It isn’t fall without Apple Butter, Baby! These Apple Butter Cookie Bars are cozy, sweet, fall happiness that melts in your mouth and will undoubtedly make you, and anyone you choose to share with, smile.
A luscious layer of creamy homemade apple butter is slathered between two layers of cinnamon oatmeal cookie, all drizzled with a cinnamon vanilla icing. Yummy.
They’re undetectably vegan and gluten-free, so you can enjoy them whether you’re dairy-free, vegan, gluten-free – or not!
What is apple butter?
Apple butter is a thick, rich apple spread that’s made by cooking apples with sugar and spices over a long period of time. Despite the name, apple butter contains no actual butter—it’s a thick, caramelized spread of cooked apples. It’s smooth and packed with the flavors of cinnamon, nutmeg, and cloves, making it a perfect autumn condiment. The slow cooker helps achieve a caramel-like depth without needing to stand by the stove.
I’ve got a lovely apple butter recipe that you can make here.
The beauty of cookie bars
I love cookies. Cookie Bars are cookies, but in square form, and even easier to make. They skip the scooping and shaping: just press the dough into a pan, bake, and slice. Whether you’re after big, chewy squares or bite-sized morsels, these bars are as versatile as they are delightful. If you’re busy and feel like you could use more time, cookie bars are a true life hack.
Why weighing ingredients is a baking game-changer
Measuring by weight is a game-changer—it’s the easiest way to bake consistent, delicious results. A cup of flour can vary depending on how it’s scooped, but 120 grams? Always the same. Plus, it cuts down on dishes! But don’t worry, I’ve included cup measurements too, so you can bake however you feel most comfortable.
How to enjoy your Apple Butter Cookie Bars
- Bring them to a potluck or gathering: You’ll never have to worry about showing up empty handed again. They are great for Friendsgiving or Thanksgiving parties for adults and kids.
- For an indulgent treat: Enjoy warm with a scoop of dairy-free vanilla ice cream.
- As a way to celebrate fall (or anytime you want to feel like fall). I typically make apple butter cookie bars in the fall, but technically you could make them anytime you want, so long as you have apples.
Baking tools I recommend
Here’s a quick rundown of the key tools that I use to make this recipe:
- 13×9 inch baking pan: I like this one because it comes with a lid.
- Parchment paper: A must for easy removal from the pan and mess-free slicing.
- Silicone spatula: Perfect for mixing and spreading.
- Kitchen scale: For precision and fewer dishes.
The full recipe is ready for you below. Happy baking!
Dairy-Free Apple Butter Cookie Bars | Vegan + Gluten-Free Option
Description
It isn’t fall without Apple Butter, Baby! These cookie bars are cozy, sweet, fall happiness that melts in your mouth. A luscious layer of creamy homemade apple butter is slathered between two layers of cinnamon oatmeal cookie, all drizzled with a cinnamon vanilla icing.
They’re undetectably dairy-free with vegan and gluten-free options, so you can enjoy them whether you’re dairy-free, vegan, gluten-free – or not!
Ingredients
Instructions
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Position the rack to the middle position in the oven. Preheat your oven to 350 degrees F.
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In a medium-sized bowl, whisk together the flour, oats, cinnamon, baking powder, baking soda, and salt. Set aside.
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Place the room temperature butter, brown sugar, and granulated sugar into the bowl of a stand mixer. Using the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy. About 4 minutes.
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After the butter-sugar mixture is fluffy, add in the eggs (or flax eggs) and vanilla extract. Mix again on a medium speed for about 1 minute, until fully combined.
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With the mixture on the lowest speed, slowly add in the dry ingredients mixture, scoop by scoop until all of it has been added. Mix until it's all just combined together. Try not to overmix (or else your cookie bars may be tough).
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Line a 13×9 inch pan with parchment paper.
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Spread about half of the cookie dough into the parchment-lined baking pan. Use a spatula to spread the dough out evenly. Then slather the apple butter all over the cookie dough in the pan. Spread it out evenly.
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Then, drop dollops of the remaining cookie dough over the top of the apple butter. Use your (clean) fingers to lightly spread out the cookie dough. Don't worry if it doesn't fully cover. The apple butter can (and will) show through.
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Place the pan in the preheated oven and bake for about 28 minutes, until the sides just start to pull away from the pan, and the top looks fully set.
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Remove the pan from the oven and cool on a cooling rack or hot pad.
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Meanwhile, in a small bowl, whisk together the powdered sugar, dash of cinnamon and vanilla, and oatmilk. Drizzle this glaze over the top of the bars.
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Wait at least 10 minutes for the bars to cool slightly and the drizzle to set.
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Enjoy warm if desired. Or, allow them to cool completely. Either way, they will be soft. You can delicately pick up a bar to take a bite, or use a fork for the perfect bite.
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Once completely cooled, use the parchment paper to lift the bars out of the pan and onto a cutting board.
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Use a sharp knife to cut the bars into your desired size. I typically cut them into ~3×3 inch squares: 4 across and 3 down = 12 bars total. If you want to make a taster tray, cut those 12 bars into quarters, which will give you 48 minis.
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Eat, serve, share, and enjoy! Store any leftovers in an airtight container in the fridge. Enjoy within 1 week, or, freeze them for up to 6 months.
Note
I include both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! That said, baking by volume is totally fine if that's what you're more comfortable with. Do whatever is most convenient for you.
For gluten-free, I use + recommend King Arthur measure-for-measure gluten-free flour. Ensure you use certified gluten-free oats, as well. Trader Joe's and Bob's Red Mill both have great gluten-free oats.
Flax eggs: For vegan, you can use two flax eggs in place of the regular eggs. To make the flax eggs, mix together 14 g (2 tbsp) with 90 g (6 tbsp) water. Let them sit together for about 10 minutes, then use in the recipe.
For vegan butter, I recommend soy-free Earth Balance sticks, Country Crock Plant Butter, or Violife Plant Butter.
