Funfetti Sugar Cookie Bars
I made vegan funfetti, soft and chewy sugar cookie bars. Look out!
Dairy free, egg free, and packed with whole grains and protein. Yep, it’s true!
I never thought a plant based dessert would have me spinning, but here we go. I’m embarrassed as to how many of these chewy funfetti sugar cookie bars I ate. I just kept going back for more. My husband actually had to say, “Maybe you should save some for the kids?” Even my dog gave me a shameful glance. But I could not stop myself. These are so dang good. They’re soft, they’re chewy, they’re delightfully sweet, and they’re packed with wholesome goodness.
If you’ve been following me, you know I love Kodiak Cakes. Whether I’m making a Christmas morning waffle bar spread, or a quick batch of cupcakes, their whole grain and protein packed products are my staple go-to. So when they came out with a plant based waffle mix, I couldn’t wait to experiment. Let me tell you, these funfetti sugar cookie bars are an experiment gone right. One for the books.
Being a self proclaimed sugar cookie queen, making a vegan version was quite the challenge. After all, butter and eggs are the main ingredients in sugar cookies, creating that perfectly crumbly texture. So removing these from the recipe felt a little scary…okay, impossible. But, after some research and testing, I found the perfect substitutes. I used vegetable based vegan butter, like Country Crock Plant butter or Earth Balance Butter, and bananas for the eggs. The bananas add a natural sweetness you can’t beat; it’s amazing with the flavor of whole grains. Knowing you can substitute bananas for eggs is a game changer for vegan baking.
Together, the plant based butter and banana create a buttery, soft baked texture that is out of this world. I promise, you won’t miss a thing. I also added cornstarch, which adds a chewiness that is out of this world. Then sprinkles…because why not?
To take these sugar cookie bars over the top, I added a swirl of vegan vanilla buttercream. Boom! But don’t feel you need to. They are absolutely delicious on their own. I hope you enjoy this plant based, whole grain treat! Vegan never tasted so good!
Funfetti Sugar Cookie Bars
Makes 24 bars
2 1/2 cups Kodiak Cakes Plant Based Waffle Mix
1/2 tsp kosher salt
1 1/2 tsp baking powder
1/4 cup cornstarch
1 cup vegan butter (like Country Crock Plant butter or Earth Balance Butter Sticks)
1 1/4 cups granulated sugar
2 bananas, mashed
2 tsp pure vanilla extract
1/2 cup rainbow sprinkles
Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, making sure to leave enough overhang on the sides. This will allow you to lift the bars out easily.
In a medium bowl, whisk together the Kodiak Cakes Plant Based Waffle Mix, salt, baking powder, and cornstarch. Set aside.
In a large bowl, with an electric mixer, cream the vegan butter and sugar on medium speed till fluffy and light in color, about 3 minutes.
Add the mashed bananas and vanilla. Mix on medium speed till combined. Scrape down the bowl as needed.
Add the dry ingredients and mix on medium speed till just combined.
With a rubber spatula or wooden spoon, stir in the sprinkles.
Press the cookie dough evenly into the prepared baking pan. Bake for 25-28 minutes or until very lightly browned on top. The center will look slightly soft, but it will set. You don’t want to over bake.
Allow the bars to cool in the pan for about 20 minutes, then lift them out using the parchment paper side, and set on a wire rack to cool completely.
If desired, top the bars with vegan vanilla frosting.
Vegan Vanilla Buttercream
3/4 cup vegan butter (like Country Crock Plant butter or Earth Balance Butter Sticks)
2 1/4 cups powdered sugar
3 tbsp full fat coconut milk (from a can, stirred)
1 tsp pure vanilla extract
a pinch of kosher salt
With a handheld or stand mixer fitted with a paddle attachment, beat the vegan butter on medium speed until light and creamy, about 3 minutes. On low speed, add the powdered sugar, coconut milk, vanilla extract, and a pinch of salt. Mix on high speed for about 3 minutes. I used a Wilton tip 1M to pipe the frosting.
Enjoy!
* This post is sponsored by Kodiak Cakes, however all opinions expressed are my own.