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Strawberry Lemon Sugar Cookie Bars

  • Author: Michelle
  • Yield: 9 bars 1x


These strawberry lemon sugar cookie bars are a sweet and fresh summer treat! They’re paleo, gluten-free, and AIP-friendly.


Units Scale

For the cookie

For the frosting & topping

  • 1/3 cup palm shortening
  • 1/4 cup coconut cream
  • 2 tsp lemon juice
  • 2 tsp light-colored honey
  • 1/2 cup strawberries, sliced
  • 2 tsp lemon zest


For the cookie

  1. Preheat the oven to 350 F and line a baking sheet with parchment paper. Very lightly grease with coconut oil or other. Set aside.
  2. Using a large mixing bowl, combine the dry ingredients.
  3. In a separate bowl, cream together the palm shortening and maple syrup. Add the mixture into the flour mixture and stir in the vanilla extract until the ingredients are combined and a dough is formed.
  4. Add the dough to the baking sheet and form it into a large rectangle that’s about 1/4″ thick.
  5. Bake in the preheated oven for 12-13 minutes or until the edges are lightly golden brown.
  6. Remove from the oven and allow to cool completely before frosting.

For the toppings

  1. Combine the palm shortening, coconut cream, lemon juice, and honey. Mix well.
  2. Use a spoon or rubber spatula to evenly frost the cookie.
  3. Use a knife to very carefully slice into 9 cookie bars, and arrange the strawberries over each cookie bar. Top with lemon zest and serve.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 bar
  • Calories: 253
  • Fat: 17.3g
  • Carbohydrates: 16.7g
  • Fiber: 0.5g
  • Protein: 1.7g