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–+ servings
Gingerbread bars with white frosting stacked on top of each other.

Gingerbread Cookie Bars

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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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 9
Calories 119 kcal

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

Serving: 1ServingCalories: 119kcalCarbohydrates: 25gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 18mgSodium: 121mgPotassium: 192mgFiber: 3gSugar: 21gVitamin A: 28IUVitamin C: 0.02mgCalcium: 37mgIron: 1mg
Keywords gingerbread bar recipe, gingerbread cookie bars, gluten free gingerbread bars
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