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
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.