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These vegan gingerbread bars are sweet, sticky, easy to make, and wonderfully festive.
These gingerbread cookie bars have a nice, soft texture. Sometimes vegan baking can yield some unexpected results, but I was really happy with how these turned out. They’re soft, moist, and have a pleasant gingerbread flavor.
You can cut these bars into squares like I did, but I also think that this recipe would be great if you use a spoon to scoop it out of the pan when it’s still warm and then top it with some ice cream. *mouth waters* I snuck a few spoonfuls before these cooled completely. Not sorry.
I dusted these gingerbread bars with a little bit of icing sugar for the photos, but that’s totally optional. These are pretty sweet already, so I didn’t think a glaze/icing was necessary.
I can and can’t believe it’s mid-December already. The days often seem to go by slowly, but then another month is over and I wonder where it went. I think most of my Christmas shopping is done now, at least. 😛
I’ve teamed up with a few of my blogger friends to bring you some more delicious Christmas cookie recipes. A virtual cookie exchange if you will! You can check them out to get some ideas:
What Should I Make For · Ugly Sweater Gingerbread Cookies
The Sweet Nerd · Gingerbread Cookies – All Spruced Up
Girl Heart Food · Orange Poppy Seed Shortbread Cookies
The Beach House Kitchen · Hot Chocolate Marshmallow Cookies
Beyond Mere Sustenance · Brandy-Spiked Mexican Hot Chocolate
Seasons & Suppers · Lemon Pistachio Shortbread Cookies
Ciao Chow Bambina · Lemon Drop Italian Cookies
Contemplating Sweets · Hedgehog Cookies
The Busy Spatula · S’mores Cookies
A few tips for this recipe:
- Be sure to grease the pan well and/or put foil in it (and grease the foil too) to make it easier to get the bars out.
- It’s hard to wait, but let the pan cool fully (at least an hour) before you cut the bars.
- If the bars sink in the middle a little bit, don’t worry – that’s quite normal for this type of recipe. Don’t over-mix the batter and that may help a bit.
Hope you enjoy these Christmas gingerbread bars!
Questions? Ask me in the comments below!
Vegan Gingerbread Cookie Bars
- 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)
- 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
- Add the vegan butter to a large mixing bowl and melt it in the microwave. Set aside to cool.
- Make your flax egg and set aside at least 10 minutes to thicken.
- Preheat oven to 350F, move the rack to the middle of the oven, and grease an 8x8 pan (I used cooking spray).
- Add the vanilla, sugar, and molasses to the mixing bowl with the butter in it. Using a hand mixer on medium speed, combine until the mixture is smooth (don't over-mix).
- Mix in the flax egg.
- Add the dry ingredients to the bowl (flour, baking powder, ground spices, and salt), and mix until smooth.
- Pour the batter into your baking dish. Bake for 30 minutes or until a toothpick comes out clean.
- Let the pan cool on a cooling rack and do not cut the bars until the pan has fully cooled (at least an hour). Store bars in a cool place in an airtight container.
- If the bars sink in the middle a little bit, don't worry - that's quite normal for this type of recipe.
- Ground flaxseed is also labeled as flaxseed meal sometimes.
- Make sure you spoon & level the flour vs. scooping it so you don't end up with too much.
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