• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bake It Paleo

  • About
  • Recipes
  • Wellness
  • Shop
  • Nav Social Menu

Gingerbread Cookie Bars (No Bake, Paleo, Vegan)

Nov 8, 2022 · 1 Comment

Jump to Recipe·Print Recipe

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.

stack of three gingerbread cookie bars

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
top view of gingerbread cookie bars

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.

holding-a-gingerbread-cookie-bar

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.

crust-in-food-processor
crust-texture

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.

gingerbread-bar-crust-in-lined-baking-dish

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.

crust-topped-with-frosting

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.

cut gingerbread cookie bars

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.

More Easy Gingerbread Recipes

paleo gingerbread donuts

Gingerbread Donuts

gingerbread truffles dipped in chocolate and topped with flaked sea salt

Chocolate Gingerbread Truffles

paleo-gingerbread-cookies

Gingerbread Cookies

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stack of three bars

Gingerbread Cookie Bars (No Bake, Paleo, Vegan)

★★★★★ 5 from 1 reviews
  • Author: Katie
  • Prep Time: 15 minutes
  • Chill Time: 4 hours
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 8" x 8" or 7" x 11" pan 1x
Print Recipe
Pin Recipe

Description

Healthy gingerbread cookie bars with a chewy coconut-pecan crust that's topped with a dairy free icing.  Paleo, Vegan and no bake!


Ingredients

Scale

Gingerbread Cookie Crust

  • 1 cup unsweetened shredded coconut
  • 1 cup raw pecans
  • 1 cup Medjool Dates (about 11)
  • 1 Tbsp molasses
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp nutmeg
  • ⅛ tsp salt

Gingerbread Frosting

  • ½ cup coconut cream*
  • 1 Tbsp coconut oil
  • ½ tsp vanilla extract
  • 2 Tbsp powdered sugar**
  • ¼ tsp cinnamon
  • ⅛ tsp ground ginger

Instructions

  1. Line an 8" square or 7" x 11" baking pan with parchment paper, set aside.

  2. Make the Crust: In a food processor or high powered blender, 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.

  3. 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.

  4. 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.

  5. 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.

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

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

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


Notes

*Just the cream from a can of full fat coconut milk or coconut cream

**For a paleo friendly powdered sugar, use powdered coconut sugar or powdered monk fruit sweetener

Keywords: gingerbread cookie bars, paleo gingerbread bars, vegan gingerbread bars, no bake gingerbread cookie bars, ginger molasses bars, spiced gingerbread cookie bars, chewy gingerbread cookie bars, easy gingerbread bars

Did you make this recipe?

Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

pinterest image for gingerbread cookie bars
« Mini Butternut Squash Muffins (Gluten Free)
Paleo Pumpkin Pie (Gluten Free, Dairy Free) »

Reader Interactions

Comments

  1. Katie says

    November 09, 2022 at 7:49 am

    I love these no-bake gingerbread bars and I hope you all do too!

    ★★★★★

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi there! I’m Katie and I have a passion for baking healthy treats using real, Paleo-friendly ingredients. My mission is to make baking nutritious, delicious, simple and family friendly; because you CAN eat dessert every day and still live a healthy life!

More about me →

SUBSCRIBE

Sign up for my mailing list to get early access to discounts, new recipes and more!

SUBSCRIBE HERE

CEREAL

Lovebird grain free cereal: paleo, vegan and AIP

Cereal is typically anything but healthy... not Lovebird! It's all organic, paleo, plant based AND low in sugar. My kids love it too!

POPULAR

  • Almond Flour Crackers Recipe (No Egg)
  • Mint Chocolate Cookie Bars (No Bake)
  • top view of chocolate covered banana ice cream bars
    Chocolate Covered Banana Ice Cream Bars
  • healthy almond flour cupcake with frosting
    Vanilla Almond Flour Cupcakes (Gluten Free, Dairy Free)

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Recipes

  • Paleo
  • Vegan
  • Whole30
  • Nut Free

Search

  • link to Instagram account
  • link to pinterest account
  • link to facebook

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Brunch Pro Theme