What do you get when you cross a gingerbread man with a blondie? This festive, holiday-spiced delight!
1 1/2 teaspoons Ener-G egg replacer plus 2 tablespoons warm water
1 tablespoon flax seed plus 3 tablespoons warm water
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 cups butter, room temperature
1 cup dark brown sugar
1/4 cup granulated sugar
1 cup molasses
1/2 tablespoon pure vanilla extract
1/2 cup powdered sugar
2 tablespoons soy milk
1/8 teaspoon vanilla
Preheat oven to 350 degrees. Spray a 13x9 baking pan with nonstick spray and cover bottom with a parchment paper rectangle.
Prepare the flax seed and water by stirring together with a fork in a small bowl. In another bowl, do the same for the Ener-G egg replacer.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves.
Using an electric mixer with the whisk attachment, beat the butter, sugars and molasses together on medium speed until light and fluffy. Add vanilla, then add in the egg replacers. Beat until fully incorporated, about 2 minutes.
Slowly mix the dry ingredients into the wet. Beat on low speed until fully combined.
Spread batter into pan. Bake for about 25 minutes. Place on cooling rack when out of oven.
While the gingerblondies are cooling, make the glaze. Stir together the powdered sugar, soy milk and vanilla until smooth.
Drizzle glaze over bars when they’re fully cooled. Slice and serve.