Gingerbread blondies
3/4 cup almond flour
3/4 cup coconut sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
pinch of sea salt
1/2 cup almond butter
1 tablespoon molasses
1 egg
2 teaspoons vanilla extract
2 tablespoons coconut oil
Preheat oven to 350°F and line a glass 8x8 baking dish with parchment paper.
Add the almond flour, coconut sugar, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and sea salt into a mixing bowl and whisk to combine.
Add in the almond butter, molasses, egg, vanilla, and oil. Use a spoon to mix together until a thick batter is formed. Do not over mix.
Add the mixture to the prepared baking dish.
Bake for 25-27 minutes. The cook time will vary oven to oven, so be sure to keep an eye on them.
Let the blondies cool in the pan.
Once cooled, slice into 9 squares, and enjoy!
Store in an airtight container for up to 5 days.
