Vegan Gingerbread Cookie Bars Recipe
These Vegan Gingerbread Cookie Bars are a deliciously spiced, moist, and chewy treat perfect for the holiday season or any time you crave a comforting baked good. Made without eggs or dairy, they use a flax egg as a vegan binder and a blend of warm spices including cinnamon, ginger, cloves, and nutmeg to evoke classic gingerbread flavor. Sweetened with molasses and brown sugar, these bars bake up soft yet sturdy, ideal for slicing and sharing. Enjoy them with a cup of tea or coffee for a cozy snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 bars (3x3 inch pieces) 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 all-purpose 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 vegan butter: Add the vegan butter to a large mixing bowl and melt it in the microwave. Set aside to cool slightly so it doesn’t cook the other ingredients.
- Prepare flax egg: In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Stir and set aside for at least 10 minutes to thicken and gel, which will serve as an egg substitute to bind the batter.
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Move the oven rack to the center position. Grease an 8×8 inch baking pan using cooking spray or vegan butter to prevent sticking.
- Mix wet ingredients: To the melted butter in the mixing bowl, add the vanilla extract, brown sugar, granulated sugar, and molasses. Using a hand mixer on medium speed, combine these ingredients until the mixture is smooth but avoid over-mixing to keep the batter tender.
- Add flax egg: Mix the thickened flax egg into your wet ingredients, ensuring the mixture is uniform.
- Add dry ingredients: In a separate bowl or measuring out directly, add the flour, baking powder, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and a pinch of salt to the wet mixture. Stir gently until just combined into a smooth batter, being careful not to overwork it.
- Transfer and bake: Pour the finished batter evenly into the greased 8×8 pan. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the pan from the oven and let it cool completely on a wire rack, at least one hour. Avoid cutting the bars while warm to ensure clean slices. Store the bars in an airtight container in a cool place for up to several days.
Notes
- Be sure to allow the flax egg to thicken fully for proper binding.
- Do not over-mix the batter to keep the bars tender and moist.
- Let the baked bars cool completely before slicing to prevent crumbling.
- Substitute molasses with maple syrup or dark corn syrup for a different sweetness profile, but molasses provides the characteristic gingerbread depth.
- These bars freeze well; wrap tightly and thaw at room temperature before serving.
Keywords: vegan gingerbread, gingerbread bars, vegan dessert, holiday baking, vegan cookie bars, spiced bars
