Vegetarian Recipes

Vegan Snickerdoodle Bars – Cinnamon Bars

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These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Easy Snickerdoodle cookie bars short bread like, cinnamony and delicious. Vegan Cinnamon Bars Glutenfree option. Jump to Recipe

These Cinnamony bites are great for when you need a lightly sweet snack. Shortbread like cookie bars topped with cinnamon and sugar. The bars need just 1 Bowl and come together within minutes. I added some candied ginger to the dough which you can omit if you like.

Bake, slice and done. You can bake the dough into cookies as well. Roll in cinnamon sugar, flatten and bake. Glutenfree and no oil options in the Recipe notes. Lets make these melt in your mouth burst of cinnamon bars.

More Snack Bars and Cookies

The dough can feel slightly dry but when you mix with your hands, it softens and makes a more cohesive dough. Then transfer to the pan and press evenly. Use a sprinkle of water to help if needed. For thicker bars, use a loaf pan.

These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Easy Snickerdoodle cookie bars short bread like, cinnamony and delicious. Glutenfree option. #vegan #recipe #snickerdoodlebars #veganRicha

Vegan Snickerdoodle Bars – Cinnamon Bars

These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Snickerdoodle cookie bars short bread like, cinnamony and delicious. Vegan Cinnamon Bar Recipe. Glutenfree Oilfree option.

Makes One 8 by 8 inch brownie pan or a 9 by 5 loaf pan. 16 small bars.

Course: Dessert

Cuisine: American, Vegan

Keyword: cinnamon bar, cinnamon cookie bars, snickerdoodle cookie bars, vegan snickerdoodle bars

Servings: 16

Calories: 105 kcal

Author: Vegan Richa

Ingredients

Wet:

1/4 cup oil
1/3 cup maple syrup
2.5 tbsp applesauce
1 tsp vanilla extract

Dry:

1 1/4 cup flour , a few tbsp more depending on the flour used. GF option in notes
1/3 cup almond flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 cup chopped candied ginger (optional)

Topping:

2 tbsp coconut sugar
1.5 tsp cinnamon

Instructions

Line a brownie pan or a loaf pan. Preheat the oven to 350 deg F (180 C). In a bowl, combine the wet ingredients until well combined. Add a tbsp of sugar/coconut sugar if you like the bars to be sweeter
Add 1 cup flour, almond flour, salt, baking powder, and cinnamon to the bowl. Lightly mix the dry ingredients and then mix them into the wet.
Add candied ginger if using and 1 tbsp flour.and mix in. Add more flour a tbsp at a time until the dough is not sticky. You want just slightly stiff dough.
Press the dough in prepared brownie or loaf pan. Press it towards the edges and then press with your hand or spatula to even it out.
Mix coconut sugar and cinnamon and sprinkle all over. Spray some water or oil on the cinnamon sugar mixture to help stick if needed.
Bake for 18 to 20 mins. Cool for 10 mins then remove from pan. Slice and cool more.Cool for 5 mins then remove from pan. Slice and cool completely before storing. You can add a simple sugar icing for a dessert bar.
To make cookies: Make balls of the dough, roll into cinnamon sugar mixture, flatten and bake for 9-10 mins. You can also make cinnamon roll cookies with the dough. Roll it out. Spray oil, then cinnamon sugar mixture. Make a roll, seal with water, slice and bake.

Store the bars/cookies on the counter for upto 4 days, refrigerated for upto 2 weeks.

Recipe Notes

Gluten-free: Use 1 cup certified glutenfree oat flour+ 2 tbsp potato starch, or 1/2 cup almond flour and 1/2 cup glutenfree blend of choice.

For oilfree: Use 1/3 cup drippy almond butter.

Nutrition if for 1 piece out of 16 pieces.

Nutrition Facts

Vegan Snickerdoodle Bars – Cinnamon Bars

Amount Per Serving

Calories 105 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Sodium 40mg 2%

Potassium 41mg 1%

Total Carbohydrates 14g 5%

Sugars 5g

Protein 1g 2%

Calcium 2.5%

Iron 3.3%

* Percent Daily Values are based on a 2000 calorie diet.

Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

Course Dinner, Lunch

Cuisine American

Total Cost $4.27 recipe / $1.07 serving

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 400kcal

Author Beth – Budget Bytes

Ingredients

1 lemon $0.89
8 oz. pasta* $0.67
1 cup frozen peas $0.50
1 clove garlic, minced $0.08
1 Tbsp butter $0.11
1 cup whole milk ricotta $1.60
1/4 cup grated Parmesan $0.36
1/4 tsp salt (or to taste) $0.02
1/4 tsp freshly cracked black pepper (or to taste) $0.02
1 pinch crushed red pepper (or to taste) $0.02

Instructions

Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

How to Make Lemon Ricotta Pasta – Step By Step Photos

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.