Vegan & Gluten Free Gingerbread White Chocolate Blondies
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.
Ingredients
- 2.75 cup2.75 cup2.75 cup Primal Palate Gluten-free All-Purpose Flour
- 1.25 tsp1.25 tsp1.25 tsp Baking Powder
- 1.25 tsp1.25 tsp1.25 tsp Salt
- 1 tsp1 tsp1 tsp ground Ginger
- 1 tsp1 tsp1 tsp ground Cloves
- 1.25 cup1.25 cup1.25 cup Coconut Oil, not melted (should still be in it's hard state)
- 1 Tbsp1 Tbsp1 Tbsp Almond Milk
- 1.25 cup1.25 cup1.25 cup Maple Sugar
- 0.5 cup0.5 cup0.5 cup Coconut Palm Sugar
- 222 Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
- 1.5 tsp1.5 tsp1.5 tsp Vanilla Extract
- 0.333 cup0.333 cup0.333 cup Molasses
- 1.75 cup1.75 cup1.75 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.
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About This Recipe
Show nutritional information
Baked Goods Cakes Cookies Dairy Free Egg Free FODMAP Free Gluten Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan VegetarianThis 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 |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
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