These decadent, flourless gingerbread blondies are my favorite easy Paleo holiday treat! Serve them warm with a tall glass of eggnog or almond milk!

Holiday food is like… the best food. Can we all agree on that? Ok.

I honestly hated cooking until recently, but I always got excited at the idea of holiday food. Maybe it’s because cutting out Christmas cookies was a major event for me and my mom when I was little. It still kind of is, except now I don’t eat them. Now, the big holiday dealio for me is the side dishes. That, and Christmas Eve when we get takeout and I order whatever the heck I want. Like curry. Christmas curry is a thing.

But let’s rewind, because we’re still at Thanksgiving. My mom and I are getting to spend the year together, which makes this the first Thanksgiving that I’m going to be planning and cooking the meal myself. In other words, I’ll actually be able to eat everything. That literally never happens if you have celiac — you’re usually limited to the Epic bar in your pocket. It’s a big year for me — I won’t mess this up.

I’m still struggling to narrow down our Thanksgiving dinner side dishes, but I’m pretty positive we’ll be having apple crisp for dessert. I definitely wouldn’t make a dessert if I was eating alone, but if I must, apple will be involved. I might even throw in some homemade coconut milk ice cream if I’m feeling generous. I’ve been known to get wild sometimes.

Speaking of desserts, these Flourless Gingerbread Blondies are outrageously good and sure to be a crowd pleaser. When you tell someone a dessert if flourless, they are immediately impressed at your culinary skills. But I’ll let you in on a secret — flourless Paleo desserts tend to be the easiest to make. But don’t tell anyone!  Plus, easy desserts are the best kind of desserts for after you’re done cooking an elaborate meal, which means these are perfect for your Paleo (or otherwise) Thanksgiving!

So go be impressive. I believe in you.

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Flourless Pecan Gingerbread Blondies

PREP TIME 5 minutes

COOK TIME 30 minutes

TOTAL TIME 35 minutes

SERVINGS 12

INGREDIENTS

• 1/2 cup almond butter
• 1/2 cup sweet potato puree
• 1 egg
• 3 tbsp maple syrup
• 3 tbsp molasses
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp baking soda

INSTRUCTIONS

1. Preheat oven to 325 F and line a baking dish with parchment paper.
2. In a large bowl, mix together almond butter, sweet potato, and egg until well combined.
3. Add in maple syrup and molasses and stir to combine.
4. Stir in cinnamon, nutmeg, ginger, and baking soda. Pour batter into prepared baking dish.

5. Bake at 325 F for 25-30 minutes, until cooked throughout. The blondies will be fudgy, but a knife should come out clean. Allow the blondies to cool for 30 minutes before slicing.

6. Serve with a large glass of almond milk!

Get your ingredients here! Because stores are hard.