Name: Almond Flour Sugar Cookie Bars
Prep time: 10 min
Cook time: PT-485727H11M1S
Total time: PT-485727H11M1S
Cuisine: American
Ingredients: 2 cups almond flour; 1/2 cup coconut flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup coconut oil, melted (or butter); 1/4 cup maple syrup or honey; 1 teaspoon vanilla extract; 1 egg; 1/4 cup granulated sugar (for topping); Optional: Sprinkles for garnish

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These soft and chewy almond flour sugar cookie bars are the perfect gluten-free treat, combining the classic flavor of sugar cookies with the lightness and subtle nuttiness of almond flour. They offer a deliciously tender texture without the heaviness of traditional flour, making them a great option for those avoiding gluten or simply looking for a healthier sweet snack.

Ingredients

2 cups almond flour

1/2 cup coconut flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup coconut oil, melted (or butter)

1/4 cup maple syrup or honey

1 teaspoon vanilla extract

1 egg

1/4 cup granulated sugar (for topping)

Optional: Sprinkles for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.

In a separate large bowl, combine the melted coconut oil, maple syrup (or honey), vanilla extract, and egg. Mix until well combined.

Slowly add the dry ingredients to the wet ingredients, stirring until a dough forms.

Press the dough evenly into the prepared baking pan.

Sprinkle the top with granulated sugar and optional sprinkles for a little extra fun and texture.

Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted comes out clean.

Allow the bars to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, cut into 9 bars and enjoy.

Servings and timing

This recipe makes 9 bars. Prep time is about 10 minutes, baking takes 20-25 minutes, and the total time including cooling is around 30-35 minutes. It’s a quick and straightforward recipe that works well even on busy days.

Variations

I sometimes like to add a handful of chocolate chips or chopped nuts into the batter for a different texture and flavor. Using almond butter instead of coconut oil can also give a richer taste. For a citrus twist, I add a teaspoon of lemon or orange zest to the dough. If I want it dairy-free, I stick with coconut oil; otherwise, butter works beautifully. Sprinkles are optional but fun, especially if I’m making these bars for a celebration.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 3 days, but they also keep well in the fridge for up to a week. If I want to reheat, I pop a bar in the microwave for about 15-20 seconds to soften it up or enjoy them cold straight from the fridge. For longer storage, I freeze the bars in a sealed container for up to 2 months and thaw them overnight in the fridge before eating.

FAQs

Can I substitute the coconut flour with regular flour?

I don’t recommend substituting coconut flour with regular flour directly, as coconut flour absorbs much more moisture. If you want to use all-purpose flour, it’s best to look for a different recipe designed for that flour type to get the right texture.

Are these bars nut-free?

No, these bars contain almond flour, so they are not suitable for someone with nut allergies.

Can I make this recipe vegan?

I haven’t tried it, but you could try replacing the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). The texture might be a little different, but it should still work.

What’s the best way to make these bars more crispy?

If I want a crispier edge, I bake them a few minutes longer, watching carefully to avoid burning. You can also press the dough thinner in the pan before baking.

Can I add frosting or glaze on top?

Yes! A simple glaze made from powdered sugar and almond milk or a dairy-free buttercream pairs nicely with these bars for a more indulgent treat.

Conclusion

I find these almond flour sugar cookie bars to be a delightful twist on a classic favorite. They’re easy to whip up, gluten-free, and perfectly soft and chewy. Whether I’m craving a sweet snack or need a quick dessert, this recipe always hits the spot. I hope you enjoy making and sharing them as much as I do!

Recipe:

Almond Flour Sugar Cookie Bars

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Author: Cheryl
Total Time: 30-35 minutes
Yield: 9 bars
Diet: Gluten Free

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Description

Soft and chewy almond flour sugar cookie bars that are gluten-free, tender, and subtly nutty, perfect for a healthier sweet snack or dessert.

Instructions

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
In a separate large bowl, combine the melted coconut oil, maple syrup (or honey), vanilla extract, and egg. Mix until well combined.
Slowly add the dry ingredients to the wet ingredients, stirring until a dough forms.
Press the dough evenly into the prepared baking pan.
Sprinkle the top with granulated sugar and optional sprinkles for a little extra fun and texture.
Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted comes out clean.
Allow the bars to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, cut into 9 bars and enjoy.