These Paleo Vegan Ginger Molasses Cookie Bars are simple to make and so flavorful. Rich, chewy and sweet while being nut free, gluten free, dairy free with an egg free and vegan option.
I love cookie bars and I thought these would be a great holiday treat. The molasses and spices make them warm and very festive. They are spiced just right and frosting makes them extra tasty. The cookie layer is dense, rich and not cakey at all. The frosting is my tried and true mixture of coconut butter and maple syrup and it makes the best frosting ever.
Egg Free and Vegan Bars
These bars use a chia egg as the binder. It's simple to make, just combine 1 tablespoon of chia seeds and 3 tablespoons of water. Stir and let it sit for about 5 minutes to thicken. You could definitely use a flax egg if you prefer. If you don't need these vegan or egg free then feel free to use a regular egg.
Dairy Free Molasses Bars
I love using butter flavored coconut oil in desserts because it gives great butter flavor while keeping them dairy free. You can definitely use regular coconut oil if that's what you have or ghee if you don't need them vegan.
Is Molasses Paleo?
Yes- definitely! Molasses is a sugar, but it's natural and not processed so it's totally acceptable as part of a paleo lifestyle. It is even a good source of vitamins and minerals like iron, vitamin B, calcium, and magnesium. I used Wholesome Organic Molasses which is Fair Trade and I think works wonderful with this recipe.
Here are some more cookie bars that you will enjoy:
- Paleo Sugar Cookie Bars
- Paleo Vegan Carrot Cake Bars
- Paleo Vegan Apple Cinnamon Bars
- Paleo Vegan Frosted Pumpkin Bars
I hope you try these paleo vegan ginger molasses cookie bars. They are simple and such a great holiday treat.
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Paleo Vegan Ginger Molasses Cookie Bars
Ingredients
Bars
- 1 chia egg (1 tablespoon chia seeds and 3 TB water)
- ¾ cup coconut flour
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ cup butter flavored coconut oil* room temperature
- ¾ cup coconut sugar
- ⅔ cup molasses
Frosting
- ¼ cup coconut butter (manna) melted
- 2 tablespoons butter flavored coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350° and line a 8x8 or 9x9 pan with parchment paper.
- Make the chia egg by mixing the chia seeds with the water and stirring well. Let sit while you mix the rest of the ingredients. You can also use a flax egg if you prefer.
- In a medium bowl, combine the coconut flour, salt, cinnamon, ginger, cloves, and nutmeg.
- In a large bowl, combine the coconut oil, coconut sugar and molasses. Mix until smooth. A hand mixer works best for this to mix all the pieces of coconut oil evenly with the sugar. Add in the chia egg and mix again until combined. Add in the dry ingredients are mix until no dry spots remain.
- Scoop into prepared pan, press out evenly and bake 20-22 minutes. Remove and let fully cool before frosting.
- Make the frosting. Mix coconut butter, coconut oil, maple syrup, vanilla and salt together in a small bowl. Spread evenly over the cookie bars. Store covered in the fridge.
Notes:
Nutrition Information
Z says
I made these and they were delicious! The only problem was that the maple syrup made my coconut butter icing golden, not white. The icing was very runny and not thick. But still, delicious!
Jessica DeMay says
Sorry about that but glad they were still tasty. Sometimes you have to play around with the icing to get the perfect consistency.