Thursday, December 15, 2016

Flourless Gingerbread Chocolate Chip Bars

This flourless recipe for Gingerbread Chocolate Chip Bars is a healthier take on a holiday dessert, with the warm gingerbread spices of cinnamon, ginger, nutmeg, and cloves.

This post contains affiliate links.

Last December I posted a healthier dessert recipe for Peppermint Mocha Brownies, using no butter or oil and almond flour instead of white flour. I experimented in the kitchen yesterday with a gingerbread version and I think it turned out very tasty!

I have been inspired by holiday flavors lately, especially gingerbread. K and I visited the Museum of Science and Industry last week, to take in the Christmas Around the World exhibit. It's a beautiful display inside the museum, with a four-story Christmas tree and over fifty smaller trees decorated to represent the holiday traditions of countries around the world. I picked up this Gingerbread Wonderland cookbook at the museum's holiday store, and immediately made the Dark Gingerbread shape cookies.

Making gingerbread cookies is so labor intensive! As a follow-up to my cookie baking, I decided to create a recipe using gingerbread flavors without the hours of work. These Flourless Gingerbread Chocolate Chip Bars include a secret ingredient, the same as my Peppermint Mocha Brownies - pumpkin puree. Pumpkin puree gives the bars a lot of moisture and you don't need to add any butter or oil.

I had a helper in the kitchen too - this little buddy napped the afternoon away.

These bars include my favorite gingerbread flavors - blackstrap molasses, cinnamon, ginger, nutmeg, and cloves. I'm also a big fan of adding chocolate to gingerbread desserts. I used semi-sweet chocolate chips for this recipe, but I think dark chocolate chips would be delicious too.

These bars are fudgy and spicy, with the consistency of a brownie instead of a cookie. They are also gluten free since I used almond flour instead of white flour.

Flourless Gingerbread Chocolate Chip Bars
Yields: 12 bars

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

1 cup almond flour
1/2 cup old-fashioned oats {ground into flour} or oat flour
1/2 cup pumpkin puree
1/2 cup light brown sugar + 2 Tablespoons
1 egg
2 Tablespoons blackstrap molasses
1/2 cup semi-sweet chocolate chips + 2 Tablespoons
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt

How to~
*Preheat oven to 350 degrees.
*Mix dry ingredients - almond flour, oat flour, brown sugar, baking powder, spices, and salt.
*Add wet ingredients - pumpkin puree, molasses, egg, and vanilla extract. Mix until combined.
*Stir in 1/2 cup chocolate chips.
*Add batter to a 9x9 pan {or equivalent} pan.** Top with additional chocolate chips.
*Bake for 35 minutes, or until a toothpick or fork comes out clean.

**Note: I used a 10x7 pan.

These bars need to be refrigerated or frozen due to the fudgy texture.


  1. LOVE these dense, delicious holiday worthy bars! Heading up to Chicago today for a little getaway. It's FREEZING here in Indy---I have a feeling shopping on Michigan Ave may not last long. Merry Christmas!!!

    1. Thanks so much Liz! Hope you have a great holiday - it's below zero this AM in Chicago too! Bundle up for your shopping:)

  2. Oh my goodness - these are right up my ally! #Pinning! and might even make today with my kids-- we have all of the ingredients. I would also like to say a very big thank you for your loyalty on Pinterest- don't think that I don't see that you pin my content on a regular basis. You are the best! Have a wonderful Holiday and a happy and safe New Year.

    1. Thanks so much Lisa! Hope you had a great holiday weekend :)