Gingerbread Blondie Recipe (Gluten-Free)

Three gingerbread blondie squares stacked on top of each other, showing their dense, fudgy centers and powdered sugar topping.

Gingerbread Blondie Recipe (Gluten-Free)

These soft, fudgy gluten-free gingerbread blondies are packed with warm holiday spices and made with simple ingredients. An easy festive treat with a dairy-free option!

Diet Gluten-Free

Prep Time 10

rest time 5

Servings

Author Lindsay Cotter

Ingredients

½ cup (8 tablespoons) unsalted butter or dairy-free butter, melted and cooled until warm
⅔ cup coconut sugar hard clumps broken up
¼ cup cane sugar
2 tablespoons unsulphured molasses not blackstrap
1 large egg plus 1 large egg yolk room temperature (see notes)
2 teaspoons vanilla extract
1¼ cups gluten-free 1-to-1 baking flour see notes
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves optional
½ teaspoon fine sea salt reduced to ¼ teaspoon if using salted butter
¼ teaspoon baking powder

Optional Topping

Powdered sugar, for dusting

Instructions

Preheat the oven to 350°F. Line an 8-inch square metal baking pan with parchment paper, leaving an overhang for lifting out the blondies.
Whisk together the warm melted butter, coconut sugar, cane sugar, and molasses for about 1 minute, until thoroughly combined. The mixture may still look slightly grainy. Whisk in the egg, egg yolk, and vanilla until evenly incorporated.
In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, optional cloves, salt, and baking powder.
Fold the dry ingredients into the wet ingredients until evenly combined. Let the batter rest for 5-10 minutes to hydrate the gluten-free flour.
Spread the batter evenly in the prepared pan. Bake for 25–30 minutes, checking at 23 minutes. The edges should be set and the center should look just set. A toothpick inserted into the center should come out with moist crumbs but no wet batter. For a more fudgy center, bake for 23-25 minutes. Note: Coconut sugar and molasses make these dark, so judge doneness by the center setting rather than the color.
Cool completely in the pan. For cleaner cuts, refrigerate for another 30–45 minutes.
Lift the blondies out using the parchment paper and cut into 9–12 bars or 16–20 smaller, bite-sized squares.
Add the topping. Dust with powdered sugar, or gently melt the white chocolate, stirring frequently. Stir in coconut oil only if needed to thin it. Drizzle over the cooled bites and let set.
Refrigerate cooled blondies in an airtight container for up to 7 days. They’ll firm up when chilled but soften again at room temperature.

Notes

Ingredient Notes:

Coconut sugar: Break up any hard clumps before measuring. If needed, pulse briefly in a food processor, then measure. Use ⅔ cup for a slightly less sweet bite or ¾ cup for a sweeter version.
Dairy-free butter: Use baking sticks or a block, such as Miyoko’s European Style Plant Milk Butter or Country Crock Plant Butter Sticks. If using salted butter, reduce the added salt to ¼ teaspoon.
Gluten-free flour: Use a 1-to-1 replacement blend containing xanthan gum. Weights vary between blends. I recommend weighing the flour and sticking between 170-180 grams.
Eggs and texture: Use 1 large egg plus 1 large egg yolk for a richer, denser, fudgier texture. For more structure and a slightly lighter, less fudgy texture, substitute 2 whole large eggs. This can give the bites a more cake-like or quick-bread-like crumb.

Freezing: To freeze, wrap tightly and store for up to 3 months. Thaw before serving, then dust with powdered sugar or drizzle with a simple glaze or melted white chocolate.

Nutrition