Snickerdoodle Bars (Grain & Gluten-Free!)
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Can you believe it’s March 1 already?! January felt like forever, but now that it’s March 1 time feels like it’s really flying now! Spring is officially only 19 days away! Anyone else ready for some warmer weather and sunshine?? I certainly am!
It’s probably pretty obvious that I’m addicted to ground cinnamon, considering this is my 3rd cinnamon-focused recipe in less than 30 days! It’s my one of my absolute favorite flavors to bake with because it is just so stinkin’ good. Nothing can beat the warmth and scent that fills your home (and soul) when something full of cinnamon goodness is baking in your oven. The flavor profile that cinnamon brings is incredible too; the combination of cinnamon and sugar has to be another love note to us from God. I’m just saying. 🤷🏼♀️
These Snickerdoodle Bars are almost identical in flavor to my delicious snickerdoodle cookies from a couple weeks ago. The texture is moist and soft with a bit of a cookie crumble to it. The flavor is the quintessential snickerdoodle: buttery cinnamon & sugar, with a slight tang from the cream of tartar. They are SO easy and quick to make (15-minute prep, 16-18 minute baking time).
Once again, I used my favorite homemade paleo grain-free all-purpose flour that I used in my GF snickerdoodles and chocolate chip cookies, as well as the cinnamon quick bread. It works so well as a replacement to traditional all-purpose flour, and I’m so thankful I found it over at The Calculated Whisk. I also adjusted the amount of sugar in this recipe — it originally had a whopping 2 CUPS in it; I cut it down to 1 cup, and they are every bit as delicious without double the sugar!
I used real dairy for this today, but it can be easily adapted to dairy-free. All you’ll need to do is use the same amount of your favorite dairy-free butter substitute (we recommend Earth Balance), and favorite dairy-free milk. Make sure to grease your 13x9 pan (I love my pyrex set* — comes with a lid!) really well so they don’t stick to the bottom or sides. I use Spectrum Organic All-Vegetable shortening because it’s free of hydrogenated oils, is certified sustainable/fair trade/organic. It’s a much healthier option than the old-school hydrogenated shortening of the past! You can also use butter to grease the pan as well.
This recipe was adapted from Sugar Spun Run.
*Disclosure Notice: Some of the links throughout our website may be affiliate links. If you make a purchase we may receive a small commission at no additional cost to you. We will only ever recommend products that we fully believe in! Thank you for helping support Naked Bakes & The Floral Wreath!