These gingerbread coconut cookie bars are simply a dream! They have the best gingerbread base that pairs so well with the gooey chocolate and creamy coconut topping. I used my favorite Nature's Charm sweetened condensed coconut milk in this recipe and it turns out great every time. These gingerbread coconut cookie bars are vegan, gluten-free, dairy-free, and so delicious!
This was inspired by my vegan & gluten-free chocolate coconut bars recipe!
Ingredients
Here are the ingredients you'll need:
- Sweetened condensed coconut milk (I use Nature's Charm sweetened condensed coconut milk)
- almond flour
- coconut flour
- maple syrup
- molasses
- coconut oil
- ginger, cinnamon, cloves, nutmeg
- non-dairy chocolate chips
- unsweetened shredded coconut
See recipe card for quantities.
Storage
Store in the fridge or freezer!
Top tip
Be sure to let these cool completely so that they set properly before slicing!
FAQ
Can I use regular sweetened condensed milk if I am not dairy-free?
Yes, regular sweetened condensed milk should work in this recipe.
Vegan & Gluten-free Gingerbread Coconut Cookie Bars
These gingerbread coconut cookie bars are vegan, gluten-free, dairy-free, and so delicious!
Ingredients
Method
- Preheat oven to 350℉ and line an 8x8 pan with parchment paper.
- In a bowl, mix together the cookie base ingredients until you have a dough. Press this evenly into the prepared pan.
- Sprinkle your chocolate chips evenly over the cookie layer, followed by the shredded coconut. Pour the sweetened condensed coconut milk evenly over top.
- Bake for about 18-20 minutes. Let the bars cool completely for at least 30 minutes before placing in the fridge to set for another 30 minutes minimum. Once they are set, you can slice and enjoy!
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