Vegan Gingerbread Cookie Bars Recipe

Introduction

These Vegan Gingerbread Cookie Bars are a perfect seasonal treat that combines warm spices with a chewy, buttery texture. Easy to make and wonderfully fragrant, they are ideal for cozy afternoons or holiday gatherings.

Ingredients

• 1/2 cup vegan butter (melted)
• 1 teaspoon pure vanilla extract
• 1/4 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 1/3 cup fancy molasses
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 tablespoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Instructions

1. Step 1: Add the vegan butter to a large mixing bowl and melt it in the microwave. Set aside to cool.
2. Step 2: Make your flax egg by combining 1 tablespoon ground flaxseed with 3 tablespoons water. Set aside for at least 10 minutes to thicken.
3. Step 3: Preheat the oven to 350°F (175°C), place the oven rack in the middle position, and grease an 8×8 inch pan with cooking spray or vegan butter.
4. Step 4: Add the vanilla extract, brown sugar, granulated sugar, and molasses to the melted butter. Using a hand mixer on medium speed, combine until the mixture is smooth, taking care not to over-mix.
5. Step 5: Mix in the thickened flax egg until fully incorporated.
6. Step 6: Add the dry ingredients—flour, baking powder, ground cinnamon, ginger, cloves, nutmeg, and a pinch of salt—to the wet mixture. Mix until smooth and well combined.
7. Step 7: Pour the batter into the prepared baking dish and spread evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the pan cool completely on a cooling rack for at least an hour before cutting into bars. Store the bars in an airtight container in a cool place.

Tips & Variations

• For a nuttier flavor, add 1/3 cup chopped walnuts or pecans to the batter before baking.
• If you prefer a softer texture, reduce baking time by 3–5 minutes but watch closely.
• Use gluten-free flour blend to make these bars gluten-free.
• Swap molasses for maple syrup for a milder sweetness and different flavor profile.

Storage

Store these cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in the microwave for 10–15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of a flax egg?

Yes, you can substitute 1 flax egg with 1 large egg if you are not strictly vegan. The texture may be slightly different but still delicious.

Can I freeze these cookie bars?

Yes, wrap the bars tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw at room temperature before serving.

Vegan Gingerbread Cookie Bars Recipe

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★★★★★

4.4 from 112 reviews

These Vegan Gingerbread Cookie Bars are a delicious, plant-based twist on the classic holiday treat. Made with warm spices, molasses, and a flaxseed egg substitute, these bars deliver the perfect chewy texture and rich flavor without any animal products. Ideal for festive gatherings or cozy nights in, they are easy to prepare and bake to perfection.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 to 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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Wet Ingredients

• 1/2 cup vegan butter (melted)
• 1 teaspoon pure vanilla extract
• 1/4 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 1/3 cup fancy molasses
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)

Dry Ingredients

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 tablespoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Instructions

1. Melt Butter: Add the vegan butter to a large mixing bowl and melt it in the microwave. Set aside to cool to prevent cooking the other ingredients when mixed.
2. Prepare Flax Egg: Combine 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for at least 10 minutes to thicken, creating an egg substitute.
3. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Move the rack to the middle position for even baking and grease an 8×8 inch pan using cooking spray or vegan butter.
4. Combine Wet Ingredients: Add the vanilla extract, brown sugar, granulated sugar, and molasses to the melted butter. Using a hand mixer on medium speed, blend these together until the mixture is smooth, being careful not to over-mix.
5. Add Flax Egg: Mix the thickened flax egg into the wet ingredients thoroughly for binding.
6. Incorporate Dry Ingredients: Add the flour, baking powder, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and a pinch of salt to the wet mixture. Mix gently until just smooth and combined.
7. Bake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and Store: Remove from oven and place the pan on a cooling rack. Allow to cool completely for at least one hour before cutting into bars. Store in an airtight container in a cool place to maintain freshness.

Notes

• Be sure not to over-mix the batter after adding the flour to avoid dense bars.
• The flax egg needs to thicken properly to provide structure; don’t skip the resting time.
• You can add chopped nuts or dairy-free chocolate chips for extra texture.
• Store the bars at room temperature in an airtight container for up to 5 days or freeze for longer storage.
• For a gluten-free version, substitute flour with a gluten-free all-purpose baking blend.

Keywords: vegan gingerbread bars, vegan cookie bars, holiday dessert, plant-based cookies, molasses cookies, gingerbread recipe