I held off long enough, we are now in full Christmas mode over here and I’m not mad about it! We bought our tree from our local Stew Leonard’s Christmas Tree Shop, who always makes it so easy. As much as I love the idea of going to one of the nearby Christmas Tree farms, sometimes you gotta make things easy and 2020 is one of those times.
When it comes to Christmas cookies, I tend to reach for my family’s old recipes and keep it classic, things like Coconut Macaroons, Snickerdoodles, and Russian Tea Cakes.
I have a few modern recipes I pepper in, but not much changes year to year.
Where I like to experiment most during the holidays are with cakes, tarts, bars, and appetizers.
In come these Frosted Gingerbread Blondies.
These blondies are rich, gooey, and have almost a fudge-like texture despite there being no chocolate. They have a good amount of ginger spice from the ground ginger and the candied ginger, and a sweet glaze to make them just a little more dressed up.
“What Else Can I Use?”
- Coconut sugar can be replaced with brown sugar
- If you don’t have almond and coconut flour, or just have one, I imagine that all purpose can sub in for them but I have not tested it. If you make them this way, please let us know!
- Coconut oil can be swapped for olive oil or melted butter
- If ginger isn’t your thing, but you love blondies, definitely check out The Ultimate Paleo Salted Blondies, which are amazing any time of year.
These Frosted Gingerbread Blondies would make a beautiful addition to any Christmas Eve table, or a sweet treat left out for Santa if he happens to be watching his waistline this year!
Frosted Gingerbread Blondies (Grain-Free, Gluten-Free, Dairy-Free)
- 3/4 cup coconut sugar can sub brown sugar
- 2 tbsp molasses blackstrap is preferred
- 1 tsp vanilla extract
- 2 large eggs room temperature
- 1/2 cup almond butter
- 1/4 cup coconut oil, melted and cooled
- 1 1/2 cups blanched almond flour
- 1/3 cup coconut flour
- 1 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup powdered sugar
- 2-3 tbsp almond milk can sub milk or water
- 1/4 cup chopped candied ginger optional, for topping
- Preheat oven to 325 degrees F.
- Grease a 8x8 inch square pan an d line with parchment paper so you have an overhang on both sides. This isn't necessary, but makes lifting the blondies out easier.
- In a medium bowl, whisk together the vanilla, coconut oil, almond butter, and eggs.
- Add in the coconut sugar and molasses and whisk to combine.
- Using a rubber spatula or wooden spoon, add in the flours, ginger, baking soda, and salt and stir to combine.
- Spread the mixture into the prepared pan, and bake for 18-24 minutes or until the center is slightly soft and edges have started to brown. You want these to be a bit underdone.
- Let cool on the rack for 30 minutes, then lift out of the pan to allow to cool completely.
- While the blondies cool, make the glaze by whisking the powdered sugar with the milk or water, starting with 2 Tablespoons and adding more to get the consistency you desire.
- Drizzle the glaze onto the cooled blondies and top with the chopped candied ginger if using.