Easy Vegan Snickerdoodle Cookie Bars
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This easy Vegan Snickerdoodle Cookie Bars recipe bakes up soft, chewy and delectable heavenly bars that not only satisfy your cravings for the classic cinnamon-sugar snickerdoodle cookies, but they also offer a healthier alternative to traditional baked goods.
More cinnamon desserts? You’ll love these Vegan Caramel Stuffed Snickerdoodles, these Vegan Cinnamon Bars, these Homemade Vegan Cinnamon Rolls (Quick, No Yeast) and this Vegan Apple Cinnamon Coffee Cake!
Why You’ll Love These Vegan Snickerdoodle Cookie Bars
- Easy to make vegan snickerdoodle cookie bar recipe using 8 simple ingredients like flour, sugar, cinnamon, applesauce, vanilla, salt, baking powder and vegan butter. No eggs, dairy-free, no cream of tartar needed!
- Here’s a healthy vegan alternative to a healthier snickerdoodle bar recipe that will appeal to all ages!
- These vegan cinnamon-sugar bars taste super amazing made without eggs, using applesauce instead, resulting in a moist and chewy texture.
- Quick and easy to make bars instead of having to portion out individual cookies onto multiple baking sheets. This can save time and effort in the kitchen.
- Soft, chewy, buttery and full of flavor snickerdoodle bars with a crunchy, crisp cinnamon sugar topping! Perfect for fall baking!
- Options for thin or thick snickerdoodle bars and different pan sizes to use. I like a thicker bar, but I have to admit the thin cookie bars were really tasty as well!
- These are great for parties, potlucks, the holidays or anytime of the year when you’re craving cinnamon-sugar bar treats!
- Get ready to learn how to whip up a batch of these irresistible treats that will have everyone asking for the recipe. Let’s bake!
Ingredients You Need
vegan Snickerdoodle Cookie Bars Recipe
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups organic granulated sugar
- 1/2 cup vegan butter, softened
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Cinnamon-Sugar Topping
- 2 tablespoons ground cinnamon
- 1/4 cup organic granulated sugar
Instructions How to Make Vegan Snickerdoodle Bars
Cinnamon-Sugar Topping
- In a small bowl, whisk together 2 tablespoons of cinnamon and ¼ cup of the sugar, set aside.
Snickerdoodle Cookie Bars
- Preheat oven to 350F and spray an 8-inch or 9-inch baking pan with non-stick cooking spray. Line with parchment paper for easy removal if desired, and spray with non-stick cooking spray. (For the thickest bars, use an 8-inch pan, for medium-thick bars, use a 9-inch baking pan, and if you want thinner bars, you can also use a 9×13 pan – Can also halve recipe and transfer cookie dough to a 9×5 loaf pan or an 8-inch baking pan for thinner snickerdoodle bars).
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large mixing bowl, using a mixer, mix together the softened vegan butter and 1 ½ cups sugar. Add the applesauce and vanilla extract to the butter/sugar mixture and mix until well combined.
- In three small batches, add the dry ingredients to the wet ingredients and stir until incorporated.
- Spread the snickerdoodle cookie dough in the prepared pan (dough will be very sticky) and then sprinkle the top with the cinnamon sugar mixture.
- Bake for 25-30 minutes until bars are baked and the tops are not shiny and will have a light imprint if you touch the top with your finger. If they are still wet, bake them a little more. If you’re baking these in a 9×13 pan, bake 20-25 minutes. Make sure to not overbake bars to have a soft and chewy texture.
- Let the bars cool completely before cutting them.
Storing Vegan Snickerdoodle Bars
- It’s ok to store vegan Snickerdoodle cookie bars in the fridge, for longer storage. They can stay fresh for 2 weeks as long as you keep them in a sealed airtight container. Just remember to let them come to room temperature for the best taste and texture.
- If you’re keeping them at room temperature, store them in an airtight container for 2-3 days.
Tips
- It’s better to under-bake these bars, versus overbaking. Snickerdoodles can get hard if they bake too long or if the dough is too dry. Watch them closely when they bake – they’re ready when the edges are set but the centers are still soft and puffy.
- Also, make sure you’re not adding too much flour. Dipping the cup into the flour will cause the flour to be packed down and will result in too much flour in your recipe, so do not do this! Fluff it up, spoon and scrape off excess flour.
- Bar sizes: For the thickest bars, use an 8-inch pan, for medium-thick bars, use a 9-inch baking pan, and if you want thinner bars, you can also use a 9×13 pan – Can also halve recipe and transfer cookie dough to a 9×5 loaf pan or an 8-inch baking pan for thinner snickerdoodle bars
- Wait for the snickerdoodles to cool completely before cutting into bars.
In conclusion, vegan snickerdoodle cookie bars are such a delicious treat. From their simple ingredients to their delightful taste, these healthy snickerdoodle bars prove that going vegan doesn’t mean sacrificing flavor. Happy Baking!
More Delicious Bars!
- Soft Baked Peanut Butter Banana Oatmeal Bars
- Vegan Sugar Cookie Party Bars
- Easy Vegan S’mores Bars
- Vegan Chocolate Chip Banana Bread Bars
- Sweet & Healthy Oatmeal Date Banana Bars
- Fabulous Vegan Fruit Cookie Pizza
Easy Vegan Snickerdoodle Bars
Satisfy your sweet tooth with this easy vegan snickerdoodle bars recipe. Soft & chewy, without eggs & packed with cinnamon-sugar goodness.
Servings: 12 Servings
Ingredients
Cinnamon-Sugar Topping
- 2 tablespoons cinnamon
- 1/4 cup organic granulated sugar
Snickerdoodle Cookie Bars Recipe
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups organic granulated sugar
- 1/2 cup vegan butter softened
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Instructions
Instructions How to Make Vegan Snickerdoodle Bars
Cinnamon-Sugar Topping
- In a small bowl, whisk together 2 tablespoons of cinnamon and ¼ cup of the sugar, set aside.
Snickerdoodle Cookie Bars
- Preheat oven to 350F and spray an 8-inch or 9-inch baking pan with non-stick cooking spray. Line with parchment paper for easy removal if desired, and spray with non-stick cooking spray. (For the thickest bars, use an 8-inch pan, for medium-thick bars, use a 9-inch baking pan, and if you want thinner bars, you can also use a 9x13 pan - Can also halve recipe and transfer cookie dough to a 9x5 loaf pan or an 8-inch baking pan for thinner snickerdoodle bars).
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, using a mixer, mix together the softened vegan butter and 1 ½ cups sugar. Add the applesauce and vanilla extract to the butter/sugar mixture and mix until well combined.
- In three small batches, add the dry ingredients to the wet ingredients and stir until incorporated.
- Spread the snickerdoodle cookie dough in the prepared baking dish (dough will be very sticky) and then top it with the cinnamon sugar mixture.
- Bake for 25-30 minutes until bars are baked and the tops are not shiny and will have a light imprint if you touch the top with your finger. If they are still wet, bake them a little more. If you're baking these in a 9x13 pan, bake 20-25 minutes. Make sure to not overbake bars to have a soft and chewy texture.
- Let the bars cool completely before cutting them.
Notes
- For the thickest bars, use an 8-inch pan, for medium-thick bars, use a 9-inch baking pan, and if you want thinner bars, you can also use a 9x13 pan.
- Can also halve recipe and transfer cookie dough to a 9x5 loaf pan or an 8-inch baking pan for thinner snickerdoodle bars.
