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!
Ingredients
- 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.
Tried this recipe?Let us know how it was!