I’ve made these vegan gingerbread cookie bars countless times, and they never disappoint. The aroma of ginger, cinnamon, and molasses fills my kitchen and instantly puts me in a festive mood. I love that the recipe is straightforward—no rolling or cutting, just mix, press, and bake.

These bars are perfect for sharing at gatherings or packing into lunchboxes. Their chewy, soft texture and deep spice flavor make them a hit with both kids and adults. I often dust them with powdered sugar or drizzle a simple glaze on top for a festive touch.

What I appreciate most is how forgiving and reliable the recipe is. Even on busy days, I can whip up a batch in under an hour. The bars stay moist for several days, making them ideal for make-ahead treats or edible gifts. Whether for a holiday tray or an everyday snack, these gingerbread bars always disappear quickly in my house.

Quick Facts

Why You’ll Love It

If you love classic gingerbread flavor but want something easier than cut-out cookies, these vegan gingerbread cookie bars are for you. They offer all the warmth and spice of traditional gingerbread in a soft, chewy bar that’s simple to make and easy to share.

• No rolling or cutting required—just press and bake.
• Rich, spiced flavor with a soft, chewy bite.
• Vegan and dairy-free, but no one will notice.
• Great for holiday platters or everyday snacking.
• Stays moist for days and packs well for gifting.

Ingredients

You’ll need basic pantry staples for these bars, plus a few key spices and molasses for that signature gingerbread taste. I use a neutral oil and non-dairy milk to keep things simple and vegan. Feel free to adjust the spices to suit your preference.

• 2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup brown sugar, packed
• 1/3 cup unsulphured molasses
• 1/2 cup neutral oil (like canola or sunflower)
• 1/4 cup unsweetened non-dairy milk
• 2 teaspoons vanilla extract

Step-by-Step Instructions

These bars come together in one bowl and bake up quickly. Make sure to line your pan for easy removal. Let the bars cool before slicing for the cleanest edges.

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
3. Add the brown sugar, molasses, oil, non-dairy milk, and vanilla extract to the bowl. Mix until just combined; do not overmix.
4. Transfer the batter to the prepared pan. Use a spatula or your hands to press it evenly into the corners.
5. Bake for 20–22 minutes, or until the top is set and a toothpick inserted in the center comes out mostly clean.
6. Let the bars cool completely in the pan before lifting them out and slicing into squares.

Chef Tips

A few simple tweaks can help you get the best results from this recipe. Here’s what I’ve learned after making these bars many times.

• Don’t overmix the batter to keep the bars tender.
• Use fresh spices for the best flavor.
• Let bars cool fully before cutting for neat slices.
• Dust with powdered sugar or drizzle with glaze for a festive touch.
• Store in an airtight container to maintain moisture.

Substitutions

This recipe is flexible if you need to swap ingredients. Here are some easy substitutions I’ve tried with good results.

• Use coconut oil or melted vegan butter instead of neutral oil.
• Swap whole wheat pastry flour for half of the all-purpose for a heartier bar.
• Maple syrup can replace half the molasses for a milder flavor.
• Soy, almond, or oat milk all work as the non-dairy milk.
• Reduce or omit cloves for a less intense spice profile.

Storage & Reheating

These bars keep well, making them ideal for make-ahead treats or gifting. Here’s how I store and enjoy leftovers.

• Store in an airtight container at room temperature for up to 4 days.
• For longer storage, refrigerate for up to a week.
• Freeze bars (well wrapped) for up to 2 months; thaw at room temperature.
• No reheating needed, but you can microwave for 10 seconds for a warm treat.

Perfect Pairings

These gingerbread bars are versatile and pair well with a variety of drinks and desserts. Here are a few of my favorite ways to serve them.

• Hot spiced tea or chai latte
• Dairy-free vanilla ice cream
• Mulled wine or apple cider
• Fresh fruit like sliced pears or apples

FAQs

Home cooks often have a few questions about this recipe. Here are answers to the most common ones I get.

Nutritional Note

Nutrition per bar (1/16 of recipe) is approximate: 150 calories, 4g fat, 25g carbs, 1g protein. For reference only; values may vary.