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gluten free dairy free gingerbread custard cookie bars

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
Cook Time 55 minutes
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!