Gingerbread Twix Cookie Squares
This recipe is a fun healthy holiday spin on a classic candy bar! These Gingerbread Twix Cookie Squares are absolutely sensational and a fun cookie recipe to make for the holidays. They have a flavorful soft baked gingerbread cookie layer, a creamy caramel layer, and a rich chocolate coating with festive sprinkles. They are a healthier treat because they are grain, gluten, and refined sugar free!
What you will need
Almond and Coconut Flour – These are great gluten free flours that are more nutrient dense. They contain more fiber and protein than most flours.
Maple Syrup – This is my preferred sweetener in this recipe. I try to avoid refined sugars because they are heavily processed and stripped of nutrients.
Coconut Oil – This is a great plant based oil to use for baking and provides healthy fats.
Molasses – This is what gives the gingerbread cookie layer that chewy texture and delicious flavor! Molasses is actually rich in antioxidants, potassium, magnesium, calcium and vitamin B6. It may support bone health as well.
Baking Soda – This is what makes the gingerbread cookie payer rise when baking.
Spices – I use a combination of cinnamon, ginger, and clove to get those gingerbread flavors. Ceylon cinnamon is great to support healthy blood sugar levels. Ginger is great to support digestion and a healthy inflammatory response in the body. Clove is great for supporting the immune system and can help kill parasites in the body.
Nut Butter – You can use either creamy almond butter or pecan butter. I personally love the Gingerbread Pecan Butter from Artisana Organics that comes out around the holidays.
Vanilla Extract – I use vanilla extract in almost all my treat recipes because it gives such a wonderful flavor!
Chocolate Chips – I love using the Hu Gems by hu Kitchen because they are dairy, soy, refined sugar, lecithin, and artificial flavor free. You can substitute with another brand if you prefer.
Natural Festive Sprinkles – I don’t use any sprinkles that use artificial dyes. For this recipe I used some holiday ones by the brand Supernatural.
How to make the gingerbread Twix cookie squares
First, In a bowl, mix together the almond flour, coconut flour, baking soda, cinnamon, ginger, and clove. In a separate bowl, mix together the coconut oil, maple syrup, molasses, and vanilla extract. Combine the wet and dry ingredients then pour the cookie mixture into an 8×8 baking pan lined with parchment paper. Bake for 15 mins at 350 degrees.
Then, while the gingerbread is baking, make your caramel by adding the nut butter, maple syrup, coconut oil, ginger, and vanilla extract to a small sauce pan. Warm the sauce pan over low-medium heat and mix together the ingredients until it’s well incorporated. When the gingerbread is done, let it cool for a few mins then pour the caramel on top and spread evenly. Let the pan cool down enough to put it in the fridge to set for 2 hours.
Next, take the gingerbread Twix out of the fridge once the caramel has set(If still not set after 2 hours place in the freezer for 30 minutes more.) Carefully cut the gingerbread Twix into 16 squares. Melt the chocolate chips with the coconut oil in the microwave in 30 second increments.(You can also use a double boiler instead of using the microwave.)
Put the cookies on a large fork and use a large spoon to drizzle chocolate over them.(If you dip the whole cookie in the chocolate it might crumble.) Place the gingerbread Twix cookies on a parchment paper lined sheet pan to set. Once the chocolate is set, drizzle more melted chocolate on top and add some festive sprinkles. Cut off the access chocolate around the bottom edges and enjoy!
Other recipes you might enjoy
Pomegranate Pistachio Chocolate Cups
Gingerbread Twix Cookie Squares
Equipment
- 1 8×8 baking dish
- 1 small sauce pan
- Parchment paper
Ingredients
For the gingerbread cookie layer
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup maple syrup
- 2 tbsp molasses
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground clove
For the caramel layer
- 1 cup creamy pecan or almond butter
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- 1/2 tsp ground ginger
For the chocolate layer
- 1 1/2 cups chocolate chips
- 1 tsp coconut oil
- Natural Christmas sprinkles(dye free)
Instructions
- Preheat your over to 350 degrees.
- In a bowl, mix together the almond flour, coconut flour, baking soda, cinnamon, ginger, and clove. In a separate bowl, mix together the coconut oil, maple syrup, molasses, and vanilla extract.
- Combine the wet and dry ingredients then pour the cookie mixture into an 8×8 baking pan lined with parchment paper. Bake for 15 mins.
- While the gingerbread is baking, make your caramel by adding the nut butter, maple syrup, ginger, coconut oil and vanilla extract to a small sauce pan. Warm the sauce pan over low-medium heat and mix together the ingredients until it's well incorporated.
- When the gingerbread is done, let it cool for a few mins then pour the caramel on top and spread evenly. Let the pan cool down enough to put it in the fridge to set for 2 hours.
- Take the gingerbread Twix out of the fridge once the caramel has set(If still not set after 2 hours place in the freezer for 30 minutes more.) Carefully cut the gingerbread Twix into 16 squares.
- Melt the chocolate chips with the coconut oil in the microwave in 30 second increments.(You can also use a double boiler instead of using the microwave.)
- Place the cookies on a large fork and use a large spoon to drizzle chocolate over them.(If you dip the whole cookie in the chocolate it might crumble.)
- Place the gingerbread Twix cookies on a parchment paper lined sheet pan to set. Once the chocolate is set, drizzle more melted chocolate on top and add some festive sprinkles.
- Cut off the access chocolate and enjoy!
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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