These gluten-free gingerbread cookie bars are an easy way to enjoy the classic holiday flavors without the hassle of rolling and cutting the cookie dough. They’re soft, full of warm spices, and perfect for sharing with family and friends. Whether you’re baking for a party or want a quick dessert, this recipe is simple and delicious. You’ll love how the gingerbread flavor comes through in every bite!
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I love the holidays when gingerbread rules for a whole month. I don’t quite understand why we don’t enjoy gingerbread flavors all year long, but most people only use these flavors in their baking during the Christmas holidays. This recipe is based on my popular Gluten Free Gingerdoodles recipe.
These homemade gingerbread cookie bars are a huge timesaver because you don’t have to shape the cookies. Just spread all of the cookie dough in the pan and bake. You can enjoy these cookie bars plain or dust them in powdered sugar as I did.
If you love gingerbread, I have some great gluten free gingerbread recipes for you to try. Two of my favorites are these Gluten Free Gingerbread Biscotti and my Gluten Free Gingerbread Bundt Cake.
Allergen Information:
This gingerbread cookie bar recipe is gluten-free, nut-free, soy-free, and oat-free. It is easy to make dairy-free by using dairy-free butter.
Flour Blend Tested:
King Arthur Measure for Measure—This blend works really well in all of my cookie and cookie bar recipes. I find that I don’t have to let the flour blend rest in the batter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this cookie recipe with the above-referenced blend. Other blends should work. Each brand has a different starch-to-grain ratio, which will affect the cookie dough moisture. See the Tips for Success below for tips on how to handle this.
- Brown Sugar – You can use light or dark brown sugar.
- Molasses – I use blackstrap molasses. You can also read is molasses is gluten-free to ensure your brand is gluten-free.
- Butter – I used unsalted butter.
- Egg – Use a size large egg.
- Ground Spices – This recipe includes ground cinnamon, ginger, nutmeg, and cloves.
Tips For Success
1. Because every gluten-free flour blend behaves differently, the rule of thumb is to add more liquid if your cookie dough seems dry. If your dough seems too wet and sticky, add more flour.
2. I like to line my baking pan with parchment paper so it is easy to pull the cookie bars out of the pan. This helps prevent them from over-baking in the pan after they are removed from the oven.
Step-By-Step Photos and Directions:
Step 1: Preheat the oven to 350º F. Add the flour, baking soda, salt, and spices to a large mixing bowl. Whisk to blend.
Step 2: Add the brown sugar and mix well. Break up any chunks of brown sugar with a whisk or your fingers.
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Step 3: Partially melt the butter in a microwave-safe bowl. Add the molasses and stir until the molasses is softened and mixed in. Use a whisk to whip in the egg and vanilla extract.
Step 4: Pour the wet ingredients into the dry ingredients. Mix well into cookie dough.
Step 5: Your cookie dough should look similar to mine in moisture. If your cookie batter is drier or wetter, you may be using a gluten-free flour blend different from mine. See below, “Sandi says.”
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cookie dough is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 6: Pour the cookie dough into an 8×8 baking pan with parchment paper. Use a spatula to spread the cookie dough out evenly.
Step 7: Bake the cookie bars at 350º F for 25 minutes. Note the actual baking time will vary depending on whether you use a metal, glass, or ceramic baking dish. It will take a little less time if you use a larger pan because the cookie bars will be thinner.
Step 8: Remove the cookie bars from the oven and set them on a cooling rack. After 5 minutes, lift the cookie bars out of the pan by grabbing the edges of the parchment paper. Place them back on the cooling rack.
I dusted these bars with powdered sugar. If you feel extra ambitious, top them with the cinnamon buttercream frosting I use in this gluten free pumpkin cupcake recipe.
If you love to bake cookies, I have some great Cookie Baking Tool Recommendations!
Frequently Asked Questions:
Yes, this cookie bar recipe is based on my popular gluten-free gingerdoodle recipe, which is linked at the top of this page.
Store these gingerbread cookie bars in an airtight container. If you do not plan to eat it all in a day or two, I highly recommend putting the bars into a freezer-safe container or zipper bag. They store very well in the freezer and thaw quickly.
Gluten-Free Related Reading
My Best Gluten-Free Baking Tips For Better Baking!
Why Binders Are Important In Gluten-Free Baking
The Best Gluten Free Flour Blends – And how to use them!
More Gluten Free Cookie Bar Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Gingerbread Cookie Bars
Ingredients
- 1 ½ cups gluten free flour blend * see notes
- ¾ cup brown sugar light or dark
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅓ cup molasses * see notes
- ½ cup unsalted butter partially melted
- 1 large egg
- 1 teaspoon pure vanilla extract
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Instructions
- Preheat the oven to 350º F. Add the flour, baking soda, salt, and spices to a large mixing bowl. Whisk to blend.
- Add the brown sugar and mix well. Break up any chunks of brown sugar with a whisk or your fingers.
- Partially melt the butter in a microwave-safe bowl. Add the molasses and stir until the molasses is softened and mixed in. Use a whisk to whip in the egg and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix well into cookie dough.
- Pour the cookie dough into an 8×8 baking pan with parchment paper. Use a spatula to spread the cookie dough out evenly.
- Bake the cookie bars at 350º F for 25 minutes. Note the actual baking time will vary depending on whether you use a metal, glass, or ceramic baking dish. It will take a little less time if you use a larger pan because the cookie bars will be thinner.
- Remove the cookie bars from the oven and set them on a cooling rack. After 5 minutes, lift the cookie bars out of the pan by grabbing the edges of the parchment paper. Place them back on the cooling rack.
- I like to dust the cooled bars with powdered sugar. If you feel extra ambitious, top them with the cinnamon buttercream frosting I use in this gluten free pumpkin cupcake recipe.
Notes
- I tested this recipe with King Arthur Measure for Measure flour blend. Other blends should work, but it is important to know each blend has a different starch-to-grain ratio. This affects moisture. Because every gluten-free flour blend behaves differently, the rule of thumb is to add more liquid if your cookie dough seems dry. If your dough seems too wet and sticky, add more flour.
- If your blend doesn’t contain a binder, add 3/4 a teaspoon of xanthan gum.
- I used blackstrap molasses, but regular molasses is also good.
- Store these gingerbread cookie bars in an airtight container. If you do not plan to eat it all in a day or two, I highly recommend putting the bars into a freezer-safe container or zipper bag. They store very well in the freezer and thaw quickly.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Do you think avocado oil would work instead of the butter?
Hi Janet, I haven’t tested any oils in this recipe. If you try it, please let me know how it turns out.