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Grain-free gingerbread bars:

‘Tis the season for all things gingerbread right? And these grain-free gingerbread bars are perfect for the holidays. They make a great prep ahead option, made with real ingredients, and can be enjoyed for breakfast or after dinner treat.

Ingredients you will need:

  1. Almond flour
  2. Tapioca flour (substitute arrowroot flour)
  3. Coconut flour
  4. Cinnamon
  5. Cardamom
  6. Gingersnap seasoning ( I love Primal Palate’s)
  7. Baking soda
  8. Eggs
  9. Molasses
  10. Maple syrup
  11. Vanilla extract
  12. Coconut oil
  13. Applesauce
  14. Gingerbread pecan butter ( I use Artisana Organics) but substitute any type of nut or seed butter
  15. My homemade vegan eggnog (substitute any dairy-free mylk)
  16. Optional: flaxseed meal

Ingredients for topping:

  1. Homemade gingerbread granola (substitute your favorite granola or omit and just use coconut butter drizzle)
  2. Raw coconut butter melted
  3. Maple sugar (substitute coconut sugar)

What can I substitute for flours?

I have not tried any substitutes for the flours for this recipe. But if you don’t have tapioca flour, arrowroot flour will work too.

Adjust sweetness:

These gingerbread bars are not on the super sweet side of things. Because I wanted something that I could enjoy also for a grab and go breakfast if in a pinch. But feel free to adjust the sweetness level to you liking if you want a sweeter bar.

How to prepare the batter:

Preparing the batter is simple. Add the wet ingredients to a bowl and mix. And then add in the dry ingredients and mix. Pour batter into a lined 8×8 baking dish, top with the homemade gingerbread granola (or omit), and bake 350 F for 40-45 minutes, or until a toothpick comes out clean.


Once the bars are done I like to let mine cool completely. And then I melt my raw coconut butter and drizzle all over the bars. I like to sprinkle the top with some maple sugar while the coconut butter is still wet. And then I transfer to the refrigerator and let the coconut butter harden up. And then I cut into my 9 large bars or 18 small bars.


I like to store mine in an airtight container in the refrigerator and enjoy at room temperature. But these also freeze nicely, so individually wrap them, and store in an airtight container in the freezer.


Grain-free Gingerbread Bars

Makes 9 large bars or 18 small bars



  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1 tsp gingersnap seasoning
  • 1 tsp baking soda
  • Optional: 1/4 cup flaxseed meal
  • 4 eggs
  • 1/3 cup molasses
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil melted
  • 1/4 cup gingerbread pecan butter sub any nut/seed butter
  • 1/2 cup apple sauce
  • 1/2 cup vegan eggnog sub any dairy-free mylk


  • 3/4 cup gingerbread granola
  • 2 Tbsp melted raw coconut butter drizzle
  • 1/2 tsp maple sugar



  • Mix dry ingredients
  • Add in wet ingredients and mix
  • Pour into a lined 8x8 baking dish
  • Top with homemade gingerbread granola
  • Bake 350 F for 40-45 minutes or until a toothpick comes out clean
  • Let cool for 15-20 minutes
  • Drizzle melted coconut butter all over the top and sprinkle some maple sugar on top
  • Place in the refrigerator for a few minutes to allow the coconut butter to harden
  • Cut into 9 large bars or 18 small bars
  • Store in airtight container in refrigerator or freezer


Grain-Free Gingerbread Granola

Makes about 3 cups


  • 1 cup almonds
  • 1 cup pecans
  • 1 cup cashews
  • 1 cup toasted coconut
  • 1/2 cup hemp seeds
  • 1 1/2 Tbsp molasses
  • 1/3 cup @artisanaorganics Gingerbread Pecan butter
  • 2 Tbsp coconut oil
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 1/2 Tbsp ginger spice
  • 1/2 tsp cinnamon

Optional add ins:

  • 1/2 cup dried mulberries
  • 2 Tbsp maple or coconut sugar
  • 2 Tbsp candied ginger
  • 1/4 cup dried cranberries
  • 1/4 cup chocolate chips



  • Add the almonds, pecans, cashews, hemp seeds, and toasted coconut to food processor, and pulse a few times to give a rough chop
  • Add the coconut oil, molasses, gingerbread pecan butter, vanilla extract, salt, seasonings and pulse a couple times to incorporate
  • Add to a lined 8x8 baking dish
  • Bake 275 F for 40-45 minutes, mixing half way
  • Let cool completely
  • Enjoy
  • How to store: I like to store mine in an airtight container in the refrigerator or room temperature