These gluten free snickerdoodle bars are a super easy and fun treat for any cinnamon lovers in your life!
Confession: I’ve actually never made snickerdoodles. It’s definitely on my list, but I thought I’d actually start by whipping up snickerdoodle bars instead (author’s note: while I didn’t have one at the time, I have now added a snickerdoodle cookie recipe on this blog, as well as a snickerdoodle cheesecake!).
You still get that delicious cinnamon sugar flavor without the cream of tartar, and no need to chill and roll your dough. These bars are super soft and are extra good served warm, straight out of the oven.
When I was initially writing up this snickerdoodle bar recipe, I was going to go with my usual egg replacer to see how that would turn out. But then I thought about the Greek yogurt I had sitting in my fridge, and decided to just use that as my binding agent. I will say, you do get a slight tangy flavor from the yogurt in your finished snickerdoodle bars — but we actually like them that way!
Between that delicious sweet and tangy flavor and the cinnamon sugar topping, these snickerdoodle cookie bars will be a huge hit for anyone you make them for. I can pretty much guarantee it!
Why You’ll Love These Gluten Free Snickerdoodle Bars…
- This is a ONE BOWL recipe. Yes, you read that right — everything is added to and mixed up (by hand) in a single bowl, which means less dirty dishes. That’s always a win in my book!
- These are naturally eggless. I opted to substitute Greek yogurt instead of my usual egg replacer, and it worked like a charm.
- These snickerdoodle bars are super thin, so they make for a really satisfying little treat that you don’t have to feel too guilty about 😉 plus that chewy texture is just so good.
How To Make Snickerdoodle Cookie Bars…
I’m really not exaggerating when I say these gluten free snickerdoodle bars are incredibly easy to make. You’ll start by mixing up your oil, yogurt, and vanilla with the sugar. I just used a rubber spatula — no mixers needed for this one!
Next, add in the flour, cinnamon, and salt and stir it all up until it’s nice and combined. Bake on 350ºF for 15-18 minutes, and let the bars cool completely before you cut them up.
And don’t forget about that cinnamon sugar topping! Just mix 1 tablespoon of sugar with 1 teaspoon cinnamon, and sprinkle on top of your batter before popping it into the oven.
I have to admit, I think I was a little heavy-handed with this particular batch because Matt really loves cinnamon sugar 🙂 but you can make yours as light or as cinnamon sugar-heavy as you’d like.
How To Store Snickerdoodle Cookie Bars…
To store these gluten free cookie bars, simply pop them into an airtight container and store at room temperature for up to 5 days. We prefer them the day they’re made, but they should keep just fine for the first few days afterwards.
Snickerdoodle Bars – Gluten Free, Eggless
- ⅓ cup vegetable or canola oil
- ⅓ cup Greek yogurt room temperature
- 1 teaspoon vanilla extract
- ¾ cup sugar
- 1 cup gluten free flour (I use Bob's Red Mill 1 to 1)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the topping:
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- Preheat oven to 350°F. Grease an 8×8 square baking pan. Prepare the topping by mixing together the cinnamon and sugar, and set aside.
- In a large bowl, mix the canola oil, yogurt, vanilla extract, and sugar until combined. Add in the flour, cinnamon, and salt and mix until incorporated.
- Pour batter into the pan. Sprinkle the cinnamon sugar mixture evenly on top. Bake for 15-18 minutes. Allow to cool in pan completely before cutting into bars.
- Note the number of servings will vary based on how large or small you want to cut your bars. I was able to get exactly 12 bars out of this recipe.
Did you make my gluten free snickerdoodle bars? Tag me on Instagram @justastastyblog and #justastastyblog.