Ingredients
INGREDIENTS
- ½ cup (4 ounces) packed brown sugar
- ½ cup palm shortening
- 1 egg (or egg-substitute)
- ½ teaspoon vanilla extract
- ⅓ cup SunButter of choice
- ½ teaspoon baking soda
- 1 cup (5 ounces) my gluten-free flour blend
- ¼ teaspoon xanthan gum (omit if your blend already has it)
- 1 cup (4 oounces) gluten-free rolled oats
For the SunButter Frosting:
- ¾ cup (3 oz.) powdered sugar
- ½ cup SunButter of choice
- 1-2 tablespoons dairy-free milk
For the Ganache (optional):
- 6 tablespoons full-fat canned coconut milk
- 1 cup dairy-free chocolate chips
Directions
For the SunButter bars:
- Preheat the oven to 350˚F. Line a 9×13 baking pan with parchment paper (or lightly grease it).
- With an electric mixer, cream together the palm shortening and sugars. Add the egg (or egg substitute) and vanilla, and mix until smooth. Add the SunButter and mix until combined.
- Stir in the baking soda, salt, gluten-free flour blend, gluten-free oats, and xanthan gum.
- Spread evenly in the pan, and bake for 12-15 minutes.
For the SunButter frosting:
- While the cookies bake, mix together the SunButter frosting ingredients. Start with one tablespoon of dairy-free milk and add more a little at a time until you have a smooth, spreadable frosting. Frost the SunButter bars while still warm.
For the dairy-free chocolate ganache:
- Heat the coconut milk in a microwave safe bowl until steaming. (30 seconds for me)
- Pour it over the dairy-free chocolate and let it sit for 5 minutes. Stir until smooth.
- Spread the warm ganache on the cooled SunButter bars, or drizzle it over the top.
