1 cup all-purpose flour
- 1/4 cup cocoa powder
- 3/4 cup coconut sugar or brown sugar
- 1 tsp. baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ginger
- 1 1/2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/4 tsp. Cloves
- 1/2 cup Nuts 'N More Gingerbread Peanut Butter Spread
- 1 large egg
- 1/2 cup vegetable oil
- 2 tsp. vanilla extract
- 1/4 cup molasses
- 1/4 cup maple syrup
- 2 tbsp. unsweetened nut milk
Preheat oven to 325°F and coat a square 8x8 baking dish with cooking spray.
In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, salt and spices.
In a medium bowl, combine Gingerbread Peanut Butter Spread, egg, vegetable oil, vanilla, molasses, syrup and nut milk.
Whisk until smooth, then pour the wet mixture into the dry. Gently stir until the dry mixture is evenly coated, being careful not to overmix.
Pour the batter into the baking dish and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool, then dust with powdered sugar and enjoy!
Macros (per serving):