Gingerbread Bars

Paleo gingerbread recipe‘Tis the season for the homey, spiced flavor of gingerbread! The smell of freshly baked gingerbread fills the house with holiday nostalgia and coziness, bringing the joy of the season to life.

Wouldn’t it be fantastic if life would slow down a bit in December, so we could linger and enjoy, rather than the accelerated speed it usually takes? It’s already December 12th and I’ve just now been able to do some Christmas baking!

These Gingerbread Bars perfectly satisfied my craving for homemade, baked cheer. These were really quick to mix together, rather than having to shape a few dozen cookies. Make sure to let the bars to cool all the way before cutting, so that they stick together. Store in the fridge and know that it’s going to be the most sturdy when chilled. Enjoy!

Gingerbread Bars
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 20


  1. Preheat the oven to 325 degrees. Line an 8×8 pan with parchment paper. Lightly grease with coconut oil.
  2. Combine the chia seeds, flax meal and water in a small bowl. Whisk with a fork and set aside for 5 minutes to thicken.
  3. Place the pumpkin seeds and sliced almonds in a food processor. Pulse for 20 seconds. Add the coconut oil, honey, almond butter, molasses and flax-chia mixture. Pulse for 20 seconds. Add the shredded coconut, almond flour, baking soda, cinnamon, ginger, nutmeg, cloves and sesame seeds. Pulse until well combined.
  4. Use a large spoon to mix the cranberries and chocolate pieces into the dough.
  5. Press the dough into the prepared pan. Smooth out the top. Bake for 20-25 minutes until golden and bubbly. Remove from the oven and allow to cool in the pan for 15 minutes. Once cooled, loosen the sides with a knife, then invert onto a cutting board. Remove the parchment paper by peeling off carefully. Cut into bars. Enjoy!

Calories: 221     Fat: 17     Carbohydrates: 14     Sugar: 5     Sodium: 70     Fiber: 4     Protein: 5    

xmas photo keuilian 2014Here’s a picture from our Christmas card this year… 🙂


  • Darlene December 12, 2014 at 11:58 pm

    Hi, wonder if you have an alternative for the molasses as it’s not gluten free. Thanks a bunch.

    • Diana December 18, 2014 at 8:02 pm

      Hi Darlene,

      Molasses is gluten free but if you would like to use a substitute a good one is Maple Syrup. I hope you have a great Holiday Season and Happy Cooking!

  • Dena December 18, 2014 at 8:28 pm

    Hello Diana,
    Ive been making many of your yummy recipes for my family, and I have quickly become a mealtime STAR! Thank you, you truly are AMAZING! But, I was just wondering if I can substitute the popular Almond Flour with ANYTHING else? I find it’s a bit too pricy for us right now, and could really use an alternative.
    Thank for the help!

    • Diana December 23, 2014 at 5:46 am

      Hi Dena,

      I am so glad that you like the recipes. You are able to substitute almond flour for gluten free oats or ground sunflower seeds. Happy Cooking!

  • Barb December 20, 2014 at 9:00 pm

    It would be nice to have the nutritional breakdown of each recipe.

    • Diana June 7, 2016 at 4:19 pm

      Hi Barb!

      Here’s the nutritional breakdown for this recipe.

      Calories: 221 Fat: 17 Carbohydrates: 14 Sugar: 5 Sodium: 70 Fiber: 4 Protein: 5

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