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A stack of sliced Paleo Gingerbread Blondies showing a fudgy and dense interior texture.
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Paleo Gingerbread Blondies

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 16 servings
Calories: 195kcal

Ingredients

  • 1 cup smooth unsalted almond butter
  • 1/4 cup melted coconut oil
  • 1/4 cup blackstrap molasses
  • 1/2 cup coconut sugar
  • 1 large egg , room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup blanched almond flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda

Instructions

  • Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  • In a large mixing bowl, combine the almond butter, melted coconut oil, molasses, coconut sugar, egg, and vanilla extract. Whisk vigorously until the mixture is completely smooth and the sugar has begun to dissolve.
  • Add the almond flour, ground ginger, cinnamon, cloves, nutmeg, sea salt, and baking soda to the bowl.
  • Fold the dry ingredients into the wet mixture using a spatula until no dry streaks remain. Do not over-mix to maintain a fudgy consistency.
  • Transfer the batter into the prepared baking pan, spreading it into an even layer with an offset spatula.
  • Bake for 22 to 25 minutes. The blondies are done when the edges are firm and a toothpick inserted into the center comes out with a few moist crumbs attached.
  • Remove from the oven and place the pan on a wire rack. Allow the blondies to cool completely in the pan for at least 30 minutes; they will continue to set as they cool.
  • Lift the parchment overhang to remove the blondies from the pan and slice into 16 even squares.