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