St. Patrick’s Sugar Cookie Bars
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These delectable St. Patrick’s Sugar Cookie Bars are completely no bake, they’re gluten free, have no refined sugar, and have a protein boost, too!
They’re so easy and kid approved!
I used my favorite clean ingredient protein powder from Just Ingredients brand to up the protein here. Nothing artificial added, and made with real nourishing ingredients, so yes, I feel comfortable allowing my kids to enjoy these!
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Why You’ll Love These St. Patrick’s Sugar Cookie Bars
- They’re no bake, and so easy to make
- They’re gluten free and refined sugar free
- They’ve got a boost of protein in each bar
- They’re topped with artificial dye-free sprinkles!
Ingredients
- 1/4 cup Vanilla Bean Ghee – 4th & Heart *
- 1/4 cup Cashew Butter
- 1/3 cup Vanilla Protein Powder
- 1/4 cup Pure Maple Syrup
- 1 cup Almond Flour
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Almond Extract
- 1 Tbsp Rainbow Sprinkles Dye free*
- Frosting
- 4 oz Cream Cheese Full Fat, softened
- 1/4 tsp Pure Vanilla Extract
- 15 grams Vanilla Protein Powder (~1/2 scoop)
- 1 – 2 Tbsp Almond Milk
- 1 Tbsp Powdered Monkfruit Sweetener – Lakanto Or powered sugar
Process
- Combine all the dough ingredients together until smooth
- The vanilla ghee add to the distinct sugar cookie taste here, but plain ghee or coconut oil will also work
- Press down into 9×5 loaf tin lined with parchment paper
- Whip icing ingredients until spreadable, adding more milk as needed. Your cream cheese must be soft and at room temp. then spread a thin layer overtop
- Top with dye free sprinkles (I used gosupernatural or India tree brands here)
- Place in the freezer for an hour until icing is firm, for easier cutting
- Slice and enjoy!
- You can also make a sugar free frosting by mixing ~1 cup powdered monkfruit with 1-2 tbsp milk of choice until desired thickness!
I love how easy it to just mix the ingredients together, press down, refrigerate, and enjoy!
Variations for Dietary Preferences
- Vanilla bean ghee – really brings out that sugar cookie flavor, but you can use regular ghee or softened coconut oil
- Cashew butter – can use sun butter or vanilla granola butter like oat haus brand to keep it nut free. Almond or peanut butter will alter the taste
- Vanilla protein powder – can sub for oat flour
- Pure maple syrup – can sub for honey or sugar free syrup
If you make these St. Patrick’s Sugar Cookie Bars I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 1/4 cup Vanilla Bean Ghee – 4th & Heart *
- 1/4 cup Cashew Butter
- 1/3 cup Vanilla Protein Powder
- 1/4 cup Pure Maple Syrup
- 1 cup Almond Flour
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Almond Extract
- 1 Tbsp Rainbow Sprinkles Dye free*
Frosting
- 4 oz Cream Cheese Full Fat, softened
- 1/4 tsp Pure Vanilla Extract
- 15 grams Vanilla Protein Powder (~1/2 scoop)
- 1 – 2 Tbsp Almond Milk
- 1 Tbsp Powdered Monkfruit Sweetener – Lakanto Or powered sugar
Instructions
- Combine all the dough ingredients together until smooth
- The vanilla ghee add to the distinct sugar cookie taste here, but plain ghee or coconut oil will also work
- Press down into 9×5 loaf tin lined with parchment paper
- Whip icing ingredients until spreadable, adding more milk as needed. Your cream cheese must be soft and at room temp. then spread a thin layer overtop
- Top with dye free sprinkles (I used gosupernatural or India tree brands here)
- Place in the freezer for an hour until icing is firm, for easier cutting
- Slice and enjoy!
- You can also make a sugar free frosting by mixing ~1 cup powdered monkfruit with 1-2 tbsp milk of choice until desired thickness!
Notes
For a full list of substitutions please scroll up a tad to where you see “variations for dietary preferences”