Vegan Gingerbread Cookie Bars Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Add Flax Egg: Mix the thickened flax egg into the wet ingredients thoroughly for binding.
- 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.
- 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.
- 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
Find it online: https://nataliereeve.com/vegan-gingerbread-cookie-bars-recipe/
