Blog

This Easy No Bake Lemon Glazed Sugar Cookie Bar recipe is a great, allergy-friendly dessert and super quick to make! It is dairy-free, gluten-free, and packed with healthy fats, fiber, protein, and nutrients! The No Bake Sugar Cookie Bar is great on its own, but if you like a little extra sweetness, the Lemon Glaze is a perfect addition. Enjoy!!

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at NO extra cost to you. Learn more here.

My mom’s sugar cookies were always one of my most favorite recipes growing up…so many great memories of frosting them for the holidays and eating many before we were done!!  Unfortunately, as I grew into an adult, my body became more and more sensitive/intolerant/allergic to many foods. So, in order to be able to try to bring back those fun holiday traditions again, I had to discover how to convert some of my favorite recipes to get a healthier, more allergy- friendly version. This no bake sugar cookie dough bar recipe is a super healthy way that I get to indulge without even turning the oven on!!  Great for those hot summer days when you want to keep the house cool, but still enjoy a familiar taste that brings you great holiday memories!  I will be working on developing an allergy-friendly version of my mom’s baked sugar cookie recipe for you to enjoy soon!  I hope you love and enjoy this no bake sugar cookie dough recipe!!

There are lots of ways to enjoy this recipe.  I love crumbling up a bar over fresh fruit or on top of an allergy-friendly pudding/ice cream.   It would also make a great no bake crust. YUM!

You can use this as a base and experiment by adding your own extra flavors and additions. This recipe is for a small batch, but it is super easy to double the ingredients and follow the same instructions below.

Ingredients for Cookie Dough

• 2 cups oat flour (gluten-free…I use Bob’s Mills Gluten-Free Whole Grain Oat Flour)
• 2 cups almond flour (gluten-free…I use Blue Diamond Gluten-Free Almond Flour Finely Sifted) 
• 1/4 teaspoons salt
• 5-6 Tablespoons melted coconut oil…use 6 if mixture is too dry (melted/liquified…coconut oil changes states depending on room temperature…if in solid state, put in microwave safe container and microwave for approximately 20 seconds and stir…if liquified then measure out with tablespoon, or add more time in microwave for a few more seconds, then measure out…don’t measure in solid state)
• 7-8 Tablespoons pure maple syrup (more or less, depending on your sweetness preference)
• 2 1/2 teaspoons pure vanilla extract (gluten-free…I use McCormick All Natural Pure Vanilla Extract)  

Ingredients for the Lemon Glaze…this is a small drizzle amount (but if you want lots of glaze, skip to the double amounts version of glaze after this small drizzle amount recipe)

• 1/4 cup powdered sugar BE SURE TO CHOOSE ALLERGY-FRIENDLY POWDERED SUGAR= (gluten-free/corn-free…I use Wholesome Organic Powdered Confectioners Sugar with tapioca starch in ingredients)  …most regular powdered sugars have corn starch in it to help reduce clumps, however, that corn starch often has gluten, so an alternative is to find a powdered sugar with tapioca starch
• 2 1/2 teaspoons fresh squeezed lemon juice (some bottled versions have extra ingredients that can upset sensitive tummies) 

If you want more glaze…simply double the glaze amounts above to get:

• 1/2 cup powdered sugar BE SURE TO CHOOSE ALLERGY-FRIENDLY POWDERED SUGAR= (gluten-free/corn-free…I use Wholesome Organic Powdered Confectioners Sugar with tapioca starch in ingredients)  …most regular powdered sugars have corn starch in it to help reduce clumps, however, that corn starch often has gluten, so an alternative is to find a powdered sugar with tapioca starch
• 5 teaspoons fresh squeezed lemon juice (some bottled versions have extra ingredients that can upset sensitive tummies)

Instructions

1. Line an 8” x 8” baking dish with parchment paper and set aside. (Parchment paper is not the easiest to secure down, so a trick I use is to clip the paper in place).
2. In a large mixing bowl, gently mix together oat flour, almond flour, and salt.
3. Add melted coconut oil, pure maple syrup, vanilla extract, and gently mix until combined.
4. Once ingredients are combined, place mixture into the parchment paper lined 8” x 8” baking dish.  Use the back of the spoon to press the mixture evenly across the dish.
5. Combine allergy-friendly powdered sugar and fresh squeezed lemon juice into a small bowl and whisk until smooth.
6. Pour/drizzle glaze across the pressed cookie dough.
7. Place in refrigerator for approximately 2 hours (I like to loosely cover dish to protect, be sure the covering doesn’t fall into glaze, clip or secure covering). 
8. After the 2 hours, take out and cut into bars and enjoy!  Place back into the refrigerator remaining, covered, to store.  Because you are using coconut oil, and it will melt if warm inside your house, it is best to keep in refrigerator, or freezer, until ready to enjoy again.