Sugar Cookie Bars
Ingredients
- 1 Tbsp. cornstarch
- 1/4 c. macadamia milk I use milkadamia Creamy
- 1/3 c. melted coconut oil
- 1/3 c. cane sugar
- 1 tsp. vanilla
- 2 Tbsp. agave
- 1/4 c. coconut flour
- 1.5 c. almond flour
- 1/4 tsp. baking soda
- pinch of salt
- 1/2 c. white chocolate chips
- 2 Tbsp. vegan sprinkles
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper.
- In a baking bowl, mix cornstarch and milkadamia Creamy. Whisk. Add in melted coconut oil, agave, cane sugar, and vanilla. Mix.
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Add almond flour, coconut flour, baking soda and salt. Mix with spoon until a dough forms. Stir in 1/4 c. white chocolate chips. Pour dough into pan and press down until even.
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Bake for 15-18 minutes until the edges are golden brown. Let cool for 30 minutes. Melt the rest of the white chocolate, then spread on top. Sprinkle on the sprinkles.
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Let set in freezer for 10 minutes then cut into bars carefully.
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Enjoy!
