Thursday, January 8, 2015

{Allergy Free} Snickerdoodle Cookie Bars

I love snickerdoodle cookies but I don't love baking them. Cookies seem so time consuming to place on the cookie sheets and then bake the sheets one at a time. I guess it's one of the downfalls to having only one oven in your house. So, I'm always looking for a faster way to get some sweets to my table-enter the cookie bar. Only one pan to bake and they taste just like a soft, gooey, snickerdoodle cookie!

Snickerdoodle Cookie Bars

1 cup Earth Balance Soy Free
2 cups brown sugar
3 tsp egg replacer whisked with 4 T hemp milk
1/2 tsp salt
2 tsp vanilla extract
2 tsp baking powder
2 2/3 cups flour blend
3/4 tsp xanthan gum

1/8 cup sugar
2 tsp cinnamon

Cream the Earth Balance and sugar in large bowl.
Add the egg replacer mixture, vanilla, and salt and mix well.
Add the baking powder, flour blend, and xanthan and mix until just incorporated.
Spread in a greased 9x13 pan with greased spatula.
Sprinkle with cinnamon sugar topping mixture.
Bake at 350 for 20-22 minutes or until just set.
Let cool before cutting. (It will still be somewhat gooey and moist).

It's best eaten while still barely warm and gooey.  Yum!

Adapted from Back for Seconds blog

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