Description
These Soft Gingerbread Cookie Bars are a delightful twist on traditional gingerbread cookies, offering a moist and chewy texture with warm spices like ginger, cinnamon, and cloves. Sweetened naturally with molasses and coconut sugar, and enriched with coconut oil and applesauce, these bars are perfect for a cozy dessert or snack, topped optionally with white chocolate chips or pecans for added texture and flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 1/3 cup molasses
- 1/2 cup coconut sugar or brown sugar
- 1/3 cup coconut oil or butter, melted
- 1 tsp pure vanilla extract
Optional Topping
- 1/2 cup white chocolate chips or chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper or lightly grease it to prevent the bars from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. This ensures the spices are evenly distributed throughout the flour base.
- Combine Wet Ingredients: In a separate bowl, mix the unsweetened applesauce, molasses, coconut sugar (or brown sugar), melted coconut oil (or butter), and pure vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl and gently stir until just combined. Be careful not to overmix to maintain a tender texture.
- Prepare Batter in Pan and Add Topping: Spread the batter evenly into the prepared baking dish. If desired, sprinkle white chocolate chips or chopped pecans evenly over the top to add extra flavor and texture.
- Bake the Bars: Bake in the preheated oven for 25–28 minutes, or until a toothpick inserted into the center comes out clean, indicating the bars are cooked through.
- Cool and Slice: Allow the bars to cool completely in the pan. Once cooled, slice into 12 equal bars and serve.
Notes
- For a dairy-free version, use coconut oil instead of butter and skip white chocolate chips or choose dairy-free alternatives.
- If you prefer a spicier flavor, increase the ground ginger or add a pinch of nutmeg.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars can be frozen for up to 2 months; thaw before serving.
- Feel free to substitute the optional toppings with your favorite nuts or dark chocolate chunks.
