This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Grab a bowl and stir up a batch of vegan almond flour applesauce bars–it will only take about two minutes! Bursting with apple flavor, these bars are oil-free, gluten-free and low in sugar. Enjoy them for snacks, dessert, or breakfast.
Table of Contents
- Applesauce Bars that Taste Like Apples
- Recipe Benefits
- Ingredients
- How to Make Vegan Almond Flour Applesauce Bars
- Step One: Preheat Oven & Prepare Baking Pan
- Step Two: Whisk the Dry Ingredients
- Step Three: Stir in the Wet Ingredients
- Step Four: Spread Dough into Prepared Pan
- Step Five: Bake
- Step Six: Cool and Chill the Bars
- FAQ
- How Do I Store the Vegan Almond Flour Applesauce Bars?
- What is the Taste & Texture of the Bars?
- What Can I Use in Place of the Applesauce?
- Can I Replace the Almond Flour with a Different Flour?
- Related Posts
- Vegan Almond Flour Applesauce Bars (GF, Oil-Free) Recipe
Applesauce Bars that Taste Like Apples
You would not know it from the low number of applesauce-related recipes on my site, but I actually love applesauce. Credit the backyard apple tree in my childhood home, the fruits of which led to countless batches of homemade applesauce (thanks Mom & Dad ❤️).
So why so few applesauce recipes here on powerhungry? I think it is because so many applesauce cookies, breads or muffins do not taste like apples. If I make applesauce anything, I want the apple flavor to shine!
That is the case with these, my vegan almond flour applesauce bars. The mild flavor of almond flour enhances, rather than masks, the applesauce (of which there is a lot!), resulting in unabashed apple flavor.
Another bonus of these bars: they are sweet enough for dessert, but healthy enough for breakfast or snacking.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Grain-free
- Gluten-free
- Made in 1 bowl
- Super-easy to make and bake
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Almond flour or almond meal
- Flaxseed meal (preferably golden flaxseed meal, for a lighter flavor)
- Unsweetened applesauce
- Coconut sugar (a small amount)
- Vanilla extract
- Ground cinnamon
- Baking Powder
- Salt
The fat from the almond flour and flaxseed meal, plus a heap of applesauce, makes these bars moist and tender, without the addition of any oil.
I like to add a small amount (two tablespoons) of coconut sugar to enhance the sweetness from the applesauce, but you can leave it out if you choose.
You can leave out, or reduce, the salt, as needed or desired. Salt enhances the flavor of the bars, but it is not necessary for the recipe to work.
How to Make Vegan Almond Flour Applesauce Bars
Note that the complete directions are also in the recipe card below.
Step One: Preheat Oven & Prepare Baking Pan
Preheat the oven to 350F (180C) and line an 8-inch (20 cm) square baking pan with parchment paper (I spray the exposed interior sides with nonstick cooking spray, but it is not necessary.
Step Two: Whisk the Dry Ingredients
In a large mixing bowl, whisk the almond flour, flaxseed meal, coconut sugar, ground cinnamon, baking powder, and salt until blended. Be sure to break up any and all lumps in the almond flour.
Step Three: Stir in the Wet Ingredients
Add the applesauce and vanilla to the bowl with the dry ingredients. Stir until completely combined. The mixture will be thick.
Step Four: Spread Dough into Prepared Pan
Scrape all of the dough into the prepared baking pan. Using a rubber spatula or the back of a spoon, spread the dough in an even layer, smoothing the top.
Step Five: Bake
Bake the bars in the preheated oven for 40 to 45 minutes until set at the center and golden brown at the edges.
Step Six: Cool and Chill the Bars
Transfer the pan to a cooling rack and cool completely. Transfer the pan to the refrigerator and chill for one hour (or place in the freezer for 15 minutes). Chilling the bars will make them easier to remove from the pan.
Once chilled, use the parchment paper lining to remove the bars to a cutting board. Cut into 16 bars or squares.
Yum!
FAQ
How Do I Store the Vegan Almond Flour Applesauce Bars?
Store the cooled bars in an airtight container at cool room temperature for 1 day, in the refrigerator for 1 week, or the freezer for up to 3 months.
What is the Taste & Texture of the Bars?
The bars are moist, but hold together well (thanks to the flaxseed meal) and have true apple flavor, as promised.
What Can I Use in Place of the Applesauce?
An equal amount of mashed, very ripe bananas or pumpkin puree can be used in place of the applesauce. You will not need to add any coconut sugar if using mashed bananas (much sweeter than unsweetened applesauce). You may want to add a little bit more coconut sugar if using pumpkin puree.
Can I Replace the Almond Flour with a Different Flour?
An equal amount of my DIY Sunflower Seed Flour could be used in place of the almond flour. I have not tested it, but it should work fine.
Happy Baking!
Related Posts
Vegan Almond Flour Applesauce Bars (GF, Oil-Free)
Ingredients
- 2 cups almond flour
- 1/3 cup flaxseed meal , (preferably golden flaxseed meal)
- 2 tablespoons coconut sugar , (see notes for options)
- 1.5 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups unsweetened applesauce
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F (180C). Line an 8-inch (20 cm) baking pan with parchment paper (optional: spray or grease the exposed interior sides).
- In a large mixing bowl, whisk the almond flour, flaxseed meal, coconut sugar, cinnamon, baking powder and salt.
- Add the applesauce and vanilla to the bowl. Stir until completely blended.
- Spread the dough in the prepared pan, smoothing the top.
- Bake in the preheated oven for 40 to 45 minutes until the center is set and the edges are golden brown.
- Cool completely on a cooling rack. Once cool transfer the pan to the refrigerator and chill for 1 hour (or place in freezer for 15 minutes).
- Use the parchment paper to remove the bars from the pan. Cut into 16 squares or bars.
Notes
- Storage: Store the cooled bars in an airtight container at cool room temperature for 1 day, in the refrigerator for 1 week, or the freezer for up to 3 months.
- Coconut Sugar Options: An equal amount of brown sugar, cane sugar, sugar-free granulated sweetener (intended for baking), or maple syrup can be used in place of the coconut sugar.
- Applesauce Alternatives: An equal amount of mashed, very ripe bananas or pumpkin puree can be used in place of the applesauce. You will not need to add any coconut sugar if using mashed bananas (much sweeter than unsweetened applesauce). You may want to add a little bit more coconut sugar if using pumpkin puree.
- Almond Flour Alternative: An equal amount of my DIY Sunflower Seed Flour can be used in place of the almond flour.
Very nice, but mine come out too “wet”. Cooked for a 55min, cooled then refrigerated. Is it supposed to be that moist or should it crumble more? Also, substituted 3.25 tbs of chia for flax.
Hi Tiffany! So sorry the bars did not come out as expected. The bars should not be be firm enough too hold, and moist from the applesauce, but definitely not wet. The reason they came out wet is because of your subbing chia seeds for the flaxseed meal. The flaxseed meal is. Doing double duty in these bars: it holds the bars together, but also acts as another type of flour/dry ingredient, absorbing a lot of moisture (adding dryness and texture). The chia seeds will work for holding moisture, but not for the other functions. If you want to use chia, you could grind them into a chia seeds into meal (use 1/3 cup meal). They will still b3 a slightly different texture than the original recipe, but closer (less wet than using whole seeds). Cheers.
Absolutely delicious. They were a big hit. Thanks !!!
Fantastic, Deborah! So glad the bars were a success 🙂
I have yet to bake these yum bars but have a question about measuring/weighing!
I noticed when I measured out 2 tablespoons of coconut sugar, it came out to be 12g on my digital food scale.
Then I measured out 24g to compare, and the sugar filled close to 1/4 cup.
Upon researching, 2 tablespoons “should” weigh 24g but I am so confused and wondering if you have experienced this when measuring?
Do you measure out and weigh the ingredients too?
I opted with the 12g instead of adding more sugar.
Thank you for creating simple, wholesome recipes!!
Hi Josephine,
For flours and sugars, I use a scale to measure. But that is interesting that you had such different results with your coconut sugar. Perhaps the brand is a coarser texture (leading to the greater volume )? Thank you for pointing this out in case others have the same experience. When in doubt, default to weight for measurement 🙂
Made them so, sooo often! Love everything about this recipe, and it’s such an healthy treat.
Always put the badge in a 12-muffins tin.
Recommend this recipe highly, it’s so delicious ????.
I am so happy you love these, Agatha!
Just made these but took a bit longer to bake.. taste pretty good! I’d make them again for sure maybe more cinnamon or possibly apple pie spice! Just subscribed and looking forward to more healthy recipes!
Wonderful, Diana! And a big welcome to the site, so glad you gave these bars a try.
SO good! I think this might be my favourite sweet recipe on your website so far 🙂 It’s got that sweet and cozy feel of the apple and cinnamon but – at least in my version where I subbed the sugar for monk-fruit sweetened vanilla powder – not too sweet, just the right amount. I’ll be making another batch soon, the first didn’t last long ;D Thanks for sharing!
Warm and cozy applesauce bars , yay! There is something so nostalgic, right? So, so happy you dig these, Iggy! 🙂 xo
Its in the oven now. You forgot to add the salt and the sweetener is steps 2 & 3. I have great hopes for this recipe. Gluten free, oil free, healthy.Thank you!
Thanks for catching that, Bead! Updated 🙂
Hi
Its me again I couldn’t find unsweetened apple sauce so I bought a tine of unsweetened pie apple and just puree it up it seems to have worked a treat
Kren, that sounds great! I am sure they taste extra apple-y with the fresh apple. How clever of you! I am going to hav to try that 🙂
Hi I have just finished making these so Im waiting for it to cool it smells good hope it tastes as good
I hope you enjoy them, Karen!
Hi Camilla! Can coconut flour be substituted for the almond? Can milled flaxseed be substituted for flaxseed meal? Thanks!
Hi Judie! I worry that they might be too soft with all coconut flour. Not necessarily a bad thing, but less like a bar and more like baked oatmeal. I would suggest about 2/3 cup coconut flour to replace the almond flour. And yes, you can definitely use milled flax seeds in place of the meal!
Hi Camilla! I made these tonight for my grandsons and we all loved them! These are so easy and the taste and texture are great!
I don’t see a way to rate these, but I give them 5 stars. Thank you for sharing!
Fantastic, June! I am so happy that you and the grandsons all enjoyed them (what lucky boys)! Thank YOU of trying the recipe, June, and taking the time to comment 🙂
HI i CAN NOT EAT FLAX SEEDS iS THERE A SUBSTITUTE?
Hi Bernie! Chia seeds (about 2 to 2 and 1/2 tablespoons) should work well. Or about 2 tablespoons of while psyllium husks.
These came out great!!! Do you think I could add protein powder to the recipe?
Hi Maia, I am happy that you like these! I think you could add some protein powder. Perhaps up to 1/4 cup? You could reduce the almond flour by about 2 tablespoons.