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.