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.

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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

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Chickpea flour
• Coconut flour
• Coconut sugar (I have substitutions in the recipe card)
• Canned coconut milk (full fat coconut milk, not lite or coconut milk beverage)
• Whole psyllium husks
• Baking soda
• Vinegar (lemon juice can be used in its place)
• Salt
• Spices (ground ginger, cinnamon and cloves)

You will also need some ordinary tap water.

Step by Step Instructions

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
• In 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.

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.

Related Recipes

• Almond Flour Chocolate Chip Cookies {vegan, paleo, keto option}
• Flourless Gingerbread Chickpea Blondies {vegan, oil-free, grain-free}
• Vegan Gluten-Free Oat Gingerbread {oil-free}
• Coconut Flour Sweet Potato Blondies {vegan, grain-free, oil-free}
• Keto Vegan Peanut Butter Blondies {4-ingredients, Oil-Free}

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5 from 7 votes

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

By: Camilla

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 minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 blondies

Ingredients 

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F. 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.
• In 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. 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

Serving: 1blondie (1/12 of recipe) | Calories: 117kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Sodium: 130mg | Fiber: 2g | Sugar: 12g

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