These Chickpea Flour Apple Butter Snickerdoodle Bars are incredibly moist with a rich caramel apple flavor. They’re also dairy-free (thank you coconut oil) and naturally gluten-free thanks to the chickpea flour. And did I mention, super yummy?!
I’ve made these Apple Butter Snickerdoodle Bars from Cookies and Cups numerous times. And every time, they’re a huge hit with friends and family. Having experimented with chickpea flour in baked goods a handful of times, I was intrigued to see if it’d work well in making a gluten-free version of these delicious bars. Amazingly, it did, and it was so easy!
The thing about chickpea flour – at least in my opinion – is it tastes awful raw. Which means, don’t eat the raw batter – trust me. But once it’s baked, all that “odd” flavor is gone! And the result is a lovely homemade treat that’s completely gluten-free with very little effort.
Since I was already swapping out the AP flour for Chickpea flour, I wanted to see what other ingredients I could swap to make it a bit healthier. I replaced the regular refined sugar for coconut sugar. Then used organic refined coconut oil in place of the butter. I was really happy with these changes, but I also love healthier sweets.
If these swaps are not pantry staples for you, or you don’t have to be concerned about dairy, you can simply use regular white sugar and butter. I figure baking at home, whether you use healthier alternatives or the traditional goods, is still better than store-bought with additives and preservatives.
Chickpea Flour Apple Butter Snickerdoodle Bars:
- Naturally gluten-free with the Chickpea Flour
- Refined sugar-free
- Allergy Friendly
- Perfect to add to your Thanksgiving Spread
- Has all the delicious Fall-flavors we all crave this time of year!
Essentially, if you’re interested in making a healthier (still super delicious), gluten-free apple butter snickerdoodle bar recipe, then try this recipe! If dairy or gluten aren’t a concern and your pantry isn’t stocked with many of these alternatives, give the recipe in the link above a try. I think they’re both delicious, but it’s nice to have options. 😊
If you try this recipe and are looking for another one made with chickpea flour, try these Gluten-Free Blueberry Zucchini Muffins!
Chickpea Flour Apple Butter Snickerdoodle Bars
- 1/2 cup organic refined coconut oil softened, see notes*
- 3/4 cup coconut sugar
- 1 large brown egg
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1 cup chickpea flour more if needed*
- 1 tbsp coconut sugar + 1/2 tsp cinnamon
- 6-8 tbsp apple butter
- Preheat oven to 350°F. Line an 8x8 baking dish with aluminum foil and lightly spray with cooking spray.
- Add coconut oil and coconut sugar to a large bowl and stir 1-2 minutes until you reach a crumbly texture.
- Stir in egg and vanilla, then continue to mix another 1-2 minutes until a smooth consistency is reached.
- Add sea salt, baking soda and cinnamon and continue stirring until well mixed.
- Gradually stir in garbanzo bean flour, mixing until dough comes together. If the dough seems too wet, you may add another 1-2 tbsp coconut flour.
- Press half of dough mixture into bottom of lined 8x8 pan, then spread apple butter over bottom dough. You want a thin layer to cover all of the first layer, this should take approximately 1/2 cup, but you may not need quite that much.
- Add remaining dough by dropping small spoonfuls over dough, then gently flatten, it won’t cover all of the apple butter, which is find.
- Mix the coconut sugar and cinnamon together in a small bowl, then sprinkle evenly over dough.
- Bake 23-25 minutes or until edges are set and center is just slightly loose.
- Allow to cool completely before cutting into squares.
- Bars are best served immediately once fully cooled. You can store them in an airtight container* (see notes) at room temperature for 3-4 days.
- I used organic refined coconut oil so the coconut flavor was not overwhelming. You can use unrefined, but there will definitely be more coconut flavor. You can also sub with butter if preferred.
- Be sure to not store bars in an airtight container until they’re fully cooled, or you’ll trap in the heat and the bars will loose their slightly crisp tops.