These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Easy Snickerdoodle cookie bars short bread like, cinnamony and delicious. Vegan Cinnamon Bars Glutenfree option. Jump to Recipe 
These Cinnamony bites are great for when you need a lightly sweet snack. Shortbread like cookie bars topped with cinnamon and sugar. The bars need just 1 Bowl and come together within minutes. I added some candied ginger to the dough which you can omit if you like.
Bake, slice and done. You can bake the dough into cookies as well. Roll in cinnamon sugar, flatten and bake. Glutenfree and no oil options in the Recipe notes. Lets make these melt in your mouth burst of cinnamon bars.
More Snack Bars and Cookies
- Pumpkin Bars – Grainfree
- Seedy Chocolate Snack Bars – GF
- Hazelnut chocolate fudge bars GF
- Blueberry Crumb Bars
- Chocolate Peanut butter Fudge Bars GF
- Tiramisu Cheesecake Bars
The dough can feel slightly dry but when you mix with your hands, it softens and makes a more cohesive dough. Then transfer to the pan and press evenly. Use a sprinkle of water to help if needed. For thicker bars, use a loaf pan.
Vegan Snickerdoodle Bars - Cinnamon Bars
Makes One 8 by 8 inch brownie pan or a 9 by 5 loaf pan. 16 small bars.
Ingredients
Wet:
- 1/4 cup (56 ml) oil
- 1/3 cup (0.02 ml) maple syrup
- 2.5 tbsp applesauce
- 1 tsp vanilla extract
Dry:
- 1 1/4 cup (156.25 g) flour , a few tbsp more depending on the flour used. GF option in notes
- 1/3 cup (37.33 g) almond flour
- 1/2 tsp (0.5 tsp) baking powder
- 1/4 tsp (0.25 tsp) salt
- 1 tsp cinnamon
- 1/4 cup chopped candied ginger (optional)
Topping:
- 2 tbsp coconut sugar
- 1.5 tsp cinnamon
Instructions
- Line a brownie pan or a loaf pan. Preheat the oven to 350 deg F (180 C). In a bowl, combine the wet ingredients until well combined. Add a tbsp of sugar/coconut sugar if you like the bars to be sweeter
- Add 1 cup flour, almond flour, salt, baking powder, and cinnamon to the bowl. Lightly mix the dry ingredients and then mix them into the wet.
- Add candied ginger if using and 1 tbsp flour.and mix in. Add more flour a tbsp at a time until the dough is not sticky. You want just slightly stiff dough.
- Press the dough in prepared brownie or loaf pan. Press it towards the edges and then press with your hand or spatula to even it out.
- Mix coconut sugar and cinnamon and sprinkle all over. Spray some water or oil on the cinnamon sugar mixture to help stick if needed.
- Bake for 18 to 20 mins. Cool for 10 mins then remove from pan. Slice and cool more.Cool for 5 mins then remove from pan. Slice and cool completely before storing. You can add a simple sugar icing for a dessert bar.
- To make cookies: Make balls of the dough, roll into cinnamon sugar mixture, flatten and bake for 9-10 mins. You can also make cinnamon roll cookies with the dough. Roll it out. Spray oil, then cinnamon sugar mixture. Make a roll, seal with water, slice and bake. Store the bars/cookies on the counter for upto 4 days, refrigerated for upto 2 weeks.
Video
Notes
Nutrition
Emily says
January 10, 2019 at 11:40 amHot Damn. These were a perfect treat to have around to brighten up these otherwise cold and dull days. i love that they are just lightly sweet. Not too heavy a treat too.
Nikhil Kumar says
January 10, 2019 at 10:03 pmAbsolutely loved it…….Love from India
Kris says
January 11, 2019 at 12:19 pmI can’t wait to try these, we just love snickerdoodles!
Barbara says
January 16, 2019 at 2:38 amIf it is glutenfree, I will try it out. I can eat a regular cookie now and then, but my kids are totally gluten intolerant.
Richa says
January 16, 2019 at 9:56 amyes, see glutenfree ingredient options in the notes
Ahaana Sharma says
January 29, 2019 at 1:25 amI just loved this recipe. I am surely going to try this in bulk and store them in jars so that it stays fresh and can be served whenever there are some unexpected guests at home.
Richa says
January 29, 2019 at 11:00 amawesome! thanks
Cassie Autumn Tran says
January 31, 2019 at 1:04 pmSnickerdoodles are one of my favorite cookies EVER. I would dig into them any time of the year! Yeah, the holidays are over, but the cinnamon sugar adoration definitely isn’t. I would love to try recreating this batch as cookies!
luisa mannoni says
February 18, 2019 at 6:21 amWonderfull. I cannot resist, I’m going to prepare it.! Thank you very much
Ieva says
March 26, 2019 at 11:41 pmIf I di gluten free option with almond flour, do I have to add additional 1/3 cup of almond flour? Or only 1/2 almond and 1/2 gluten free ?
Richa says
March 27, 2019 at 10:20 amthe additional almond flour is in addition to the gf blend. you can use just more of the gf blend.so add 1/3 cup more of the gf blend
Deepta says
March 31, 2019 at 2:26 pmCan we make it from Coconut flour as a gluten-free option?
Thank you!
Brandon says
April 10, 2019 at 2:47 pmHello! What kind of oil is best to use? Canola?
Richa says
April 10, 2019 at 3:47 pmyes any neutral oil like safflower, sunflower, canola
Shawna says
July 16, 2019 at 6:29 pmThese bars were delicious. I made them Gf and oil free using the extra almond flour/flour substitution. They were a bit dense because of the almond flour, but oh so delicious.
Carolina says
November 5, 2019 at 2:44 pmOh my! my kids and husband loved them! I was going to bring them to a friend’s house but they begged me to leave them at home.
Thank you Richa once again for sharing your recipes with us!
Richa says
November 5, 2019 at 5:45 pmawesome!
Harini says
May 1, 2020 at 9:06 pmHi, can you suggest a substitute for make syrup?
Thanks
Richa says
May 2, 2020 at 9:19 amUse sugar and 2 tbsp non dairymilk
Jayashree says
April 27, 2021 at 8:55 pmWhat is coconut sugar? Is t his easily available?
Richa says
April 28, 2021 at 1:13 amYou can use powdered jaggery or brown sugar
Lori says
May 11, 2021 at 7:49 pmoh my goodness, how many times do you slice and cool! 🙂