Gluten-Free Chocolate Gingerbread Bars are a fun way to enjoy traditional gingerbread, but with a chocolaty twist. These gluten free gingerbread bars are tender, flavorful, and perfectly sweet.

If you love gingerbread you’re going to want to try my Gluten Free Gingerbread Cake. My Gluten Free Gingerbread Cookies are also scrumptious.

Gingerbread Bars

Gingerbread, gingerbread, gingerbread rocks! Are you guys done with pumpkin treats yet? I am, and I am totally in love with gingerbread right now. I could probably eat gingerbread-something-or-other every day right now and not get tired of it. I love, love, love the combination of molasses, ginger, and cinnamon.

It’s definitely magical but leaves something to be desired – a cup of coffee or a glass of milk to wash it down! These Gluten Free Gingerbread Bars are perfect and the touch of chocolate is an incredible combination.

Chocolate Gingerbread Bars

Now take that magical combination and add in some chocolate –  yumm! I know I’ve got your attention now. Think Gingerbread Donuts plus chocolate, or Gluten Free Chocolate Cake with ginger and molasses – we are on a roll now coming up with new ideas to please our gingerbread-loving-palates.

I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour in this recipe. This gluten-free flour blend is fantastic and really does work as a 1-to-1 in most of my recipes. It’s my go-to blend for most cakes and of course for these Gluten-Free Chocolate Gingerbread Bars.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for all my recipes yet.

Two bowls, 11 ingredients, and one pan until these perfectly sweet, chocolaty, gingerbread bars are cooling on your counter. These gluten-free chocolate gingerbread bars would make a great addition to any holiday baking list.

How to make gingerbread bars

1. Add cocoa, flour, cinnamon, ginger, nutmeg, and baking soda to a medium mixing bowl.
2. Whisk until combined; set aside.
3. Add butter, coconut sugar, molasses, egg, and sour cream to a separate medium mixing bowl.
4. Using a hand mixer, mix until well combined and smooth.
5. Add flour mixture to the wet ingredients.
6. Mix just until combined.
7. Spoon batter into your prepared pan. Smooth the top.
8. Bake for 28-32 minutes or until a toothpick inserted in center comes out clean. Cool completely. Cut into 16 squares.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

How can I make these dairy free?

To make these gluten free chocolate gingerbread bars dairy free, use a dairy free yogurt in place of the sour cream. Plain dairy-free yogurt works best but you can also use a vanilla flavored dairy free yogurt.

If you love, love, love gingerbread, and you are just dying for other gingerbread treats and eats, I have a few more recipes for you to try.

More Gingerbread Recipes

Gingerbread Donuts

Gluten Free Gingerbread Coffee Cake

Did you make these chocolate gingerbread bars? Please leave me a comment below letting me know what you thought.

Yield: 16

Gluten Free Chocolate Gingerbread Bars

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Gluten-Free Chocolate Gingerbread Bars are a fun way to enjoy traditional gingerbread, but with a chocolaty twist. These bars are tender, flavorful, and perfectly sweet.

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 43 minutes

Ingredients

• 1/3 cup unsweetened cocoa powder
• 3/4 cup Bobs Red Mill 1-to-1 gluten-free flour blend (not the all purpose gluten free flour blend)
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 8 tablespoons unsalted butter, room temperature (or dairy-free butter)
• 1/2 cup coconut sugar (or brown sugar)
• 3 tablespoons molasses
• 1 large egg, room temperature
• 1/4 cup sour cream (or vegan sour cream, or dairy free yogurt)

Instructions

1. Preheat oven to 350°F. Line the bottom of a 8-inch square baking pan with parchment paper; set aside.
2. In a medium mixing bowl, whisk together cocoa, flour, cinnamon, ginger, nutmeg, and baking soda; set aside.
3. In a large mixing bowl, mix together butter, coconut sugar, molasses, egg, and sour cream until smooth.
4. Add the flour mixture to the wet ingredients; stir just until combined.
5. Spoon batter into your prepared pan. Smooth the top, or tap lightly on the counter.
6. Bake for 28-32 minutes or until a toothpick inserted in center comes out clean.
7. Cool completely. Cut into 16 squares.
8. Store in an airtight container at room temperature for up to 4 days.

Notes

• Use dairy-free butter to make these dairy-free.
• Measuring flour: Spoon the flour into the measuring cup and then level. Don't scoop the measuring cup into the flour.
• You can use brown sugar in place of the coconut sugar.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 47mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 2g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.