Valentine’s Day Sugar Cookie Bars
Valentine’s Day Sugar Cookie Bars (Gluten-Free & Naturally Sweetened)
These Valentine’s Day Sugar Cookie Bars are soft, chewy, and lightly sweetened with maple syrup—making them the perfect festive treat for February 14th. They’re made with simple, wholesome ingredients, require just one bowl, and are finished with a dreamy vanilla frosting that’s perfect for sprinkles, hearts, or pink swirls.
Whether you’re baking for a classroom party, Galentine’s celebration, or just want an easy Valentine’s dessert, these sugar cookie bars are guaranteed to be a hit.
Why You’ll Love These Sugar Cookie Bars
Naturally sweetened with maple syrup
Gluten-free & dairy-free
Soft and chewy cookie bar texture
Easy to decorate for Valentine’s Day
Made with pantry staples
No rolling, chilling, or cookie cutters required
Decorating Ideas for Valentine’s Day
Pink or red food coloring
Heart-shaped sprinkles
Freeze-dried raspberry crumble
White chocolate drizzle
Festive Valentine’s Day sprinkles
Storage Tips
Store frosted bars in an airtight container in the refrigerator for up to 5 days
Freeze unfrosted bars for up to 2 months
Let chilled bars sit at room temperature for 10 minutes before serving for the best texture
Recipe Variations & Tips
Swap vanilla extract for almond extract for a classic bakery flavor
Add a pinch of salt to enhance sweetness
Turn these into heart-shaped cookie bars by cutting once cooled
Double the recipe for thicker bars or a larger crowd
These Valentine’s Day Sugar Cookie Bars are proof that festive desserts don’t have to be complicated. With minimal ingredients, a soft-baked texture, and a simple vanilla frosting, they’re an easy win for Valentine’s Day baking—whether you’re sharing or keeping them all to yourself. 💘
Substitution Ideas
Almond Flour:
Substitute with finely ground oat flour for a nut-free option (texture will be slightly less chewy).Maple Syrup:
Use honey or agave nectar in equal amounts. Keep in mind honey will add a slightly stronger flavor.Applesauce:
Swap with mashed ripe banana, pumpkin purée, or Greek-style nondairy (or dairy) yogurt for a similar moisture level.Vanilla Extract:
Almond extract adds a classic sugar-cookie flavor, or use vanilla bean paste for a richer taste.Powdered Sugar (Frosting):
Use powdered monk fruit sweetener or powdered coconut sugar (color will be darker).Nondairy Milk (Frosting):
Any milk works—almond, oat, coconut, soy, or even regular dairy milk.Frosting Alternative:
Skip the frosting and top with melted white chocolate, coconut butter glaze, or a light dusting of powdered sugar.
Ingredients You’ll Need
Sugar Cookie Bars
2 cups almond flour
½ teaspoon baking powder
¼ cup maple syrup
¼ cup applesauce
Optional: 1–2 teaspoons vanilla extract or almond extract
Note: Double this recipe to fill a 9×5 loaf pan.
How to Make Valentine’s Day Sugar Cookie Bars
1. Preheat & Prepare
Preheat your oven to 350°F. Line an 8×8 pan (or 9×5 loaf pan if doubling the recipe) with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a large bowl, whisk together the almond flour and baking powder until evenly combined.
3. Add the Wet Ingredients
Add the maple syrup, applesauce, and vanilla or almond extract (if using). Stir until a soft dough forms.
4. Press Into the Pan
Transfer the dough to your prepared pan and press it into an even layer using a spatula or your hands.
5. Bake
Bake for 18–22 minutes, or until the edges are lightly golden and the center is set.
6. Cool Completely
Let the cookie bars cool fully before frosting—this helps the frosting set beautifully.
Easy Vanilla Frosting Recipe
This frosting is smooth, lightly sweet, and perfect for spreading or piping. You can tint it pink or red for Valentine’s Day!
Vanilla Frosting Ingredients
½ cup powdered sugar
1–2 tablespoons nondairy milk (almond, oat, or coconut)
½ teaspoon vanilla extract
How to Make Vanilla Frosting
In a small bowl, whisk together powdered sugar, nondairy milk, and vanilla extract until smooth. Add more milk, ½ teaspoon at a time, until your desired consistency is reached.
