This easy Frosted Sugar Cookie Bars recipe is perfect for any occasion. Made with wholesome almond flour and coconut flour and a thick layer of vegan buttercream frosting. Gluten-free, vegan.
These chewy sugar cookie bars taste like a classic sugar cookie but are easily made in bar form. Made with gluten-free flour and no eggs and dairy, these simple bars are ones everyone will love!
From Christmas sugar cookie bars to birthdays, you've got one perfect treat.
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Why you'll love this recipe
- Simple ingredients
- Crowd pleaser
- Gluten-free and vegan
Ingredients and substitutions
Here are a few quick notes about the key ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Almond flour - Great for giving that buttery flavor without butter, plus a tender crumb. (Perfect in these gluten-free scones!)
Coconut flour - Combined with almond flour the outcome is a soft texture and one that doesn't dry out too quickly.
Vegan butter - In place of unsalted butter, this is best for creating the buttery sugar cookie flavor.
Tapioca starch - When baking gluten-free you often need starches mixed in with your flour of choice to achieve the perfect texture. This egg-free recipe also acts as a binder instead of egg yolks or egg whites.
Organic cane sugar and powdered sugar - Choose organic for a less refined and vegan-friendly sweetener.
Vanilla and almond extracts - These two little ingredients tie together the traditional sugar cookie taste.
Step-by-step instructions
Before you start: Preheat oven to 350 degrees Fahrenheit. Spray an 8x8 baking pan with cooking spray and line with parchment paper.
Step 1: In a large bowl, add tapioca starch and water. Whisk to combine. Add the remaining wet ingredients (melted butter, agave, cane sugar, vanilla extract, and almond extract). Add the remaining dry ingredients (almond flour, coconut flour, salt, and baking soda).
Step 2: Transfer the sugar cookie dough to the prepared pan. Use a rubber spatula and an extra piece of parchment paper to flatten the dough into an even layer. Make sure all corners are filled.
Bake for 14-15 minutes, the tops will just start turning a golden brown. Remove from oven and allow to cool on a wire rack. Once cool, chill the bars in the refrigerator for one hour before frosting.
Step 3: Clean out the mixing bowl and add frosting ingredients. Using an electric hand mixer, beat on medium speed until the frosting becomes smooth.
Step 4: When ready to frost, gently lift bars out of the pan using parchment flaps and place them on a cutting board. Using a spatula, frost bars and add colorful sprinkles if desired. Cut into large bars or bite-sized squares.
Recipe tips
- After these easy sugar cookie bars have cooled, chilling them in the refrigerator is an important step. Wrap the baking pan in foil or plastic wrap to chill. This is the best way to keep the bars from crumbling once sliced
- Use softened butter for the vegan buttercream frosting for a smooth and creamy consistency.
Storage
Keep these vegan cookie bars in an airtight container at room temperature for 4-5 days. It can be kept for up to a week in the refrigerator.
Serving suggestions
There are so many fun ways to enjoy these gluten-free cookie bars! Add food coloring to the frosting or fold sprinkles into the cookie batter. They are the perfect dessert for any time or occasion with the use of seasonal sprinkles:
- Christmas
- Valentine's Day
- Baby shower
- Mother's Day or Father's Day
- St. Patrick's Day
- Halloween
FAQs
This sugar cookie bar recipe lasts at room temperature for 4-5 days or up to a week in the refrigerator.
Yes! This recipe is made without dairy and eggs and is completely vegan.
More gluten-free desserts
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Sugar Cookie Bars (Gluten-Free)
Ingredients
- 4 tablespoons tapioca starch
- 6 tablespoons water
- ⅔ cup vegan butter, melted
- 4 tablespoons agave nectar (or honey if not vegan)
- ½ cup (110g) organic cane sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 3 ½ cups (336g) almond flour (not almond meal)
- ½ cup (41g) coconut flour
- ½ teaspoon salt
- ½ teaspoon baking soda
Vanilla Frosting
- 1 ½ cups (205g) organic powdered sugar
- 8 tablespoons vegan butter, softened
- 1 ½ teaspoons pure vanilla extract
Optional
- sprinkles
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray an 8x8 baking pan with cooking spray and line with parchment paper.
- In a large mixing bowl, add tapioca starch 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. Stir with a rubber spatula until you have a cohesive dough. Allow the dough to rest for 2-3 minutes, then transfer it to the prepared pan.
- Use the rubber spatula to evenly distribute dough in the pan. Then use an extra piece of parchment paper to lightly press and smooth the dough into an even layer. Make sure all corners are filled.
- Bake for 14-15 minutes. A tester or toothpick should come out clean. The edges will be a golden brown and the top will have started to turn golden. Remove from oven and allow to cool on wire rack.
- Once completely cool, refrigerate the bars for at least one hour before frosting. Allow bars to come to room temperature prior to frosting so that the frosting doesn't harden quickly and become difficult to spread.
- When ready to frost the cookie bars, add frosting ingredients to a medium mixing bowl. Beat with an electric hand mixer until the frosting becomes smooth.
- Gently lift the bars out of pan using parchment flaps and place on a cutting board. Using an offset spatula, frost bars and add sprinkles if desired. Slice into large bars or smaller bite-sized bars.
Justine
Hi Tessa!
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! :)
Tessa
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:
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
Tessa
We went a little light crazy...hahaha. But, lights tend to be my favorite part of the holidays. No holding back!
puja
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. :)
Tessa
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!
Tessa
That is exactly what I have been doing! Haha!
Lisa
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!
Tessa
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!
CC
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!
Tessa
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!!
Tessa
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
Tessa
So much easier! That's all I can handle right now. ;)