Why does this recipe use brown rice miso paste?

Brown rice miso paste adds a unique umami depth to the cookie bar base, enhancing the overall flavor profile and balancing the sweetness of the dates and brown sugar.

What's the best way to prepare the dates for the cookie bars?

For the smoothest cookie bar base, warm the pitted dates with vegan butter and brown sugar on the stovetop until they are mostly dissolved, then blend with an immersion blender until smooth.

Can I use a different jam for the frosting?

While the recipe specifies sweetened cranberry jam for a festive, tangy flavor that complements the gingerbread, you could experiment with another fruit jam, though the taste profile would change.

How should I store these Gingerbread Fudge Cookie Bars?

Store the finished bars in an airtight container in the refrigerator for up to 6 days to maintain their freshness and frosting texture.

What size baking pan is recommended for these cookie bars?

An 8 x 8-inch (20 x 20-cm) baking pan lined with parchment paper is recommended for baking these gingerbread cookie bars.

5 years ago

Gingerbread Fudge Cookie Bars
[Vegan]

Name: Gingerbread Fudge Cookie Bars [Vegan]
Cook time: 30 min
Yield: 16-20
Ingredients: 1 cup (200 g) pitted dates such as medjool dates; 3/4 cup (170 g) vegan butter; 1/2 cup (110 g) brown sugar; 2 teaspoons (10 ml) brown rice miso paste (see Tip); 1 1/2 cups (190 g) all-purpose flour; 3 teaspoons (7.5 g) cinnamon; 2 teaspoons (10 g) grated fresh ginger or 1 teaspoon ground ginger; 1 teaspoon ground cardamom; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 2/3 cup (160 ml) vegan whipped cream; 1/3 cup (80 g) vegan cream cheese; 1/3 cup (90 g) sweetened cranberry jam; 1/3 cup (50 g) cranberries

TS By: Tiina Strandberg

Author Bio

Vegan blogger Tiina Strandberg has perfected the art of making mouth- watering cookies using only... Read More

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Square-cut vegan gingerbread fudge cookie bars, topped with creamy cranberry jam frosting and fresh cranberries, presented on a festive plate.

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Discover more recipes with these ingredients

Gingerbread Fudge Cookie Bars [Vegan]

16-20

Dairy Free

Vegan

Imagine all the delicious festive gingerbread flavors brought together in the most chewy and fudgy bar! These Gingerbread Fudge Bars have a delicious cranberry–cream cheese frosting that brings a lovely tart balance to the sweet gingerbread flavors. Another balancing ingredient is the salty brown miso paste in the cookie dough... Read More

Ingredients You Need for Gingerbread Fudge Cookie Bars [Vegan]

For the Cookie Bars:

1 cup (200 g) pitted dates such as medjool dates
3/4 cup (170 g) vegan butter
1/2 cup (110 g) brown sugar
2 teaspoons (10 ml) brown rice miso paste (see Tip)
1 1/2 cups (190 g) all-purpose flour
3 teaspoons (7.5 g) cinnamon
2 teaspoons (10 g) grated fresh ginger or 1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon baking soda
1/8 teaspoon salt

For the Frosting:

2/3 cup (160 ml) vegan whipped cream
1/3 cup (80 g) vegan cream cheese
1/3 cup (90 g) sweetened cranberry jam
1/3 cup (50 g) cranberries

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How to Prepare Gingerbread Fudge Cookie Bars [Vegan]

Preheat the oven to 350°F (180°C). Line an 8 x 8–inch (20 x 20–cm) baking pan with parchment paper.
In a saucepan on the stovetop over medium heat, warm the dates, vegan butter and brown sugar, constantly stirring until the dates are mostly dissolved. Add the miso paste and blend the mixture with an immersion blender until everything is smooth. Let the mixture cool for 5 minutes.
In a bowl, whisk together the flour, cinnamon, ginger, cardamom, baking soda and salt.
Combine the wet ingredients with the dry ingredients and mix with a wooden spoon, spatula or with your hands until the cookie dough is smooth.
Press the dough evenly into the prepared baking pan and bake it for 15 minutes. Let the cookie cool in the pan completely before removing it.
In a bowl, mix together the vegan whipped cream, vegan cream cheese and sweetened cranberry jam with a spoon until they are smooth. Spread the frosting on top of the gingerbread and cut it into squares or bars. Decorate the bars with cranberries.
Store the bars in an airtight container in the refrigerator for up to 6 days.