Whole wheat gingerbread cookie bars are soft and chewy and full of warm spices. They're perfect for the holidays!
Preheat oven to 350. Spray an 8x8 inch pan with cooking spray and set aside.
In a large bowl, beat together butter and both sugars. (You can use a hand mixer or stand mixer or just a fork.) Add vanilla, molasses and egg and mix well.
Add the flour and remaining ingredients and stir until just combined.
Pour batter into the prepared pan. Wet your fingers and spread the batter out to the sides of the pan in an even layer. (It won’t look like much but these rise a lot.)
Bake at 350 for 22-25 minutes. Be careful not to overtake these.
Let cool then cut into squares or bars. Top with powdered sugar and enjoy!
These can be stored in a covered container at room temperature for up to 5 days.
I’ve written the recipe with all butter, but I have made these before with 1/4 cup butter and 1/4 cup applesauce and that works too, if you want a lightened up version.
The bars come out of the oven super puffy but the middle will fall as they cool. Not to worry - that’s normal. And it gives you some super delicious crusty edges!
I like my gingerbread bars sprinkled with powdered sugar for a pretty finish. You could also do a cream cheese frosting if you prefer. Or both!
|Amount Per Serving||As Served|
|Calories 238kcal Calories from fat 78|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 5g||25%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|