I’m fairy certain that the most appropriate way to celebrate the fact that the weekend is soon approaching is with frosting and sprinkles. Really, the frosting and sprinkles combination might be the best way to make any day a happier one. But, just as important as the joyful toppings, is the carrier method! The vehicle that delivers the frosted sprinkles studded goodness must be equally as delicious as the top. Anything less than that will inevitably yield massive disappointment. And these super easy, incredibly tasty Healthified Sugar Cookie Bars are sure to be pure bliss in every bite. The bottom cookie layer is so good that honestly, I would be just as glad to eat these without the frosting and sprinkles, and I’m pretty sure that’s saying something. Although, obviously, they do make them more fun to eat.
What Ingredients Do I Need?
These bars are made with a few simple, better-for-you ingredients, and free from refined flours and oils! Here are the main ingredients used in this recipe:
Avocado Oil & Tahini- I love this combination of fats for cookies and bars. The tahini adds the perfect amount of dense chewiness to the baked goods while the avocado oil adds additional moisture without making them feel heavy. Both of these ingredients are incredibly neutral so do not distract from the flavors of the bars. Feel free to sub olive oil or melted and cooled coconut oil for the avocado oil. And sub tahini with any other single ingredient (no added oils and sugars), thin, and drippy nut/seed butter. Some good options are sunflower seed butter or natural almond butter. Always be sure to stir the nut/seed butter well in the container before measuring and do not use the compacted paste-y bottom part.
Cane Sugar vs. Coconut Sugar – To make these sugar cookies I used organic cane sugar because it’s far more similar in flavor to conventional sugar than my go-to sweetener, coconut sugar. Coconut sugar has a natural caramel-like flavor and more similar to traditional brown sugar. Also, for aesthetic purposes, I wanted to keep these bars on the lighter side. Coconut sugar is great, but tends to turn baked goods a brownish color. That being said, if you want to keep these bars strictly paleo and/or refined sugar free, I give a sub for coconut sugar in the recipe below. While they are delicious, they are definitely less reminiscent of sugar cookies than those made with cane sugar.
Cassava Flour & Tapioca Flour – This combination of unrefined flours gives these bars an incredibly light but still moist and chewy texture. All while being gluten and grain free! I use and love Otto’s Cassava Flour, which I have found to be cheapest on Amazon. And use Bob’s Red Mill for the tapioca flour.
Frosting & Sprinkles – Sometimes you just don’t want to mess around with making your own frosting. Simple Mills makes a very good healthier ready-made frosting that is always my go-to when I’m looking for a quick frosting that is made with real ingredients. And I’m always looking for an excuse to bust out sprinkles by Supernatural. All their sprinkles are made without artificial dyes and colored with natural ingredients instead. Plus, they are vegan and made with conscientious ingredients. For these Sugar Cookie Bas I used their new-ish mix called Dinomite! Unfortunately, it appears that these are (currently) out of stock, but here’s another super fun sprinkle blend that would also look amazing!
These Healthified Sugar Cookies are a delicious sweet treat that you can feel good about eating! They are gluten, grain, dairy free, and happen to be nut free. They can easily be made strictly paleo by replacing the cane sugar with coconut sugar, but I say, go with the cane sugar to get the full sugar cookie effect. And, if you do elect to keep these bars bare, they would be an excellent accompaniment to your coffee or tea.
paleo-ish (gluten/grain/dairy free), nut free
Healthified Sugar Cookie Bars
These Sugar Cookie Bars are everything you would expect from a sugar cookie, but in bar form and made with simple, real ingredients. Made in just one bowl and with only 9 ingredients! Frost with your favorite frosting and sprinkles or just keep them plain! Either way, they are sure to be delicious.
paleo-ish (gluten/grain/dairy free), nut free
- 3/4 cup organic cane sugar (147 grams) or sub 3/4 cup coconut sugar (114 g)
- 1/3 cup tahini (95 grams) use one that is thin and drippy. stir well in the jar before measuring.
- 1/4 cup avocado oil (61 grams) sub olive oil or melted & cooled coconut oil
- 2 eggs
- 1 tsp vanilla (4 grams)
- 3/4 cup cassava flour (103 grams)
- 1/4 cup tapioca flour (30 grams)
- 1/4 tsp baking soda (1 gram)
- 1/4 tsp sea salt (1 gram)
- your favorite vanilla frosting
- sprinkles of choice
Heat oven to 375 degrees and prepare a square (8 or 9 inch) baking dish by lining with parchment paper or greasing with additional oil.
In the bowl of a stand mixer, or a large bowl if mixing by hand, mix together the wet ingredients until thick and bubbly.
Add the dry ingredients and stir until just fully incorporated, scraping down the sides of the bowl if necessary to fully incorporate. Take care not to overmix.
Pour the batter into the prepared baking dish and, using a rubber spatula, spread out to the edges forming one even layer.
Bake in the center of the oven for 15-17 minutes or until edges are starting to brown and center is puffed.
Remove from oven and let cool in the baking dish for at least 5 minutes before transferring to wire rack to cool further before slicing.
If topping with frosting, let cool completely before frosting to ensure it does not melt. If you are in a hurry, you can pop the full sugar cookie into the freezer for about 10 minutes. Once cooled, frost and sprinkle to your heart's content! Then slice and enjoy!
Store frosted sugar cookies in an airtight container for a few days in a cool place or the fridge if it's warm outside. I do not recommend storing these pre-frosted in the freezer. Pre-sliced and unfrosted bars will keep well frozen!
Strictly Paleo or Refined Sugar Free - Use coconut sugar instead of cane sugar. Substitute for equal amounts in volume 3/4 cup. In weight the amount will differ than cane sugar, use 114 grams.
Tahini Substitute - Use any other thin and drippy nut or seed butter. Be sure to use one that is natural (contains only 1 ingredient - no added oils or sugars). Do not use the dry compacted bottom portion of the butter and always stir it well in the container before measuring to ensure as even a texture as possible.
Avocado Oil - Use equal amounts of olive oil or melted and cooled coconut oil.
If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
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