Vegan Frosted Gingerbread Cookie Bars

Vegan Frosted Gingerbread Cookie Bars

Made with Native Forest Organic Simple Coconut Cream by @feastingonfruit

These absolutely adorable and easy gingerbread cookie bars are about to be your new favorite holiday dessert!

These fuss-free cookie bars have a gingerbread cookie base, luscious coconut cashew frosting, and festive sprinkles for the perfect holiday touch!

Best of all? These bars are vegan, gluten-free, dairy-free and egg-free for all to enjoy this holiday season!

The cookie base comes together with coconut sugar, coconut oil, almond butter, molasses, flax meal, almond flour, coconut flour, and all the best gingerbread spices!

While the rich and creamy coconut frosting is made with raw cashews, Native Forest Organic Simple Coconut Cream, maple syrup, coconut oil and vanilla.

The frosting is so fluffy and rich and a delicious creamy compliment to the gingerbread bars underneath.

It’s dreamy, it’s easy to make, but it does need to chill in order to thicken and set so we recommend making it the day before if possible!

No cookie cutters, no baking in multiple batches, no flour covering the counters, no piping bags needed, these cookie bars so fun and easy to make!

Grab the recipe below! Happy Holidays!

Frosted Gingerbread Cookie Bars

  • 1/3 cup (50g) coconut sugar
  • 1/4 cup (50g) coconut oil
  • 1/2 cup (125g) almond butter (or nut/seed butter of choice)
  • 1/4 tbsp (80g) molasses
  • 1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
  • 1 tsp vanilla extract
  • 1 1/3 cups (140g) almond flour
  • 1/4 cup (30g) coconut flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp each allspice, nutmeg, and cloves
  • 1 tsp baking powder
  • 1/4 tsp salt


  • 1 1/2 cup (180g) raw cashews, soaked overnight
  • 1 cup (240g) Native Forest Organic Simple Coconut Cream (refrigerated overnight so you can scoop out just the solid cream)
  • 1/4 cup (80g) maple syrup or agave
  • 2 tbsp (25g) coconut oil
  • 1 tsp vanilla extract
  • Sprinkles for topping


  1. Preheat the oven to 350°F and line an 8 x 8" square pan with parchment paper.
  2. Whisk together the coconut sugar, coconut oil, almond butter, molasses, prepared flax egg, and vanilla.
  3. Add in the flours, spices, baking powder, and Sslt. Mix to form a thick cookie dough.
  4. Press into the prepared pan, and bake for 22-24 minutes until just browned around the edges.
  5. Cool completely before frosting.
  6. Drain and rinse the soaked cashews.
  7. Blend all the frosting ingredients until very smooth and creamy.
  8. Transfer to a bowl, cover, and refrigerate for at least 4 hours to thicken.
  9. Frost the cooled cookie bars, and top with sprinkles. If the frosting has softened too much, chill again for 1 hour before slicing.