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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup brown sugar (packed)
- 1/2 cup palm shortening
- 1 egg (or egg-substitute)
- 1/2 tsp. vanilla extract
- 1/3 cup SunButter (of choice)
- 1/2 tsp. baking soda
- 1 cup gluten free flour blend
- 1/4 tsp. xanthan gum (omit if your blend already has it)
- 1 cup gluten-free rolled oats (4 oounces)
- 3/4 cup powdered sugar
- 1/2 cup SunButter (of choice)
- 2 Tbsp. dairy-free milk
- 6 Tbsp. full-fat canned coconut milk
- 1 cup dairy-free chocolate chips
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Directions
- Preheat the oven to 350˚F. Line a 9×13 baking pan with parchment paper (or lightly grease it).
- With an electric mixer, cream together the palm shortening and sugars. Add the egg (or egg substitute) and vanilla, and mix until smooth. Add the SunButter and mix until combined.
- Stir in the baking soda, salt, gluten-free flour blend, gluten-free oats, and xanthan gum.
- Spread evenly in the pan, and bake for 12-15 minutes.
- While the cookies bake, mix together the SunButter frosting ingredients. Start with one tablespoon of dairy-free milk and add more a little at a time until you have a smooth, spreadable frosting. Frost the SunButter bars while still warm.
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