Buttery, sweet, melt-in-your-mouth, vegan gluten-free sugar cookie bars are going to be a dessert-staple in your house. These are made with almond flour and coconut flour so they are perfect for gluten-free eaters. These bars show you don’t need a bunch of dairy, eggs, or white sugar to have the most decadent and delicious treat – similar to my Vegan Chocolate Protein Pudding! You are going to be obsessed with these! If you’re looking for more healthy treats, try my 3-Ingredient Oatmeal Banana Bites, Sweet Potato Brownies, and Vegan Gluten-Free Carrot Cake next! Also, check out another copycat recipe, my Vegan Copycat Girl Scout Samoas!
Jump to:
Notes on Ingredients
- Cornstarch: You can use arrowroot powder or potato starch.
- Milk: Any non-dairy milk works (almond, oat, soy, coconut, etc).
- Coconut Oil: Adds a buttery flavor and texture to the cookie bars without the dairy! You can replace it with avocado oil or vegan butter.
- Almond Flour: Be sure to use blanched almond flour, not almond meal.
- White Chocolate Chips: Vegan white chocolate chips can be really tough to find. You can omit or replace with sprinkles or regular chocolate chips if you can’t find any!
- Agave: You can also use maple syrup.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Gluten-Free Sugar Cookie Bars?
- Preheat the oven to 350 degrees F and line an 8×8 pan with parchment.
- In a baking bowl, whisk cornstarch and milk. Add in melted coconut oil, agave, cane sugar, and vanilla. Mix.
- Add almond flour, coconut flour, baking soda and salt. Mix with spoon until a dough forms. Stir in ¼ cup white chocolate chips. Pour dough into pan and press down until even.
- Bake for 15-18 minutes until the edges are golden brown. Let cool for 30 minutes. Melt the rest of the white chocolate then spread on top. Sprinkle on rainbow sprinkles.
- Let set in freezer for 10 minutes then cut into bars carefully.
- Enjoy!
- Step 1: First, preheat the oven and prepare your pan. Mix the dough ingredients in a bowl.
- Step 2: Then, press the dough into the pan.
- Step 3: Bake for 15-18 minutes and let cool for 30 minutes.
- Step 4: Finally, frost with white chocolate, top with sprinkles, and let them sit in the freezer for 10 minutes before slicing. Enjoy!
Commonly Asked Questions
Store the bars in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.
Almond flour is a base ingredient in these bars. If you’re looking for a nut-free dessert recipe, try my 3-Ingredient Banana Oatmeal Bites or Vegan Chocolate Mug Cake (be sure to use a nut-free milk).
Yes! I love to use my vegan cream cheese buttercream frosting on top of these bars.
Use an 8×8 baking pan. Be sure to line it with parchment paper or generously grease before using.
Try my fudgy Sweet Potato Brownies, Vegan Gluten-Free Chocolate Chip Muffins, or these Vegan Chickpea Chocolate Chip Cookies.
Save this for later?
We'll email this post to you, so you can come back to it later!
Extra Helpful Tips
- Make sure to bake the sugar cookie bars until the edges are golden brown.
- Wait until the bars are completely cooled before adding the white chocolate (or vegan cream cheese buttercream) on top.
- Allow white chocolate and sprinkles to set in the freezer for 5-10 minutes, then cut into the bars carefully.
How to Store
Store the bars in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days. You can eat these cold (my personal favorite) or reheat them in the microwave for 15-30 seconds.
If you tried these Vegan Gluten-Free Sugar Cookie Bars or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Gluten-Free Sugar Cookie Bars
Equipment
- 1 oven
- 1 mixing bowl large
- 1 whisk
Ingredients
- 1 tablespoon cornstarch
- ¼ cup nondairy milk
- ⅓ cup coconut oil melted
- ⅓ cup cane sugar
- 1 teaspoon vanilla
- 2 tablespoon agave
- ¼ cup coconut flour
- 1 ½ cups almond flour
- ¼ teaspoon baking soda
- pinch of salt
- ½ cup white chocolate chips dairy-free
- 2 tablespoon sprinkles vegan
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper.
- In a large baking bowl, whisk cornstarch and milk. Add in melted coconut oil, agave, cane sugar, and vanilla. Mix.
- Add almond flour, coconut flour, baking soda, and salt. Mix with a spoon until a dough forms. Stir in ¼ cup white chocolate chips. Pour dough into pan and press down until even.
- Bake for 15-18 minutes until the edges are golden brown. Let cool for 30 minutes.
- Melt the rest of the white chocolate then spread on top and sprinkle on the sprinkles.
- Let set in freezer for 10 minutes then cut into bars carefully.
- Enjoy!
Notes
- Make sure to bake the sugar cookie bars until the edges are golden brown.
- Wait until the bars are completely cooled before adding the white chocolate (or vegan cream cheese buttercream) on top.
- Allow white chocolate and sprinkles to set in the freezer for 5-10 minutes, then cut into the bars carefully.
Stacy says
Can I substitute cane sugar for coconut sugar? I don’t remember your recipes ever calling for cane sugar. I’ve always enjoyed all your recipes because they’ve been so healthy!!
Danielle Keith says
Absolutely you can use coconut sugar! I use cane sugar sometimes but coconut sugar works too.
Stephanie says
These look amazing!!! What brand/kind of white chocolate do you use? I’ve been on the hunt for vegan white chocolate and haven’t had any luck!
Danielle Brown says
Pascha!
excellent says
Excellent! VegNews brought me here. I’m not gf but these are delicious. Two subs: I used Cassava flour for the coconut flour, and I made my own macadamia nut milk (1 part nuts to 4 parts water). Also, I left the chips off of the top and the bars are plenty sweet. The texture and flavor are perfect! I think they’d also be good with chopped macadamias. Walmart actually has organic white chocolate chips that are gf and vegan (Great Value brand).
Lydia says
Hi!
These look so fun and yummy! What brand of white chocolate chips do you use?
Thanks so much!
Danielle Brown says
Pascha
Himani Vejandla says
I didn’t have coconut flour and macadamia milk on hand. I used all almond flour and soy milk and they turned out great. They have a strong coconut flour which our family liked. Thanks for a great recipe.
Jordan Stacy says
These sugar cookie bars are the perfect dessert for any occasion! Vegan and nonvegans alike love them!!