Chickpea Flour Apple Butter Snickerdoodle Bars

5 from 1 vote

These Chickpea Flour Apple Butter Snickerdoodle Bars are incredibly moist with a rich caramel apple flavor. So yummy!

Prep Time10

Cook Time25

Course: Dessert/Snack

Cuisine: American

Keyword: apple butter, chickpea flour, gluten-free, healthy dessert, snickerdoodle bars

Servings: bars

Calories: 144kcal

Author: Kaylee Pauley

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.