These Gluten-Free Vegan Gingerbread Cookie Bars are soft and chewy, fragrantly spiced and covered in a rich “cream cheese” frosting! They’re perfect for Christmas and make an excellent (and easier) alternative to Gingerbread Cookies.
Why you’ll love these Gluten-Free Vegan Gingerbread Cookie Bars
- they’re undetectably vegan and gluten-free
- they’re spiced and fragrant
- they’re soft and chewy
- they’re perfectly sweet
- they’re covered in a rich, creamy frosting
- they’re easy to make
- they’re refined sugar free
- they’re perfect for Christmas
- they’re an easier alternative to Gingerbread Cookies!
How to make these Gluten-Free Vegan Gingerbread Cookie Bars
Scroll down to the bottom of the post for the full recipe.
- Mix together the ingredients for the cookie dough in a glass mixing bowl.
- Transfer the cookie dough into a one-pound loaf tin.
Tip: Make sure to line the loaf tin with greased baking paper – this will make removing the cookie bars from the tin so much easier!
- Use your fingers to push the mixture all the way to the edges, then use a spatula to press down on it until the surface is completely even.
- Bake in the oven for 10 minutes – don’t worry if it’s quite soft when you take it out as it will firm up as it cools.
- Leave to cool completely before applying the frosting.
How to make the frosting
- Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary.
- Taste and add extra lemon juice and/or maple syrup if necessary.
- Use a knife (or palette knife for frosting) to spread the frosting over the top of the cookie bars.
How to decorate these Gluten-Free Vegan Gingerbread Cookie Bars
I like to decorate these Cookie Bars with chopped dried cranberries, which add festive colour as well as a nice tart-sweet flavour, but you can use anything you want! Chopped pistachios work well too!
How long do these Gluten-Free Vegan Gingerbread Cookie Bars keep for?
These Gingerbread Cookie Bars do taste best when fresh, but keep covered in the fridge for up to a few days.
Substitutions you can make to this recipe:
- you can replace the date syrup with any other liquid sweetener: maple syrup, agave syrup or brown rice syrup
- you can replace the ground almonds (almond meal) with ground walnuts or ground sunflower seeds
- you can replace the gluten-free flour with rice flour
- you can use plain flour if you don’t need them to be gluten-free.
More vegan Christmas recipes:
- Strawberry Trifle
- Gingerbread Cake
- Yule Log
- Christmas Pudding
- Gingerbread Loaf Cake
- Sugar Cookies
- Gingerbread Cookies
- Christmas Burger
- Peppermint Brownies
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Gingerbread Cookie Bars
- 30 g (1/8 cup) coconut oil (or sub coconut butter)
- 7 tablespoons date syrup (or sub maple syrup or any other similar sweetener)
- 1 teaspoon vanilla extract
- 75 g (2/3 cup) ground almonds (almond meal) *
- 75 g (2/3 cup) gluten-free flour blend (or sub rice flour, or plain flour if not gluten-free)
- 1.5 teaspoons ground ginger **
- 1 teaspoon mixed spice (or a mixture of ground nutmeg, cloves and cinnamon)
For the frosting:
To decorate (optional):
- Dried cranberries , roughly chopped
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave
- Add the date syrup and vanilla and mix well
- Measure out the dry ingredients (ground almonds, gluten-free flour, ginger, mixed spice) and mix well
- Add the dry ingredients to the wet ingredients and mix well – add a splash of any type of plant-based milk if it’s too dry to combine at this stage
- Transfer the mixture into a loaf tin lined with greased baking paper – I used a one-pound loaf tin
- Use your fingers to push the mixture all the way to the edges, then use a spatula to press down on it until the surface is completely even
- Bake in oven for around 10 minutes until lightly browned at the edges – don’t worry if it’s quite soft when you take it out as it will firm up as it cools
- Leave to cool completely before applying the frosting
For the frosting:
- Drain the soaked cashews and add to a food processor or blender with the maple syrup and lemon juice
- Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary
To frost and decorate:
- Use a knife (or palette knife) to spread frosting over the top of the cookie bars
- Decorate with chopped dried cranberries, if desired
- Cut into squares
- Tastes best when fresh, but keeps covered in the fridge for up to a few days
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