These gluten free snickerdoodle bars are a super easy and fun treat for any cinnamon lovers in your life!
Question: is there anyone out there who DOESN'T love snickerdoodles?! We are big fans around here, so much so that I have developed not only a gluten free snickerdoodle cookie recipe (as well as maple snickerdoodles) but also a snickerdoodle cheesecake!
So these bars were a total no-brainer. You still get that delicious cinnamon sugar flavor without the cream of tartar, and no need to chill and roll your dough. These little guys are super soft and are extra good served warm, straight out of the oven.
When I was initially writing up this 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.
What You'll Need...
- Gluten free flour
- I always use Bob's Red Mill 1 to 1 flour.
- Baking powder
- Vegetable oil
- Plain Greek yogurt
How To Make...
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 electric mixers needed for this one!
Next, add in the flour, baking powder, 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.
Tips For Making The Best Snickerdoodle Cookie Bars...
- As always, my top tip when it comes to baking ANY of my recipes is to use a scale to weigh the flour. This is the best way to ensure accuracy, especially if you are not using the same flour that I am. We'll need 148 grams of flour for this recipe.
- I recommend lining your baking pan with parchment paper that's slightly larger than the pan itself, so you have a bit of overhang. This will make it super easy to pull the bars out when they've cooled.
- I have to admit, I tend to go a little heavy-handed with the topping because my husband really loves cinnamon sugar 🙂 but you can make yours as light or as cinnamon sugar-heavy as you'd like. If you don't want too much topping, you can even make half of what I suggested in the recipe.
How To Store...
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.
Did you try my gluten free snickerdoodle bars? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog. And don't forget to subscribe to get new recipes delivered straight to your inbox!
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Be sure to check out my cookbook for tons of festive and easy-to-make gluten-free treats! From Valentine's Day and Easter to the holiday season and every celebration in between, this book has got you covered.
For More Gluten Free Bar Recipes, Check Out My...
Snickerdoodle Bars - Gluten Free, Eggless
- ¾ cup sugar
- ⅓ cup vegetable or canola oil
- ⅓ cup Greek yogurt room temperature
- 1 teaspoon vanilla extract
- 1 cup gluten free flour (I use Bob's Red Mill 1 to 1)
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the topping:
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- Preheat oven to 350°F. Line an 8x8 square baking pan with parchment paper. Prepare the topping by mixing together the cinnamon and sugar in a small bowl. Set aside.
- In a large bowl, mix the sugar, canola oil, yogurt, and vanilla extract together. Add in the flour, baking powder, cinnamon, and salt and mix until incorporated.
- Transfer the batter into the pan. Sprinkle the cinnamon sugar mixture evenly on top. Bake for 15-18 minutes. Allow to cool in the pan completely before cutting into bars.
Thank you for this recipe. I love snickerdoodle cookies and I couldn't wait to try your recipe. I wasn't sure if I should use nonfat Greek yogurt or whole fat. I used nonfat. The bars came very moist and tasty. Will try again with less sugar and forgot to leave my yogurt at warm temp. I still really them. Thank you.
Taleen Benson says
So glad you liked these bars, Ron! I typically use 0% or 2% Greek yogurt in my baking and both work well.
Sherry Miller says
Can you use regular flour instead of gluten free flour, if so, is it the same amount?
Taleen Benson says
Hi Sherry, I haven't tried it so I'm not really sure. The gluten free flour blend I use is a 1 to 1 flour, meaning it's a 1:1 substitute for regular flour, so you should be able to without changing the amount. Let me know if you try it!
Pam Bryant says
My husband and I don't care for Yogart, can I use eggs? If so, how many do I use? Also I use All Purpose Flour, so can I substitute it with this recipe? They really Look Yummy
Taleen Benson says
Hi Pam - could you maybe try sour cream instead? The yogurt adds some nice moisture so I'm not sure how it will turn out without it. You can certainly try to substitute 1 egg instead of yogurt/sour cream. I also haven't tested this recipe with all purpose flour, but I use a 1 to 1 flour blend meaning it can work as a 1:1 substitute for regular flour... so it's worth trying. Please let me know how it goes!