Gluten Free Gingerdoodle Blondies

Gluten Free Gingerdoodle Blondies | pumpkin & peanut butter

 

Are you ready for some more cookies?? I took a little dessert break on the blog last week, sharing this cozy and comforting Roasted Tomato Veggie Pasta Soup. But don’t you worry, I’m back today with more holiday treats AND a cookie swap!!

Kinda perfect timing since Christmas is only ONE WEEK away!!! Can you believe it? This season always goes by SO quickly.

 

Gluten Free Gingerdoodle Blondies | pumpkin & peanut butter

Gluten Free Gingerdoodle Blondies | pumpkin & peanut butter

 

So I mentioned today there was a COOKIE SWAP involved! I teamed up with a bunch of my blogger friends to share some delicious and unique cookie options for your holiday dessert spread. Just scroll down a few more pictures for all the links to these amazing recipes!

My addition to the cookie swap is a combination of two of my favorite holiday cookies into one delicious, cakey bar. Ginger Molasses Cookies + Snickerdoodles in BLONDIE form. Ohhh yesssss.

And, because I was feeling really experimental, I made them gluten free in the most simple way ever— using my favorite Bob’s Red Mill Gluten Free 1:1 Baking Flour.

 

Gluten Free Gingerdoodle Blondies | pumpkin & peanut butter

 

These blondies are super simple to throw together and they slice up into perfect little gingerdoodle squares. No rolling or cookie-cutting required!

They definitely have more of a cakey texture, thanks to the gluten free flour, so they’re not your average blondie, but we totally loved them for it! Nate is a huge cookies-and-milk lover and he said these were fantastic dipped in a big glass of milk 🙂

 

Gluten Free Gingerdoodle Blondies | pumpkin & peanut butter

 

As promised, here are the links to all the other fabulous recipes in today’s cookie swap:

Madeline Hall // Snowflake Chocolate Sugar Cookies

Katherine in Brooklyn // Cranberry Jam Linzer Cookies
lyndsey eden // Orange Zest and Almond Chocolate Shortbread Cookies
Conscious Eating with Rui // Snickerdoodle Mexican Wedding Cookies
Nommable // Nutmeg Nutella Rice Krispies

The Foodwright // Peanut Butter Cup Thumbprints
Wood and Spoon // Soft Frosted Sugar Cookies
Seek Satiation // Cinnamon Chocolate Dipped Shortbread
This Brown Kitchen // Chocolate Holiday Nankhatai Cookies
Bappy Girl // Strawberry and Blueberry Meringues
The Table of Contents // Sesame Almond Ginger Lace Cookies
Gracepcheng // Vegan Chocolate Chip Cookies

Jenna Hazel // Soft Vegan Gingerbread Cookies

 

Hope y’all enjoy! Ohhh and be sure to stop by on Thursday… I’ve got some excited news to share 🙂

 

Gluten Free Gingerdoodle Blondies | pumpkin & peanut butter

Gluten Free Ginger Snickerdoodle Blondies

Serves 9-12
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Dietary Gluten Free
Meal type Dessert

Ingredients

  • 1 cup gluten free all purpose flour (I used Bob's Red Mill)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 5 tablespoons grass-fed butter, melted
  • 1/4 cup brown sugar
  • 1/4 cup cane sugar
  • 2 tablespoons molasses
  • 2 teaspoons vanilla extract
  • 1 teaspoon freshly grated ginger
  • 1 egg

for the topping

  • 1 teaspoon cinnamon
  • 2 tablespoons granulated sugar

Note

adapted from What Molly Made's Gluten Free Snickerdoodle Blondies

Directions

Step 1
Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment paper, leaving an overhang for easy removal after baking.
Step 2
In a small bowl, whisk together the dry ingredients: gf flour, baking powder, baking soda, salt, and cinnamon.
Step 3
In a large bowl (or stand mixer), cream together the melted butter and sugar. Pour in the molasses, vanilla extract, freshly grated ginger, and egg and continue to mix.
Step 4
Once the wet ingredients are mixed, slowly pour in the dry ingredients and mix until just combined. Pour the batter into the parchment lined baking dish and spread out evenly. Sprinkle with cinnamon sugar topping (you will probably have extra leftover).
Step 5
Bake blondies for 25 minutes, or until a toothpick comes out clean. Cool completely on a wire rack, then remove blondies on parchment sheet an place on a cutting board. Slice into squares and serve!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

11 Comments

  1. Hey Liz, this recipe looks really great, I am sure it must be tasty too. My daughter is fond of these kinds of recipe. So she is going to love this. Thanks for sharing such a wonderful recipe. 🙂

  2. Girl these sound AMAZING. Ginger cookies and snickerdoodles are pretty much tied for my favorite cookies, so these blondies are definitely my thing. Plus the name is adorable. Need to try them! xx

    • I love them so much too! I make the every year anyways, so why not combine them 😉 Happy holiday lady!

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