If you love gingerbread cookies but think they are too much work then you need to make these gluten free & dairy free gingerbread cookie bars with lemon icing! There are few things that scream Christmas and the holidays like fresh gingerbread straight from the oven. These cookie bars are no exception. They smell amazing while baking and even better while cooling. They are the perfect cookie bar to take to your next holiday potluck or Christmas cookie exchange. They ship well so make sure to add this recipe to your collection of treats you will mail to loved ones. Also, when you make these take time to sit and enjoy them with a good cup of tea or coffee and a friend. These gluten free & dairy free gingerbread cookie bars will warm the hearts of those you love. I would like to thank Sixsistersstuff.com for sharing the recipe that was my inspiration. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Gluten Free & Dairy Free Gingerbread Cookie Bars
- Coconut oil - 1/2 c.
- White sugar - 1/2 c.
- Brown sugar - 1/4 c.
- Molasses - 1/3 c.
- Gf Vanilla - 1 tsp.
- Eggs - 2 large (egg replacer for 2 eggs)
- Brown rice flour - 1/2 c.
- Sorghum flour - 1/2 c.
- Tapioca starch - 1/4 c.
- Potato starch - 1/4 c.
- Coconut flour - 1/4 c.
- Baking soda - 2 tsp.
- Salt - 1/2 tsp.
- Cinnamon - 1 Tbsp.
- Ground ginger - 1/2 tsp.
- Ground cloves - 1/4 tsp.
- Fresh grated or ground nutmeg - 1/4 tsp.
- Powdered sugar - 2 c.
- Fresh lemon juice - juice of 1/2 lemon
Preheat oven to 350 degrees (325 for convection).
Spray 9x13 baking sheet w/sides or a 9x13 baking dish with non-stick cooking spray. Set aside.
In bowl of a stand mixer combine the coconut oil, white and brown sugars, molasses and vanilla until creamy. Add the eggs one at a time until combined. Add the rest of the ingredients and mix until well combined. Be sure to scrape the sides periodically. Press the mixture into the prepared pan. Bake for 15-20 minutes. I baked mine for 15 minutes exactly in a 325 convection oven. Do not over bake.
Combine until smooth and can be easily drizzled over the warm gingerbread bars.