Gluten-free & Dairy-free Gingerbread Custard Cookie Bars

These gingerbread custard cookie bars are simply a dream! I am not too experienced in the custard department, but I think these turned out oh so tasty. These gingerbread custard cookie bars are gluten-free, dairy-free, simple to make, and so yummy!

These are perfect for any holiday gathering! I love to pair a batch of my chocolate peppermint brownies and cheesecake filled cookies!

Ingredients

Here are the ingredients you'll need:

• Eggland's Best eggs
• almond flour
• brown sugar
• tapioca flour
• spices
• coconut oil
• molasses
• almond milk
• coconut milk
• maple syrup

See recipe card for quantities.

Storage

Store in the fridge for up to 4 days!

Gluten-free & Dairy-free Gingerbread Custard Cookie Bars

These gingerbread custard cookie bars are gluten-free, dairy-free, simple to make, and delicious!

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Servings: 12 cookie bars

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

For the cookie layer:

• 1 ¾ cup almond flour
• ½ cup brown sugar
• ¼ cup tapioca flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ cup coconut oil melted
• ¼ cup molasses
• splash of vanilla extract
• 1 egg

For the custard filling:

• 5 eggs
• ¼ cup almond milk
• 1 cup coconut milk full fat
• ½ cup maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves

For the optional icing drizzle:

• ⅓ cup powdered sugar
• water to thin

Method

 

1. Preheat oven to 350℉ and line an 8x8 pan with parchment paper.
2. In a bowl, combine all of the cookie layer ingredients until smooth. Press this into the prepared pan and bake for 10 minutes.
3. In a large bowl, whisk together the custard ingredients until silky smooth. After you have baked the cookie layer for 10 minutes, pour the custard filling on top. The cookie base will likely float up and that is okay! You will have yummy cookie bars regardless.
4. Reduce oven temp to 325℉ and bake for 40-45 minutes. Once the center looks set but still jiggles a little bit. Let this cool at room temp for about 20 minutes before cooling in the fridge for at least 6 hours. Slice, add an optional icing drizzle, and enjoy!