Peppermint Sugar Cookie Bars (Grain Free, Vegan)

The ultimate love affair for sugar cookies continues with this festive holiday treat!

Soft and buttery sugar cookie bars are delicately flavored with peppermint extract (don't worry they don't taste like toothpaste, but they are nice and flavorful). I topped them with beetroot dyed pink frosting— and dye free candy canes to add a nice crunchy texture, too.

We keep these bars vegan without using any egg replacers necessary. You just need a little sticky sweetener-- I used maple syrup, but feel free to use honey (but they won't be vegan) or agave nectar.

Tips for the best Bars

• Use parchment paper to line your baking dish, otherwise they will stick.
• Use another piece of parchment paper and a spatula to press the dough evenly into the baking dish
• Always, always soften your coconut butter in the jar before measuring-- otherwise the oil separates and it won't thicken into frosting consistency
• If your frosting is ever too thick, microwave the mixture for 3-5 seconds.
• Alternatively if your frosting is too thin, place it in the fridge to thicken.

Peppermint Sugar Cookie Bars

Soft and butter sugar cookie bars, delicately flavored with peppermint oil or peppermint extract. Grain free and vegan--without any egg replacers!

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Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Ingredients

  

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• 1 1/2 C Almond flour
• 1/2 C tapioca Starch
• 2 tsp baking powder
• 1/4 C maple syrup
• 1/4 C coconut, monk fruit, or maple sugar
• 3 tbsp full fat coconut milk
• 2 tbsp softened refined coconut oil or non hydrogenated palm oil shortening
• 1 tsp peppermint extract

Frosting

• 1/3 C full fat coconut milk
• 1/4 C coconut butter , softened in microwave
• 1/4 C maple syrup
• 1/2 tsp beetroot powder for color
• 1/2 tsp peppermint extract

Instructions

 

Prepare Cookies

• Line a square baking dish with parchment paper. Preheat oven to 350 degrees farenheit
• In a large bowl, combine dry ingredients. Gently stir in coconut milk, softened shortening or coconut oil, peppermint extract, and maple syrup. Combine to form dough.
• Gently press dough into loaf pan, using a spatula to even it out.
• Bake for 20 minutes
• Let cool

Prepare Frosting

• 1While cookies cool, prepare frosting. Melt coconut butter jar in microwave to soften (15 seconds). In a small bowl, combine the coconut butter, coconut milk, and maple syrup. Let thicken in fridge.

  Spread over cooled cookie bars. Sprinkle crushed peppermint candy (I Used yum earth, dye free)

  Cut bars into squares.

  Store in an airtight container at room temperature.

Author: Ali Jenkins

Keyword: Christmas, Peppermint

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