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Vegan Coconut Flour Gingerbread Blondies {Oil-Free, Nut-Free, GF}

Decadent–yet healthy!–vegan coconut flour gingerbread blondies! They are oil-free, gluten-free, grain-free, and nut-free, as well as a cinch to make.

a stack of three vegan coconut flour gingerbread blondies

Thank heavens, it is finally gingerbread season! It is a particularly long wait in Texas, where 80 degree temps typically reign through late October, but, praise heavens, we’ve finally had a a chilly dip, so to the kitchen I went!

For this easy treat, I combined gingerbread with one of my other favorite desserts, blondies. I love caramel-butterscotch-brown sugar flavors, so it makes perfect sense to combine the two into one fall-friendly treat.

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Oil-free
  • Gluten-free
  • Grain-free
  • Nut-free
  • Seed-free
  • Easy to make and bake

Ingredients for the Vegan Coconut Flour Gingerbread Blondies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need some ordinary tap water.

How to Make Vegan Coconut Flour Gingerbread Blondies

Note that the complete directions are also in the recipe card below.

  • Preheat oven to 350F (180C). Spray a 9-inch (22.5 cm) square baking pan with nonstick cooking spray.
  • In a medium bowl, whisk together the psyllium husks, coconut milk, water and vinegar. Whisk in coconut sugar; let stand for 5 minutes to thicken.I
  • n a large bowl, whisk together chickpea flour, coconut flour, ginger, cinnamon, baking soda, salt and cloves.
  • Add the coconut milk mixture to the flour mixture and stir until just blended. Spread batter evenly in prepared pan.
  • Bake in preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely in pan. Cut into 12 bars.
vegan oil free gingerbread blondies in a white dish with a silver serving spatula alongside

Any Substitutions for the Coconut Flour or Chickpea Flour?

You need to stick with coconut flour and chickpea flour (also called garbanzo bean flour) for this recipe (in the given proportions). Other flour combinations may be possible, but not without some experimentation.

What Can Be Used in Place of the Coconut Sugar?

An equal amount of brown sugar can be used in place of the coconut sugar (e.g., packed brown sugar, natural cane sugar). Darker sugars, like coconut and brown sugar are better for adding the dark color and caramel-like flavor to the blondies.

What Can I Use in Place of the Coconut Milk?

An equal amount of nondairy-heavy or light cream can be used in place of the coconut milk. You need the fat of cream here, since there is no oil in the recipe.

Can I Use a Different Combination of Spices?

Yes! Play around and use your favorite blend of spices! Lemon or orange zest would be great swap-ins for the vanilla. Or you could leave out the spices all together and make these regular butterscotch blondies.

Happy baking and eating! Let me know what you think if you give these a try.

overhead shot of coconut flour blondies on white parchment paper
Yield: 12 blondies

Vegan Coconut Flour Gingerbread Blondies {Nut-Free, Oil-Free, GF}

a stack of three vegan coconut flour gingerbread blondies

Decadent--yet healthy!--gingerbread blondies, made with coconut flour and chickpea flour! They are naturally vegan, grain-free, nut-free, and gluten-free.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 tablespoon (5 g) whole psyllium husk
  • 1 cup (237 mL) full fat coconut milk
  • 2/3 cup (158 mL) water
  • 1 teaspoon cider vinegar (or any light colored vinegar)
  • 2/3 cup coconut sugar
  • 1/2 cup (60 g) chickpea flour
  • 1/3 cup coconut flour
  • 1 tbsp ground ginger
  • 1 and 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves

Instructions

  1. Preheat oven to 350F. Spray a 9-inch (22.5 cm) square baking pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the psyllium husks, coconut milk, water and vinegar. Whisk in coconut sugar; let stand for 5 minutes to thicken.
  3. In a large bowl, whisk together chickpea flour, coconut flour, ginger, cinnamon, baking soda, salt and cloves.
  4. Add the coconut milk mixture to the flour mixture and stir until just blended. Spread batter evenly in prepared pan.
  5. Bake in preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely in pan. Cut into 12 bars. EAT!

Notes

Storage Tip: Store the cooled bars at room temperature in an airtight container, or loosely wrapped in foil or plastic wrap, for up to 3 days. Alternatively, wrap them in plastic wrap, then foil, completely enclosing bars, and freeze for up to 3 months. Let thaw at room temperature for 1 to 2 hours before serving.

Nutrition Information

Yield

12

Serving Size

1 blondie (1/12 of recipe)

Amount Per Serving Calories 117Total Fat 5gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 130mgCarbohydrates 17gFiber 2gSugar 12gProtein 2g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Laura

Sunday 27th of October 2019

Greetings Camilla, Can psyllium husk powder be used in stead of the whole husk? I understand you must double the powder as if you have actually double the amount as if you had actually ground it.. Thank you...

Camilla

Monday 28th of October 2019

Hi Laura, Yes, you can use psyllium husk powder. One TEASPOON of psyllium husk powder weighs 4g, whereas 1 TABLESPOON of whole psyllium husks weighs 5 grams. If you have a small scale, you can weigh out the amounts needed, but for a general measure, you will need about 1/3 the amount of psyllium husk powder (plus a little more) compared to the amount of whole psyllium husk in a given recipe.

Yay, the math for this particular recipe is easy: 2 tablespoons whole psyllium husk = 10 grams = 2 and 1/2 teaspoons psyllium husk powder

Mariel

Tuesday 3rd of May 2016

Hello! I love your recipes, so delicious! Is there anyway of adding cocoa powder and omitted all other spices to create a traditional chocolate brownie?

Camilla

Wednesday 4th of May 2016

Thanks so much, Mariel! As it happens, I am working on a grain-free, vegan coconut flour brownie right now--hope to get it posted within the next week! :)

Margaret Coughlin

Sunday 24th of January 2016

Thanks for the update. I guessed 350 and used a round pan. They were delicious. I made them at noon and they are gone now at 7 p.m. I will make these again!

Camilla

Sunday 24th of January 2016

Yay! :)

Margaret Coughlin

Sunday 24th of January 2016

Prepared pan? What size? Bake for 40 min. At what temp?

Camilla

Sunday 24th of January 2016

So sorry, Margaret--I've updated!

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