Vegan Snickerdoodle Bars - Cinnamon Bars
These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Snickerdoodle cookie bars short bread like, cinnamony and delicious. Vegan Cinnamon Bar Recipe. Glutenfree Oilfree option.
Makes One 8 by 8 inch brownie pan or a 9 by 5 loaf pan. 16 small bars.
Makes One 8 by 8 inch brownie pan or a 9 by 5 loaf pan. 16 small bars.
Servings: 16
Ingredients
Wet:
- 1/4 cup oil
- 1/3 cup maple syrup
- 2.5 tbsp applesauce
- 1 tsp vanilla extract
Dry:
- 1 1/4 cup flour , a few tbsp more depending on the flour used. GF option in notes
- 1/3 cup almond flour
- 1/2 tsp baking powder
- 1/4 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
Gluten-free: Use 1 cup certified glutenfree oat flour+ 2 tbsp potato starch, or 1/2 cup almond flour and 1/2 cup glutenfree blend of choice.
For oilfree: Use 1/3 cup drippy almond butter.
Nutrition if for 1 piece out of 16 pieces.
Nutrition
Calories: 105kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Sodium: 40mg | Potassium: 41mg | Sugar: 5g | Calcium: 25mg | Iron: 0.6mg