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

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

Cook Mode Prevent your screen from going dark

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.

For a different texture, add chocolate chips or chopped nuts to the batter.

Substitute coconut oil with almond butter for a richer flavor.

Add lemon or orange zest for a citrus twist.

Use butter instead of coconut oil if not dairy-free.

Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 2 months.

Reheat in the microwave for 15-20 seconds or enjoy cold.

For vegan version, replace the egg with a flax or chia egg.

To make bars crispier, bake a few minutes longer or press dough thinner.

Optional frosting or glaze can be added for an indulgent treat.