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

Enjoy!

21 Day fix Containers Per bar/cookie

1/2 Blue 1 Tsp

 

Ready to start the 21 Day Fix? And not currently working with a coach, join my next challenge group Join Here

 

 

Recipe Adapted from clean treats

 

 

 


1 review for 21 Day Fix Snickerdoodle Bars

  1. Anonymous

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

  2. melstigs21

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    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

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    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

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    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

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    yay! i am glad you loved them!

  6. Amber

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

  7. Jamie Callahan

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    its a tsp and 1/2 blue!

  8. Cameo

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    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

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

  10. Jamie Callahan

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

  11. Amy

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    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
    4

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    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

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    i put mine in the fridge!

  14. Karmen

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

  15. Anonymous

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

  16. Anonymous

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    Agree. Too thin. Bummer

  17. Anonymous

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    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

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    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

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