Gingerbread Cookie Bars

why make this recipe

This recipe makes soft, spicy bars that taste like gingerbread. The bars are quick to mix and bake. They use almond and coconut flour and a low-carb sweetener, so they are good if you want a lighter treat. They work for holiday snacks or a simple dessert.

introduction

Gingerbread Cookie Bars are warm and moist. They have ginger, cinnamon, and a little molasses. The texture is like a soft cookie in bar form. You can make them in one pan and cut them into squares.

how to make Gingerbread Cookie Bars

You mix the dry ingredients in one bowl and the wet in another. Stir the wet into the dry until even. Press the batter into a greased baking dish and bake. Let the bars cool so they cut clean.

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

Directions :

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

how to serve Gingerbread Cookie Bars

Serve the bars at room temperature or warm them for a few seconds in the microwave. Top with whipped cream, cream cheese frosting, or a light dusting of powdered sweetener. They go well with tea or coffee.

how to store Gingerbread Cookie Bars

Keep the bars in an airtight container. Store at room temperature for 2–3 days. Refrigerate up to 7 days. To freeze, wrap pieces in plastic and place in a freezer bag for up to 3 months. Thaw in the fridge or at room temp before serving.

tips to make Gingerbread Cookie Bars

• Measure flours by spooning into the cup and leveling for accuracy.
• Melt the butter but let it cool slightly so it does not cook the eggs.
• Mix until combined; do not overmix.
• Check with a toothpick at 25 minutes to avoid overbaking.
• Use fresh spices for the best flavor.

variation (if any)

• Add 1/2 cup chopped nuts, like walnuts or pecans, for crunch.
• Stir in 1/3 cup sugar-free chocolate chips if you like chocolate.
• Swap molasses for a little dark syrup or reduce to 1 teaspoon if you want less strong molasses taste.
• For dairy-free, use coconut oil instead of butter.

FAQs

Q: Are these bars low-carb or keto?
A: Yes, with almond and coconut flour and erythritol they are lower in carbs than regular gingerbread. Check your sweetener and portions for exact counts.

Q: Can I use regular flour instead?
A: You can, but the texture will change. Use about 1 1/2 cups all-purpose flour and reduce baking time slightly.

Q: Can I use honey or maple syrup instead of erythritol or molasses?
A: You can use honey or maple syrup, but they add more sugar and liquid. The bars may be softer and bake time may change.

Q: How do I know when they are done?
A: A toothpick in the center should come out clean or with a few moist crumbs. The top should look set.

Q: Can I make these in a different pan size?
A: Yes. A smaller pan makes thicker bars and may need more time. A larger pan makes thinner bars and less time. Watch the bake closely.

Conclusion

For more photos, tips, and an alternate take on this recipe, see Gingerbread Cookie Bars – Sally’s Baking.

Gingerbread Cookie Bars

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• Author: kaoucheegmail-com
• Total Time: 40 minutes
• Yield: 16 servings 1x
• Diet: Low-Carb

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Description

Soft, spicy bars that taste like gingerbread, made with almond and coconut flour for a lighter treat, perfect for holiday snacks or dessert.

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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

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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

Serve warm or at room temperature. Top with whipped cream or a light dusting of powdered sweetener.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 180
• Sugar: 1g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 35mg

Keywords: gingerbread, cookie bars, low-carb, holiday dessert