No Bake Sugar Cookie Bars

Ingredients for Sugar Cookie:

1 1/2 cups gluten free oat flour or almond flour
1/4 cup coconut flour
pinch of cinnamon
2 scoops vanilla protein powder
2 T stevia blend
1/2 tsp pure vanilla extract
1/2 cup cashew butter (or any other alternative you prefer)
1/2 cup maple syrup
1 T milk of choice, almond milk for this.


Ingredients for Protein Frosting

3 scoops vanilla protein powder
1-2 T sweetener of choice
Milk of choice (to form a batter)
1/2 tsp sweeter of choice for sprinkling on top
sprinkles (optional)

Ingredients for the coconut butter frosting

4-6 T coconut butter, melted
2 T granulated sweetener of choice or maply syrup
Almond milk to thin out

Procedure for the cookie

1. Line your baking pan with cookie sheets or tin foil, set it aside
2. Combine the flours, protein powder, cinnamon and sweetener in a bowl then set it aside
3. Using a microwave safe container, melt the cashew butter with the rice syrup or the maple syrup. Whisk in the vanilla extract and add in the dry mixture. Mix until fully combined. Using a tablespoon, add in milk of choice until a very thick batter is achieved.
4. Pour the mixture in a baking pan and press firmly. Optional: When firm you may use cookie cutter to shape it to your preference before decorating. Or leave it as it is and cut in square.
5. Sprinkle with the granulated sweetener and the sprinkles! Refrigerate for at least 10 minutes or wait till quite firm. Add in the frosting after and refrigerate again till all is set. These sugar cookies should be kept in the refrigerator.  You can also decorate these sugar cookies in theme with the current season!

Procedure for the frosting

1. To make the frosting, combine all of the ingredients for the frosting and use milk of choice to think it out until a very thick frosting is formed.