There’s a funny story behind this recipe. You see, I really wanted to make a delicious, coconut flour gingerbread man cookie recipe. I tried and tried and tried, yet every attempt left me with the wrong texture that I was looking for. They were good, they just weren’t able to be rolled out and weren’t ‘cookie-like’. In fact, they were more ‘cake-like’. That’s when I gave up, threw the batter in a cake pan with some chocolate chips and this magic happened!
*One note: this recipe is not super sweet. We like it with just a hint of sweetness, however, if you like it sweeter, you can add more honey.
(P.S. Sorry for the picture, my one year old broke my camera lense and now everything is a soft focus. Kids!)
- ½ cup coconut flour
- 3 eggs
- ¼ cup butter
- ⅛ cup molasses
- ¼ cup honey
- ¾ tsp vanilla
- ¼ tsp unrefined sea salt
- 1 tsp baking soda
- 1 tsp ginger
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- *optional ½ cup chocolate chips (Enjoy Life is a good brand free of GMO soy)
- 8 oz cream cheese
- ⅓ cup honey
- Cream butter, eggs, molasses, honey, and vanilla.
- In a separate bowl combine dry ingredients and mix until well incorporated.
- Stir dry ingredients into wet ingredients and mix with a mixer for several minutes.
- Stir in chocolate chips.
- Pour into a greased 8x8 inch baking dish.
- Cook at 350 degrees for 40 minutes, or until cooked all the way through.
- For the frosting, whip cream cheese and honey together until light and fluffy.
- Frost after the gingerbread bars have cooled.
- (The frosting makes enough to cover two 8x8 pans so i always freeze the extra - cut the frosting recipe in half if you don't want leftovers.)
This post is part of a progressive dinner. Check out the appetizers, main courses, and other recipes from the following bloggers:
November 19– Appetizers by Katie of Simply Food and Danielle of More Than Four Walls.
November 26– Salads by Shannon of Growing Slower.
December 3– Sides by Jackie of LittleOwlChrunchyMomma and Virginia of George Town, MN.
December 10– Breads by Cery of Life at Bear Creek Farm and Chara of Stiching Hearts Together.
December 17– Main Dishes by Katie of Nourishing Simplicity.
December 24– Beverages by Virginia of George Town, MN and Sherry of Nourishing Faith and Family.
December 31– Dessert by Mare of Just Making Noise and Sarah of Simple Life Abondant Life
The post Chocolate Chip Gingerbread Bars {Gluten Free} appeared first on Simple Life Abundant Life.