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!
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.
* If your batter is too thick, add more milk, as needed.Storing Gingerbread BlondiesGingerbread 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.