Gingerbread Cookie Bars

why make this recipe

These Gingerbread Cookie Bars are warm, spicy, and easy to make. They use almond and coconut flour for a softer texture. You can bake them for a holiday treat or a simple snack. If you like other cookie bars, try Pistachio Dream Cookie Bars for a different flavor.

introduction

This recipe gives chewy, spiced bars with molasses flavor. The bars are low in carbs if you use erythritol. Kids and adults will like the ginger and cinnamon mix. For a different ginger treat, you can look at gingerbread cheesecake cookies for another idea.

how to make Gingerbread Cookie Bars

Follow the steps below. Mix dry and wet ingredients separately. Then bake until done. The bars come out soft and sliceable.

Ingredients :

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or sweetener of choice
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tablespoon molasses
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon baking powder
• 1/4 teaspoon salt

You can swap sweetener to suit your taste. For a crinkled cookie texture, see gingerbread crinkle cookies.

Directions :

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, mix together the almond flour, coconut flour, erythritol, ginger, cinnamon, nutmeg, cloves, baking powder, and salt.
3. In another bowl, combine the melted butter, eggs, and molasses.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Spread the mixture evenly in the prepared baking dish.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Let cool before slicing into bars.

how to serve Gingerbread Cookie Bars

Cut the bars into squares. Serve at room temp or slightly warm. They go well with a cup of tea or coffee. You can add a light dusting of powdered sweetener or a thin glaze if you like.

how to store Gingerbread Cookie Bars

Let the bars cool fully. Put them in an airtight container. Store at room temperature for 2-3 days. For longer storage, keep them in the fridge up to 1 week. Freeze for up to 2 months in a sealed bag.

tips to make Gingerbread Cookie Bars

• Measure flours well. Spoon and level the almond and coconut flour.
• Do not overmix. Stir until just combined.
• Check at 25 minutes. Oven times vary.
• Let cool before cutting to keep bars neat.
• Use room temperature eggs for better mix.

variation (if any)

• Add 1/4 cup chopped nuts or chocolate chips for texture.
• Use maple syrup instead of molasses for a milder taste.
• For a softer bar, replace 1 tablespoon coconut flour with 1 tablespoon almond flour.

FAQs

Q: Can I use regular sugar instead of erythritol?
A: Yes. Use the same amount or adjust to taste.

Q: Can I make these dairy free?
A: Yes. Use coconut oil or a dairy-free butter instead of unsalted butter.

Q: Will these work without molasses?
A: Molasses gives the classic flavor. You can skip it, but the taste will change.

Q: Can I bake in a different dish size?
A: Yes. A similar size dish works. Watch the bake time; it may change.

Conclusion

For more gingerbread bar ideas and classic recipes, see Gingerbread Cookie Bars – Sally’s Baking.

Gingerbread Cookie Bars

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Warm, chewy, and spiced bars that are easy to make, perfect for holidays or snacks.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low-Carb, Gluten-Free

Ingredients

Scale 1x2x3x

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or sweetener of choice
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tablespoon molasses
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, mix together the almond flour, coconut flour, erythritol, ginger, cinnamon, nutmeg, cloves, baking powder, and salt.
3. In another bowl, combine the melted butter, eggs, and molasses.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Spread the mixture evenly in the prepared baking dish.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Let cool before slicing into bars.

Notes

For a crinkled texture, see gingerbread crinkle cookies. Store in an airtight container for 2-3 days or refrigerate for up to 1 week.

Nutrition

• Serving Size: 1 square
• Calories: 150
• Sugar: 2g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 70mg

Keywords: gingerbread, cookie bars, holiday treats