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SideChef
Recipes
Dairy-Free
Chickpea Flour Apple Butter Snickerdoodle Bars
Recipe

10 INGREDIENTS • 11 STEPS • 35MINS

Chickpea Flour Apple Butter Snickerdoodle Bars

These Chickpea Flour Apple Butter Snickerdoodle Bars are incredibly moist with a rich caramel apple flavor. So yummy!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
These Chickpea Flour Apple Butter Snickerdoodle Bars are incredibly moist with a rich caramel apple flavor. So yummy!
35MINS
Total Time
$0.63
Cost Per Serving
Ingredients
Servings
12
US / Metric
Refined Coconut Oil
1/2 cup
Refined Coconut Oil, softened
or Butter
Coconut Sugar
3/4 cup
Coconut Sugar
Egg
1
Large Egg
Vanilla Extract
1 tsp
Vanilla Extract
Sea Salt
1/2 tsp
Sea Salt
Baking Soda
1/2 tsp
Baking Soda
Ground Cinnamon
3/4 tsp
Ground Cinnamon
Chickpea Flour
1 cup
Chickpea Flour
more if needed
Coconut Sugar
1 Tbsp
Coconut Sugar
Apple Butter
1/3 cup
Apple Butter
up to 8 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
227
Fat
10.8 g
Protein
4.1 g
Carbs
28.5 g
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Chickpea Flour Apple Butter Snickerdoodle Bars
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Author's Notes

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.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C). Line an 8x8 baking dish with aluminum foil and lightly spray with cooking spray.
step 2
Add Refined Coconut Oil (1/2 cup) and Coconut Sugar (3/4 cup) to a large bowl and stir 1-2 minutes until you reach a crumbly texture.
step 3
Stir in Egg (1) and Vanilla Extract (1 tsp), then continue to mix for another 1-2 minutes until a smooth consistency is reached.
step 4
Add Sea Salt (1/2 tsp), Baking Soda (1/2 tsp), and Ground Cinnamon (1/4 tsp) and continue stirring until well mixed.
step 5
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.
step 6
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.
step 6 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.
step 7
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.
step 7 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.
step 8
Mix the Coconut Sugar (1 Tbsp) and Ground Cinnamon (1/2 tsp) together in a small bowl, then sprinkle evenly over dough.
step 9
Bake 23-25 minutes or until edges are set and the center is just slightly loose.
step 10
Allow it to cool completely before cutting into squares.
step 11
Bars are best served immediately once fully cooled. You can store them in an airtight container at room temperature for 3-4 days.
step 11 Bars are best served immediately once fully cooled. You can store them in an airtight container at room temperature for 3-4 days.
Tags
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Dairy-Free
American
Gluten-Free
Snack
Healthy
Shellfish-Free
Vegetarian
Dessert
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