Sugar Cookie Bars (Gluten-Free)

Sugar Cookie Bars (Gluten-Free)

This easy Frosted Sugar Cookie Bars recipe for any occasion. Made with wholesome almond flour and coconut flour and a thick layer of vegan buttercream frosting. Gluten-free, vegan, refined sugar-free.

This recipe was updated in 12/2023.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 15

Chilling Time 1

Total Time 1 25

Servings small bars

Calories 305kcal

Author Tessa

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.

Notes

To store: Keep cookie bars in an airtight container at room temperature for 4-5 days. They can be kept for up to a week in the refrigerator.

Variations: Use seasonal sprinkles or various colored sprinkles for specific holidays or celebrations. You can fold sprinkles into the cookie batter or add food coloring to the frosting.

Adapted from my German Chocolate Cookies Bars and Ambitious Kitchen.

Nutrition