Lofthouse sugar cookie bark (grain free, Vegan)
Lofthouse Cookie Bark (Grain-Free, Vegan)
If youve ever loved those soft, pillowy Lofthouse sugar cookies with thick, sweet frosting, youre going to love this Lofthouse Cookie Bark an easy way to enjoy that nostalgic flavor and texture. without rolling out dough or using cookie cutters. The best part? Its naturally grain-free, dairy-free, and vegan, with a coconut butter frosting that gets its beautiful pink hue from beetroot powder.
I love how thick and soft this cookie bark turns out, and if you want an even bigger batch, feel free to double the recipe!
Why You’ll Love This Recipe
Soft & Doughy : Just like the classic Lofthouse cookies but in an easy bark form.
Healthier Ingredients : No refined sugar, gluten, or dairy.
Naturally Pink Frosting: The prettiest pastel pink without artificial dyes!
Easy to Make: No rolling or cutting required.e Lofthouse Cookie Bark
Lofthouse cookie bark
Ingredients
Cookie Bark
- 1 1/4 cups almond flour
- 2 tbsp coconut flour
- 1/2 cup tapioca starch
- 2 tsp baking powder
- 3 tbsp full-fat coconut milk
- 2 tbsp softened palm oil shortening, or refined coconut oil/butter
- 1/4 cup maple syrup
- 1/3 cup granulated sugar, coconut, monk fruit, or maple sugar
- 1-2 tsp vanilla extract
- 1/4 tsp almond extract
Coconut Butter Frosting
- 1/3 cup coconut butter
- 1/4 cup coconut milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp beetroot extract, for natural pink color
- Rainbow sprinkles
Instructions
Step 1: Prep the Dough
- Preheat your oven to 350°F and line a small baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, coconut flour, tapioca starch, sugar, and baking powder. Stir in the maple syrup, coconut milk, vanilla extract, and almond extract. Then, mix in the softened palm oil shortening (or coconut oil/butter) until a dough forms.
- If the dough feels too soft or sticky, place it in the fridge for 15 minutes to firm up.
Step 2: Shape & Bake
- Press the dough onto the parchment-lined baking sheet and use a spatula to flatten it to about 1/4 inch thick.
- Bake for 12-15 minutes, or until the edges turn golden brown. If you prefer a softer, doughier texture, pull it out on the earlier side.
Step 3: Make the Frosting
- While the cookie bark bakes, mix together coconut butter, coconut milk, vanilla extract, and maple syrup in a small bowl. Stir in the beetroot powder for a naturally pink hue.
- Let the frosting thicken in the fridge while the bark cools. If it’s too runny, add 1 tbsp more coconut butter to thicken it.
Step 4: Assemble the Bark
- Once the cookie bark has completely cooled, use a large spoon or cookie scoop to spread the frosting evenly over the top.
- Sprinkle with rainbow sprinkles, then break the bark into pieces using your hands or a knife.
Step 5: Store & Enjoy!
- Store any leftovers in an airtight container at room temperature. If you live in a warm climate, you can also store them in the fridge for a firmer texture.
