Description
Delight in these Almond Flour Sugar Cookie Bars, a gluten-free twist on classic sugar cookies made with almond and coconut flours. Soft, buttery, and lightly sweetened, these bars are perfect for dessert or a snack, with an optional creamy vanilla frosting and festive sprinkles to elevate the treat.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour (blanched and finely ground)
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar or coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
Optional Frosting
- 1/4 cup softened butter
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Sprinkles (optional)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and make removal easy.
- Mix dry ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt until evenly combined to ensure the right texture and rise.
- Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter and granulated (or coconut) sugar together until the mixture is light and fluffy, creating a smooth base for the dough.
- Add egg and vanilla: Beat in the egg and vanilla extract thoroughly until the wet ingredients are fully incorporated and smooth.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet mixture, stirring gently until a soft dough forms without overmixing to maintain tenderness.
- Press dough into pan: Transfer the dough into the prepared baking pan and press it evenly across the base for uniform thickness and even baking.
- Bake the bars: Bake for 18–22 minutes, or until the edges turn lightly golden and the center is set. Remove from oven and let cool completely before frosting.
- Prepare optional frosting: In a bowl, beat together softened butter, powdered sugar, milk, and vanilla extract until smooth and spreadable. Adjust milk quantity to get the desired consistency.
- Frost and decorate: Spread the frosting evenly over the cooled cookie bars and decorate with sprinkles if desired to add fun color and texture.
- Serve: Cut into 16 squares and serve. Enjoy your delicious gluten-free almond flour sugar cookie bars!
Notes
- For a dairy-free version, substitute vegan butter and dairy-free milk such as almond or oat milk.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Use coconut sugar for a lower glycemic index alternative to granulated sugar.
- Ensure almond flour is finely ground for best texture.
