Empty My Fridge
Snickerdoodle Bars
Ingredients
- Oil¼ cups
- Maple syrup⅓ cups
- Applesauce2 ½ tbsp
- Vanilla1 tsp
- Flour1 ¼ cups
- Almond flour⅓ cups
- Baking powder½ tsp
- Salt¼ tsp
- Cinnamon2 ½ tsp
- Ginger · chopped¼ cups
- Coconut sugar2 tbsp
Instructions
- Line a brownie pan or loaf pan. Preheat the oven to 350°F (180°C).
- Whisk the wet ingredients together in a bowl until well combined. If you want sweeter bars, add a tablespoon of sugar or coconut sugar.
- Add 1 cup flour, the almond flour, salt, baking powder and cinnamon. Lightly mix the dry ingredients, then stir them into the wet ingredients.
- Stir in the candied ginger if using, plus 1 tablespoon flour. Add more flour one tablespoon at a time until the dough is slightly stiff and no longer sticky.
- Press the dough evenly into the prepared pan, pushing it toward the edges, then flatten with your hand or a spatula.
- Mix the coconut sugar with the cinnamon and sprinkle over the dough. If needed, spray a little water or oil on top so the topping sticks.
- Bake for 18 to 20 minutes. Cool for 10 minutes, then remove from the pan, slice and cool completely before storing.
- For cookies instead: roll dough into balls, roll in the cinnamon sugar, flatten and bake for 9 to 10 minutes.
Summarized from Vegan Richa's video. Watch it for the details.
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