These Chickpea Flour Apple Butter Snickerdoodle Bars are incredibly moist with a rich caramel apple flavor. So yummy!
Author: Lemons and Basil
Refined Coconut Oil
Preheat oven to 350 degrees F (180 degrees C). Line an 8x8 baking dish with aluminum foil and lightly spray with cooking spray.
Refined Coconut Oil (1/2 cup)
Coconut Sugar (3/4 cup)
to a large bowl and stir 1-2 minutes until you reach a crumbly texture.
Vanilla Extract (1 tsp)
, then continue to mix for another 1-2 minutes until a smooth consistency is reached.
Sea Salt (1/2 tsp)
Baking Soda (1/2 tsp)
Ground Cinnamon (1/4 tsp)
and continue stirring until well mixed.
Gradually stir in
Chickpea Flour (1 cup)
, mixing until dough comes together. If the dough seems too wet, you may add another 1-2 Tbsp of coconut flour.
Press half of the dough mixture into the bottom of the lined 8x8 pan then spread
Apple Butter (1/3 cup)
over the bottom dough. You want a thin layer to cover all of the first layers, this should take approximately 1/2 cup, but you may not need quite that much.
Add remaining dough by dropping small spoonfuls of dough, then gently flatten them, it won’t cover all of the apple butter, which is fine.
Coconut Sugar (1 Tbsp)
Ground Cinnamon (1/2 tsp)
together in a small bowl, then sprinkle evenly over dough.
Bake 23-25 minutes or until edges are set and the center is just slightly loose.
Allow it to cool completely before cutting into squares.
Bars are best served immediately once fully cooled. You can store them in an airtight container at room temperature for 3-4 days.
Makes 16 Bars.
I used organic refined coconut oil so the coconut flavor was not overwhelming. You can use unrefined, but there will definitely be more coconut flavor. You can also sub with butter if preferred.
Be sure to not store bars in an airtight container until they’re fully cooled, or you’ll trap them in the heat and the bars will lose their slightly crisp tops.
Nutrition Per Serving
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