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!!!



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Gingerbread Bars {Grain/Dairy/Refined Sugar Free}


  • 1 1/4 C Blanched Almond Flour Honeyville Brand
  • 3/4 C Arrowroot or Tapioca Flour
  • 1/2 Tsp. Sea Salt
  • 1/2 Tsp. Baking Soda
  • 1 1/2 Tsp. Ground Ginger
  • 1/4 Tsp. Ground Cloves
  • 1/4 Tsp. Ground Cinnamon
  • 1/4 C Refined Coconut Oil melted
  • 3 Large Eggs
  • 1/4 C Unsweetened Applesauce
  • 1/4 C Pure Maple Syrup or Honey
  • 1/4 C Molasses
  • 1 Tsp. Vanilla

Cream Cheese Frosting:

  • 1/2 C Non-Dairy Butter or Ghee
  • 1/2 C Non-Hydrogenated Shortening
  • 1/2 C Honey more to taste
  • 1 Tsp. Smooth Almond Butter or Cashew Butter
  • 1 - 2 Drops Vanilla Liquid Stevia Optional
  • 1 Tsp. Pure Vanilla
  • 1 1/2 Tsp. Apple Cider Vinegar
  • 1 1/2 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

Posted December 12, 2013 by Cassidy in Bars & Snacks, Cupcakes & Frostings, Desserts, Paleo / 25 Comments


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

  1. sabrina

    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?

    • Cassidy

      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!


    • Cassidy

      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 🙂


    • Cassidy

      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!

  2. Sherrie

    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.

    • Cassidy

      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!


  3. 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?

    • Cassidy

      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!


    • Cassidy

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

  4. Stephanie

    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!!!

    • Cassidy

      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 🙂


  5. Jen

    Just made these today while searching for something delicious to make on this snow day. They were amazing!! My frosting did not turn out quite the same as yours but it was delicious nevertheless. thanks for sharing this great recipe.

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