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Spiced Gingerbread Almond Flour Blondies with Maple Drizzle

By Beginnerbakes Editorial TeamPublished Apr 24, 2026 | Updated Oct 25, 2026
American Under review 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 Under review
Cook Under review
Total Under review
Servings 12
Difficulty easy
Cuisine American

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
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, for the batter
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 2 tablespoons pure maple syrup, for the drizzle
  • 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, 1/3 cup maple syrup, egg and vanilla extract until smooth.
  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, mix the remaining 2 tablespoons maple syrup with the optional melted coconut oil for the drizzle.
  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 over the blondies. Allow about 10 minutes before slicing into 12 squares; the maple drizzle remains syrupy rather than setting into a firm icing.
  11. Refrigerate leftovers promptly in covered shallow containers for up to 4 days. Reheat until hot throughout.

Timing

Allow for preparation, preheating, 22-25 minutes baking, 15 minutes in-pan cooling and about 10 minutes after drizzling before slicing.

Storage

Refrigerate leftovers promptly in covered shallow containers for up to 4 days. Reheat until hot throughout.

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