Gluten Free Snickerdoodle Bars and a NEW BOOK!

by Carol Kicinski on August 4, 2015

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Gluten Free Snickerdoodle Bars and a NEW BOOK!

It may seem like we are smack dab in the middle of summer, but guess what? Fall is right around the corner!

When fall comes I am inspired to get back into the kitchen, fire up my oven, and start baking. If you are like me, then I have an exciting announcement – The Simply Gluten Free Fall Baking cookbook is now out and available!


This book is filled with delightful treats to make at home. Chapters include Brunch Delights, Pass the Breads, Fall Fruits, Handheld Must-Haves, Perfect Pies, Giftable Treats, All Things Chocolate, Can’t-Miss Cakes, Gluten-Free Thanksgiving, as well as chapters on gluten-free basics, simple substitutions, and prepping your kitchen.

The Fall Baking cookbook is available at newsstands, book stores, and markets all across the country.

You can also get your very own copy RIGHT HERE.

Here is a little sneak preview of a recipe in the book, one of my favorites – Apple Snickerdoodle Bars! And if you want to see my cooking demonstration of this recipe, click here.


Gluten Free Apple Snickerdoodle Bars Recipe


½ cup unsalted butter, melted
½ cup plus 3 tablespoons sugar – use divided
½ cup light brown sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 ¼ cups gluten free all purpose flour
½ teaspoon kosher salt
1 medium apple, cored and diced (about 1 ½ cups diced)
1 ½ teaspoons ground cinnamon


Preheat the oven to 350 degrees. Line an 8- by 8-inch baking dish with two pieces of parchment paper – crisscrossing them and leaving a couple inches overhang.

In a mixing bowl, combine the melted butter, ½ cup sugar, and brown sugar, stir well. Stir in the egg, vanilla, flour, salt, and diced apple. Pour into the prepared baking dish.

In a small bowl, combine the 3 tablespoons sugar with the cinnamon. Sprinkle evenly over the top of the batter.

Bake for 25 minutes or until the edges start to turn golden brown. Let cool completely in the pan.

Using the parchment paper, lift out of the pan and cut into 9 pieces.


This Gluten Free Snickerdoodle Bars recipe that makes 9 bars.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Dessert

{ 8 comments… read them below or add one }

Lauren August 15, 2015 at 10:03 am

I confess I have for the first time ever been craving Fall foods in August! These look and sound delicious, can’t wait to try them. Thanks!


Melissa September 8, 2016 at 7:34 pm

Just put this in the oven. There was nothing to ‘pour’, the mixture would not even hold together so I added a second egg. Fingers crossed. Headed out for dinner with family as soon as it emerges from the oven and this is dessert!


Carol Kicinski October 14, 2016 at 9:42 am

I’m not sure what brand of flour you used, but that could be why … Hope they turned out OK!


Angela November 16, 2016 at 9:11 am

Would coconut flour work for these?


Carol Kicinski December 22, 2016 at 9:19 am

Unfortunately no, coconut flour is very different and it can’t be substituted 1 for 1 with regular gluten free flour.
Happy Holidays,


Deziray Howard January 22, 2017 at 9:40 pm

Have made this recipe several times, it’s amazing! A note that I would add personally is the amount of flour called for is much too plentiful; learned that lesson the hard way.


Viv April 14, 2017 at 11:23 am

So how much flour do you use? I would like to try the recipe.


Carol Kicinski April 18, 2017 at 11:58 am

Hi Viv,
1 1/4 cups flour.


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