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Cherry Ginger Cookie Bar (GF, DF)

Keyword Coconut-Sugar Sweetened, Dairy-Free, Gluten-Free
Prep Time 15 minutes
Cook Time 20 minutes
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 8x8" 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)