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Spiced Gingerbread Almond Flour Blondies with Maple Drizzle

By Beginnerbakes Editorial TeamPublished Apr 24, 2026 | Updated Sep 30, 2026
American 40 mins Beginner-friendlyEasyStep By StepSpiced

Gingerbread-spiced almond flour blondies finished with maple drizzle. Follow the recipe for mixing, baking, and adding the topping.

Spiced Gingerbread Almond Flour Blondies with Maple Drizzle
Prep 15 min
Cook 25 min
Total 40 min
Servings 12
Difficulty easy
Cuisine American

Recipe Details

Prep15 min
Cook25 min
Total40 min
Servings12
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 12
  • 2 cups almond flour (finely ground)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened applesauce
  • 1/3 cup pure maple syrup
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 2 tablespoons pure maple syrup
  • 1 teaspoon coconut oil (melted, optional)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy blondie removal.
  2. In a large bowl, whisk together almond flour, baking soda, cinnamon, ground ginger, nutmeg, cloves, and salt until fully combined.
  3. In a separate medium bowl, mix the applesauce, maple syrup, egg, and vanilla extract until smooth and well blended.
  4. Combine wet ingredients with dry ingredients, folding gently with a spatula or wooden spoon just until incorporated. The batter will be thick but spreadable.
  5. Transfer the batter evenly into the prepared baking pan and smooth the top.
  6. Bake for 22-25 minutes or until the edges turn golden and a toothpick inserted near the center comes out with moist crumbs (avoid overbaking).
  7. While baking, prepare the maple drizzle by mixing maple syrup and melted coconut oil (optional) for a glossy finish.
  8. Remove blondies from oven and allow to cool in the pan for 15 minutes to set.
  9. Use the parchment paper overhang to lift the blondies out and place on a wire cooling rack.
  10. Drizzle the maple mixture evenly over warm blondies using a spoon or fork. Let the drizzle set for about 10 minutes before slicing into 12 squares.
  11. Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate up to 1 week, or freeze for up to 1 month.

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