Gingerbread Chocolate Chip Blondies | Vegan, Gluten Free
Recipe and Photo by Flora and Vino
Take your classic blondies to a whole new level, using our gingerbread pecan butter as the secret ingredient. Vegan, Gluten-Free.
2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp filtered water)
1/2 cup Artisana Organics Gingerbread Pecan Butter
1/3 cup unrefined coconut sugar
1 ½ cups almond flour
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp baking powder
pinch of nutmeg
½ cup vegan dark chocolate chips
Preheat the oven to 350°F and line a baking dish with parchment paper or lightly grease with coconut oil.
Whisk the flax egg in a large mixing bowl and let it sit for 5 minutes to gel.
Next, to the same bowl as flax, add the gingerbread butter and coconut sugar and mix everything to combine. Add in the almond flour, cinnamon, ginger, baking powder, and nutmeg and whisk again until combined. Fold in the dark chocolate chips.
Spread the blondies into the baking dish and sprinkle them with additional chocolate chips.
Bake the blondies for 20-25 minutes or until the top is puffed up and golden brown and the edges start to pull from the corners of the pan.
Remove the blondies from the oven and allow them to cool completely before slicing (about 10 min). Serve and enjoy!