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Sugar Cookie Birthday Cake Bars

Sugar Cookie Birthday Cake Bars

Sugar cookie meets birthday cake meets blondie. Thats the most accurate way I can describe these cookie bars.... and if that doesn't lock you in, perhaps the Strawberry & Cream icing will do some convincing?

These cookie bars are light , chewy , subtly sweet and hit a flavor combo that cant be missed. 

So break out the candles, whether its your birthday or not, we all deserve some extra sprinkles this year. 

Serves:9 large bars 

Equipment:

high speed blender 

oven 

8x8 baking dish 

mixing bowls 

microwave/ stove 

 

Prep Steps: Soak Cashews Overnight , Refrigerate Coconut Milk Overnight 

Pro Tip: Make your icing first, so It has time to set in the refrigerator.

Ingredients 

 

Dry 

2 cups almond flour

2 tbsp oat flour

3 tbsp cassava flour

1 tbsp arrowroot flour 

1/2 cup coconut sugar 

1 tsp baking powder 

1/2 tsp sea salt 

 

Wet

2 flax eggs ( 2 tbsp flax meal + 4 tbsp water) 

1/4 cup cashew or almond butter 

2 tbsp coconut oil

2 tbsp honey 

1/4 cup + 1 tbsp almond milk 

1.5 tsp vanilla extract 

2 tsp lemon juice

1 tsp lemon zest 

1/2 tsp almond extract 

 

Preheat your oven to 350F. Line an 8x8 baking dish with parchment paper. 

Prepare your flax eggs in a small bowl. Set aside. 

Add all remaining dry ingredients into a mixing bowl ( almond flour - sea salt.) 

In a microwaveable safe bowl add your coconut oil , honey, and nut butter. Microwave for 20 seconds, stir and repeat until all is melted and one cohesive mixture. 

Add your coconut oil/ nut butter bowl into your dry ingredients bowl. Add in the rest of your wet ingredients-  your flax egg , almond milk , vanilla, lemon, lemon zest, and almond extract. Stir until all combined. 

Spread your batter into your baking dish. 

Bake until your top is golden and beginning to slightly brown around the edges-- about 18-25 minutes, depending on your oven. 

Remove from the oven and allow to COMPLETELY cool-- this is important! 

 

Icing 

1 can full fat coconut milk ( chilled overnight in refrigerator ) 

1 cup cashews, soaked in cold water for minimum of 4 hours or overnight 

3 tbsp coconut oil, melted

3 tbsp maple syrup 

5 frozen strawberries 

1.5 tsp vanilla extract 

1/4 tsp almond extract 

1/4 tsp sea salt 

Sprinkles (optional) : to top cookie bars once they have been iced

 

Turn over your chilled coconut milk can and open the bottom with a can opener. Discard of the liquid. Now, scoop out all the coconut cream and add to the blender -- should yield about 3/4 cup.

Rinse your soaked cashews and add to blender.

Add in all other icing ingredients. Blend on high until smooth and creamy -- this will take a few minutes. Scrape down the sides of the blender as needed. 

Allow icing to set for a minimum of 3 hours in the refrigerator before using. 

Add sprinkles before slicing.

 

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