Soft, chewy and packed with cinnamon flavor. Snickerdoodle Bars are easy to make and sure to become your new favorite dessert! They also happen to be vegan and can be made totally refined sugar free.
Snickerdoodle cookies are one of my favorites so you know I am for sure a lover of these Easy Snickerdoodle Bars. They are soft and chewy with a crispy cinnamony top and oh so delicious.
I love that this recipe can be made completely refined sugar free, is vegan and made with coconut oil. Making it great for those who like to keep things a little more wholesome.
They also happen to be kid and husband approved! This easy to make snickerdoodle recipe will give you all the feels of a snickerdoodle cookie in bar form.
The best part no standing mixer required. Just a couple of bowls and some pantry staples and you will have this tasty dessert in no time.
Get to baking!
- Flour – Regular all-purpose works best for this recipe.
- Baking Powder – Make sure it is not expired as expired leavening agents do not work. Also, make sure you use powder not soda.
- Cinnamon – This is a very vital ingredient don’t skip this one!
- Salt – I use a very fine sea salt for baking.
- Cream of Tartar – This adds that classic snickerdoodle tang.
- Flax Egg – A flax egg is simply 1 tbsp. ground flax seed aka flax meal and 2.5 tbsp. water. Once you let it set up for 5 minutes it becomes a great vegan egg substitute for baking.
- Maple Syrup – I am not talking about Mrs. Buttersworth’s. You will want to use pure maple syrup.
- Vanilla – I always recommend splurging on a good vanilla extract. I think it makes all the difference in baked goods.
- Coconut Oil – This can be substituted with melted vegan butter if needed.
- Sugar – For the topping you can either use regular sugar or coconut sugar. The regular sugar will produce a more classic snickerdoodle flavor and a crispier topping.
Tips For Success:
- Don’t over mix your batter. You can expect your batter to be thick and there is no need to mix and mix and mix. As with all baked good recipes this can cause issues with the final product. You only want to mix until the ingredients are incorporated together.
- Don’t skimp on the topping. It may seem like a lot of topping but it is the right amount and will create a perfect crispy cinnamon crust! So most definitely use all of it.
- Get those hands dirty. The easiest way to press the batter evenly into your pan is with your hands.
How To Store:
Store in an airtight container at room temperature. Make sure to allow them to cook completely before storing.
I think these are best the same day to keep that crunchy topping crunchy but can be stored for for up to 3 days.
Other Recipes You May Like:
Easy Snickerdoodle Bars
- 1 ¼ cup all-purpose flour
- ½ tsp. baking powder
- ½ tsp. ground cinnamon
- ¼ tsp. sea salt
- ¼ tsp. cream of tartar
- 1 flax egg (1 tbsp. flax meal + 2.5 tbsp. water)
- ⅓ cup pure maple syrup
- 1 tsp. vanilla extract
- ½ cup coconut oil
- 1 ½ tbsp. sugar (can substitute with coconut sugar)
- 1 tsp. ground cinnamon
- Preheat your oven to 350° and lightly grease a 8x8 square pan.
- In a small bowl make your flax egg. Combine 1 tbsp. of flax meal with 2.5 tbsp. water stir together and set aside for five minutes to gel up.
- In a medium sized bowl add your flour, baking powder, cinnamon (just the cinnamon for your bars not the topping, salt and cream of tarter. Stir until incorporated together.
- Once your flax egg has set for five minutes add your maple syrup, vanilla extract and coconut oil to the bowl with your flax egg and mix until well incorporated.
- Now add your wet ingredients to your dry and fold the mixture together. Mix until incorporated but only until incorporated. You do not want to over mix your batter.
- Add your batter to your pan and spread evenly. The batter will be very thick. I used my hands to press it evenly into the pan.
- Into a small bowl add your cinnamon and sugar for your topping together and stir until incorporated.
- Sprinkle this mixture evenly on top of your bars.
- Place into the oven and bake for 18-20 minutes until a toothpick comes out clean and the top forms a crispy crust.
- Once the bars have cooled cut them into 9 even squares.
- If you would like to make these refined sugar free you can substitute the sugar with coconut sugar in the topping ingredients.
- The batter will be thick I used my hands to make sure it was even in the pan before sprinkling the cinnamon sugar topping mixture.
- The coconut oil can be replaced with melted vegan butter if needed.