Sugar Cookie Bars

These have a soft cookie dough texture, and with some creamy melt in your mouth icing they’re the perfect treat to make you pause and “mmm” with every bite! They’re gluten & dairy free with no artificial colors

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

1. Combine dough ingredients together
2. Press into 8×8 pan
3. Prepare icing by whipping ingredients together, and adding 1 packet of naturally colored dye. I used color kitchen foods brands
4. Spread your icing layer overtop sugar cookie layer
5. Top with dye free sprinkles
6. Refrigerate for 30 min
7. Slice and enjoy!
8. Keep stored in the fridge

Sugar Cookie Bars

Print Pin Rate

Prep Time: 15 minutes minutes

Servings: 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

Vanilla Icing

• 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 – India Tree

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