By: Sachi & pepa
Featuring: LesserEvil Sugar Cookie Popcorn
Makes 12 servings Ingredients:- 1 cup vegan butter softened
- 1 cup granulated sugar
- 1 flax “egg” (1 tbsp flax + 3 tbsp water)
- 1 1/2 tsp vanilla extract
- 1 tsp almond extract
- 3 cups gluten free flour blend
- 1 teaspoon baking powder 1/2 teaspoon salt
- 1/2 cup vegan butter softened
- 1 ½ cups vegan powdered sugar
- 2 teaspoons vanilla extract
- 2-3 drops all natural blue food coloring
- Chocolate eggs
- Sprinkles
- Preheat the oven to 350°F and prepare an 8×8-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
- Start by making your flax egg so it has time to sit at least 5 minutes to get thick. In a medium bowl, whisk together all dry ingredients- flour, baking powder, and salt. Set aside. In a large bowl, place vegan butter and sugar together and cream until well combined. Whisk in the flax egg and almond/vanilla extract. Add flour mixture and fold, using a spatula, just until combined. Do not over mix. Fold in the chopped Sugar Cookie Pop. The dough will be very thick.
- Spread dough evenly into the prepared pan and smooth the top using a spatula. Bake for 30-32 minutes or until golden brown on the edges of the pan. Let cool completely in the pan once removed from the oven.
- To make the icing, combine the vegan butter, powdered sugar, vanilla and food coloring. Mix until smooth and the frosting is a light blue color. Spread evenly onto the cooled cookie bars. Top with sprinkles and chopped chocolate eggs. Cut into 12 squares and serve.