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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.
Love this recipe? Try some of these other easy sweets:
Lofthouse Cookie Bars
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
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 information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.