These Gingersnap Chocolate Cookie Bars are spicy-sweet, chocolaty, and completely crave-worthy—a cozy twist on a holiday favorite!
When I was growing up, there was absolutely nothing that could top the magic of the winter holidays. My favorite part of the festivities each year was always making mini gingerbread houses with my family. We would put the houses together with fresh buttercream frosting, decorating with care (and a bit of leftover Halloween candy).
This recipe for gingersnap chocolate cookie bars brings back those early memories for me, but with a twist. Made with rich molasses, bold spices, and creamy coconut, these cookie bars offer a festive flavor that’s perfect for holiday gatherings. The chewy pecan base pairs perfectly with a topping infused with cinnamon, ginger, and just a hint of coffee. Finished with melted chocolate chips, it’s easy to see why these cookie bars are one of my favorite recipes!
Are you looking for an eye-catching treat to serve at your next holiday party? Or are you in search of something delicious to top off a cozy night in? Whatever you’re looking for, you’re sure to find it in these gingersnap chocolate cookie bars.
Are Gingersnap Chocolate Cookie Bars Healthy?
Unlike classic gingersnap recipes, these cookie bars are rich with nutrient-packed ingredients. Molasses offers a natural sweetness and is a good source of potassium, magnesium, and calcium. Pecans are an excellent source of healthy fats as well as fiber and antioxidants. Coconut flour is high in fiber, low in carbs, and gluten-free—making this recipe suitable for individuals with wheat allergies or sensitivities. For people who are sensitive to caffeine, you can replace the instant coffee grounds in this recipe with a decaf version. To reduce the sugar content in these bars, you can substitute the honey with monk fruit sweetener or liquid stevia. You can also opt for sugar-free chocolate chips to accommodate low-carb diet plans.
Exploring The Magic Of Molasses
If you’ve never used molasses in your baked goods, you’re in for a treat! Molasses is a thick, dark syrup that is made by processing sugarcane or sugar beet. After sugar is removed from the juice during processing, the leftover liquid is boiled down—resulting in molasses. There are three different types of molasses—light molasses, dark molasses, and blackstrap molasses. The amount of time that the molasses is boiled determines its type. Light molasses is boiled for the shortest amount of time, resulting in a sweeter and milder syrup. Dark molasses is boiled slightly longer for a thick and bold syrup. Blackstrap molasses is boiled for the longest amount of time and has a slightly bitter flavor. This type of molasses also has the lowest sugar content and the highest concentration of minerals. In these gingersnap chocolate cookie bars, the molasses contributes to the deep spiced flavor that gingersnaps are famous for.
How Do I Store Leftovers?
To store leftovers, first place any remaining cookie bars in an airtight container. You can store them at room temperature for up to 3 days, or you can keep them in the fridge for up to 1 week. If you’d like to store them for longer, you can also keep them in the freezer for up to 2 months. If you choose to freeze your cookies, just make sure to thaw them at room temperature before serving.
Serving Suggestions
If you’re enjoying these cookie bars for a festive treat, I recommend enjoying them along with a Ginger Snap Cookie Steamer Drink. Preparing a dessert platter for a holiday party? You could serve these cookie bars with Iced Oatmeal Cookies, Whipped Shortbread With Molasses Glaze, or Vegan Peppermint Bark. I also recommend enjoying these cookie bars alongside a scoop of your favorite ice cream. This Coconut Milk Ice Cream With Rum And Eggnog would make the perfect chilled pairing for these bars.
Ingredients
For The Topping:
- 1 can full-fat coconut milk (14 ounces)
- 1/4 cup honey or agave nectar
- 1/4 cup molasses
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
For The Bars:
- 2/3 cup pecans
- 1/3 cup coconut oil softened to room temperature
- 3 tablespoons honey or agave nectar
- 3/4 cup coconut flour sifted
- 1/2 tablespoon instant coffee
- Pinch of salt
- 1/4 cup mini chocolate chips
Instructions
- Pre heat your oven to 350°F and place the pecans on a small baking sheet. Cook until golden brown and toasted, about 8-10 minutes. Roughly chop and set aside.
- In a large pot, set over high heat, whisk together all of the topping ingredients. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Then, turn the heat down to medium and simmer for 10-15 minutes, stirring frequently, until the sauce is reduced by about half.
- Transfer the sauce to a large measuring cup to cool while you make the crust. Note: You should have about 1 1/4 cups of sauce left after cooking it.
- Line an 8×8-inch pan with parchment paper, leaving an overhang up the sides to use as a handle when you remove the bars. It helps to spray the bottom of the pan with cooking spray before putting in the parchment paper to secure it.
- In a large bowl, use an electric hand mixer to beat the coconut oil and honey until smooth and creamy. Stir in the flour, coffee, and pinch of salt until a wet dough forms.
- Press the dough evenly into the bottom of the pan. This will be a little bit tough, just be patient with it. I found it easiest to use the palms of my hands to get the dough evenly pressed down.
- Bake the crust just until lightly golden brown, about 7-8 minutes.
- As soon as the crust comes out of the often, sprinkle the chopped nuts on top and lightly press them into the crust. Then, sprinkle on the chocolate chips.
- Pour the slightly cooled coconut milk mixture evenly over the top of the surface. Then, gently shake the pan around until the coconut milk mixture begins to sink between the layers.
- Place into the oven and bake until the sides are lightly golden brown, about 27-28 minutes.
- Remove from the oven and cool to room temperature. Then, cover with tinfoil and refrigerate overnight.
- The next day, run a sharp knife around the edges of the pan and pull the bars out with the parchment paper handles.
- Slice into bars and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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