Sugar Cookie Bars


  • 1 Tbsp. cornstarch
  • 1/4 c. macadamia milk I use milkadamia Creamy
  • 1/3 c. melted coconut oil
  • 1/3 c. cane sugar
  • 1 tsp. vanilla
  • 2 Tbsp. agave
  • 1/4 c. coconut flour
  • 1.5 c. almond flour
  • 1/4 tsp. baking soda
  • pinch of salt
  • 1/2 c. white chocolate chips
  • 2 Tbsp. vegan sprinkles


  • Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper.
  • In a baking bowl, mix cornstarch and milkadamia Creamy. Whisk. Add in melted coconut oil, agave, cane sugar, and vanilla. Mix.
  • Add almond flour, coconut flour, baking soda and salt. Mix with spoon until a dough forms. Stir in 1/4 c. white chocolate chips. Pour dough into pan and press down until even.
  • Bake for 15-18 minutes until the edges are golden brown. Let cool for 30 minutes. Melt the rest of the white chocolate, then spread on top. Sprinkle on the sprinkles.
  • Let set in freezer for 10 minutes then cut into bars carefully.
  • Enjoy!

Now you're cooking with milkadamia!

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