Chai-Spiced Snickerdoodle Bars
These chai spice cookie bars are one of those fall bakes that fills the kitchen with warm spices the moment they go into the oven. I wanted something soft and chewy with cozy chai flavors that my daughter could still enjoy safely with her food allergies. The bars are infused with cinnamon, ginger, cardamom, and cloves, then finished with a crackly cinnamon-sugar topping that adds a little texture on top. They bake up soft in the center with lightly crisp edges. They are completely dairy-free, egg-free, and nut-free, and are perfect for fall baking, sharing with friends, or enjoying with a cup of coffee or tea.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup neutral oil (canola, avocado, or melted coconut oil)
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup dairy-free milk (oat, soy, or rice)
- 2 tsp vanilla extract
- For the topping: 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/4 tsp cardamom
Instructions
- 1Preheat and prep the pan
Preheat the oven to 350F (175C). Line an 8x8-inch pan with parchment.
- 2Mix the dry ingredients
Whisk flour, cornstarch, baking powder, baking soda, salt, and all the spices in a medium bowl.
- 3Combine wet ingredients
In a large bowl, whisk oil, brown sugar, granulated sugar, applesauce, dairy-free milk, and vanilla until smooth.
- 4Assemble and bake
Add dry ingredients into the wet mixture and fold gently until the batter is smooth. Spread into the prepared pan. Mix topping sugar, cinnamon, and cardamom, then sprinkle evenly over batter. Bake 25-28 minutes, until edges are set and a toothpick comes out with a few moist crumbs.
- 5Cool and slice
Let cool fully before slicing into squares. The topping gives that classic snickerdoodle crackle look.
