Sweet Laurel Bakery


We love seasonal spices and in winter that means one thing – GINGERBREAD! We already have recipes for gingerbread brownies, and a latte, but there’s one more gingerbread recipe we’ve been dreaming of… blondies! This is a festive holiday twist on the popular Chocolate Caramel Blondies in our pink cookbook. Pair with a cup of tea or coffee for a delightfully cozy experience. Enjoy!

Gingerbread Blondies

Yield: one 8×8 pan


Gingerbread Spice:

2 tablespoons cinnamon
2 teaspoons ginger
1/2 teaspoon cardamon
2 tablespoons date or coconut sugar
1 teaspoon orange zest


1⁄4 cup coconut oil, melted (plus more for the pan)
3 cups almond flour
1⁄4 cup maple syrup
3 tablespoons vanilla extract
Pinch of Himalayan pink salt

Coconut Buttercream Drizzle:

1/4 cup coconut butter
2 teaspoons 100% maple syrup or honey
1/4 teaspoon vanilla extract
1/4 cup coconut milk or almond milk


  1. Preheat the oven to 350°F. Line an 8 × 8-inch pan with parchment paper, letting it hang over the sides for easy removal.
  2. Stir all ingredients for gingerbread spice together and set aside.
  3. In a large bowl, combine the flour, coconut oil, maple syrup, vanilla, salt, and 1 tablespoon of your gingerbread spice mixture. Stir until a dough comes together.
  4. Press the dough into the bottom of the prepared pan, and sprinkle the remaining gingerbread spice mixture on top.
  5. Bake for 12 to 15 minutes, until firm but not quite golden.
  6. Holding two sides of the parchment, lift the blondies in one piece from the pan. Transfer to a rack to cool until barely warm.
  7. Make the coconut buttercream drizzle by mixing all buttercream ingredients over low heat. If the mixture is too thick add a bit more milk of choice. Once blondies are cooled, use a spoon to drizzle your buttercream over the blondies. Once the drizzle is set, cut the blondies into squares and serve!

*Store blondies in a sealed container at room temperature for up to 5 days, or in the freezer indefinitely.


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