Gingerbread Cookie Bars (No Bake, Paleo, Vegan)

These gingerbread cookie bars have an easy, no-bake crust that's topped with a creamy, dairy free frosting. This recipe has a rich gingerbread flavor and is completely no bake, paleo and vegan friendly. It's perfect for the holidays or a healthy summer dessert.

Gingerbread is one of my favorite flavors! It still shocks me that I wasn't fond of it as a kid.

These iced ginger molasses cookie bars are perfect for any other gingerbread loving individual.

They have a chewy, no-bake crust that's made with coconut and pecans. It's sweetened with dates and flavored with ground spices like ginger and cinnamon.

The frosting is dairy free and refined sugar free. It perfectly compliments the cookie crust.

Gingerbread Cookie Bars

Here's what you need to know about these easy gingerbread bars:

• paleo friendly - made with real, whole food ingredients
• vegan - no eggs, no dairy
• gluten free and grain free - made without flour
• dairy free - topped with a creamy, coconut-based frosting
• easy to make
• no bake

Ingredients

This gingerbread cookie bars recipe is made with paleo and vegan ingredients. Here's a list of what you'll need:

For the cookie crust:

• unsweetened shredded coconut
• raw pecans
• dates
• molasses
• cinnamon
• ground ginger
• nutmeg
• salt

For the frosting:

• coconut cream
• coconut oil
• vanilla extract
• powdered sugar*
• cinnamon
• ground ginger

*To keep these bars paleo friendly, either use a powdered coconut sugar (it will be slightly brown in color) or powdered monk fruit.

How to Make Gingerbread Cookie Bars

To make these spiced gingerbread cookie bars, you will need a food processor or high powered blender.

First, line an 8" square or 7" x 11" baking pan with parchment paper. Gather the necessary ingredients and grab your food processor or blender.

Make the Gingerbread Crust

In the food processor, combine all of the crust ingredients. If the dates are a bit stale (firm), then either warm them in the microwave for 5 seconds, or place them in a cup of hot water to soften. If softening them with water, be sure to remove ALL of the moisture.

Blend the crust ingredients, stopping every now and then to scrape down the sides. The crust is ready when the mixture starts to clump and it can be pressed together to hold it's shape.

Firmly press the crust into the lined baking dish. I find this easiest to do by grabbing another sheet of parchment, laying it on top of the crust and using my hands to press it down. To get the crust super smooth, use a cup or flat object.

Make the Gingerbread Frosting

Next, make the frosting. Combine all frosting ingredients in a small bowl and whisk until smooth. The frosting will be quite runny, but will firm up when chilled.

Pour the frosting over the crust. Then, place the ginger molasses bars in the fridge and chill overnight, or for at least 4 hours.

After chilling, remove the gingerbread cookie bars from the pan and cut to desired size.

You can top them with extra cinnamon for a more finished look.

Storage

Because the frosting will not keep at room temperature, these cookie bars need to be stored in the fridge or freezer. (The frosting holds together well, but coconut cream spoils at room temp.)

Place the bars in a sealed baggie or container and keep in the fridge for up to 10 days, or the freezer up to 2 months.

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