Frosted Brown Sugar Cinnamon Pop Tart Cookie Bars
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These frosted brown sugar cinnamon pop tart cookie bars are gluten free, they’re dense, rich, and made without refined sugars!
They’re simple to make, and totally satisfy that Pop Tart craving without having to roll out dough and fill each individual pop tart!
Looking for your classic strawberry filled pop tart fix? Check out these Strawberry Pop Tart Cookie Bars!
I’m a sucker for the classic frosted brown sugar cinnamon flavor, but these would taste great in a triple fudge or berry stuffed & glazed version, too!
Why You’ll Love These Pop Tart Cookie Bars
- They’re easier to make than individual pop tarts
- They’re dense, rich, and bursting with flavor
- They’re gluten free and made without refined sugars
Key Ingredients
- Almond flour – grain free flour that makes these nice and dense, and gluten free!
- Butter – adds softness and that traditional buttery pastry style flavor. Can easily be replaced with vegan butter
- French vanilla protein powder – Acts as a flour while adding a boost of protein! I used Just Ingredients brand, which is clean ingredient and 3rd party tested for heavy metals. My code colleenF10 saves you sitewide
- Collagen – dissolves pretty much instantly so it’s very easy to add into a warm gooey filling! Adds a boost of protein while providing benefits to the gut, skin, and hair, too!
- Coconut sugar – paleo friendly and non-refined sweetener. Has a lower glycemic index than white sugar or brown sugar
- Coconut butter – makes for the perfect glaze without using powdered sugar! It’s gooey when melted, but firm enough when refrigerated for easy slicing, or if you like that firm cold icing!
How to Make Frosted Pop Tart Cookie Bars
- Make base by combining ingredients together until dough achieved
- Press half the dough down into 8×8 dish lined with parchment paper
- Make filling by combining ingredients together, then spread overtop bottom dough layer
- Take pieces of the remaining dough and flatten between your hands, and set overtop the filling, as best as you can to cover the filling layer
- Bake at 325 for 22-24 minutes until edges start to get golden brown
- Let cool
- Make glaze by mixing ingredients together, and adding water as needed until a runny and spreadable texture is achieved
- Spread overtop the cooled bars, then place in the fridge until the frosting is firm to the touch. This will make it less messy to slice
- Enjoy as is, or warm slightly for a gooey glazed topping Keep stored in an airtight container in the fridge or freezer
I love how easy it is to press all the ingredients down into one pan, versus rolling the dough out, slicing, and filling each individual pop tart!
Variations for Dietary Preferences
- Dairy free- use vegan butter or coconut oil in place of the butter
- If you’d like to omit the protein powder up the almond flour to 2 cups and add 2 tbsp tapioca flour
- You can keep these lower sugar by using a monkfruit brown sugar substitute like Lakanto
If you make these frosted brown sugar cinnamon pop tart bars I’d love to hear your thoughts! Or tag me on social media so I can see your creations!
More Homemade Pop Tarts You’ll Love!
Frosted Brown Sugar Cinnamon Pop Tart Cookie Bars
Gluten free cookie bars that give that classic pop tart fix, while being much easier than rolling out & filling each individual homemade pop tart!
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Servings: 16
Ingredients
- Base
- 1 1/2 cups almond flour save $ with code colleenf
- 1/2 cup vanilla protein powder just ingredients is my fave clean ingredient brand. You can save site wide with code colleenF10
- 1/3 cup butter melted (or keep it vegan with vegan butter or coconut oil)
- 1/3 cup pure maple syrup
- Filling
- 2/3 cup coconut sugar OR brown sugar substitute like Lakanto
- 3 tbsp coconut oil
- 4 tbsp collagen peptideds
- 3 tbsp almond butter
- 1/2 tbsp cinnamon
- 1 tsp vanilla extract
- Glaze
- 5 tbsp coconut butter warmed until runny
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 3-4 tbsp water
Instructions
- Make base by combining ingredients together until dough achieved
- Press half the dough down into 8×8 dish lined with parchment paper
- Make filling by combining ingredients together, then spread overtop bottom dough layer
- Take pieces of the remaining dough and flatten between your hands, and set overtop the filling, as best as you can to cover the filling layer
- Bake at 325 for 22-24 minutes until edges start to get golden brown
- Let cool
- Make glaze by mixing ingredients together, and adding water as needed until a runny and spreadable texture is achieved
- Spread overtop the cooled bars, then place in the fridge until the frosting is firm to the touch. This will make it less messy to slice
- Enjoy as is, or warm slightly for a gooey glazed topping
- Keep stored in an airtight container in the fridge or freezer