Gingersnap Cookie Bars

Ingredients:

• 1 package of Cassavaberry Gingersnap Cookie Mix
• 2 tbsp coconut oil, melted 
• 1/4 cup water
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the gingersnap cookie mix, melted coconut oil, water, and vanilla extract. Stir until the dough is well combined and smooth.
3. Line an 8x8-inch baking pan with parchment paper or lightly grease it.
4. Spread the cookie dough evenly into the pan, pressing it down to form an even layer.
5. Bake in the preheated oven for approximately 25 minutes, or until the edges are slightly golden and the center is set.
6. Remove the pan from the oven and let the cookie bars cool completely before cutting into squares or bars.
7. Serve and enjoy your soft, chewy gingersnap cookie bars!