Cinnamon Crumble Bars
Last Updated on April 23, 2020 by Annie
Chewy cookie bars layered with a sweet and crumbly cinnamon sugar mixture makes these irresistible Cinnamon Crumble Bars!
Like all good desserts, these cinnamon crumble bars were a happy accident. I intended to make some blondies with cinnamon sugar swirled through but I didn’t have any eggs. Mostly it’s that I didn’t want to use my eggs for my desserts because I really need (want) my eggs for my breakfast. When I beat the batter together it came out more like a cookie dough, and thus the eggless cinnamon crumble bars were born!
HOW TO MAKE CINNAMON CRUMBLE BARS
Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper. Set aside until baking.
In a small bowl create the flax eggs by stirring together 2 tablespoons ground flaxseed meal with 5 tablespoons water. Let sit at least 5 minutes to allow the flax to become a gelatinous mixture.
In medium sized bowl stir together 1 1/2 cup flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt. Set aside. In another bowl stir together 1/4 cup sugar in the raw, 1 tablespoon ground cinnamon, and 2 tablespoons melted coconut oil.
In the base of a standing mixer cream together 1/2 cup softened vegan butter with 1/3 cup granulated sugar and 1/3 cup brown sugar. Once smooth add the flax eggs and vanilla and mix until smooth.
Slowly mix in the flour mixture into the mixing bowl until completely combined.
Spread half of the batter into the prepared baking dish. Sprinkle half of the cinnamon sugar mixture over the dough in the pan. Then spread the remaining dough into the prepared pan and sprinkle with the final crumble mixture.
Bake for 35 minutes, until the bars are cooked through. Allow the bars to cool about 10-15 minutes before cutting and eating.
DAIRY-FREE SUBSTITUTES
This recipe uses a few substitutes to keep it dairy free. For the dough I have used an unsalted vegan butter. The second DF substitute is in the cinnamon crumble. I use coconut oil to mix the cinnamon sugar together.
EGGLESS CINNAMON CRUMB BARS
I like to think I am a glass half full kinda gal. You know, the person who likes to find the positive in things. I have wanted to try egg-free recipes for a while but didn’t because I always had eggs on hand. With fewer eggs in stores, I’m reserving the few I do have for breakfast tacos. This situation has forced my hand, leading me to dabble in egg-free recipes, such as these chocolate chip cookies.
To convert a recipe to eggless my current method is by making “flax eggs”. Simply stir together 1 tablespoon of ground flaxseed meal with 2.5 tablespoons of water. Allow the mixture to set for 5 minutes. This will give the flaxseed meal time to turn into a gelatinous mixture which will in turn bind the dough in the same way an egg would. I used two flax eggs for this recipe, so I doubled the flaxseed meal and the water.
Did you make these eggless cinnamon crumble bars? I would love to hear how they went! Feel free to leave a comment below or snap a picture of them and share them on Instagram by tagging @mylifeafterdairy so I can share your life after dairy adventures!
OTHER DAIRY-FREE BARS
Nothing beats a hand held treat! Here are a few other recipes you can cut and serve in squares!
Fudgy Brownies– These gooey chocolaty brownies are the ultimate dairy-free brownie.
Funfetti Rice Crispy Treats- Celebrate anything and everything with these funfetti rice crispy treats!
Pumpkin Spice Coffee Cake- Not just for the fall, this moist and crumbly pumpkin spice coffee cake makes the perfect treat for your cup of coffee.
Cinnamon Crumble Bars
Ribbons of cinnamon sugar pour through these delightfully crumbly cookie bars!
Ingredients
- 2 Tbsp Flaxseed Meal
- 5 Tbsp Water
- 1½ c. Flour
- ¾ tsp. Baking Powder
- ¼ tsp. Salt
- ½ c. Vegan Butter room temperature
- ⅓ c. Sugar
- ⅓ c. Brown Sugar
- 2 tsp. Vanilla
Cinnamon Sugar Crumble
- ¼ c. Sugar in the Raw
- 1 Tbsp. Cinnamon
- 2 Tbsp. Coconut Oil melted
Instructions
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In a small bowl sir together flaxseed meal and water. Allow mixture to set for at least 5 minutes.
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Line an 8 x 8 baking dish with parchment paper and preheat the oven to 350°F.
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In a small bowl mix together sugar in the raw, cinnamon, and melted coconut oil. Set aside.
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In the base of a stand mixer, cream butter and sugars together on medium for about 2 minutes.
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Add in the flax eggs and the vanilla and mix an additional 2 minutes.
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In a medium bowl stir together flour, baking powder, and salt. Spoon the flour mixture into the mixer on low until combined.
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Scoop and press half of the dough into the 8 x 8 baking dish. Sprinkle half of the cinnamon sugar crumble over the dough then press the remaining dough on top and sprinkle with the remaining cinnamon sugar mixture.
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Bake for 35 minutes and cool before slicing and eating.