Ingredients
Units
Scale
For the bars
- 1/2 cup palm shortening
- 1/2 cup date sugar
- 1 tsp vanilla extract
- 1 3/4 cups almond flour
- 3 tbsp tapioca starch
- 1 tbsp baking powder
- 1 egg (see notes for egg free)
- 2 tbsp sprinkles
For the frosting
- 1 container vanilla frosting (you can also make it homemade)
- 2–3 tsp strawberry powder (sub-blended freeze-dried strawberries)
- 2 tbsp sprinkles
Instructions
- Preheat the oven to 350 F and line an 8×8″ baking pan with greased parchment paper. Set aside.
- Using a medium-sized bowl, cream the date sugar, palm shortening and vanilla together until fully combined.
- In a separate bowl, combine the almond flour, tapioca starch, and baking powder.
- Pour the dry ingredients into the wet ingredients. Add the egg and stir to combine. Fold in the sprinkles until fully incorporated.
- Add the cookie dough to the greased baking sheet and evenly press down. Transfer to the oven and bake for 13-15 minutes or until baked through and lightly golden brown. Remove from the oven and allow to cool.
- Add the frosting to a stand mixer, or large bowl (using a hand mixer), add the strawberry powder one teaspoon at a time while mixing. Add strawberry powder until you get your desired pink color and the frosting is fluffy.
- Evenly spread the frosting over the cookie bars. Top with sprinkles and slice into 9 cookie bars (or 18 small bars).
Notes
For an egg substitute, you can use a flax egg. Mix 1 tbsp flax meal and 3 tbsp water and allow to sit for 5 minutes. Use in the recipe in place of an egg.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 20
- Cook Time: 15
Nutrition
- Serving Size: 1 serving
- Calories: 506
- Fat: 26.3g
- Carbohydrates: 55.3g
- Fiber: .9g
- Protein: 3.9g