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5 from 14 votes

Lofthouse Cookie Bars

Total Time1 hour 15 minutes
Servings: 12 squares


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!


Serving: 1Squares | Calories: 375kcal | Carbohydrates: 52g | Protein: 14g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 182mg | Potassium: 41mg | Fiber: 7g | Sugar: 31g | Vitamin A: 253IU | Calcium: 159mg | Iron: 3mg