Description
Soft, warmly spiced gingerbread cookie bars made with applesauce and molasses for a moist, tender texture—no rolling or cutting required. Perfect for the holidays or cozy winter evenings.
Ingredients
2 cups all-purpose flour
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened applesauce
1/3 cup molasses
1/2 cup coconut sugar or brown sugar
1/3 cup coconut oil or butter, melted
1 tsp pure vanilla extract
Optional: 1/2 cup white chocolate chips or chopped pecans for topping
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8×8 inch baking dish by lining it with parchment paper or lightly greasing it.
- In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In another bowl, mix the applesauce, molasses, sugar, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry and stir gently until just combined, being careful not to overmix.
- Spread the batter evenly in the prepared pan. If using, sprinkle white chocolate chips or chopped pecans on top.
- Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before slicing into 12 bars.
Notes
Swap white chocolate chips with dark chocolate chunks for a richer taste.
Use chopped walnuts or almonds instead of pecans for a nutty variation.
To make gluten-free, use a 1:1 gluten-free flour blend.
Add a pinch of nutmeg or allspice for extra spice.
Orange zest adds a lovely citrus twist to the batter.
Store at room temperature for up to 4 days, or refrigerate for a week.
Freeze individually wrapped bars for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 12g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
