Birthday sugar cookie bars are funfetti cookies made dairy free and gluten free, are made with only 4 ingredients and are a healthier version of Lofthouse sugar cookie.
These birthday sugar cookie bars with frosting are a high-protein snack with a soft Lofthouse cookie texture. Topped with a creamy white frosting and rainbow sprinkles, they have a sweet cake batter flavor. Or during the holidays, dress them with sugared cranberries and sugared blueberries.
These easy sugar cookie bars are healthier than most, though, thanks to almond flour and ground flax seed. I frost them thickly with a buttercream, but they are just as delicious with no frosting.
Like my peanut butter oatmeal bars, my 2 ingredient sugar cookies, and my chocolate fudge bars, these are one of those feel-good snack recipes you can mix up in minutes.
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Why You'll Love These
Nutritional benefits. Thanks to the almond flour, one bar has as much as 6 grams of protein, and 3 grams of fiber thanks to the flax seeds.
Easy to make. This one bowl recipe is easy to whip up, bake and frost in under half an hour. This is a great recipe if you crave cookies, but don't want the extra time to chill and bake cookies.
Easy to turn into Lofthouse. Add a few drops of beet juice or food coloring to turn the frosting pink to match your favorite pink icing Lofthouse cookie.
Ingredients
almond flour: This flour is the reason these bars taste like cookies! It also adds protein and moisture.
coconut oil: The healthy fat that binds the cookie together and brings on the crumb. Nut butter also works. I give options in the recipe.
dairy-free milk: Coconut milk is creamiest, but oat and almond bring wonderful texture. However, any milk will do.
maple syrup: A non-refined way to sweeten and bind the cookie
vanilla & salt: Helps support all flavors
frosting: I give you a simple buttercream recipe below, or use your own favorite frosting recipe.
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
Step 1: Combine all the cookie ingredients in a bowl and stir into a dough. No chilling required.
Step 2: Preheat the oven to 350 F. Line an 8 x 8” baking pan with parchment paper so the sides hang over. Press the dough into the bottom of the lined baking pan with your fingers. Use the bottom of a glass to even the surface.
Step 3: Bake for 15 minutes or until set and just beginning to turn light brown. Start checking for a brown color around 10 minutes.
Step 4: Remove from the oven and let the pan cool for 10 minutes, then remove the cookie using the overhanging parchment and set it on a wire rack to cool.
Step 5: Make frosting, spread frosting on the cookie, chill in the refrigerator for 30 minutes before slicing for clean cuts.
Recipe Tips
- Be sure the coconut oil is at room temperature.
- Make sure bars are cool before frosting them so the frosting doesn't melt.
- Also, chill the frosted bars before cutting for a smooth, even cuts.
Substitutions
1.The flour cannot be substituted for these sugar cookie cookie bars and still retain a cookie texture. If you can't use almond flour, here is a chocolate chip cookie cake recipe that uses all purpose flour.
2. The coconut oil can be swapped for nut butter. I suggest a healthy natural nut butter that has only nuts and salt for ingredients. Cashew butter has the most neutral flavor.
FAQS
Yes, these sugar cookie bars are vegan, dairy-free and gluten-free.
Yes, to change the color of the buttercream frosting use a bit of beet juice, or a gel food coloring.
These bars freeze well frosted or not. Slice them, and wrap each bar in cellophane wrap before putting into a sealed container. They refrigerate well for a week, and freeze for three months.
More Healthy Cookie Recipes
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📖 Recipe
Birthday Sugar Cookie Bars with Frosting
Ingredients
Cookie
- 3 cups almond flour or use 2 ¾ cup all purpose flour
- ¼ cup butter, melted or coconut oil
- ¼ cup milk
- ¼ cup maple syrup
- 1 teaspoon vanilla
- pinch of salt
Frosting
- ½ cup butter
- 3 cups powdered sugar
- 4-6 tablespoon milk
- 1 teaspoon vanilla
- pinch of salt
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Instructions
Make Cookie Bars
- Melt or soften the butter or coconut oil in the microwave at 10 seconds and allow to cool about 5 minutes to be at room temperature.
- Combine all the cookie ingredients in a bowl and stir into a dough.3 cups almond flour, ¼ cup butter, melted, ¼ cup milk, ¼ cup maple syrup, 1 teaspoon vanilla, pinch of salt
- Preheat the oven to 350 F. Line an 8 x 8” baking pan with parchment paper. Press the dough into the bottom of the lined baking pan.
- Bake for 15 minutes or until set and just beginning to turn light brown. Start checking for a brown color around 10 minutes. Remove from the oven and let the pan cool for 10 minutes, then remove the cookie and set it on a wire rack to cool.
Make Frosting
- Cream the butter and vanilla together, adding powdered sugar and salt.½ cup butter, 3 cups powdered sugar, 1 teaspoon vanilla, pinch of salt
- Add milk 1 tablespoon at a time, mixing between each, adding just enough to make the frosting creamy.4-6 tablespoon milk
- Spread frosting on cooled bars and sprinkle.
Storage
- Frosted bars can be refrigerated for 1 week or frozen for three months in sealed container.
Notes
- Be sure the butter or coconut oil is melted but then at room temperature.
- Make sure bars are cool before frosting them so the frosting doesn't melt.
- Also, chill the frosted bars before cutting for a smooth, even cut.
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