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Gingerbread Bars With “Cream Cheese” Frosting {Grain/Dairy/Soy/Refined Sugar Free/Paleo}

gingerbread bars

This bars are crazy addictive – I just can’t stop eating them! They’re sweet with the warm spices of fall and ginger without being overpowering. Plus, the texture is that of a soft and moist cake-like brownie. No wonder I ate half of the pan last night and my kids keep sneaking them!

And while I really love these with cream cheese frosting, they are just as good without and make an easy snack on-the-go or to send in the kiddos lunchboxes 🙂

Here are the steps:

Start by preheating the oven to 350 degrees and preparing an 8 x 8 in baking pan by lining with foil and greasing. Then, whisk together all of the the dry ingredients.


Then all of the wet – the honey, molasses, eggs, applesauce, and vanilla.


Then stir the wet ingredients into the dry. and pour batter into prepared pan.



Bake for 25-30 minutes.


For the frosting, just blend the shortening, Earth Balance butter, honey, almond butter, vanilla, apple cider vinegar,  lemon juice, and liquid stevia with a blender until smooth. I know it seems like a lot of ingredients, but it’s really not that bad and can be done in a snap 🙂  Then spread it over the cooled bars. DE-LISH!!!


 Here’s the printable:

5.0 from 1 reviews
Gingerbread Bars {Grain/Dairy/Refined Sugar Free}
  • 1¼ C Blanched Almond Flour, Honeyville Brand
  • ¾ C Arrowroot or Tapioca Flour
  • ½ Tsp. Sea Salt
  • ½ Tsp. Baking Soda
  • 1½ Tsp. Ground Ginger
  • ¼ Tsp. Ground Cloves
  • ¼ Tsp. Ground Cinnamon
  • ¼ C Refined Coconut Oil, melted
  • 3 Large Eggs
  • ¼ C Unsweetened Applesauce
  • ¼ C Pure Maple Syrup or Honey
  • ¼ C Molasses
  • 1 Tsp. Vanilla
Cream Cheese Frosting:
  • ½ C Earth Balance Butter or Earth Balance Coconut Spread For Grain Free
  • ½ C Non-Hydrogenated Shortening
  • ½ C Honey, more to taste
  • 1 Tsp. Smooth Almond Butter or Cashew Butter
  • 1 - 2 Drops Vanilla Liquid Stevia, Optional
  • 1 Tsp. Pure Vanilla
  • 1½ Tsp. Apple Cider Vinegar
  • 1½ Tsp. Lemon Juice
  1. Preheat oven to 350 degrees and line an 8 x 8 inch pan with foil. Set aside.
  2. In a large bowl, whisk together the dry ingredients... the almond flour, arrowroot, salt, baking soda, ginger, cinnamon, and cloves.
  3. In a separate bowl, whisk together the eggs, coconut oil, applesauce, maple syrup or honey, molasses, and vanilla.
  4. Stir the wet ingredients into the dry.
  5. Pour batter into prepared pan and bake 25 to 30 minutes. If it starts to brown too quickly, cover with foil.
  6. Cool completely.
  1. Mix all ingredients in a large bowl on low until combined. Then, turn speed to high and blend until smooth.
The gingerbread bars stay good covered in the fridge for several days but the cream cheese frosting is best served the same day 🙂

this post is part of Whole Food Fridays, Healing With Food Fridays, Gluten Free Wednesdays, Allergy Free WednesdaysSlightly Indulgent Tuesday,  Fat Tuesday, and Gluten Free Fridays

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  1. Oh this looks like a unique and yummy dessert! Thanks for sharing!
    Do you think I could replace the shortening with coconut butter for the frosting?

    • Hi Sabrina, I just can’t say for sure if you could sub the shortening for coconut butter without trying it. If you try it, you would have to soften it without melting it and it would probably lend a slight coconut taste. But if you give it a go let me know how it turns out!


  2. Those bars look simply amazing, Cassidy! I’ve got a roundup on gingerbread desserts coming up on All Gluten-Free Desserts soon. Can’t wait to include these!

    Thanks and happy weekend!

    • Awe, thanks Shirley! I can’t wait for your gingerbread roundup, this is the only gingerbread recipe I have!

      ..LOVED the cookie roundup! Thanks for including my grain free no-bake cookies 🙂


  3. Could you replace the almond/cashew butter with organic peanut butter?

    • Hi Ronnie!

      Yeah, you can replace it with peanut butter but it will lend a slight peanut butter taste even though it’s a small amount 🙂 If you don’t want to use almond, cashew, or peanut butter you can just omit that ingredient. The nut butter adds creaminess and depth of flavor but isn’t crucial to the recipe.

      Happy baking!

  4. Was wondering if you could use coconut flour instead of almond flour, we do not do nuts either in our house. Makes it very challenging.

    • Hi Sherrie!

      Sorry, but coconut flour is completely different than almond flour and it cannot be substituted 🙁 The only substitutions I know of are grapeseed flour and sunflower seed flour. I have more information on this on my FAQ’s page at the top. Hope this helps at least a little bit!


  5. Hi Cassidy
    Just followed the link from a facebook friend and this looks yummy! But I’m allergic to almonds – could I replace the almond flour with something else? what would you suggest?

    • Hi Huda,

      I’m sorry about your almond allergy, almond flour is hard to replace but you could use grapeseed flour or sunflower seed flour. I have more information on this on my FAQ’s page at the top of my site. Hope this helps!


  6. These look amazingly good! They’ve gotten quite a bit of attention on my Facebook page this week!

    • Thanks Linda! I was wondering where all of that traffic was coming from! Thanks for sharing my recipe 🙂

  7. These look great. I plan to share on FB today. They are also a featured post at Healing With Food Fridays for this coming week. The new link is open so please come back and share some more. We are glad to have you.

  8. Stephanie says:

    Just wanted to say that I made these and they were perfect! I know your comments say that the icing is best on the first day, but I put the icing on my bars and stored in the fridge and enjoyed for 3-4 days until they were gone. I would let them set at room temp for a few minutes so the frosting could soften just a tad. This was the first time I’ve had “cream cheese” frosting in a long time and it was such a treat. Thanks for sharing!!!

    • Thanks for the nice comment Stephanie and the feedback about the cream cheese frosting staying good in the fridge!

      I’m so happy you liked them 🙂



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