I don’t have something super clever to say about these cookie bars so I’ll just say it like it is. These are freakin’ delicious! Granted, cherry and ginger are basically a match made in heaven and definitely one of my all time favorites. In any case, these bars are soft and chewy with a slight crispiness on the edges. The pieces of tart cherry and sweet/spicy ginger cut through the rich “butteriness” of the cookie base. Give them a try and I’m sure you’ll fall in love with this flavor combo too!
Cherry Ginger Cookie Bar (GF, DF)
Servings 9 Bars
Ingredients
Dry Ingredients
- 1 1/4 cups Gluten Free, All Purpose Flour (be sure to use a gluten-free flour blend that consists mostly of Rice, Tapioca, & Potato)
- 3/4 cups Coconut Sugar
- 1 tsp Xanthan Gum
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1 tsp Ginger Powder
- 1/4 tsp Salt
Wet Ingredients
- 1/2 cup Non-hydrogenated Palm Shortening (melted) (or Ghee/Butter- melted)
- 1 Tbsp Lemon Juice (or Apple Cider Vinegar)
- 1 Egg
Mix-ins
- 1/4 cup Crystallized Ginger (finely chopped)
- 1/2 cup Candied Cherries (roughly chopped)
Instructions
- Preheat oven to 350 Farenheit
- Lightly grease one 8×8" pan or glass baking dish. Set aside
- In a large mixing bowl, combine all dry ingredients
- In a separate, small bowl, combine all wet ingredients
- Combine the wet ingredients with the dry ingredients and knead until completely combined
- Add the mix-ins and knead again until just combined
- Transfer mixture to prepared pan and press until evenly distributed/level across the top
- Bake on the top shelf of the oven for 20 minutes or until golden around the edges (top will remain soft until cooled)
- Remove from the oven and allow to cool completely before cutting into 9 equal bars. Enjoy!
- (Store in an airtight container at room temperature for 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months)
