Gingerbread Cookie Bars

Dessert, Snacks

These decadent and sweet Gingerbread Cookie Bars are perfect for dessert.  They have a moist texture, and they literally melt in your mouth.  I topped them with a creamy and delicious icing.  The bars were also dusted with some light cinnamon.

Gingerbread Cookie Bars


Ingredients:
1/2 Cup of vegan butter, softened
1 Egg Replacer (or you can use a flax egg, 1 tablespoon ground flaxseed + 3 tablespoons of water)
1 Cup of coconut sugar
1/4 Cup of molasses
1 Teaspoon of vanilla extract
2 Cups of gluten free all-purpose flour
2 Teaspoons of ground cinnamon
1 Teaspoon of ground ginger
1 Teaspoon of baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon if Himalayan salt
1/4 Teaspoon of ground nutmeg

Vanilla Frosting:
1/4 Cup of vegan butter
1 + 1/2 Cups of powdered sugar, sifted (or a sugar free powdered substitute you desire)
1 Teaspoon of vanilla extract
2-4 Tablespoons of nondairy almond milk or rice milk

Directions:
-Create the egg replacer, follow the directions if using Bobsredmill or flax egg by mixing ground flaxseed and water in a small bowl. Set aside for 10 minutes to thicken. Preheat the oven to 350F degrees and line a 8 by 8 square baking pan with parchment paper.
-Add vegan butter and coconut sugar to a large bowl. Use a hand mixture or stand mixture to beat together until light and fluffy for a few minutes. Add a flax egg, molasses, and vanilla extract. Beat together until combined. Add flour, cinnamon, ginger, baking soda, baking powder, Himalayan salt and nutmeg.
-Combine together until flour is evenly incorporated. Transfer batter to a 8 by 8 baking pan with parchment paper then spread in an even layer across the pan. Bake for 16 – 18 minutes. Then remove from the oven and let cool completely. Prepare frosting, add the vegan butter to a bowl then use a hand mixer to beat the butter until and creamy. Then add the sifted powdered sugar and vanilla extract. Beat the ingredients until evenly combined then add a little nondairy almond milk as needed to thin out frosting. Spread the frosting over the gingerbread cookie bars then add a sprinkle of cinnamon on top. Slice and enjoy!

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