Cherry Ginger Apple Cookie Bars (Vegan)
These fall-inspired cookie bars have crispy edges, a chewy center, and are packed with warm autumn flavors. They’re an easy, dairy-free, and egg-free treat.
These warm, aromatic bars have a perfectly crispy edge, a soft and chewy center, and are bursting with amazing fall flavors. Packed with dried tart cherries, zesty crystallized ginger, and sweet dried apple pieces, they’re hard to resist. A hint of ground allspice ties it all together. This dairy- and egg-free delight is quick and easy to make, ideal for all your autumn baking needs.
What you will need:
These bars are all about fall flavors – cherries, ginger and apples. I used tart dried cherries, crystalized ginger and sweet dried apples. All the ingredients for this recipe can easily be found at your local grocery store. If you are concerned about the sugar coating of your crystalized ginger, I found vegan crystalized ginger at Amazon – The Ginger People Crystalized Ginger.
- all-purpose flour
- baking powder
- vanilla extract
- ground all spice
- plant based butter with salt – I use Earth Balance Vegan Buttery Sticks
- plant based yogurt – I used Silk Vanilla Almond Milk Yogurt
- cane sugar – I used Zulka Pure Cane Sugar
- brown sugar – I used Zulka Brown Sugar
- dried cherries
- crystalized ginger – I used The Ginger People Crystalized Ginger (found at Amazon)
- dried apples
How to:
Let’s get started by getting the prep work out of the way. Measure out the dried cherries, crystalized ginger and dried apples. For the cherries and the ginger, I finely chopped some pieces, halved and quartered some pieces and left some pieces whole. The dried apples that I used were dried apple slices. I cut the slices into smaller pieces. Set all of the dried fruit and ginger aside for later. Make sure to reserve a tablespoon or two of the cherries, ginger and apple piece to sprinkle over the top of the batter before baking.
Preheat the oven to 350 degrees F and prepare an 8×8 square pan by lining it with parchment paper.
Add the all-purpose flour, baking powder and ground all spice to a small bowl; whisk to combine and set the bowl aside. Melt the butter and add it to a medium bowl along with the cane sugar and brown sugar. Whisk the ingredients together until well combined and smooth. This will take about a minute. Add the vanilla extract and room temperature yogurt to the butter mixture. Whisk until all ingredients are well combined. This will take about 30 seconds. Add the dry ingredients to the wet ingredients and whisk until no more flour can be seen. Toss in the dried cherries, crystalized ginger and dried apple pieces. Fold them into the batter until evenly distributed.
Add the batter to the prepared pan making sure to spread it out evenly. Sprinkle the reserved dried cherries, crystalized ginger and dried apple pieces over the top of the batter. Bake the bars for 25 to 28 minutes or until a toothpick inserted in the center comes out clean. Let the bars rest in the pan for 10 to 15 minutes and then transfer them to a cooling rack. Once cooled to room temperature, slice and serve the bars. Store the bars in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Cherry Ginger Apple Bars (Vegan)
Ingredients
- 2¼ cups / 270 grams all-purpose flour
- 1 tsp baking powder
- 8 tbsp / 113 grams plant based butter with salt – melted
- 6 tbsp / 90 grams plant based yogurt – room temperature
- ½ cup / 100 grams cane sugar
- ½ cup / 100 grams brown sugar
- 1 tbsp vanilla extract
- 1 tsp ground all spice
- ½ cup / 90 grams dried cherries – I diced some, halved some and left some whole + extra cherries for the top of the bars
- ½ cup / 80 grams crystalized ginger – I diced some pieces and left some pieces whole + extra pieces for the top of the bars
- ½ cup / 40 grams dried apples – I used dried apple slices and cut them into smaller pieces; any dried apple pieces will work + extra apple pieces for the top of the bars
Instructions
- Set the oven to 350°F and line an 8×8-inch square pan with parchment paper for easy cleanup.
- Begin by measuring the dried cherries, crystallized ginger, and dried apple. For the cherries and ginger, dice some, halve some, and leave some pieces whole. Use dried apple slices and cut them into smaller pieces—any type of dried apple will do. Set the dried fruit and ginger aside for later.*If you'd like cherry, ginger, and apple pieces on top of the bars, reserve a tablespoon or two of each to sprinkle over before baking.
- In a small bowl, combine the flour, baking powder, and ground allspice. Whisk them together and set the bowl aside.
- In a medium bowl, combine the melted butter, cane sugar, and brown sugar. Whisk together until smooth and well blended, about one minute.
- Mix the yogurt and vanilla extract into the butter mixture, whisking thoroughly for about 30 seconds until smooth and well combined.
- Combine the dry ingredients with the wet ingredients and whisk until no traces of flour remain. Add the dried cherries, crystallized ginger, and dried apple, folding gently until evenly mixed.
- Spread the batter evenly in the prepared pan. Top it with the reserved dried cherries, crystallized ginger, and dried apple pieces.
- Bake the bars for 25 to 28 minutes, until they are lightly browned and a toothpick inserted in the center comes out clean. Allow them to rest in the pan for 10 to 15 minutes before moving them to a cooling rack.
- After cooling to room temperature, cut the bars into slices and serve. Keep the bars in an airtight container at room temperature.
