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Whole Wheat Gingerbread Blondies

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Whole Wheat Chocolate Chip Gingerbread Blondies

Whole grain flour gives these Whole Wheat Gingerbread Blondies great flavor and a big nutritional boost!

whole wheat gingerbread blondies

I’m so excited to be teaming up with one of my all time favorite brands today, Bob’s Red Mill.  I’ve been using and loving their fabulous flours, grains, and beans for as long as I’ve been cooking, and  I’m like a kid in a candy shop whenever I stumble on a good selection of their stuff.  The sheer variety is amazing, their quality is top notch, but I think what I love most about Bob’s Red Mill is that it encourages me to branch out and experiment with my food.  They sell everything from mung beans and barley to pancake and muffin mixes…basic flours to grains I’ve never even heard of.   If you need something unusual for a recipe, chances are Bob’s got you covered.  Today I’m baking my Gingerbread Blondies with his Whole Wheat Organic Flour.

Whole Wheat Gingerbread Blondies made with Bob's Red Mill flour

Here in Southern California we don’t get a lot of seasonal variation, the weather stays pretty constant throughout the year and I sometimes have to stop and think for a minute to place what season I’m actually in.  I use food to help me out with that, and gingerbread is one of my favorite ways to get into ‘holiday mode’.  The combination of spices along with the molasses gives off the most intoxicating aroma as it bakes.  This delicious variation of this recipe has all the flavors of the classic gingerbread cookie, but in a soft, chewy blondie.  The dark chocolate chips play well with the spices, and whole wheat flour grounds it all.

A tray of Whole Wheat Gingerbread Blondies

A lot of people have misconceptions about whole grain flours.  They think of them as coarse and heavy, which may have been true once upon a time, but whole grains have come a long way.  One look at Bob’s Red Mill whole wheat flour tells you it’s light and silky, and it bakes up much like white flour does.  Why bother?  Because whole grains are A LOT healthier for us and they add a depth of flavor that white flour lacks.  Plus, you have a huge amount of creative leeway when you mix and match various whole grains in any recipe where you normally use plain white flour.

Bob's Red Mill Whole Wheat Flour

Maybe most importantly for some of you, my family of taste testers had no idea these blondies were made with whole grains.

Chocolate Chip Gingerbread Blondies

This dough is spread out on a baking sheet, so it results in a lot of blondies — depending on how you cut them you can get up to 2 dozen.  That makes them great for parties and bake sales.  You can dust them with powdered sugar, or not.

Whole Wheat Chocolate Chip Gingerbread Blondies

Don’t get me wrong, I’m not pretending these blondies are exactly healthy, but I do believe in using whole grains as often as possible, and it nudges whatever you are making a little bit further up that healthy scale.  We need all the help we can get during the holidays :)

Whole Wheat Gingerbread Chocolate Chip Blondies

In 2010, rather than sell the business he grew from nothing into an internationally renowned phenomenon worth many many tens of millions, Bob Moore of Bob’s Red Mill handed over the company, lock stock and barrel, to its 209 employees.  He was 81.  I don’t know about you, but that’s the kind of man I want to buy my flour from :)

Soft and plush Gingerbread Blondies made healtheir with whole wheat flour

Whole Wheat Gingerbread Blondies
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1 ratings

Category: Dessert, Holiday Food Gifts, Holidays, sponsored

Whole Wheat Chocolate Chip Gingerbread Blondies


  • 2 3/4 cups Bob's Red Mill Organic Whole Wheat Flour
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 1/2 cup regular granulated sugar
  • 2 large eggs, plus 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/3 cup molasses
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly grated nutmeg
  • a 10 oz bag of dark chocolate chips
  • powdered sugar (optional)


  1. Set oven to 350F
  2. spray and line a 12x17 baking sheet (with sides) with parchment paper.
  3. Whisk together the flour, salt, and soda and set aside.
  4. Cream the butter and the sugars until light and fluffy.
  5. Beat in the eggs and yolk, one at a time. Beat in the molasses, vanilla, and spices.
  6. Blend the dry ingredients into the wet ingredients.
  7. Fold in the chocolate chips, reserving a few to place on top.
  8. Spread the dough onto the baking sheet. Take a few minutes to get it evenly spread out across the entire sheet. It helps to drop the dough in blobs all around the sheet first, and then start to spread. Place the reserved chocolate chips across the top, pushing them in slightly with your fingers. This step is optional but gives the finished blondies an appetizing look.
  9. Bake for 20-25 minutes, until the blondies start to brown and look done around the edges. Don't over bake.
  10. Let them cool on the pan for a while before slicing into squares. Dust with powdered sugar if you like.



A stack of whole wheat gingerbread blondies


I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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    Leave a Reply

  • Reply
    Diane {Created by Diane}
    November 22, 2015 at 11:11 pm

    I can only imagine how amazing these must smell when baking and taste. LOVE them!

  • Reply
    November 22, 2015 at 10:06 am

    I love Bob’s Red Mill products! These sound so delicious, Sue. The spices make them perfect for the season!

  • Reply
    November 22, 2015 at 7:07 am

    I just love Bob’s products. I was out of AP flour one day but had WW, so I used that to make pancakes one more, such a difference than wheat pancakes of yesteryear! These blondies look fantastic and I really love that they are gingerbread flavored, perfect for the season.

    • Reply
      November 22, 2015 at 8:22 am

      I know exactly what you mean, I used whole grain flours once upon a time that were healthy, but really unappealing, I know just the pancakes you’re taking about ;) I can’t even tell the difference between whole grain and white anymore, except that the whole grains give everything so much more flavor.

  • Reply
    Dorothy @ Crazy for Crust
    November 20, 2015 at 4:51 pm

    These look so good! I love their flours, especially the GF one!

  • Reply
    Cookin Canuck
    November 20, 2015 at 9:45 am

    Bob’s has such great products – their whole wheat pastry flour is all I bake with anymore. Love the gingerbread twist on these brownies!

  • Reply
    genevieve @ gratitude & greens
    November 19, 2015 at 6:44 pm

    I love Bob’s Red Mill! Only thing I wish they’d change is their packaging. Too much plastic! But their oats, grains, flours, and everything else are just top notch. These blondies sound so perfect for the fall, but let’s be real, it doesn’t need to be fall for us to enjoy blondies… right? ;)

    • Reply
      November 20, 2015 at 8:01 am

      Nope, blondies are forever…

  • Reply
    November 19, 2015 at 11:18 am

    I too love gingerbread flavoured baked goods. These blondies look so moist and beautiful.

  • Reply
    Jennifer @ Seasons and Suppers
    November 19, 2015 at 5:24 am

    Love these, Sue. I’m a huge fan of gingerbread flavours and love this whole wheat version. Love Bob’s products!

  • Reply
    November 18, 2015 at 6:05 pm

    Love all the spices in your blondies! Perfect flavors for the season! And using whole wheat flour is a nice, healthier touch :)

  • Reply
    Mary Ann | The Beach House Kitchen
    November 18, 2015 at 5:39 pm

    I LOVE Bob’s Red Mill too Sue!! These blondies look delicious. PERFECT for around holiday time. On my list!!

  • Reply
    Tricia @ Saving room for dessert
    November 18, 2015 at 4:28 pm

    Sue this is a wonderful recipe and a great post. I love Bob’s products and use them all the time! The blondies look magnificent!

    • Reply
      November 18, 2015 at 4:40 pm

      Thanks Tricia, they really are an amazing company — they truly are changing the way people eat, I’d love to have a gallery of all their flours, etc, lined up in my kitchen so I could pick and choose every day :)

  • Reply
    November 18, 2015 at 4:26 pm

    Only you could make flour look beautiful Sue! It does look much lighter than most ww flours. The blondies look so moist and delicious, it seems crazy not to use flour with more nutritional value when the results are like this!

    • Reply
      November 18, 2015 at 4:40 pm

      Thanks Chris, and yes, it is so light, I can remember using whole wheat flour years ago that looks like sawdust!

  • Reply
    November 18, 2015 at 12:39 pm

    I love the taste of gingerbread; can’t wait to try this. I have BRM’s whole wheat pastry flour on hand, would it be okay to use that instead of regular whole wheat flour?

    • Reply
      November 18, 2015 at 12:40 pm

      Sure, that would be fine to use Karen.

  • Reply
    November 18, 2015 at 11:13 am

    I read this and was bored because I assumed that this product would only be available to me, in Lansing, Mi., via Amazon. Idly I clicked on the the go-to-site and looked at all the neat stuff this Mill produces and then clicked on the store finder. Wow, what a surprise: there are multiple stores close by from which to choose from. So a really BIG thanks for sharing this with all of us. I will try this recipe soon after T day, when I have regained my strength from that holiday. So, in a couple of weeks? Well, maybe that soon.

    • Reply
      November 18, 2015 at 11:51 am

      I’m so glad you stopped by David, and so happy that you took the time to look up Bob’s Red Mill — they are all over the place, especially lately now that unusual grains etc. are in vogue. Around here almost every regular grocery store carries them…good luck with the blondies! BTW my mom was born in Lansing…heard many stories about it when I was growing up :)

  • Reply
    November 18, 2015 at 10:07 am the hand/flour pic.!

    • Reply
      November 18, 2015 at 10:32 am


  • Reply
    John/Kitchen Riffs
    November 18, 2015 at 9:43 am

    Bob’s does good stuff. Love some of their unusual products — so much fun to experiment with. Anyway, these blondies are terrific! Can never resist gingerbread. Really nice — thanks.

    • Reply
      November 18, 2015 at 9:55 am

      I love their packaging, I like to see the beautiful colors and textures of the grains and beans, and I love that they are just the right size, so I’m not storing huge bags of stuff I’ll never get through!