Snickerdoodle Bars  (Gluten-Free) recipes

These easy Snickerdoodle Bars have all the cinnamon-sugar flavor of the classic cookie. Topped with a cinnamon frosting, these cookie bars are a crowd-pleaser! Gluten-free, dairy-free, and vegan.

Ingredient

– 4 tablespoons tapioca starch – 6 tablespoons water – ⅔ cup vegan butter melted – 4 tablespoons agave nectar or honey if not vegan – ½ cup (110g) organic cane sugar – 2 teaspoons pure vanilla extract – 3 ½ cups (336g) almond flour (not almond meal) – ½ cup (41g) coconut flour – ½ teaspoon salt – ½ teaspoon baking soda – ½ teaspoon cream of tartar – ¼ teaspoon ground cinnamon

Direction

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1

Put water and tapioca starch in a large bowl. Mix with a whisk. Add the rest of the wet ingredients, which are the vanilla extract, agave, cane sugar, and melted butter.

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2

The remaining dry ingredients, which include almond flour, coconut flour, salt, baking soda, cream of tartar, and cinnamon, should thus be added. 

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3

Place sugar cookie dough in pan. Flatten the dough evenly with a rubber spatula and more parchment paper. Sprinkle the cinnamon-sugar mixture over the dough from a small bowl.

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4

Bake for 14-15 minutes to brown the tops. Cool on a wire rack after removing from oven. Refrigerate the bars for an hour before icing once they cool.

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5

Add frosting ingredients to a clean mixing bowl. With an electric hand mixer, whip frosting on medium speed until smooth.

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6

 Use parchment flaps to gently lift bars from the pan and lay them on a cutting board to frost. Top bars with frosting and cinnamon. Cut into big bars or cute squares. 

also see

also see

Gluten-Free Cranberry Tart with Almond Crust (Vegan) recipes