Gingerbread Blondies

January 17, 2019
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  • 1/2 cup organic almond butter
  • 1/3 cup coconut sugar
  • 2 tablespoons coconut oil, solid
  • 2 eggs, room temperature
  • 1/4 cup molasses
  • 2 teaspoons vanilla extract
  • 3/4 cup almond flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon Celtic sea salt


  • Preheat the oven to 350ºF. Line an 8×8” square pan with parchment paper. Set aside.  In the bowl of a stand mixer fitted with the paddle attachment, mix together almond butter, coconut sugar and coconut oil until smooth.  Add eggs, molasses, and vanilla extract and mix on medium speed to combine.
  • In a large bowl, whisk together almond flour, cinnamon, baking powder, ginger, nutmeg, cloves and salt.  Add dry ingredients to bowl of wet ingredients and stir until completely combined.
  • Pour batter into prepared pan and bake for 20 minutes, or until center is set    and a toothpick inserted into the center comes out with only moist crumbs.  Let cool in pan for 15 minutes, then transfer to wire rack to cool completely. Cut into squares or bars.

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