St. Patrick’s Sugar Cookie Bars (Edit recipe)

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These delectable sugar cookie bars are completely no bake, they're gluten free, have no refined sugar, and have a protein boost, too! They're so easy and kid approved! I used my favorite clean ingredient protein powder from Just Ingredients brand. Code COLLEENF10 saves you site wide!

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

14

Serves: 8

Ingredients

0.25 cup Vanilla Bean Ghee - 4th & Heart, *
.25 cup Cashew Butter
.33 cup Vanilla Protein Powder
.25 cup Pure Maple Syrup
1 cup Almond Flour
1 tsp Pure Vanilla Extract
.25 tsp Almond Extract
1 Tbsp Rainbow Sprinkles, Dye free*

Frosting

4 oz Cream Cheese, Full Fat, Softened!
.25 tsp Pure Vanilla Extract
15 grams Vanilla Protein Powder, (~1/2 scoop)
1 - 2 Tbsp Almond Milk
1 Tbsp Powdered Monkfruit Sweetener - Lakanto, Or powered sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all the dough ingredients together until smooth
The vanilla ghee add to the distinct sugar cookie taste here, but plain ghee or coconut oil will also work
Press down into 9x5 loaf tin lined with parchment paper
Whip icing ingredients until spreadable, adding more milk as needed. Your cream cheese must be soft and at room temp. then spread a thin layer overtop
Top with dye free sprinkles (I used gosupernatural or India tree brands here)
Place in the freezer for an hour until icing is firm, for easier cutting
Slice and enjoy!
You can also make a sugar free frosting by mixing ~1 cup powdered monkfruit with 1-2 tbsp milk of choice until desired thickness!

Notes

Feel free to use a store bought cleaner icing like miss jones or simple mills

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	239
Fat:	16 g
Carbohydrates:	15 g
Protein:	10 g
Cholesterol:	23 g
Sodium:	73 mg
Fiber:	1 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.