Coconut Flour Apple Cinnamon Bars
Apple season calls for something better than basic bars. These pack tender apple chunks into a soft coconut flour base that won’t crumble when you cut it.
The cinnamon gets toasted right into the batter for deeper flavor.
Why Coconut Flour Changes Everything
Coconut flour absorbs liquid differently than wheat flour. It needs more eggs and liquid to prevent dense, dry results. The high fiber content actually helps these bars hold together better than traditional recipes. Don’t substitute it 1:1 with other flours or you’ll get hockey pucks.
Shop Our Must-Haves
Apple Prep Makes the Difference
Cut apples into small, uniform pieces about the size of your pinky nail. Larger chunks create wet pockets that make bars fall apart. Toss the pieces with a tablespoon of coconut flour before folding them in. This coating prevents them from sinking to the bottom during baking.
Temperature Timing Prevents Overbaking
Coconut flour bakes faster than you expect. Check at 20 minutes – the edges should be set but the center still slightly soft. They’ll firm up as they cool. Overbaked bars turn into coconut flour concrete that no amount of frosting can save.
Getting Clean Cuts Without Crumbling
- Chill bars in the fridge for 30 minutes before cutting for the cleanest slices.
- Wipe your knife clean between cuts to prevent dragging apple pieces through the bars.
Frequently Asked Questions
Which apple varieties work best here?
Honeycrisp, Gala, or Fuji hold their shape well during baking. Avoid Red Delicious or McIntosh – they turn mushy and create soggy spots in the bars.
Do these need refrigeration for storage?
Store covered at room temperature for up to 3 days, or refrigerate for up to a week. They’re actually better chilled – the texture firms up nicely.
Will almond flour substitute work?
No, almond flour behaves completely differently. You’d need to redesign the entire recipe. Stick with coconut flour for the intended texture and structure.
Must-Have Items
Coconut Flour Apple Cinnamon Bars
Ingredients
Equipment Needed
- 8×8 inch baking pan
- Large mixing bowl
- Medium bowl
- Parchment paper
Instructions
- Prepare pan: Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
- Mix wet ingredients: In a large bowl, whisk together eggs, melted coconut oil, honey, applesauce, and vanilla until smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together 1 cup coconut flour, cinnamon, baking soda, and salt until no lumps remain.
- Make batter: Add dry ingredients to wet ingredients and stir until just combined. Let batter rest for 5 minutes to allow coconut flour to absorb liquid.
- Coat apples: Toss diced apples with 1 tablespoon coconut flour in a medium bowl until evenly coated.
- Add apples: Fold coated apples into the rested batter until evenly distributed throughout.
- Fill pan: Spread batter evenly in prepared pan, smoothing the top with a spatula.
- Bake bars: Bake for 22-25 minutes, until edges are set and center is just barely firm to the touch.
- Cool and cut: Cool completely in pan for at least 2 hours before lifting out using parchment overhang and cutting into 12 bars.
Nutrition Facts
Per Serving (1 bar)
