Sugar Cookie Bars

By srumbel

These bars are nothing short of holiday magic! No eggs and no butter are needed for these bars, which can be refined-flour-free as well. They’re like eating a homemade frosted sugar cookie… but even better!
from chocolatecoveredkatie.com

Ingredients

• 1 1/2 cups spelt flour or white flour (or Bob’s gf plus 1/4 tsp xanthan gum) (130g)
• 1/2 tsp baking powder
• 1/4 tsp plus 1/8 tsp salt
• 3/4 tsp baking soda
• 1/2 cup sugar or xylitol
• 1 tsp pure vanilla extract
• 3 tablespoons milk of choice
• 1/2 cup coconut oil or vegetable oil
• optional, homemade sprinkles
• Creamy Dreamy Frosting
• (Makes about 1 1/3 cup)
• 2/3 cup silken-firm tofu (140 g) (Soy-Free Version Here)
• 6 tbsp raw cashew butter (or peanut or sunbutter)
• scant 1/8th tsp salt
• 1/2 tsp pure vanilla extract
• pinch uncut stevia, or powdered sugar to taste

Preparation

Step 1

Preheat oven to 325 F, grease an 8x8 pan, and set aside. In a mixing bowl, combine all dry ingredients and mix very well. In a separate bowl, whisk together the vanilla and milk and oil. (If using coconut oil, it’s always a good idea to gently heat your milk to room temperature first.) Pour dry into wet and mix again. Transfer to the prepared pan, and smooth out. Bake 13 minutes. They will look very underdone when you take them out, but that’s okay! Just let them cool for at least 10 minutes before touching. If desired, frost with your favorite frosting. (The frosting recipe I used is linked under the first photo in this post.)

Creamy Dreamy Frosting

Blend everything in a blender, food processor, or Magic Bullet cup. This frosting is thicker when cold, so it’s a good idea to make it up ahead of time.