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!
But 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 awhile, 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
You can keep leftovers of these gluten free snickerdoodle bars, once completely cool, 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.