Gingerbread Cookie Bars are soft, chewy, and topped with vanilla frosting and sprinkles. This recipe is completely gluten-free, dairy-free, and nut-free! It's a fun, festive treat for the holiday season!
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Why you'll love this recipe!
Taste - These Gingerbread Cookie Bars definitely pack a flavor punch! They have all the warming spices like cinnamon, nutmeg, and clove. Plus, the texture is unbelievably soft & chewy.
Easy - All you need is a whisk, a spoon, and a couple mixing bowls to make this recipe! It's simple, easy, and delicious!
Allergy Friendly - These chewy cookie bars are made without nuts, gluten, grains, or dairy! This is a great option for friends and family with allergies.
I love enjoying festive treats during the holidays! A few of my other favorite recipes are Chewy Molasses Cookies, Chocolate Peppermint Truffles, and Orange Gingerbread Cake.
🍴Ingredient Notes
- Coconut Sugar - Any granulated sugar will work with this recipe. I also love using Lakanto monkfruit as a sugar-free substitute.
- Coconut Milk - You can swap for any unsweetened non-dairy milk.
- Molasses - Any molasses will work, but organic blackstrap molasses is my favorite kind to bake with!
- Egg - I have not tested this recipe with an egg replacement.
- Coconut Flour - Do not use anything other than coconut flour for this recipe.
- Spices - Cinnamon, ground nutmeg, and clove.
Frosting & Sprinkles
- Vanilla Frosting - My favorite dairy-free vanilla frosting brands are Miss Jones and Simple Mills.
- Sprinkles - I love Supernatural naturally colored sprinkles. They are made without soy, confectioner's glaze, and artificial dyes. Plus, they have a variety of colors and shapes to choose from!
🍴Step by Step Instructions
Step 1: Mix Dry Ingredients
Start by adding coconut flour, cinnamon, ground nutmeg, clove, baking soda, and salt into a bowl. Whisk together until fully combined.
Step 2: Mix Wet Ingredients
In a separate bowl add coconut sugar, egg, coconut milk, molasses, and vanilla extract into a separate mixing bowl. Whisk together until fully combined.
Step 3: Fold Together
Pour the dry mixture into the wet mixture and stir together until all flour has been absorbed.
Step 4: Baking Cookie Bars
Pour the batter into a greased 8x8 square baking pan. Bake at 350° for 25 minutes.
Step 5: Cooling Cookie Bars
Let the gingerbread bars cool for about 20-30 minutes before cutting so they can set. (The texture is very soft and fudgy.)
Step 6: Frosting & Sprinkles
If you're planning to use frosting, I suggest spreading that on top before cutting them into squares!
Expert Tips
- Top the cookie bars with festive sprinkles! I love the brand Supernatural.
- To make a homemade dairy-free frosting, just blend together chilled full fat coconut milk with a few tablespoons of powdered sugar. (Only use the THICK part of the coconut cream.)
- For best results, frost the bars in the baking pan once they have cooled completely.
- Cut into 9 even squares after spreading on frosting.
- Allow the bars to cool + set so they don't break apart when you try to remove them from the baking dish.
How to store leftovers
Leftovers should be stored in an airtight container at room temperature or in the refrigerator for up to 5 days.
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Recipe Card
Gingerbread Cookie Bars
Equipment
- 1 8x8 Baking Pan
Ingredients
Wet Ingredients
- ½ Cup Coconut Sugar Or Lakanto monkfruit.
- ⅓ Cup Coconut Milk Or any non-dairy milk.
- ⅓ Cup Molasses
- 1 Egg
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- ½ Cup Coconut Flour
- 2 Teaspoons Cinnamon
- ¼ Teaspoon Ground Nutmeg
- ¼ Teaspoon Clove
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Optional
- Dairy-Free Vanilla Frosting My favorite brands are Miss Jones & Simple Mills.
- Sprinkles
Instructions
- Start by adding coconut flour, cinnamon, ground nutmeg, clove, baking soda, and salt into a bowl. Whisk together until fully combined.
- Next, add coconut sugar, egg, coconut milk, molasses, and vanilla extract into a separate mixing bowl. Whisk together until fully combined.
- Pour the dry mixture into the wet mixture and stir together until all flour has been absorbed.
- Pour the batter into a greased 8x8 square baking pan. Bake at 350° for 25 minutes.
- Let the gingerbread bars cool for about 20-30 minutes before cutting so they can set. (The texture is very soft and fudgy.)
- If you're planning to use frosting, I suggest spreading that on top before cutting them into squares!
Notes
Expert Tips
- Top the cookie bars with festive sprinkles! I love the brand Supernatural.
- To make a homemade dairy-free frosting, just blend together chilled full fat coconut milk with a few tablespoons of powdered sugar. (Only use the THICK part of the coconut cream.)
- For best results, frost the bars in the baking pan once they have cooled completely.
- Cut into 9 even squares after spreading on frosting.
- Allow the bars to cool + set so they don't break apart when you try to remove them from the baking dish.
How to store leftovers
Leftovers should be stored in an airtight container at room temperature or in the refrigerator for up to 5 days. ** See full post for more information & step by step photos.Nutrition
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