Description
Frosted, festive, and Christmas delicious without the cookie cutters, these EASY vegan gluten-free gingerbread cookie bars will be a new holiday tradition!
Ingredients
Scale
Gingerbread Cookie Bars
- 1/3 cup (50g) coconut sugar
- 1/4 cup (50g) coconut oil, melted
- 1/2 cup (125g) almond butter (or nut/seed butter of choice)
- 1/4 cup (80g) molasses
- 1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
- 1 tsp vanilla extract
- 1 1/3 cups (140g) almond flour
- 1/4 cup (30g) coconut flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp each allspice, nutmeg, and cloves
- 1 tsp baking powder
- 1/4 tsp salt
Frosting
- 1 1/2 cup (180g) raw cashews, soaked overnight
- 1 cup (240g) coconut cream (refrigerated overnight so you can scoop out just the solid cream)
- 1/4 cup (80g) maple syrup or agave
- 2 tbsp (25g) coconut oil
- 1 tsp vanilla extract
- Sprinkles for topping
Instructions
- Preheat the oven to 350°F and line an 8 x 8″ square pan with parchment paper.
- Whisk together the coconut sugar, coconut oil, almond butter, molasses, prepared flax egg, and vanilla.
- Add in the flours, spices, baking powder, and salt. Mix to form a thick cookie dough.
- Press into the prepared pan, and bake for 22-24 minutes until just browned around the edges.
- Cool completely before frosting.
- Drain and rinse the soaked cashews.
- Blend all the frosting ingredients until very smooth and creamy.
- Transfer to a bowl, cover, and refrigerate for at least 4 hours to thicken.
- Frost the cooled cookie bars, and top with sprinkles. If the frosting has softened too much, chill again for 1 hour before slicing. Keep leftovers in the fridge in an airtight container.
Keywords: gluten free, dairy free, holiday, christmas, cookie, frosting, spice, molasses, chewy, easy, baking