Photo Credit: Samah Dada
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!
DadaEat's Snickerdoodle Cake Bars
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
- Preheat oven to 350 degrees. Prepare an 8×8 pan by greasing with coconut oil, or lining with coconut oil greased parchment paper.
- In a medium bowl, cream together almond butter, and melted and cooled coconut oil until smooth.
- 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
- In a separate bowl, whisk together almond flour, coconut flour, cinnamon, baking soda, and salt.
- Combine wet and dry ingredients. Add almond milk to batter so as to allow mixture to incorporate more smoothly.
- Once batter is thoroughly combined, transfer to prepared 8×8 pan. Smooth out until batter is evenly distributed throughout the pan.
- Top with the 1 tbsp of coconut sugar and ½ tsp cinnamon.
- Bake for 16-20 minutes in the oven at 350 degrees until edges of cake bars are golden brown.
- Let cool before slicing and serving. Enjoy!