Sugar Free Swirly Cookie Bars

Swirly Cookie Bars

Hands On Time: 20 minutes

Cooking Time: 25 minutes

Chilling Time: 30 minutes

Serves: 16

 Nutritional Information:

Net Carbs- 1.8g

Protein- 3.2g

Fat- 13.6g

Calories- 148kcal

 

How patriotic do these cookie bars look? Perfect for a 4th of July cookout.

These cookie bars have a firm, yet soft, base that has a rich flavor thanks to the snaky addition of coconut and vanilla.

The icing on top is sweet and rich and is finished off with those pretty swirls of color.

Enjoy!

 

INGREDIENTS:

Cookie Base:

3 ounces of almond flour

1 tablespoon of coconut flour

3.5 ounces of Sukrin :1

2 ounces of unsweetened desiccated coconut

½ teaspoon of baking powder

4 ounces of butter, melted after measuring

1 egg

1 teaspoon of vanilla extract

 

Icing:

2 ounces of Sukrin Icing

1 tablespoon of coconut butter, melted after measuring

1 teaspoon of vanilla extract

1-2 tablespoons of boiling water

Food dyes

 

 

METHOD:

Preheat oven to 340⁰F conventional.

Grease and line a 7 x 11-inch pan.

Combine all of the dry ingredients into a large mixing bowl.

Place the melted butter, the eggs and 1 teaspoon of vanilla extract into a second bowl and mix well.

Combine the wet and the dry ingredients and mix until smooth and combined.

Spoon the mixture into the tin and smooth the surface with the back of your spoon.

Bake for 25 minutes or until a skewer comes out clean.

Remove from oven and sit to one side while you make the icing.

Sift the Sukrin Icing into a bowl and add the melted coconut oil and the vanilla.

Stir to combine.

Slowly, a couple of teaspoons at a time, add the boiling water until a pourable consistency is reached.

Place a tablespoon full of icing into two bowls and sit to one side.

Tint each of those bowls with red and blue coloring and get ready to work fast as these small amounts will set quickly.

Pour the white icing over the still-hot cake. This will help the icing to spread evenly and give you the perfect consistency to work with.

Using a teaspoon, drip dots of the colored icing over the surface of the white icing.

Use a skewer to carefully swirl through the colored drops to create pretty patterns.

Don’t be too enthusiastic or your colors will start to combine, and you’ll have a purple swirly cookie bar.

Place the tin in the fridge to set for 30 minutes.

Remove the slice carefully and cut into 12 slices.

 

Store in the fridge, in a covered container, for up to 5 days.

This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com

 

Click HERE for a PDF version of this recipe.