼ teaspoon grated nutmeg
1 teaspoon vanilla extract
Equipment:
baking paper
baking pan
whisk
bowl
oven
frying pan
Cooking instruction summary:
InstructionsPreheat oven to 350F. Line an 8x8 square baking pan with parchment paper and spray with nonstick spray. Set aside.In a bowl, whisk together the cashew butter, coconut oil, coconut sugar, molasses, flax egg, and vanilla extract until smooth and combined. Stir in the almond flour, coconut flour, baking soda, ginger, cinnamon, nutmeg and salt. Fold in the chocolate chunks.Spread evenly in prepared pan and bake for about 20 minutes, or until lightly browned.Cool completely, and then cut into 16 squares. Store in an airtight container.
Step by step:
1. Preheat oven to 350F. Line an 8x8 square baking pan with parchment paper and spray with nonstick spray. Set aside.In a bowl, whisk together the cashew butter, coconut oil, coconut sugar, molasses, flax egg, and vanilla extract until smooth and combined. Stir in the almond flour, coconut flour, baking soda, ginger, cinnamon, nutmeg and salt. Fold in the chocolate chunks.
2. Spread evenly in prepared pan and bake for about 20 minutes, or until lightly browned.Cool completely, and then cut into 16 squares. Store in an airtight container.
Nutrition Information:
covered percent of daily need
