Gingerbread Sugar Cookie Bars

Gingerbread Base Topped with Frosting

These gingerbread sugar cookie bars are the perfect holiday treat. Everything is made in one bowl, so it makes for a very easy cleanup. The recipe is also very versatile, and you can customize it to whatever your preferences are.

I like adding white chocolate chips into mine. I also switch up what I top mine with. Sometimes I do vanilla frosting, sometimes I do melted white chocolate. Either way these always turn out super delicious.

The spices aren’t overpowering but instead give just the right amount of flavor. The same goes for the sugar, since it’s only 1/3 cup it’s not super sweet.

Almond butter: any nut or seed butter will work. I wouldn’t recommend peanut butter as that will overpower a lot of the recipe.

Applesauce: I used unsweetened applesauce. You can use any applesauce. I wouldn’t recommended substituting. However, if you want to, mashed banana, pumpkin puree, or oil should work as well.

Sugar: I used coconut sugar to keep it refined sugar free. Any granulated sugar will work.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan traditional milk works as well.

Spices: you can switch out any spices you want. The measurements are also just recommendations. You could add as much or as little spice as you want.

Almond flour: I haven’t tested any other flours. The closest option would be oat flour. However, the measurements will be different so be sure to add slowly and stir as you go.

Frosting: I used a store-bought vanilla frosting. Any frosting will work. You could also melt white chocolate and drizzle that on top.

Sprinkles: I topped mine with traditional Christmas sprinkles. You can top with whatever toppings you want.

Ingredients:

• Almond butter

• Applesauce

• Sugar

• Nondairy milk

• Molasses

• Ginger

• Nutmeg

• Cinnamon

• Almond flour

• Frosting

• Sprinkles

Recipe:

• ¼ cup almond butter

• 1/3 cup applesauce

• 1/3 cup sugar

• 2-4 tablespoons nondairy milk (depending on if the dough gets too thick)

• ¼ cup molasses

• ¼ teaspoon ginger

• ¼ teaspoon nutmeg

• 1 teaspoon cinnamon

• 2/3 cup almond flour

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    Line a baking pan with parchment paper or spray with cooking spray.

3.    In a bowl combine the almond butter, applesauce, sugar, nondairy milk, and molasses.

4.    Add in the ginger, nutmeg, cinnamon, and almond flour. Stir until a dough is formed.

5.    Transfer to baking pan and bake for 25-30 minutes.

6.    Allow to completely cool then add frosting and sprinkles

Be sure to store the bars in the refrigerator or freezer. The bars should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

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If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!