Frosted, festive, and Christmas scrumptious with out the cookie cutters, these EASY vegan gluten-free gingerbread cookie bars will probably be a brand new vacation custom!
I really like roll em’ out, cookie cutters galore, bake into vacation shapes, and pipe with a gajillion totally different colours of frosting cookie second. However that’s an entire day’s affair that often requires a nap and an entire cleansing crew after, and we don’t at all times have the time or psychological house for that in the midst of the December rush. Enter: the cookie BAR! No cookie cutters, no baking in a number of batches, no flour overlaying the counters, no piping luggage wanted. However we do nonetheless get the vacation FLAVOR and heaps of candy FROSTING and as many festive SPRINKLES as your coronary heart needs on prime. So if that’s not a Christmas win I don’t know what’s.
Baking The Finest Vegan Gluten-Free Christmas Cookie Bars
In fact I needed these bars to be scrumptious, however I additionally needed them to be vegan and gluten-free and healthyish for the vacations (however nobody must find out about these final 3!) I introduced the leftovers to a celebration over the weekend, and never a single individual guessed they had been vegan/wholesome so mission completed. The substances we’re utilizing are:
- Coconut sugar. Or brown sugar will probably be advantageous.
- Coconut oil. Or melted dairy-free butter if you happen to favor.
- Almond butter. I believe the flavour pairs very well with Gingerbread, however tahini or SunButter would even be scrumptious. Or any nut/seed butter you want.
- Molasses. An absolute important in any recipe titled “gingerbread”
- Flax egg. Or an actual egg if you happen to favor.
- Vanilla extract.
- Almond flour. The proper tremendous moist flour for making a chewy wealthy cookie texture.
- Coconut flour. Just a bit bit compliments the almond flour and makes for a greater crumb and never overly moist texture.
- The spices. Ginger, cinnamon, nutmeg, cloves, allspice.
- Salt and baking powder.
The Fluffy Dairy-Free “Butter Cream” Frosting
That is a type of tastes-like-butter-cream-but-actually-no-butter-or-cream sort of frostings, and it’s so fluffy and wealthy and a scrumptious creamy praise to the gingerbread bars beneath. The bottom is a mix of uncooked cashews and coconut cream, flippantly sweetened with maple syrup and taste with a contact of vanilla. It’s dreamy, it’s simple to make, but it surely does want to sit back with a view to thicken and set so I like to recommend making it the day earlier than if potential.
Extra Simple Christmas Recipes You’ll Love
Frosted Gingerbread Cookie Bars
Prep Time: 1 hour
Chilling Time: 4 hours
Prepare dinner Time: 22 minutes
Whole Time: 5 hours 22 minutes
Yield: 16 bars 1x
Class: bar
Methodology: baking
Delicacies: american
Description
Frosted, festive, and Christmas scrumptious with out the cookie cutters, these EASY vegan gluten-free gingerbread cookie bars will probably be a brand new vacation custom!
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 alternative)
- 1/4 cup (80g) molasses
- 1 flax egg (1 tbsp flax meal + 3 tbsp heat water)
- 1 tsp vanilla extract
- 1 1/3 cups (140g) almond flour
- 1/4 cup (30g) coconut flour
- 2 tsp floor ginger
- 1 tsp cinnamon
- 1/4 tsp every allspice, nutmeg, and cloves
- 1 tsp baking powder
- 1/4 tsp salt
Frosting
- 1 1/2 cup (180g) uncooked cashews, soaked in a single day
- 1 cup (240g) coconut cream (refrigerated in a single day so you’ll be able to scoop out simply the strong cream)
- 1/4 cup (80g) maple syrup or agave
- 2 tbsp (25g) coconut oil
- 1 tsp vanilla extract
- Sprinkles for topping
Directions
- Preheat the oven to 350°F and line an 8 x 8″ sq. pan with parchment paper.
- Whisk collectively the coconut sugar, coconut oil, almond butter, molasses, ready flax egg, and vanilla.
- Add within the flours, spices, baking powder, and salt. Combine to kind a thick cookie dough.
- Press into the ready pan, and bake for 22-24 minutes till simply browned across the edges.
- Cool fully earlier than frosting.
- Drain and rinse the soaked cashews.
- Mix all of the frosting substances till very clean and creamy.
- Switch to a bowl, cowl, and refrigerate for a minimum of 4 hours to thicken.
- Frost the cooled cookie bars, and prime with sprinkles. If the frosting has softened an excessive amount of, chill once more for 1 hour earlier than slicing. Maintain leftovers within the fridge in an hermetic container.
Key phrases: gluten free, dairy free, vacation, christmas, cookie, frosting, spice, molasses, chewy, simple, baking
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