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
Scale
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