Healthy Gingerbread Cookie Squares (Gluten-Free!)

 

Hey all you gingerbread men out there!

 

Hang on to your gumdrop buttons…

 

There’s a new kind of gingerbread in town 

 

(and you ain’t got nothin’ on these guys ;) ).

 

From gingerbread cookies and coffees to my latest obsession, gingerbread spice tea, this festive holiday flavor has invaded kitchens and coffee shops everywhere…not that I’m complaining! I pretty much adore gingerbread anything and everything–and I’ve been on quite a roll this week (gingerbread oatmeal, gingerbread smoothies, gingerbread spread…). But don’t worry! I have plenty more recipes to come.

 

Something about gingerbread is just so warm and cozy–pretty perfect for the warm and cozy holiday season, don’t you think? Unfortunately, I do have a teeny tiny bone to pick with this cute little Christmas treat…

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I only look cute... (Photo Credit: www.browneyedbaker.com)

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Why oh WHY are gingerbread cookies always so gosh darn hard and crunchy??

 

Now, I don’t know about you, but I’m more of a soft-and-chewy-cookie kind of girl. So, naturally, I set out to create a recipe that achieved just this.  And lo and behold…after a few test runs, I finally ended up with a batch of batter that was the perfect consistency for cookie bars, cookie pies, or cookie squares.

 

An added bonus? Not only is this festive dessert vegan, but it’s high in fiber and gluten-free too. Success!

 

Woah, woah…wait. Healthy cookie squares?

 

Don’t mind if I do! ;)

 

Healthy Gingerbread Squares (Gluten-Free!)

 

 

Ingredients:

  • 1 can of garbanzo beans
  • 1/2 cup of brown sugar
  • 1/2 cup of blended oats (pulse in a food processor or blender until oats turn to flour)
  • 1/4  teaspoon of salt
  • 1/4 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1-2 teaspoons of pumpkin pie spice or cinnamon (feel free to add more if you’d like them extra cinnamon-y like me).
  • 1/8 teaspoon of powdered ginger (feel free to add more if you’re a ginger fan–also like me).
  • 2 tablespoons of all-natural applesauce
  • 1 teaspoon of pure vanilla extract
  • 1.5 tablespoons of coconut oil
  • 1 tablespoon of molasses

 

Directions:

  • Preheat oven to 350º.
  • Blend the garbanzo beans, applesauce, vanilla, coconut oil, and molasses in a blender or food processor until very smooth.
  • Next, add in the brown sugar followed by the rest of the ingredients.
  • Blend everything again until very smooth.
 
 
 
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  • Pour into a brownie pan, or pie pan (depending upon whether you want bars, squares, or a cookie pie).
  • Cook for 45 minutes, or until the top browns and begins to crack (it will look gooey, but that’s okay–the gingerbread will firm up a bit as it cools).
 
 
 
 
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  • Cut into squares, bars, or slices and eat as it, or drizzle with chocolate, add a mountain of whipped cream, or spread a big ol’ smear of my pumpkin pie frosting on top!
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Chewy. Gooey. DELICIOUS.

 

And that’s NOT the way the cookie crumbles ;)  

 

 

Healthfully Yours,

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Ashley Michelle

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