Moist, soft, buttery, vegan gluten-free sugar cookie bars are an easy, yummy, 1-bowl dessert.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 12bars
Ingredients
1tbspcornstarch
1/4cupmacadamia milkI use Milkadamia
1/3cupmelted coconut oil
1/3cupcane sugar
1tspvanilla
2tbspagave
1/4cupcoconut flour
1.5cupsalmond flour
1/4tspbaking soda
pinch of salt
1/2cupwhite chocolate chips
2tbspvegan sprinkles
Instructions
Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchment paper.
In a baking bowl, mix cornstarch and milk. Whisk. 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 1/4 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 the sprinkles.
Let set in freezer for 10 minutes then cut into bars carefully.