Samah Dada

Snickerdoodle Cake Bars

I think that I am perpetually on a quest to create baked goods that go really, insanely well with your afternoon cup of coffee or tea. That’s not to say that you must have a caffeinated beverage to consume this recipe, all I’m saying is that if you are choosing to partake in caffeine consumption, well…you should definitely allow one of these to come along for the ride.

These are my Snickerdoodle Cake Bars. They happen to be gluten and dairy-free, but I promise you won’t miss either. If you’d like to know what the experience of consumption is like, imagine a perfect union between a snickerdoodle cookie and a fluffy coffee cake. There you go. The best of both worlds. Can you handle it?


Cake bars

  • 1 1/4 cups almond flour
  • 3 tbsp coconut flour
  • 1/4 cup coconut oil, melted & cooled
  • 1/4 cup creamy almond butter (sub creamy peanut butter or cashew butter)
  • 1 egg, best at room temperature
  • 1/2 cup coconut sugar
  • 2 tbsp unsweetened non-dairy milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt


  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon


  1. Preheat the oven to 350 degrees. Prepare an 8×8 pan by greasing with coconut oil, or lining with parchment paper, sprayed or greased with coconut oil.
  2. In a medium bowl, cream together almond butter, and melted and cooled coconut oil until smooth.
  3. Beat egg until completely uniform (there should be no separation between yolks and whites). Add the beaten egg to the almond butter and coconut oil mixture, followed by the vanilla extract and stir to combine.
  4. Add coconut sugar to almond butter mixture and cream together until smooth & well incorporated
  5. In a separate bowl, whisk together almond flour, coconut flour, cinnamon, baking soda, and salt. Combine wet and dry ingredients.
  6. Add the non-dairy milk to the batter - this will allow all of the ingredients to  incorporate more smoothly.
  7. Transfer the batter to the prepared 8×8 pan. Using a spatula, spread the batter until it is evenly distributed throughout the pan.
  8. In a small bowl, mix together the coconut sugar and cinnamon topping. Sprinkle over the entire surface area of the batter in the pan.
  9. Bake for 16-20 minutes in the oven at 350 degrees until edges of cake bars are golden brown. Let cool before slicing and serving.

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