Gluten-free snickerdoodle bars are made with almond flour and lightly sweetened with honey. They are wholesome enough for the occasional breakfast!
My kids love these gluten-free snickerdoodle bars. I make them with almond flour, and lightly sweeten them with honey. They are fluffy, tasty, and not too sweet.
Generally, I consider them as dessert. But I also think that these gluten-free snickerdoodle bars are wholesome enough to be served for breakfast on occasion. Especially on weekends!
The ingredients needed for this recipe
These are the simple ingredients you’ll need to make these gluten-free snickerdoodle bars. Note that I do use a small amount of sugar in the topping. You can use coconut sugar instead.
- Unsalted butter
- Vanilla extract
- Almond flour
- Kosher salt
- Baking soda
- Topping: cinnamon and just a little sugar
How to make these bars
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Simply mix all the ingredients in a large mixing bowl until smooth.
- Transfer the mixture to a greased 8-inch pan. Sprinkle with cinnamon sugar.
- Bake about 25 minutes at 350°F.
Is this a healthy recipe?
Well, it’s a treat. As such, it’s probably healthier than wheat flour, white sugar treats. But it’s still a treat, and obviously should not replace healthier foods in your diet such as meat, eggs, and vegetables.
I always say that it’s far better to start your day with a protein-based breakfast (such as these egg sausage muffins), and I try to follow my own teachings. But no one’s perfect, and once in a while, these bars are such a wonderful treat with my morning coffee. 😳
I should note however that this is obviously not a low carb recipe. If you need it to be low carb, try replacing the honey with a liquid low carb sweetener – this sugar-free honey substitute is very good.
How to store leftovers of these gluten-free snickerdoodle bars
Once completely cool, you can keep the leftovers in the fridge in a sealed container for up to a week. Or freeze them in freezer bags for up to 3 months. Defrost them gently, in the microwave on 50% power.
More gluten-free treats you might enjoy
These paleo brownies are amazing. They are fudgy and chocolatey. And this paleo breakfast bread is another healthier breakfast treat that I sometimes make on weekends. For a keto treat, these keto chocolate donuts require some work, but they are wonderful.
Gluten Free Snickerdoodle Bars
- ½ tablespoon unsalted butter for pan
- 3 large eggs
- 1/4 cup unsalted butter, soft
- 1/3 cup honey (5 tablespoons)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1½ cups blanched almond flour
- ½ teaspoon coarse kosher salt
- ½ teaspoon baking soda
Topping (mix together):
- 1 teaspoon cinnamon
- 2 teaspoons sugar (or coconut sugar, or a low carb granulated sweetener)
- Preheat oven to 350 degrees F. Generously butter a square 8-inch Pyrex pan.
- In a large bowl, whisk together the eggs, butter, honey, vanilla and cinnamon.
- With a rubber spatula, mix in the almond flour, kosher salt and baking soda. Mix until smooth.
- Use the spatula to transfer the mixture to the prepared pan. Smooth out the top. Sprinkle with the cinnamon sugar.
- Bake until center is firm to the touch and a toothpick inserted in it comes out clean, about 25 minutes.
- Cool in pan on a wire rack for 15 minutes, then cut into 9 squares and serve. Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze.