Chewy Gluten-Free Gingerbread Bars

24 square

These gluten-free gingerbread bars have the BEST chewy center and classic gingerbread flavor.

These simple bars might seem unassuming, but they're unbelievably good. This is a one-bowl recipe comes together in minutes!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 22

Total Time 37

Preheat the oven to 350°F. Spray a 9×13-inch baking pan with cooking spray.
In a medium bowl, add the granulated sugar, brown sugar and molasses. Pour the butter over top of the sugars and whisk to combine.
Add the egg, vanilla, baking soda and salt and whisk to combine.
Add the flour, ginger, cinnamon and nutmeg. Using a rubber spatula, stir in the dry ingredients until fully combined. The dough will be stiff and thick.
Spread the dough into the baking pan. Bake for 22-24 minutes. The bars will puff up as they bake, then deflate.
Let cool before slicing. I like to slice small squares with 4 rows lengthwise and 6 rows widthwise. Store in an airtight container for up to 3 days. Enjoy!

For dairy-free bars: Use a dairy-free butter substitute in place of regular butter. Be sure to melt the dairy-free butter for easy mixing and chewy texture.
To store: Store bars at room temperature in an airtight container for up to three days.

To make ahead: These gingerbread bars can be made up to three days in advance. Store in an airtight container at room temperature until ready to serve. This is a great option to save time before a holiday party or cookie exchange!

To freeze: Let bars cool completely before placing them in a freezer-safe bag. Bars will keep up to three months in the freezer. Let thaw at room temperature before serving.