Gingerbread Blondies {Keto, Paleo, Vegan}

These gingerbread blondies are a secretly healthy dessert recipe made in just one bowl! Loaded with sugar free white chocolate chips and gingerbread spices, these gingerbread bars are perfect for holiday parties and events! They are also secretly healthy- No eggs, no sugar, and no dairy!

I LOVE all things brownies and blondies. Pecan blondies, cranberry blondies and of course, these gingerbread blondies.

Gingerbread White Chocolate Blondies Recipe

When the holidays come around, also comes all things gingerbread. These gingerbread blondies aren’t like traditional gingerbread, both in taste and texture. There is NO molasses in them, perfect for those who like a hint of gingerbread. They also are made in blondie form- Thick, chewy and gooey, similar to a brownie…but with added white chocolate chips

Unlike traditional blondies, these are secretly healthy- You won’t find any eggs or sugar in them but you’d never tell. Suitable for a keto, paleo, and low carb diet, they can EASILY be made gluten-free and vegan!

How to make Gingerbread Blondies from scratch

Making these gingerbread blondies is super simple. It requires one bowl and NO fancy kitchen gadgets.

  1. Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
  2. In a large mixing bowl, add all your dry ingredients and mix very well, until combined. In a microwave-safe bowl or stovetop, combine your smooth tahini with your coconut oil. Heat until the coconut oil has melted. Whisk the coconut oil and tahini together, until combined. 
  3. Pour the tahini/coconut oil mixture into the dry mixture. Add the rest of your ingredients, except for the white chocolate chips, and mix well. If the batter is a little too thick, add extra milk. Fold through your white chocolate chips.
  4. Transfer the batter into the lined pan. Sprinkle extra gingerbread spice on top and bake for 12-15 minutes, or until golden on top. Remove from the oven and allow cooling in the pan completely.

Gingerbread Blondies with white chocolate

Tips for PERFECT Gingerbread blondies (or blondies in general!)

  • Have extra milk on hand, as you will likely need to add more to the batter. Start with the mandatory 2 tablespoons, then add more if the batter is too thick/crumbly. You want the blondie batter to be slightly thick, but smooth.
  • The blondies are eggless, so you can under-bake them slightly. Remember, the blondies will continue to cook as they cool. 
  • Avoid using traditional almond flour, as it can often have a thicker texture. Blanched almond meal has the skins removed, which makes them lighter in baked goods. 
  • For ultra gooey blondies, add an extra 2 tablespoons of syrup and increase the white chocolate chips.
  • For a more pronounced gingerbread flavor, replace the syrup with blackstrap molasses. Be wary, molasses is not keto-friendly (it is paleo, vegan and gluten-free, though!).
  • If you substitute the tahini out, the nut or seed butter you use MUST be drippy/smooth/creamy. If you don’t you’ll find the blondies be too thick to mix together. 

Ingredient and Dietary Swaps

  • Keto White Chocolate Chips. For vegan and gluten-free blondies, use these dairy-free white chocolate chips. For paleo blondies, replace the sugar-free white chocolate chips with chopped walnuts or pecans. 
  • Keto Maple Syrup. Any sticky sweetener of choice will work, however, it will no longer be keto-friendly. If you don’t follow a strict ketogenic diet, maple syrup, agave nectar or blackstrap molasses can be subbed. 
  • Tahini. Any smooth/drippy nut or seed butter will work. I have tried these with almond butter and peanut butter, and both are great! 
  • Golden Monk Fruit Sweetener. You can substitute this with any granulated sweetener, like coconut palm sugar, brown sugar, and white sugar. 

Storing and Freezing Blondies

Storing Gingerbread Blondies

Gingerbread blondies will keep at room temperature, in a sealed container or covered completely. Personally, I prefer refrigerating the blondies, as they will keep longer, and maintain a thick, chewy texture. 

Room temperature blondies will keep for 5 days. Refrigerated blondies will stay fresh for at least 7 days. 

Can you freeze gingerbread blondies? 

Gingerbread blondies are freezer friendly and can be stored in the freezer. Wrap blondies in parchment paper and place them in a ziplock bag or sealable container. The blondies can be kept frozen for up to 6 months.

To thaw gingerbread blondies from the freezer, allow thawing at room temperature or in the fridge overnight. 

Easy gingerbread blondies recipe

More holiday dessert recipes

Gingerbread White Chocolate Chip Blondies

Gingerbread Blondies {Keto, Paleo, Vegan}

An easy recipe for soft, chewy and gooey Gingerbread Blondies, loaded with sugar free white chocolate chips and gingerbread spices! Secretly healthy, they are keto, low carb, paleo, vegan and gluten-free!
5 from 6 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 10 Blondies
Calories: 267kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F. Line a loaf pan (9 x 4-inch) with parchment paper and set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. Set aside.
  • In a microwave-safe bowl or stovetop, combine your tahini with coconut oil. Heat until the coconut oil has melted, and whisk into the tahini until combined.
  • Add your tahini/coconut oil mixture into your dry ingredients. Add the syrup and coconut milk, and mix well. If the batter is too thick/crumbly, add more milk until a thick, smooth batter remains. Fold through your white chocolate chips and walnuts, if using them.
  • Transfer your batter into the lined pan and sprinkle extra gingerbread spices on top. Bake for 12-15 minutes, or until golden and a skewer comes out 'just' clean.
  • Allow gingerbread blondies to cool in the pan completely, before slicing into pieces.

Notes

* If your batter is too thick, add more milk, as needed.
Storing Gingerbread Blondies
Gingerbread blondies will keep at room temperature, in a sealed container or covered completely. Personally, I prefer refrigerating the blondies, as they will keep longer, and maintain a thick, chewy texture. 
Room temperature blondies will keep for 5 days. Refrigerated blondies will stay fresh for at least 7 days. 
Can you freeze gingerbread blondies? 
Gingerbread blondies are freezer friendly and can be stored in the freezer. Wrap blondies in parchment paper and place them in a ziplock bag or sealable container. The blondies can be kept frozen for up to 6 months.
To thaw gingerbread blondies from the freezer, allow thawing at room temperature or in the fridge overnight. 

Nutrition

Serving: 1Blondie | Calories: 267kcal | Carbohydrates: 7g | Protein: 7g | Fat: 21g | Potassium: 3mg | Fiber: 4g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 0.5mg | NET CARBS: 3g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Categories:

    Bars and Brownies Desserts Gluten Free holiday desserts Keto Paleo recipe Vegan Recipes

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