GINGERBREAD COOKIE BARS

GINGERBREAD COOKIE BARS

BY Carolyn Ketchum

INGREDIENTS:

BARS

  • 3 cups almond flour
  • 1 tbsp cocoa powder
  • 2 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 2/3 cup Swerve Granular
  • 2 large eggs
  • 1 tsp vanilla extract

GLAZE

  • 1/4 cup butter
  • 3/4 cup Swerve Confectioners
  • 1/2 tsp vanilla
  • 2 tbsp whipping cream
  • 2 tsp holiday sprinkles (optional)

NUTRITIONAL FACTS:

Servings: 16

Calories: 210

Total Fat: 19g

Cholesterol: 50mg

Sodium: 80mg

Total Carbs: 20g

Dietary Fiber: 3g

Sugar: 2g

Protein: 5g

DIRECTIONS:

BARS

Step 1

Preheat oven to 325F and line a 9x9 or 8x8 baking pan with parchment paper.

Step 2

In a medium bowl, whisk together the almond flour, cocoa powder, ginger, cinnamon, baking powder, nutmeg, and salt.

Step 3

In a large bowl, beat the butter with the Swerve until lighter and fluffy. Beat in the eggs and vanilla extract. Then beat in the almond flour mixture until well combined. The dough will be quite sticky.

Step 4

Press dough evenly into the bottom of the prepared baking pan. This works best by covering it with more parchment or waxed paper, so it doesn’t stick to your hands. Use a flat-bottomed glass or measuring cup to smooth the top.

Step 5

Bake 25 minutes, until edges are just golden brown and the center is still a little soft. Remove and let cool.

GLAZE

Step 1

In a small saucepan over medium heat, melt the butter. Continue to cook until the butter becomes a dark amber, about 4 to 5 minutes. Remove and let cool 10 to 15 minutes.

Step 2

In a medium bowl, beat the browned butter together with the confectioner’s Swerve. Beat in the vanilla and whipping cream. Spread over the cooled bars.

Step 3

Sprinkle immediately with holiday sprinkles, if using.

 

Makes 16 bars.

THIS RECIPE USES