Healthy Halloween Sugar Cookie Bars
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These Healthy Halloween Sugar Cookie Bars have a soft cookie dough texture, and are topped with a melt-in-your-mouth wholesome homemade icing
They’re the perfect treat to make you pause and “mmm” with every bite! They’re gluten & dairy free, with a boost of protein, and have no artificial colors!
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Why You’ll Love These Healthy Halloween Sugar Cookie Bars
- They’re completely no bake
- They are gluten free, dairy free, refined sugar free, and artificial dye-free!
- They have that melt-in-your-mouth cookie dough texture
- Everyone in your family will love these
Serves: 16
Ingredients
- 1 1/2 cup Almond Flour
- 1/4 cup Coconut Flour
- 2 Tbsp Coconut Sugar, *
- 1 tsp Pure Vanilla Extract
- 1/2 cup Cashew Butter, Unsweetened
- 1/2 cup Medjool Date Syrup, *
- 2 Tbsp Almond Milk
- 1 whole Vanilla Protein Powder, 1 Scoop
- 2 whole Coconut Cream, Cans
- 3 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1 whole Artificial Dye-Free Food Coloring, Color kitchen foods brand
- 1 Tbsp Carnival Sprinkles
Process
- Combine dough ingredients together
- Press into 8×8 pan
- Prepare icing by whipping ingredients together, and adding 1 packet of naturally colored dye. I used color kitchen foods brands
- Spread your icing layer overtop sugar cookie layer
- Top with dye free sprinkles
- Refrigerate for 30 min
- Slice and enjoy!
- Keep stored in the fridge
Variations for Dietary Preferences
- Almond Flour – Since there are no bake you can use oat flour in place, 2-4 tbsp less since it is a tad drier than almond flour
- Coconut Sugar – you can use any granular sweetener you’d like here
- Cashew Butter– you can use sun butter, or vanilla oat butter (like Oat Haus brand). I don’t recommend peanut butter, as it will over power the sugar cookie taste
- Vanilla Protein Powder– you can replace this with oat flour
Ingredients
- 1 1/2 cup Almond Flour
- 1/4 cup Coconut Flour
- 2 Tbsp Coconut Sugar
- 1 tsp Pure Vanilla Extract
- 1/2 cup Cashew Butter
- 1/2 cup Pure Maple Syrup
- 2 Tbsp Almond Milk
- 1/3 cup Vanilla Protein Powder
Vanilla Icing
- 2 5 oz cans Coconut Cream just the thick part; not the lquid
- 3 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1 pinch Artificial Dye-Free Food Coloring I like Color kitchen foods brand
- 1 Tbsp Dye-free sprinkles
Instructions
- Combine dough ingredients together
- Press into 8×8 pan
- Prepare icing by whipping ingredients together, and adding 1 packet of naturally colored dye. I used color kitchen foods brands
- Spread your icing layer overtop sugar cookie layer
- Top with dye free sprinkles
- Refrigerate for 30 min
- Slice and enjoy!
- Keep stored in the fridge