Preheat the oven to 350°F and line a baking dish with parchment paper or lightly grease with coconut oil.
Whisk the flax egg in a large mixing bowl and let it sit for 5 minutes to gel.
Next, to the same bowl as flax, add the gingerbread butter and coconut sugar and mix everything to combine. Add in the almond flour, cinnamon, ginger, baking powder, and nutmeg and whisk again until combined. Fold in the dark chocolate chips.
Spread the blondies into the baking dish and sprinkle them with additional chocolate chips. Bake the blondies for 20-25 minutes or until the top is puffed up and golden brown and the edges start to pull from the corners of the pan.
Remove the blondies from the oven and allow them to cool completely before slicing (about 10 min). Serve and enjoy!
