Description
Soft, chewy sugar cookie bars with a zesty lemonade crumble topping — a bright, citrusy treat that’s vegan, gluten-free, and perfect for summer snacking or any time you crave a tangy dessert.
Ingredients
1 cup almond flour
1/2 cup oat flour
1/4 tsp baking soda
1/4 tsp salt
1/3 cup pure maple syrup
1/4 cup coconut oil, melted
1 1/2 tsp pure vanilla extract
1 tbsp lemon zest
2 tbsp lemon juice
1/4 cup rolled oats
2 tbsp almond flour
1 tbsp coconut sugar
1 tbsp lemon zest (for topping)
1 1/2 tbsp coconut oil, solid
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a large bowl, mix the almond flour, oat flour, baking soda, and salt.
- Stir in the maple syrup, melted coconut oil, vanilla extract, lemon zest, and lemon juice until a soft dough forms.
- Press the dough evenly into the prepared baking pan.
- In a small bowl, combine the crumble ingredients (rolled oats, almond flour, coconut sugar, lemon zest, and solid coconut oil) and use your fingers or a fork to create a crumbly texture.
- Sprinkle the crumble evenly over the cookie dough.
- Bake for 18–20 minutes, or until the edges are lightly golden.
- Let the bars cool completely in the pan before slicing into squares.
Notes
Add shredded coconut or chopped nuts to the crumble for extra crunch.
Swap lemon with lime or orange zest and juice for a different citrus twist.
Store at room temperature for up to 3 days, or refrigerate for up to a week.
Freeze in an airtight container with parchment between layers for up to 2 months.
Microwave for 10–15 seconds if you prefer them slightly warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 160
- Sugar: 7g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
