Preheat the oven to 350 F and line an 8x8" 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).