Easy Sugar Cookie Bars recipe for any occasion. Made with wholesome almond and coconut flours. Gluten-free, vegan, refined sugar-free.
December is here. The lights are up. And when when I say the lights are up, I mean we've wrapped almost all the exposed ducts in our loft with white Christmas lights. Things are getting festive.
And with the holiday season in full swing, today's recipe is a one-bowl winner that takes little effort and is accessible to those with various dietary restrictions. Gluten-free, dairy-free, vegan, or paleo-friendly? Check. Will anyone notice? No.
Made with a base of almond and coconut flours, these sweet little bars are actually packed with protein and fiber. The combination also allows for that soft texture, and one that doesn't dry out too quickly.
Top with sprinkles of choice (or don't), cut into 9 large bars or into bite-sized squares, and enjoy a piece of sugar cookie heaven.
Sugar Cookie Bars
- 1 tablespoon cornstarch
- 3 tablespoons water
- ⅓ cup vegan butter*, melted I use Earth Balance
- 2 tablespoons agave nectar (or honey if not vegan)
- ¼ cup organic cane sugar 57 g
- 1 teaspoon pure vanilla extract I use Rodelle
- ⅛ teaspoon almond extract optional
- 1 ½ cups almond flour, packed (not almond meal) 223 g
- 3 tablespoons coconut flour, packed 31 g
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup organic powdered sugar
- 5 tablespoons vegan butter, softened
- 1 ½ teaspoons pure vanilla extract
- Preheat oven to 350 degrees Fahrenheit. Spray an 8x8 baking pan with cooking spray and line with parchment paper.
- In a medium bowl, add cornstarch and water. Whisk to combine. Add melted butter, agave, cane sugar, vanilla extract, and almond extract. Whisk again to incorporate.
- Add almond flour, coconut flour, salt, and baking soda. Using an electric mixer, mix on medium speed until dough starts to form, about a minute. If the dough is not sticking together, you may need to use your hands to press together and incorporate into one big ball of dough.
- Transfer dough to prepared pan.
- Using an extra piece of parchment paper, flatten dough into an even layer, making sure all corners are filled.
- Bake for 14-15 minutes. Remove from oven and allow to cool on wire rack.
- While bars are cooling, rinse out and dry bowl, and add frosting ingredients. Using electric mixer again, beat until frosting becomes smooth.
- When ready to frost, gently lift bars out of pan using parchment flaps and place on a cutting board. Using a spatula, frost bars and add sprinkles if desired. Cut into large bars or bite-sized squares.
- Store in an airtight container.
I’m new to your blog and stumbled upon it through another blogger I follow, Cookie and Kate. I’m loving this twist on Sugar Cookies and am excited to try this recipe. Quick question: Where did you find your sprinkles? I always have a hard time finding gluten-free sprinkles.
Thank you! :)
Hi Justine! Welcome! :) So, these holiday sprinkles I found at a local grocery store here. But usually, I always buy the India Tree brand sprinkles. They have a variety of shapes and colors, plus they use natural coloring! I always buy them on Amazon, but I know you can also find them at some kitchen stores like Sur La Table. The India Tree website also has their assortment of holiday sprinkles: https://www.indiatree.com/products/all-autumn-winter-deco.html
Traci | Vanilla And Bean
Sugar cookies in a snack cake?! You know how you go through life not knowing something existed, then discover it and are wowed!!?? This is one of those things! I love sugar cookies, but OMG in bar form? Just look at that crumb ... and the sprinkles are so festive! And, I love how you've hung your lights! lol - mine are going up tonight on our wreath :D xo
We went a little light crazy...hahaha. But, lights tend to be my favorite part of the holidays. No holding back!
Would love to try this recipe, because my daughter loves sugar cookie bar, which she once had in a shop. Thanks for sharing such a great recipe. :)
Oh, I hope you do! :)
Mary Ann | The Beach House Kitchen
I'm just going to be honest. I'd have a really hard time with portion control with these Tessa! I'll need to make them when I have guests coming! I wouldn't trust myself with a whole pan of these, alone in my house! Lol!
That is exactly what I have been doing! Haha!
What about subbing gluten free baking flour for the almond flour for those with nut allergies? Looks delicious and can't wait to try it!
Hi Lisa! Thank you! :) You could try subbing gf baking flour by weight (grams), but I really think it would change the consistency/texture of the bars. The combo of almond and coconut flours are what give them that soft and somewhat chewy bite. I wish I had a better nut-free alternative suggestion!
Thank you - this recipe looks terrific!
May I sibstitute maple syrup for the confectioners sugar in the icing?
Have you tried a larger batch?
These won’t last a minute if I use an 8x8 baking pan.
Thanks for your help and your delicious recipes!
Hi Christina! Thank you! If you substitute maple syrup for the confectioner's sugar, it would give you a glaze-like consistency instead of a frosting. You can take organic cane sugar or even coconut sugar and blitz it in a high speed blender for a more unrefined confectioner's sugar.
I haven't tried a larger batch yet, but I do like cutting them into small bite-sized pieces because they are somewhat rich! :) I hope you enjoy the recipe!
Rachel @Clean Eating for the Non-Hippie
These look SO good - especially so because of the almond extract!!
I'm an almond extract lover too - makes such a difference!
Abby @ Heart of a Baker
I always love doing cut out sugar cookies during the holidays, but these look SO much easier! I'm totally trying these this year! xoxo
So much easier! That's all I can handle right now. ;)