Snickerdoodle Cake Bars (Gluten-Free, Grain-Free, Dairy-Free) – as featured on the TODAY Show with Kathie Lee & Hoda!

Click HERE to watch me make these bars on KLG & Hoda!

I think that I am perpetually on a quest to create baked goods that go really, insanely well with your afternoon cup of coffee or tea. Okay that’s not to say that you must have a caffeinated beverage to consume this recipe, all I’m saying is that if you are choosing to partake in caffeine consumption, well…you should definitely have one of these with it.

These are my Snickerdoodle Cake Bars. If you’d like to know what the experience of consumption is like, imagine that I took a snickerdoodle cookie, and married it with a coffee cake. Voila! Here we are. The best of both worlds. Can you handle it?

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These bars are gluten-free, grain-free, and dairy-free. They are thick and fluffy thanks to a combination of almond flour and coconut flour, and made just perfectly sweet from the addition of coconut sugar. It is finished off with a cinnamon and coconut sugar topping which a perfect sweet crisp on top.

I am completely obsessed with making these to pair with a Saturday morning cup of coffee, or to eat as an afternoon pick-me-up during the week. These snickerdoodle bars are going to be your new best friend to get you through your week!

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Snickerdoodle Cake Bars (Gluten-Free, Dairy-Free)

Author Samah Dada

Ingredients

For cake bars

• 1 1/4 cups almond flour
• 3 tbsp coconut flour
• 1/4 cup coconut oil, melted & cooled
• 1/4 cup creamy almond butter (or sub creamy peanut butter or cashew butter)
• 1 egg
• 1/2 cup coconut sugar
• 2 tbsp unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp salt

For topping

• 1 tbsp coconut sugar
• 1/2 tsp cinnamon

Instructions

1. Preheat oven to 350 degrees. Prepare an 8×8 pan by greasing with coconut oil, or lining with coconut oil greased parchment paper. 

2. In a medium bowl, cream together almond butter, and melted and cooled coconut oil until smooth.

3. Now add in beaten egg, and mix until smooth.

4. Add vanilla extract to almond butter mixture. Stir to combine.

5. Add coconut sugar to almond butter mixture and cream together until smooth & well incorporated

6. In a separate bowl, whisk together almond flour, coconut flour, cinnamon, baking soda, and salt.

7.  Combine wet and dry ingredients.

8. Add almond milk to batter so as to allow mixture to incorporate more smoothly.

9. Once batter is thoroughly combined, transfer to prepared 8×8 pan. Smooth out until batter is evenly distributed throughout the pan.

10. Top with the 1 tbsp of coconut sugar and ½ tsp cinnamon.

11. Bake for 16-20 minutes in the oven at 350 degrees until edges of cake bars are golden brown.
    

12. Let cool before slicing and serving. Enjoy!