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Frosted Gingerbread Cookie Bars (Vegan)

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3.8 from 42 reviews

Frosted gingerbread cookie bars are fudgy, chewy, and gooey treats that capture the warm, spicy flavors of classic gingerbread cookies with none of the complicated decorating. Sweetened with brown sugar and molasses and infused with cinnamon, ginger, cloves, and nutmeg, these vegan, dairy-free bars are topped with a smooth and creamy vanilla frosting, making them a perfect festive dessert for the holiday season.

Ingredients

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Gingerbread Cookie Bars

  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1/2 cup vegan butter
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (gluten-free if needed)
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg

Vanilla Frosting

  • 1/4 cup vegan butter
  • 1 1/2 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2–4 tbsp plant-based milk, as needed

Instructions

  1. Create the flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Set aside for 10 minutes to thicken and form a flax egg.
  2. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a square baking dish with parchment paper to prevent sticking.
  3. Mix wet ingredients: In a large bowl, combine 1/2 cup vegan butter and 1 cup brown sugar. Using a handheld electric mixer or stand mixer, beat them together until light and fluffy, about 2 minutes. Add the flax egg, 1/4 cup molasses, and 1 teaspoon vanilla extract, then beat until fully combined.
  4. Add dry ingredients: Gradually add 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg to the wet mixture. Mix just until the flour is evenly incorporated, being careful not to overmix.
  5. Bake the bars: Transfer the batter into the prepared baking dish and spread it evenly. Bake for 16 to 18 minutes, then remove from the oven and allow the bars to cool completely. The bars will slightly deflate as they cool.
  6. Prepare the frosting: In a bowl, beat 1/4 cup vegan butter until soft and creamy using a handheld or stand mixer. Add 1 1/2 cups sifted powdered sugar and 1 teaspoon vanilla extract. Beat together until smooth, adding 2 to 4 tablespoons plant-based milk as needed to achieve a spreadable consistency.
  7. Frost and serve: Once the bars are fully cooled, spread the vanilla frosting evenly over the top. Optionally, sprinkle with additional cinnamon or holiday sprinkles. Slice into bars and enjoy!

Notes

  • Store the frosted gingerbread cookie bars in a sealed container either at room temperature or in the refrigerator to keep them fresh.
  • If using gluten-free flour, ensure it is a 1:1 baking blend for best texture.
  • The flax egg is a vegan substitute for traditional eggs and helps bind the ingredients.
  • Adjust the thickness of the frosting by varying the amount of plant-based milk added.
  • For extra holiday flair, garnish the bars with cinnamon dusting or festive sprinkles before serving.

Find it online: https://yumfoodusa.com/frosted-gingerbread-cookie-bars-vegan/