21 Day Fix Snickerdoodle Bars

November 13, 2015
1 Review (4.00 out of 5)

By now you may think all I do is bake, however I have been trying recipes to be prepared for the holidays that are fast approaching! I want people to know they have options and don’t need to feel guilty during their holiday gatherings! I have asked a lot of my followers for their must haves during the holidays and I want to try my hardest to make it FIXED APPROVED! So i promise I don’t eat treats all day everyday! ha ha however my kids love to bake with me so its been a great bonding experience for us! I hope you enjoy these tasty little cookie bars! I know my boys did!


What You Need – Makes 10 bars


  • 3/4 Cup  almond flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon pure maple syrup
  • 2 tablespoons smooth cashew nut butter
  • 2 tablespoons almond milk
  • 1 teaspoon pure vanilla extract
  • For the topping:
  • 1/2 tablespoon coconut sugar
  • 1/4 teaspoon ground cinnamon

Directions –

Preheat the oven to 350F and line a cookie sheet with some baking parchment paper

Place the topping ingredients into a bowl and set aside

Place the almond flour, baking soda and cinnamon into a mixing bowl and stir to combine.

Add the maple syrup, cashew nut butter, almond milk and vanilla and give the whole thing a mix until thoroughly combined. (The dough will seem quite wet and sticky)

spread over cookie sheet

Give the topping mixture you prepared earlier a little mix, and sprinkle it over the entire dish gently rubbing it with your fingers to make it stick.

Place dish in the oven for 10-15 minutes once golden brown remove from oven

Let cool then cut into bars should make about 10 bars


21 Day fix Containers Per bar/cookie

1/2 Blue 1 Tsp


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Recipe Adapted from clean treats




1 review for 21 Day Fix Snickerdoodle Bars

  1. Anonymous


    Sounds great. Is that pan size correct for 10 servings? 11×19?

  2. melstigs21


    Hi Jamie! I would love to make something like this but I have an almond allergy- can you substitute a different type of flour/milk?

  3. Jamie Callahan


    you could use pastry whole wheat flour and you can use regular milk it will still be a treat swap!hope that helps

  4. Katie


    I was in desperate need of a sweet and didn’t want to wreck the 21 day diet. I made these snicker doodle bars and oh my gosh were they good! Thank you for posting this recipe!

  5. Jamie Callahan


    yay! i am glad you loved them!

  6. Amber


    Would this be considered a yellow treat swap? Or just the containers mentioned above?

  7. Jamie Callahan


    its a tsp and 1/2 blue!

  8. Cameo


    Jaime, I made these this afternoon for my kiddos. I feel like I did something wrong. There is no way to spread that small amt of batter in a 11×19 inch pan. I put it in a 8×8 pyrex dish and didn’t have enough to spread into the corners. Did I do something wrong? They smell wonderful and the girls say they tasted good but I was wondering how I went so wrong. Thank you. I love your stuff!

  9. Kirsten Lutes


    Any idea of the nutrition facts of one bar? Need to keep track of fat content. Thanks!

  10. Jamie Callahan


    im not sure let me look into it and see if i can figure it out

  11. Amy


    I’m confused too! It says to line a cookie sheet with parchment paper but then to use a 11×19 pan?? Which I agree with the other woman…..there’s no way it would spread in that large a dish.

  12. Molly


    I agree there is no way that this will spread into a pan that size. I was also wonder how to store these? Fridge or in an air tight container?

  13. Jamie Callahan


    i put mine in the fridge!

  14. Karmen


    Hmm, my batter was not sticky or wet. I’m praying they bake up.

  15. Anonymous


    This does not come out as described. Such a bummer I was so excited to make this.

  16. Anonymous


    Agree. Too thin. Bummer

  17. Anonymous


    I just stumbled upon this recipe. I have all ingredients except cashew butter so I subbed for almond butter. I wonder if cashew butter makes this dish because was dough was a bowl of flour-Y crumbles. Not sticky. Not wet. So I added a splash more of almond milk. Then syrup. Then almond butter. Then milk again. Finally, I think I ended up using 1/2 cup almond milk before any resemblance to a dough…they’ve been in the oven for 10 minutes, and flaked like a bowl of flour-Y crumbles when I slid a toothpick to check doneness. I put them back in and checked on them in 2 minute increments. They’ve now been in the oven for 18+ minutes. Help! I so want this dish to work! What do you think I did wrong?? Thank you!

  18. Anonymous


    This was a big let down, my batter wasn’t wet or sticky and it was very hard to spread. Taste very bland, won’t make this again

  19. Victoria


    These are so good! Just one question- is the tsp a fat tsp or a sugar one?

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