Preheat oven to 350°F. Lightly grease an 8 x 8-inch baking pan and place parchment paper on the bottom and along the sides. Set aside.
In the bowl of a stand mixer with the paddle attachment, add brown sugar, apple sauce and coconut oil. Mix over medium speed until fully incorporated. Add vanilla bean paste and mix until combined.
In a separate medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, allspice, ground ginger and ground cardamom. Whisk to combine. With the mixer on low speed, add the dry ingredients to the wet ingredients. Mix until fully incorporated. Add the almond milk and mix until combined.
Transfer the mixture to the prepared baking pan and bake for 30 to 35 minutes or until the bars are set but slightly soft. Remove from oven and cool for at least one hour before removing bars from the pan.
In a medium bowl, combine the powdered sugar, vanilla bean paste and salt. Whisk together, adding the almond milk one tablespoon at a time until the glaze reaches the desired consistency. If glaze becomes too thin, add more powdered sugar. If glaze is too thick, add more almond milk.
Drizzle glaze onto cooled cookie bars before serving.
Preheat oven to 180°C. Lightly grease a 20 x 20 cm baking pan and place parchment paper on the bottom and along the sides. Set aside.
In the bowl of a stand mixer with the paddle attachment, add brown sugar, apple sauce and coconut oil. Mix over medium speed until fully incorporated. Add vanilla bean paste and mix until combined.
In a separate medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, allspice, ground ginger and ground cardamom. Whisk to combine. With the mixer on low speed, add the dry ingredients to the wet ingredients. Mix until fully incorporated. Add the almond milk and mix until combined.
Transfer the mixture to the prepared baking pan and bake for 30 to 35 minutes or until the bars are set but slightly soft. Remove from oven and cool for at least one hour before removing bars from the pan.
In a medium bowl, combine the powdered sugar, vanilla bean paste and salt. Whisk together, adding the almond milk one tablespoon at a time until the glaze reaches the desired consistency. If glaze becomes too thin, add more powdered sugar. If glaze is too thick, add more almond milk.
Drizzle glaze onto cooled cookie bars before serving.
Madagascar Bourbon Pure Vanilla Bean Paste
