Vegan Gluten-Free Sugar Cookie Bars
Moist, soft, buttery, vegan gluten-free sugar cookie bars are an easy, yummy, 1-bowl dessert.
Servings 12
Calories 226kcal
Cost $6
Equipment
- 1 bowl
- 1 spoon
- 1 whisk optional
- 1 8x8 baking pan
- 1 sheet of parchment paper
Ingredients
- 1 tablespoon cornstarch
- ¼ cup macadamia milk I use Milkadamia
- ⅓ cup coconut oil melted
- ⅓ cup cane sugar
- 1 teaspoon vanilla
- 2 tablespoon agave
- ¼ cup coconut flour
- 1.5 cups almond flour
- ¼ teaspoon baking soda
- pinch of salt
- ½ cup white chocolate chips
- 2 tablespoon sprinkles vegan
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchment paper.
- 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 the sprinkles.
- Let set in freezer for 10 minutes then cut into bars carefully.
- Enjoy!
Notes
- Make sure to bake until the edges are golden brown
- Store in an air-tight container on the counter or in the fridge so that they hold their moisture.
- Wait until they are completely cooled before adding the white chocolate on top.
- Allow white chocolate and sprinkles to set in the freezer for 5 minutes then cut into them carefully.
Nutrition
Serving: 1g | Calories: 226kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 38mg | Potassium: 29mg | Fiber: 2g | Sugar: 15g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
