Vegan Snickerdoodle Bars

by Monique

Soft, chewy and packed with cinnamon flavor. Vegan Snickerdoodle Bars are easy to make and sure to become your new favorite dessert!

Close up, three snickerdoodle bars stacked on top of one another with more bars next to them a stripped towel and glass of milk in the background.

Snickerdoodle cookies are one of my favorites so you know I am for sure a lover of these easy Vegan 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!

Ingredient Notes:

  • 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 – Make sure to use pure maple syrup. I prefer the flavor of Grade A.
  • Vanilla – I generally use a good quality pure vanilla extract in my recipes.
  • Coconut Oil – This can be substituted with melted vegan butter if needed. Make sure you melt the coconut oil if it is solid form.
  • 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.

How To Make:

Preheat your oven to 350°F and lightly grease a 8×8 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.

Flax egg in a small white bowl.

In a medium sized bowl add the flour, baking powder, cinnamon (just the cinnamon for your bars not the topping), salt and cream of tarter. Stir until incorporated together.

Dry ingredients mixed together in white bowl with a whisk.

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.

Wet ingredients mixed together in a white bowl.

Now add the wet ingredients to your dry and fold the mixture together.

Wet ingredients in dry ingredients unmixed.

Mix until incorporated but only until incorporated. You do not want to over mix your batter.

Ingredients incorporated together with a spatula.

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.

Dough pressed into square pan.

Into a small bowl add your cinnamon and sugar for your topping and stir until well incorporated together. Sprinkle this mixture evenly on top of your bars.

Cinnamon sugar sprinkled on top of dough uncooked.

Place into the oven and bake for 18-20 minutes until a toothpick comes out clean and the top forms a crispy crust.

Bars in pan cooked.

Once the bars have cooled cut them into 9 even squares.

Enjoy!

Closeup, three snickerdoodle bars stacked on top of each other.

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 for up to five days. Make sure to allow them to cook completely before storing.

Three snickerdoodle bars stacked on top of one another with more bars next to them a stripped towel and glass of milk in the background.

Other Recipes You May Like:

If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!

Closeup, three snickerdoodle bars stacked on top of each other.

Vegan Snickerdoodle Bars

Soft, chewy and packed with cinnamon flavor. Vegan Snickerdoodle Bars are easy to make and sure to become your new favorite dessert!
5 from 1 vote
Prep Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine Vegan
Servings 9 servings

Ingredients
 

  • 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)
  • ½ cup coconut oil (melted)
  • cup pure maple syrup
  • 1 tsp. vanilla extract

Topping

  • 1 ½ tbsp. sugar
  • 1 tsp. ground cinnamon

Instructions
 

  • Preheat your oven to 350°F and lightly grease a 8×8 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 the 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 the 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 and stir until well incorporated together. 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.
  • Enjoy!

Notes

  • 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 needs to be melted and can be replaced with melted vegan butter if needed. 

Nutrition

Calories: 214kcalCarbohydrates: 25gProtein: 2gFat: 12gSaturated Fat: 11gSodium: 84mgPotassium: 68mgFiber: 1gSugar: 10gCalcium: 40mgIron: 1mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens

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2 comments

Kinsey September 8, 2020 - 7:13 pm

5 stars
This has been my everyday pregnancy craving since the day it was posted on Instagram. I highly recommend this delicious vegan dessert!

Reply
Monique September 18, 2020 - 9:45 pm

One of my favorites as well! So glad you love it!

Reply

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