Chocolate Gingerbread Bars (Gluten Free, Vegan).
These simple chocolate gingerbread bars are the perfect holiday treat. These gluten free bars are rich and chocolatey, with a little spice!
Ingredients
- 4 tablespoons vegan buttery spread melted
- ¼ cup unsweetened cocoa powder
- ¾ cup gluten free flour spooned and leveled
- 1 teaspoon ground ginger
- ¾ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ cup coconut sugar
- ¼ cup unsulfured molasses
- 3 Tablespoons unsweetened applesauce or prune puree
- ¼ cup non-dairy milk or water
- ½ cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Place a piece of parchment paper in an 8 inch square baking dish so that it hangs over both sides.
- In a large bowl, whisk together the gluten free flour, cocoa powder, coconut sugar, baking soda, ginger, and cinnamon.
- Add the melted vegan buttery spread, unsweetened applesauce, and non-dairy milk. Stir until smooth.
- Stir in the dairy free chocolate chips.
- Spoon the batter into the prepared pan, and smooth it out with the back of a spoon.
- Bake at 350 degrees F for about 24-29 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the bars to cool before slicing with a sharp knife.
Notes
Store leftover bars in an airtight container for up to five days.
You can freeze these - wrap each bar in waxed paper, then store in a ziploc freezer bag. They should stay fresh in the freezer for about 3 months.
Use any kind of chocolate chips you like - dark chocolate, chocolate chunks, or white chocolate chips will all work well.
Nutrition
Calories: 138kcalCarbohydrates: 23gProtein: 1gFat: 5gSaturated Fat: 2gCholesterol: 1mgSodium: 99mgPotassium: 136mgFiber: 1gSugar: 14gVitamin A: 205IUCalcium: 38mgIron: 1mg
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