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Snickerdoodle bars

Easy Snickerdoodle Bars

These Gluten-Free Easy Snickerdoodle Bars are made with almond flour and coconut flour for a simple grain-free dessert. Dairy-free and egg-free!

Course Dessert
Cuisine American
Keyword gluten-free snickerdoodle bars
Servings 16
Author Tessa Fisher

Ingredients

  • 2 tablespoons arrowroot starch or cornstarch
  • 3 tablespoons water
  • 1/3 cup vegan butter, melted I use Earth Balance
  • 2 tablespoons maple syrup or honey if not vegan
  • 1/3 cup (75g) organic cane sugar
  • 1 1/2 teaspoons pure vanilla extract I use Rodelle
  • 2 1/2 cups (220g) almond flour (not almond meal)
  • 4 tablespoons (31g) coconut flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon ground cinnamon

Topping

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Spray an 8x8 baking pan lightly with cooking spray and line with parchment paper.

  2. In a medium bowl, add arrowroot starch and water. Whisk to combine. Add melted butter, maple syrup, cane sugar, and vanilla extract. Whisk again to incorporate.
  3. Add almond flour, coconut flour, salt, baking powder, cream of tartar, and cinnamon. Stir, using a rubber spatula, until dough forms and ingredients are fully combined. Transfer dough to the prepared pan.
  4. Use the spatula to spread the dough towards the 4 corners of the pan. Then, since dough will be sticky, lightly dampen your hands and continue to gently spread dough into an even layer. Make sure all corners are filled, but do not pack down.

    An extra piece of parchment paper can be used for this as well.

  5. In a small bowl, whisk together topping ingredients. Sprinkle over top of dough. I find using a spoon to sprinkle helps do so evenly.

  6. Bake for 18 minutes. A tester should come out clean. Remove from oven and allow to cool completely before removing from pan and slicing into bars.

  7. Store in an airtight container in the refrigerator or at room temperature. I prefer storing mine in the fridge.