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 8x8 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