Chocolate Chip and Walnut Gingerbread Bars

I was determined to make a gingerbread recipe for the holidays, and make it gluten and dairy free.  I tried this recipe twice!  But the second time around really was the charm.  I added walnuts and chocolate chips to the gingerbread for something different, so feel free to add your favorite cookie toppings!

Chocolate Chip and Walnut Gingerbread Bars


  1. 6 tbsp. softened vegan butter
  2. two thirds cup brown sugar
  3. three quarters cup white sugar
  4. one third cup molasses
  5. 1 egg
  6. 2 tsp. vanilla
  7.  2 cups gluten free flour (preferably one that has xantham gum in it)
  8. one half tsp. baking soda
  9. pinch of salt
  10. 4 tsp. ground ginger
  11. 2 tsp. ground cinnamon
  12. 1 cup walnuts
  13. one half cup vegan chocolate chips (I used mini ones)
  14. cooking spray


  1. In a large bowl, combine the softened butter, brown sugar, and white sugar.  Beat on low for one minute until combined.
  2. Add the molasses, egg, and vanilla.  Beat another minute on low until combined.
  3. Add the flour, baking soda, salt, ginger, cinnamon.  Beat again on low for one minute until combined.
  4. Add the walnuts and chocolate chips and stir them in with a spoon to incorporate.
  5. In an 8 by 13 inch greased baking pan, pour the cookie bar mixture.  Spread evenly in the pan.
  6. Bake at 350 degrees for 20-25 minutes, just until edges starts to brown slightly.
  7. Let cool, and cut into bars.

cookie bar

Happy Allergy Free Dessert-ing!









Filed under Recipes

2 responses to “Chocolate Chip and Walnut Gingerbread Bars

  1. A Table in the Sun

    These will be in my oven soon. I am a true devotee of all things ginger.

  2. Jeanine

    I was lucky enough to try these delicious bars! They were great!

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