Vegan & Gluten Free Gingerbread White Chocolate Blondies (Edit recipe)

Indulge your senses in the magic of the holiday season with these delectable vegan & gluten-free Gingerbread White Chocolate Blondies. These heavenly squares of festive bliss are a treat for your taste buds and cater to various dietary preferences, making them the perfect dessert for everyone to enjoy. A delightful fusion of warm gingerbread spices and the sweet creaminess of vegan white chocolate, all harmoniously blended into a soft, chewy blondie. From the first bite to the last crumb, these blondies will leave you craving the warmth and magic of the season.

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	652
Fat:	35 g
Carbohydrates:	82 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	477 mg
Fiber:	0 g
Sugars:	22 g
Calculated for total recipe.

by Fidelia Grace

Serves: 8-10

Ingredients

2.75 cup Primal Palate Gluten-free All-Purpose Flour
1.25 tsp Baking Powder
1.25 tsp Salt
1 tsp ground Ginger
1 tsp ground Cloves
1.25 cup Coconut Oil, not melted (should still be in it's hard state)
1 Tbsp Almond Milk
1.25 cup Maple Sugar
0.5 cup Coconut Palm Sugar
2 Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
1.5 tsp Vanilla Extract
0.333 cup Molasses
1.75 cup Pascha Organic Vegan White Baking Chips (Bulk)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F.
Using a hand mixer, cream the coconut oil, maple sugar, almond milk, coconut sugar, molasses, and vanilla extract until fluffy. Set aside.
In a large bowl, add the gluten-free flour, baking powder, cloves, ginger, and salt and mix until fully incorporated.
Add the dry ingredients to the wet ingredients and mix until combined.
Add the vegan white chocolate chips and mix again.
Add the blondie batter to a parchment-lined 9x13 baking tray. Spread out evenly with your hands or the back of a spoon so the blondies bake evenly.
Bake for 35-40 minutes or until the edges are golden brown and crispy.
Remove from the oven and let cool for at least 20 minutes. (The middle will still be gooey so letting it cool is very important)
Cut into squares.

Notes

You can substitute maple sugar for coconut sugar or regular sugar if you don't have it in your pantry. If you're not gluten-free you can substitute the gluten-free flour with all-purpose flour.