Soft frosted sugar cookie bars…
Made from scratch, and iced with my secretly healthy frosting recipe.
These bars are nothing short of holiday magic!
No eggs and no butter are needed for the bars, which can be refined-flour-free as well. They’re like eating a homemade frosted sugar cookie… but even better!
Iphone photos of the sugar cookie bars, straight from the oven:
Sugar Cookie Bars
Sugar Cookie Bars
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 1 1/2 cups spelt flour or white flour (or Bob’s gf plus 1/4 tsp xanthan gum) (130g)
- 1/2 tsp baking powder
- 1/4 tsp plus 1/8 tsp salt
- 3/4 tsp baking soda
- 1/2 cup sugar or xylitol
- 1 tsp pure vanilla extract
- 3 tablespoons milk of choice
- 1/2 cup coconut oil or vegetable oil
- optional, homemade sprinkles
Instructions
Preheat oven to 325 F, grease an 8×8 pan, and set aside. In a mixing bowl, combine all dry ingredients and mix very well. In a separate bowl, whisk together the vanilla and milk and oil. (If using coconut oil, it’s always a good idea to gently heat your milk to room temperature first.) Pour dry into wet and mix again. Transfer to the prepared pan, and smooth out. Bake 13 minutes. They will look very underdone when you take them out, but that’s okay! Just let them cool for at least 10 minutes before touching. If desired, frost with your favorite frosting. (The frosting recipe I used is linked under the first photo in this post.)
Link Of The Day:
Rachel D. says
Oh my gosh! I LOVE sugar cookies this time of year… thanks for a new way to enjoy my addiction 😀
Olivia says
I made a batch of these last night and was planning to bring them to an office holiday lunch today, but they were so good that I ended up eating a few too many last night and had to make a second batch! At least they aren’t difficult to make.
Thanks for the recipe. It’s keeper!
Olivia says
Sorry that wasn’t supposed to be a reply to someone. I fail at the internet. 😕
Barbara says
Did you make Katie’s frosting or did you do something else?
Maryea {Happy Healthy Mama} says
Oh my kids would love these! They look incredible and so much healthier than regular old sugar cookies!
Erica { EricaDHouse.com } says
I’m a total sucker for frosting but those bars actually look better to be unfrosted! Man I love sugar cookies!
EVA says
Dude, I totally agree!
Anna says
do previous pre-orders count? Already pre-ordered and can’t wait for it to come out! btw, these cookie bars look awesome!
Cck says
Yes!
Anna says
Hi Katie, I have a question. How come in the nutrition facts it no longer states the sugar amount? I found that helpful and would love to see it again if possible. 🙂
Unofficial CCK Helper says
The bars are sugar-free if you use xylitol. Therefore the sugar amount is 0 grams. I would assume that is why it is not listed.
Jaclyn says
That’s so exciting to hear that So Delicious makes cool whip now! I can tolerate some dairy, but I love finding alternatives. These bars look delicious!
Lucy says
I preordered back when it first came out, does this still count?
Victoria says
haha same, im guessing it doesnt!
Cck says
It definitely counts!! 🙂
Victoria says
yay 😀
Ella R says
AH I wish you had posted these sooner. I recently made some unhealthy sugar cookie bars for a bake sale, and they were a bit dry. I will definitely try these next time! They sound so delicious. Frosting just makes soft sugar cookies perfect.
michelle says
Katie I ordered off Amazon already, how would I show you the receipt?
Chocolate Covered Katie says
No need. I will choose randomly from the comments!
Hailey says
Ah, they look so yummy! Love Christmas food!
Ilona @ Ilona's Passion says
Pinned it! They are definitely delicious looking!
Lindsey @ Simply Lindsey says
I love the idea of sugar cookie bars instead of the cookies. I love the texture of bars so much more!
Love Low Fat says
Those are so cute and colorful they almost look like cartoons!
Leslie says
Yum! These look like the sugar cookies you get at Target. I love them. I like the purple frosting too.
Jay B. says
OMG, must try this soon…
h. r .b says
can you make it with almond flour?
Victoria says
damn this looks tasty, cant wait to try 😀 making your crustless chocolate pumpkin pie today! oh and also, this is more in response to yesterdays post about cookies but i think a new gingerbread cookie recipe could be cool!!
Jules @ WolfItDown says
I love the looks of these, and they sound soo tasty!
The frosting reminded me of parma violets, in a way – pretty! x
ichelle says
Hi Katie!
God Bless You for Spreading the Divine Vegan word! Just ordered your new CCK as a Gift. Will So Deicious l be Delivering the New Coco Whip to Canadian book pre- orders, as well?
Love your site!
Chocolate Covered Katie says
I’m not sure if they deliver to Canada. Do they sell their products in Canadian grocery stores? If not, then sadly this one is probably US only.
EVA says
I think I’m probably the only one….but I think the iPhone photos look SO much more delicious than the ‘shopped ones! Although the purple frosting is very enticing despite the fact that I don’t use food coloring ever….
The only problem is, I can’t see these making up to 16 bars. For me, at the most, it’d be like 9….and I’d still eat two at once!
Jennifer @ Show Me the Yummy says
I love sugar cookie bars…I love these even more since they’re healthier! I looked at your homemade sprinkles, too…you’re so talented 🙂
Bianca says
These are right up my alley! I love sugar cookies, especially frosted ones!!
Michelle T. says
Hi Katie! Was wondering what kind of sugar you use for your recipes… Regular granulated or can I use organic pure cane?
Your book is on my xmas wishlist, I hope I get it from the hubby! 🙂
Chocolate Covered Katie says
You can definitely use organic! It can be used whenever non-organic sugar is called for in a recipe.
Nina says
I preordered I can’t wait! Btw I brought the deep dish cookie pie to a party and it was a hit.
Chocolate Covered Katie says
Thank you so much for making it!
Ella says
These look so wonderful, Katie! And HOW have I missed that frosting recipe… must make ASAP! 😀
http://www.youtube.com/sparklesandsuch26
Dani @ DaniCaliforniaCooks says
These are so cute! Caught my eye right away. Thanks for sharing this new product – can’t wait to try!
Katie says
Pre ordered my copy already! Can’t wait 🙂
And these look amazing.
Kristina says
Just made these, following the recipe to a T.
BOY are they GOOD!
Safina says
Katie, could you make a recipe for Healthy Gingerbread Men with Healthy Icing to decorate them with? I’ve been looking for a healthy gingerbread men recipe with a lot less butter and sugar. Thanks! 🙂
Karla says
Hi there,
I made these bars last night and they turned out AWESOME! I ate my portion with just a little bit of raw honey on top and I completely loved it. Thanks for the recipe Katie!
Chocolate Covered Katie says
Thank you so much for making them!
Maria G. says
That purple frosting looks cute! Did you use artificial color for that one? Also, is it the tofu-cashew version? It looks so good!
Chocolate Covered Katie says
I actually made the recipe over a year ago! If I remember correctly, it was colored with blueberries.
Michelle says
Hi Katie:)
We can only buy So Delicious through the Real Candian Superstore or through Spud.ca. and even then, we don’t get ALL the products the US does.
Canada needs to be Veganized!!!!
Was it hard to publish a book? I have one coming up, too.
Nancy Barry says
Katie, I love your recipes. My son and his family are vegan(I am pretty close to that also) so I am always looking for treats for my grandson(and the rest of us). This looks yummy. I’m thinking a scoop of your favorite So Delicious ice cream might also be tasty. Also using brown sugar might give it a blondie kind of flavor if you want a little different flair. I am ordering your cook book for my daughter-in-law(who loves to bake) and me(who loves being a Nana). You are awesome!
Karen Robey says
Excited to try these and others on your Pinterest !
Erin says
These are great, just made them and my husband even loves it (that says a lot for this recipe)!
Lauren says
Thank you for this recipe. I just made them and they are AWESOME!!!
I gave one to my boyfriend who is always skeptical of my cooking and even HE approved! Your recipes are like the only blog recipes he will actually eat. Ha! 🙂
Ashley says
Can I just say….Wow! Your stove top is so clean! How do you manage that? Also, I was curious what you use to caclulate the nutrition facts on your recipes.
Unofficial CCK Helper says
Question answered here:
https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
Sandra says
I’ve made three batches of these since you posted them!
#obsessed
Susan says
Those look delicious!! They’re so thick and I’m sure they’re yummy!!!
Kara says
I preordered a while ago and would love to try the so delicious whipped topping!
angie says
These look so good. My son can’t have any of the flours in this recipe though. He can have white and brown rice, tapioca & quoina flour. Can anyone recommend how to use any of these to replace any of the suggested flours? He would be over the moon to have a real cookie!!! Thanks!
Mae says
The kids DEVOURED these!
Kylie says
These bars were major yum. Definately will make again. Thanks.
Amy says
Katie! These bars were a hit! I am not a baker and my usual contribution to a party is something I bought at Costco. But since I discovered your blog by accident about a year ago it’s motivated me to spend more time in the kitchen, mostly because if I want someone to make me the delicious creations I see on your blog I have to make them for myself. I started with the 1 minute mug cake and have never looked back.
I took these to a cookie exchange and they were gobbled up. Thanks for making me look good 😉
Amy says
And merry Christmas!
Wanda Sanford says
I’ve made these twice now. The first time was with all purpose flour, and they worked so well that the second time I got brave and decided to try them out with a mix of almond flour and buckwheat. Both were delicious!
Excited for the book. I preordered!
Raisha says
I wasn’t expecting much from a whole wheat cookie, but these turned out great! I iced them with plain powdered sugar icing and everyone loved them!
Elena says
Made these last night and they were so so good!
I used about 3/4 cup spelt flour, 1/2 cup almond flour, and 1/4 organic all purpose. I used coconut sugar and cut out some of the oil (adding some more almond milk to get the right liquid amount). However, I had to bake them for longer than the recipe calls for.
At first, I thought they hadn’t turned out, and I was really disappointed. I took them out, let them cool, and they were ooey gooey and underbaked, but in a bad way. I let them sit for awhile longer, thinking they would firm up. They also tasted funny–all I could really taste was the flour. I then put them in the oven for maybe 10-15 more minutes at 350F and they turned out SO GOOD. They firmed up, they tasted great. I added chocolate chips into the batter instead of using frosting.
I think I will definitely make these again in the future, maybe I’ll try larger amounts of almond flour, maybe quinoa or gluten free and maybe I’ll try stevia, xylitol or erythritol to sweeten.
Dalya says
These cookies look amazing and delicious! I am planning to bake them and bring them on my winter vacation coming up in a week. I wanted to know if they are able to be frozen for a week and if they will still taste the same?
Thanks!
Unofficial CCK Helper says
Haven’t tried, but I bet it would be fine! Report back if you try!
Cara says
These are great! I was a little skeptical at first when they came out because they were really soft. I let them cool, like the directions said, and even though they were still a bit soft they taste AMAZING! Even my husband likes them – a very, very good sign.
FYI – They are really rich and one (or two or three) will easily tame your sweet tooth.
Abigail says
Oh my goodness graciousness!!!! Katie, these look A.M.A.Z.I.N.G.!!!! I love your blog!
Abigail says
Oh my goodness graciousness!!!! Katie, these look A.M.A.Z.I.N.G.!!!! I love your blog!
Alyssa @ RenaissanceRunnerGirl says
Cannot wait to try making these – I’m going to use all-purpose GF flour so I’ll report back for the other wheat allergy sufferers out there.
Tara says
Just made these tonight. I could’ve eaten the dough all by itself. Lol. Decided to top with a few chocolate chips and cinnamon sugar instead of the frosting. Was pretty good and will definitely make again. Though I may bake just a few minutes longer. Thanks Katie!!!
Renee pagan says
Thank you Kate for your ideas on sweet things. I am diabetic so it’s hard to keep my sugar low and even if I have sweet things. Now I feel I can bake for my kids and enjoy so too. I will be sharing your website with my weight loss surgery people. I was going to have the surgery but had a heart attack and stroke a year ago. Don’t want that again. You will be one of my special people now. Thanks
Jess says
I love this recipe! I was surprised how addicting and delicious it turned out, especially when I added avocado frosting. It is soooo good that my non healthy eating boyfriend went crazy over it and even asked for me to make it again. Def a winner! Love your blog!
easypeasy says
These look soooo good! I think I will make these as soon as I can! 🙂
Linda says
Hi Katie
I love your web site and was so happy to see a recipe for healthy chocolate frosting (I’ve eaten it out of the bowl!). I’m still on the hunt for a recipe for frosting to use on sugar cookies…the one you have linked on the sugar cookie bars has tofu and the soy-free version has banana, neither of which I enjoy. Do you have any other suggestions?
Best wishes and congratulations on the cookbook!
Linda
Eila says
OMG, these are PERFECT! Instead of frosting them, i sprinkled a bit of cinnamon and allspice mixed with brown sugar on top of the unbaked bars and they tasted like snickerdoodles. Thanks for another great recipe Katie!
Nic says
Just made these gems and they were delish! Its been over 3 years that I’ve had a sugar cookie and having my first gluten free one be a good experience makes it even sweeter. Thanks for posting. I know ill be making this again soon.
Chocolate Covered Katie says
Unfortunately, self-raising flour is not an ingredient in the recipe and would definitely account for the negative turnout.
Grace says
Wow I tried these today.
Came out amazing, thought you probably have to cook it for closer to around 14 minutes.
Coated the top in a little bit of melted dark chocolate.
It was amazing, will definitely try again.
Kathryn says
This is my go-to recipe when I need to bring a treat to a party or gathering. It’s been a hit so far! I even used it to introduce some of my Chinese friends to American baking–they had only tried store-bought baked goods from Walmart, so they had complained to me that American treats were too sickly-sweet. They adored these bars, though!
Diana says
I made these with Splenda instead of sugar. I am not sure if that substitution altered the flavor or texture of the final product. I thought it had a pretty mild taste and could have used more sweetness (I ate it plain, though, so I’m sure with frosting it would be sweet enough). It was also quite crumbly. I thought it was good, but if I decide to stick with using Splenda, I might need to tweak the recipe a bit more.
Lin says
These are delicious–I reduced oil (coconut) to 1/3 c. and added 3 tbsp additional milk, used only 1/4 c. sugar. They did, however, have a noticeable baking soda taste–maybe because I used less sugar? Next time I will try reducing baking soda or baking powder, but suggestions helpful.
Ashley Barnes says
Was running low on food to eat until grocery day. The kids really enjoyed these.
Crazymom says
Luuuuvvv this recipe! I can’t have eggs & daughter has dairy allergy. I love sugar cookies but until now, always ended up w/lil rock-like discs 🥴. These are soooo easy, yummy & fluffy sugar cookies that you can make into whatever type ya want -plain, frosted, sprinkled, shaped or bars! Thanks ma’am!😋 They have definitely become a repeat favorite!
Chocolate Covered Katie says
Thank you so much for making them!
Kate says
This recipe is delicious!! I made it not sure how it would turn out, but was very pleased by how it did turn out. I put cream cheese frosting on top, but I would make it with a vanilla frosting next time. It looks a bit undercooked when you first take it out of the oven, but it’s fine, they turned out great! I love the saltiness of the sugar cookie in it! I will definitely make this again!!
CCK Media Team says
Thank you so much for making them 🙂
Erin Cornelius says
I used whole wheat white flour (to up the fiber) and 1/4 c. Stevia for baking and a 1/4 c. Sugar. I substituted 2 eggs and 2 tbsp vegetable oil for the 1/2 c. Oil (I have high cholesterol). The eggs made the texture somewhere between a cookie and a cake, but they held together great and had a great taste! Thanks for this recipe (and all the other great recipes) Katie!
Destiny says
My husband made these the other night as a surprise and the bars are very delicious I couldn’t stop eating them. Made them myself today and they are just so so good.