These chewy gingerbread bars are fudgy & soft on the inside, yet slightly crispy on the outside. Coated in a creamy white chocolate drizzle. They are gluten & dairy-free as well as paleo friendly!
EASY HEALTHY Chewy Gingerbread Bars WITH WHITE CHOCOLATE
These healthy& easy chewy gingerbread bars with white chocolate are not only incredibly delicious with a delectable fudge-y texture but they are incredibly easy to throw together & coated in delicious & creamy white chocolate!
Dairy-Free Chewy Gingerbread Bars
The base of these chewy gingerbread bars is naturally dairy-free & the full recipe can easily be made dairy-free by using a dairy-free white chocolate for the topping. If you can’t find a dairy-free white chocolate you can also use your favourite dairy-free regular chocolate in place of the white chocolate & they will still be just as delicious! Or try them with a cream cheese icing. I have a regular one here or a vegan one here.
GLUTEN-FREE Chewy Gingerbread Bars
Yes! I made these gluten-free by using grain-free & gluten-free flours. I used a mix of almond & tapioca flour for the most incredible texture. They are soft, chewy & fudgy on the inside, yet slightly crispy on the outside. I do recommend making sure your almond flour is superfine. This results in the best final product when used in baking.
Paleo Chewy Gingerbread Bars
Because these bars are made with almond & tapioca flour they are paleo friendly & grain-free. They are sweetened with coconut sugar which is also paleo friendly. They are the perfect paleo holiday treat!
Ingredients you will need for these gluten-free gingerbread bars:
Chewy Gingerbread Bars
- coconut oil or butter, softened
- coconut sugar (or brown sugar or golden Lakanto)
- 1 egg
- baking soda
- pink salt
- vanilla extract
- tapioca flour
- almond flour, superfine
- cloves, ground
- ginger powder
- cinnamon
- blackstrap molasses
- maple syrup
White Chocolate Topping (or cream cheese icing, use this for dairy-free)
- white chocolate (I like these for lower sugar or you can just use regular. For vegan use a vegan white chocolate or sub with regular vegan chocolate chips of choice)
- coconut oil
HOW TO STORE THESE CHEWY GINGERBREAD BARS
I store these bars in an air-sealed container or a baggie on the counter for up to a week. You can also freeze them if desired. However, if you freeze them I would recommend not icing them with the white chocolate until you are ready to enjoy them.
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Chewy Gingerbread Bars [Gluten & Dairy-Free]
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 bars 1x
- Category: bar
- Method: oven
- Cuisine: dessert
- Diet: Gluten Free
Description
These chewy gingerbread bars are fudgy & soft on the inside, yet slightly crispy on the outside. Coated in a creamy white chocolate drizzle. They are gluten & dairy-free as well as paleo friendly!
Ingredients
Chewy Gingerbread Bars
- 1/4 cup coconut oil or butter, softened
- 1/2 cup coconut sugar (or brown sugar or golden Lakanto)
- 1 egg
- 1 tsp baking soda
- 1/4 tsp pink salt
- 1 tsp vanilla extract
- 1/4 cup tapioca flour
- 1 + 1/2 cup almond flour, superfine
- 1/4 tsp cloves, ground
- 1/2 tsp ginger powder
- 1/2 tsp cinnamon
- 1 tbsp blackstrap molasses
- 1 tbsp maple syrup
White Chocolate Topping (or cream cheese icing, use this for dairy-free)
- 1/2 cup white chocolate (I like these for lower sugar or you can just use regular. For vegan use a vegan white chocolate or sub with regular vegan chocolate chips of choice)
- 1/2 tsp coconut oil
Instructions
Chewy Gingerbread Bars
- Preheat the oven to 350 degrees F & line a square baking dish or loaf pan with parchment paper. Set aside.
- Mix the coconut oil & coconut sugar together in a medium-large bowl.
- Add the rest of the ingredients for the cookie bars to combine & mix until everything is well incorporated.
- Spread the batter into your prepared baking dish & spread evenly.
- Bake for 22-28 minutes, until the top is golden brown. Baking times will vary depending on the pan used. I used a wide loaf pan & mine took around 27 minutes. A fork should come out relatively clean when inserted when it is ready.
- Remove from the oven & let cool slightly in the pan for at least 15 minutes. This gives a super fudgey & chewy final gingerbread bar.
- For the white chocolate topping, melt the chocolate chips & coconut oil for 30 seconds in the microwave or over low heat in a small saucepan on the stove until smooth.
- Spread over the gingerbread bars, slice & enjoy!
Keywords: gingerbread, white chocolate, grain free
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