Description
These Soft & Chewy Vegan Gingerbread Bars with Frosting are fudgy, chewy, and packed with classic holiday spices like cinnamon, ginger, cloves, and nutmeg. Sweetened naturally with brown sugar and molasses, they have all the festive flavor of traditional gingerbread cookies but in an easy-to-make bar form. Topped with a creamy vegan vanilla frosting, these bars are perfect for holiday parties, gift-giving, or cozy winter treats. They’re entirely vegan and dairy-free, making them inclusive for various dietary preferences while still delivering rich, comforting sweetness.
Ingredients
Scale
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
- Create Flax Egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Set aside for 10 minutes to thicken and gel, which acts as the vegan egg substitute.
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a square baking dish with parchment paper to ensure easy removal of bars after baking.
- Mix Wet Ingredients: In a large bowl, add 1/2 cup vegan butter and 1 cup brown sugar. Using an electric mixer, beat them together for about 2 minutes until the mixture is light and fluffy. Then add the prepared flax egg, 1/4 cup molasses, and 1 teaspoon vanilla extract. Beat again until fully combined.
- Add Dry Ingredients: To the wet mixture, 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. Stir together gently until the flour is evenly incorporated, being careful not to overmix to maintain softness.
- Bake the Bars: Transfer the batter evenly into the lined baking dish. Spread it out to create a smooth, even layer. Bake in the preheated oven for 16 to 18 minutes. Once baked, remove the pan and allow the bars to cool completely in the dish; they will deflate slightly as they cool.
- Prepare the Frosting: In a clean bowl, beat 1/4 cup vegan butter with an electric mixer until soft and creamy. Slowly incorporate 1 1/2 cups sifted powdered sugar and 1 teaspoon vanilla extract, beating continuously. Add 2 to 4 tablespoons of plant-based milk as needed to achieve a spreadable consistency.
- Frost and Serve: Once the bars are fully cooled, spread the vanilla frosting evenly over the top. Optionally, sprinkle with cinnamon or holiday-themed sprinkles. Slice into 16 bars and enjoy!
Notes
- Store the frosted gingerbread bars in an airtight container to maintain freshness.
- These bars can be kept at room temperature for up to 3 days or refrigerated for up to a week.
- If desired, use gluten-free flour to accommodate gluten sensitivities.
- Add extra spices like cardamom or allspice for a more complex flavor profile.
- For a thicker frosting, reduce the plant-based milk.
- These bars freeze well; wrap tightly and freeze for up to 3 months.