Frosted, festive, and Christmas scrumptious with out the cookie cutters, these EASY vegan gluten-free gingerbread cookie bars shall be a brand new vacation custom!
I like roll em’ out, cookie cutters galore, bake into vacation shapes, and pipe with a gajillion completely different colours of frosting cookie second. However that’s an entire day’s affair that normally requires a nap and an entire cleansing crew after, and we don’t all the time have the time or psychological house for that in the course 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 wishes on high. So if that’s not a Christmas win I don’t know what’s.
Baking The Greatest Vegan Gluten-Free Christmas Cookie Bars
After all 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 particular person guessed they have been vegan/wholesome so mission achieved. The elements we’re utilizing are:
Coconut sugar. Or brown sugar shall be wonderful.
Coconut oil. Or melted dairy-free butter in case you 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 in case you 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 mixture of uncooked cashews and coconut cream, flippantly sweetened with maple syrup and taste with a contact of vanilla. It’s dreamy, it’s straightforward to make, nevertheless it does want to relax 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
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Frosted Gingerbread Cookie Bars
Writer: Natalie
Prep Time: 1 hour
Chilling Time: 4 hours
Cook dinner Time: 22 minutes
Complete 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 shall 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 may scoop out simply the stable 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 type a thick cookie dough.
Press into the ready pan, and bake for 22-24 minutes till simply browned across the edges.
Cool utterly earlier than frosting.
Drain and rinse the soaked cashews.
Mix all of the frosting elements till very easy and creamy.
Switch to a bowl, cowl, and refrigerate for at the least 4 hours to thicken.
Frost the cooled cookie bars, and high with sprinkles. If the frosting has softened an excessive amount of, chill once more for 1 hour earlier than slicing. Preserve leftovers within the fridge in an hermetic container.
Key phrases: gluten free, dairy free, vacation, christmas, cookie, frosting, spice, molasses, chewy, straightforward, baking
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