These tiramisu cookie bars are simply a dream! I have a tiramisu cookie recipe on my website that is very popular, so I thought I'd make a cookie bar version. I personally love making cookie bars, as they're so easy to make. These have the perfect soft texture with all of the deliciousness of espresso in a cookie form. These are gluten-free, dairy-free, easy to make, and absolutely delicious!
Ingredients
Here are the ingredients you'll need:
- gluten-free flour
- non-dairy butter
- egg
- vanilla extract
- sugar or sugar substitute
- tapioca flour
- baking soda & powder
- espresso powder
- non-dairy frosting of choice
See recipe card for quantities.
Storage
Store in an airtight container for up to 5 days.
Gluten-free & Dairy-free Tiramisu Cookie Bars
These tiramisu cookie bars are gluten-free, dairy-free, easy to make, and absolutely delicious!
Ingredients
- ½ cup non-dairy butter melted
- 1 tablespoon espresso powder
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup sugar can use a sugar substitute
- 1 ¼ cup gluten-free flour
- 1 teaspoon tapioca flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup non-dairy frosting of choice mixed with 1 tablespoon espresso powder
Instructions
- Preheat oven to 375℉ and line an 8x8 pan with parchment paper.
- In a bowl, mix together the melted butter and espresso powder until smooth. Mix in the egg, vanilla, and sugar until smooth.
- Add in the rest of the cookie ingredients until well combined. Press this dough into the prepared pan and bake for about 10 min. Try not to overbake these!
- Let the cookie bars cool before slicing and topping with your frosting. Sprinkle some cacao powder over top if you'd like! Enjoy!
Lisa Foster Lee
These would not cook in 10 minutes. Totally raw after I pushed it to 15 but they were about to burn. Mix wasn’t solid enough to “press” into the pan. Not sure what I was missing.
Lisa
I also found the batter to be too thin to press into pan. After 10 min the middle of pan was still very undercooked. Any ideas what went wrong? Followed recipe exactly.
Elena
I also had an issue with the cookie still being raw after 12 minutes. I ended up cooking it for another 3 minutes and it was moderately okay. Another issue I had was the flavor and I think that was primarily the fault of the espresso powder I used. It was just super bitter, so I was wondering if you have brand recommendations for the espresso powder? I would really would like to try this recipe again to have better results, thank you!