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Have you ever tried Lofthouse Cookies? The classic grocery store frosted cookie was a staple in my childhood, and one of my absolute favorites! Today you MUST try my Lofthouse Cookie Bars for a sweet, nostalgic treat!
If you’ve never had a Lofthouse Cookie before, they are a unique take on a sugar cookie. What makes them different? Well, unlike standard sugar cookies, Lofthouse cookies are made with both baking soda and baking powder for a soft and airy texture– almost the cross between a cookie and cupcake.
Here, I’ve made a rendition that seriously couldn’t be easier and the ingredient list is pretty darn simple, too! Made gluten-free, grain-free and easily modified to be dairy-free, this better for you rendition is also pretty quick and easy to make, too. I am a sucker for making a cookie bar instead of actual cookies. I find with paleo cookies, you really need to let the dough chill in the fridge for best results and… well, I have no patience. Making them into bars means: 1. I don’t have to wait for them to chill and 2. I don’t have to roll individual balls. Lazy baker for the win!
These cookie bars are also just so festive and fun. They are simple enough to make with your kiddos and pretty foolproof– the only dreadful part? Waiting for the cookie base to completely cool. Trust me, I lose my patience sometimes and ice them too soon. It’s just not so cute when the icing starts to slowly melt off the sides.
If you are like me and grew up going to birthday parties and potluck dinners with Lofthouse Cookies, you’re going to love the soft, pillowy, and adorably pink frosted cookie bars!
Love this recipe? Try some of these other easy sweets:
Grain Free Strawberry Snacking Cake
Lofthouse Cookie Bars
Ingredients
For the Sugar Cookie Base:
- 3 cups superfine almond flour
- 1 cup tapioca flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 6 tablespoons melted unsalted butter sub ghee for paleo
- ½ cup maple syrup
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 large egg
For the Frosting:
- 4 ounces dairy-free cream cheese softened (I use KiteHill)
- 2 tablespoons unsalted butter softened (sub Vegan butter for DF)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Pink gel food coloring
- 1-2 tablespoons rainbow sprinkles
Instructions
Bake the Cookie Base:
- Preheat the oven to 350 degrees F. Line a 9×9-inch baking pan with parchment paper, letting it hang over the sides and spray with non-stick spray. This will make it easy to lift the cookies out of the pan after baking. Set the pan aside.
- To a large bowl, add the almond flour, tapioca flour, salt, baking powder and baking soda. Whisk to combine and so that there are no lumps.
- Add the melted butter, the maple syrup, vanilla extract, almond extract and egg. Using a rubber spatula, stir until well combined and a sticky dough forms.
- Transfer the dough into the prepared pan and press into an even layer using a rubber spatula or damp hands. Bake for 20 to 22 minutes until golden brown and a cake tester comes out clean when pressed in the middle of the pan. Remove from the oven and let cool slightly, about 5 minutes, before transferring to a cooling rack. Let cool completely before frosting, at least 30 minutes.
Make the Frosting:
- Meanwhile, make your Frosting. In a stand mixer with the paddle attachment add the dairy-free cream cheese, butter, and vanilla extract. Beat on medium for 2-3 minutes until light and fluffy. Next, slowly add the powdered sugar and beat on high for 2-3 minutes until combined.
- Add some gel food coloring (a little goes a long way, I use just 1 drop) and mix until the desired color is reached.
- Transfer the icing to the fridge until your cake is completely cooled.
- When the cookies have cooled, use a small offset spatula or the back of a butter knife to frost the cookies with a generous dollop of frosting. Sprinkle with desired amount of rainbow sprinkles. Let rest for 15 more minutes for the frosting to harden before carving into squares and serving. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
These were absolutely perfect. I practically halved the maple syrup so bumped up the fat a touch- still soft with an ideal texture. THAT almond extract was completely divine! Also, used a paleo/AIP buttercream with a few drops of plant-based red food coloring to capture the ‘Pretty in Pink’ effect before finishing with a touch of sprinkles. I found it best to cut squares and frost after plating individually. Please post more of these paleo/gluten-free/refined-sugar free nostalgic treats!! Pen-to-paper worthy just in case technology ever fails us;)
I just made these! Delicious! What is the best way to store them? On the counter in a container or in the fridge in a container? Thanks 🤩
So glad you loved these! I typically store leftovers at room temperature in an air-tight container for up to two days but you could put in the fridge if preferred and they’d last 3 to 5 days; they may dry out slightly in the fridge.
I have now made these twice, and they are excellent, unlike other gluten-free desserts these hold up the following days and are just as amazing. I store in the fridge and pop in microwave for a few seconds before eating. The almond/tapioca mix makes it fluffy, not dense like other almond flour recipes.
Thanks for the thoughtful review! So glad these continue to be a hit.
I have a paleo buttercream frosting that ROCKS- could I use that with a splash of red food coloring to accomplish a true frosting here? It is buttercream for traditional loft house cookies, right? Just wondering if the cream cheese aspect is a deal-breaker because I’m looking to nail some of my childhood favorites and want to get these right! Making tomorrow!! P.S. Wondering if individual cookies could also be made with this ‘dough’?
I have not tried baking these as individual cookies, but definitely think your frosting would work!
These are delicious! Like to die for!!
I do Think the nutrition facts you have listed is wrong though – with 3 cups of almond flour, cream cheese and butter, the fat per cookie would be higher that 6g. Would be more like 20g per cookie if my calculations are correct.
Obsessed and can’t stop making these and then peddle them to everyone I know because they are so delicious. Making for the 5th time this weekend. Thanks, Alex!
Hey! Can these be frozen?!
Holy sh*t these are amazing!!! I have a daughter with some pretty specific dietary needs (ulcerative colitis) and she cannot have traditional powdered sugar (yet!) so I took coconut sugar and ground it in my food processor (or blender) until it was a coconut powdered sugar and WOW I was crazy stressed because it’s brown and absolutely would not have been able to turn pink in any world, but it tastes EXACTLY like caramel?!? What is this sorcery? THANK you for another wonderful recipe. Our lives would be very bland without you!!!
What a great tip with the coconut sugar! Thanks for sharing, glad these were a hit!