Sugar Cookie Bars Recipe Low Carb And Gluten Free

HEALTHY NO BAKE SUGAR COOKIE BARS (KETO, LOW CARB, PALEO, VEGAN)

Steps:

• Line an 8 x 8 inch baking pan with tin foil and set aside.
• In a large mixing bowl, combine your flours, protein powder, cinnamon and granulated sweetener and set aside.
• In a microwave safe bowl or stovetop, melt your cashew butter with the sticky sweetener of choice. Whisk in the vanilla extract and optional butter extract and pour into the dry mixture. Mix very well until fully incorporated. Using a tablespoon, add milk of choice until a very thick batter is formed.
• Pour batter in the lined baking pan and press firmly in place. Sprinkle with the 1/2 teaspoon of granulated sweetener and optional sprinkles and refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.
• Combine all ingredients and use milk of choice to thin out until a very thick frosting is formed.

SUGAR COOKIE BARS RECIPE - LOW CARB AND GLUTEN-FREE

Steps:

• For the bars:
• Preheat oven to 325F and line an 8 x 8 inch pan with parchment paper.
• In a medium bowl, whisk together almond flour, oat flour, baking powder and salt. In a large bowl, beat butter and erythritol or sugar until creamy. Beat in the eggs and vanilla extract, and then beat in almond flour mixture until dough comes together.
• Press dough firmly into prepared pan and smooth top with a flat-bottomed glass. Bake 30 minutes, until just golden brown around the edges and slightly more firm to the touch. Remove and let cool in pan.
• For the Icing:
• Beat together butter and powdered erythritol or sugar.
• Add cream, 1 tablespoon at a time, until desired consistency is achieved. Stir in vanilla and food coloring.
• Spread or pipe onto cooled bars.