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DadaEat's Snickerdoodle Cake Bars

Imagine taking a snickerdoodle cookie, marrying it to a coffee cake, and making it with all real ingredients. That's the experience you're signing up for when you make and eat my Snickerdoodle Cake Bars! It's safe to say that the combination of cinnamon and sugar can solve many problems, especially when it comes to these delicious gluten-free, grain-free, and dairy-free bars (but you'd never know it)! They are thick and fluffy thanks to a combination of almond flour and coconut flour, and just sweet enough from the coconut sugar - one of my favorite unrefined sweeteners. The cinnamon and sugar topping creates a sweet crisp that pairs perfectly with your cup of coffee or tea! I love these as an afternoon pick-me-up, or to bring with me to a friend's dinner party or potluck!
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DadaEat's Snickerdoodle Cake Bars

Category

Breakfast Dessert

Servings

12

Prep Time

5 minutes

Cook Time

16 minutes

Calories

188

Author:

Samah Dada

Image of DadaEat's Snickerdoodle Cake Bars

Ingredients

    For the cake bars:

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

  • 1 tablespoon coconut sugar
  • 1/2 teaspoon 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. Add vanilla extract to almond butter mixture. Stir to combine. Add coconut sugar to almond butter mixture and cream together until smooth &, well incorporated
  4. In a separate bowl, whisk together almond flour, coconut flour, cinnamon, baking soda, and salt.
  5. Combine wet and dry ingredients. Add almond milk to batter so as to allow mixture to incorporate more smoothly.
  6. Once batter is thoroughly combined, transfer to prepared 8×8 pan. Smooth out until batter is evenly distributed throughout the pan.
  7. Top with the 1 tbsp of coconut sugar and ½ tsp cinnamon.
  8. Bake for 16-20 minutes in the oven at 350 degrees until edges of cake bars are golden brown.
  9. Let cool before slicing and serving. Enjoy!

Nutrition

Nutrition

per serving
Calories
188
Amount/Serving % Daily Value
Carbs
14 grams
Protein
4 grams
Fat
14 grams
Saturated Fat
5 grams
Cholesterol
16 milligrams
Sodium
175 milligrams
Fiber
3 grams
Sugar
8 grams
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dairy free
gluten free

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