These vegan gingerbread blondies bring all the warm spice of a gingerbread cookie into a dense, chewy bar that comes together in one bowl with no mixer required. Coconut oil and applesauce take the place of butter and eggs, keeping the batter simple to whisk by hand while still baking up soft and rich. Molasses and a full trio of warming spices give these a deep, gingerbread-forward flavor in every bite. They’re an easy way to offer a plant-based dessert on a holiday table without anyone noticing what’s missing.

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Why These Vegan Gingerbread Blondies Belong on Your Holiday Table

Gingerbread flavor is everywhere during the holidays, and these blondies bring that same warm spice into an easy bar format that doesn’t require rolling, cutting, or decorating. Being vegan means they’re a dessert everyone can reach for, which makes them a genuinely useful addition to a mixed holiday spread.

They’re also about as low-effort as holiday baking gets. There’s no mixer to pull out, no chilling step, and the whole thing bakes in one pan.

Everything You’ll Need

1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
½ cup coconut oil, melted and cooled
¾ cup packed brown sugar
⅓ cup molasses
¼ cup unsweetened applesauce
1 teaspoon vanilla extract

Ingredient Picks & Easy Swaps

Refined coconut oil keeps the flavor neutral, while unrefined coconut oil will add a mild coconut taste that some people enjoy alongside the spices. Unsweetened applesauce is what helps bind the batter without eggs, so stick with unsweetened rather than a sweetened variety, which would throw off the sugar balance. If you’re out of molasses, dark corn syrup works as a substitute, though the flavor will be a bit milder and less complex.

Kitchen Tools You’ll Want

Two mixing bowls, for the dry and wet ingredients
Freezer-safe baking pan — an 8×8-inch pan works here, and a freezer-safe one is handy if you want to freeze leftover squares
Cooling rack — helps the pan cool evenly, though these can also cool directly in the pan
Rubber spatula, for folding the batter together without overmixing
Parchment paper, with overhang for lifting the blondies out cleanly

With no mixer or chilling step involved, this batter comes together in just a few minutes of whisking.

Let’s Put It Together

Preheat and prep: Preheat the oven to 350°F and line an 8×8-inch pan with parchment, leaving overhang on two sides.
Mix the dry ingredients: Whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
Mix the wet ingredients: In a separate bowl, whisk the coconut oil and brown sugar together until smooth. Whisk in the molasses, applesauce, and vanilla.
Combine: Add the dry ingredients to the wet ingredients and stir with a spatula until just combined and no dry streaks remain.
Fill the pan: Spread the batter into the pan and smooth the top.
Bake: Bake for 25–28 minutes, until the edges pull slightly from the pan and the center is set but still soft.
Cool: Cool completely in the pan, about 30 minutes, before lifting out and slicing into 16 squares.

Host’s Tips for the Best Vegan Gingerbread Blondies

Stop mixing as soon as the dry streaks disappear, since overmixing this batter can make the blondies tougher instead of tender and chewy. Let the coconut oil cool slightly after melting before whisking it into the sugar, or it can start to firm up unevenly once combined with the cold applesauce. Cooling the blondies completely before slicing helps them hold together, since they’re softer and more delicate than a butter-based bar right out of the oven.

Easy Ways to Make It Your Own

A drizzle of melted dairy-free chocolate over the cooled blondies adds a sweeter finish without compromising the vegan base. Folding in a handful of chopped crystallized ginger gives extra spice and a little chew in every bite. For a citrus twist, a teaspoon of orange zest whisked into the wet ingredients brightens the whole batch.

Perfect Occasions & What to Serve Alongside

These blondies are an easy addition to a holiday potluck, a mixed dessert table with dietary restrictions in mind, or a cozy afternoon with tea. They pair well with hot cider, spiced tea, or a dairy-free hot chocolate, all of which complement the warm spice.

Make-Ahead & Serving Notes

These blondies keep well in an airtight container at room temperature for about 5 days, and the flavor deepens slightly the day after baking. They also freeze well for up to 2 months; thaw at room temperature before serving. If stacking them for storage, a layer of parchment between rows keeps the tops from sticking together.

FAQs

Can I use butter instead of coconut oil to make these non-vegan?

Yes, an equal amount of melted butter can replace the coconut oil if you’re not keeping the recipe vegan, though the texture will be slightly richer.

Why are my blondies too dense?

This can happen if the batter was overmixed once the dry and wet ingredients were combined. Stir just until the streaks disappear for the best chewy, tender texture.

Can I make these gluten-free as well as vegan?

A 1:1 gluten-free all-purpose flour blend should work in place of regular flour, though the texture may be slightly more delicate.

Why did my blondies sink slightly in the middle?

This is often a sign they were pulled from the oven a touch early. The center should look set, even if still soft, before you take them out.

How long do these blondies stay fresh?

Stored in an airtight container at room temperature, they stay fresh for about 5 days, and they also freeze well if you want to make them further ahead.

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