Hi Guys! I hope you had a great weekend? Mine was definitely better than last! My concussion is not “gone” but is slowly getting better a little at a time. I have been doing regular acupuncture for the last week and some PT to get my jaw back in alignment (that is how hard I hit my head!) Anyways, I can mostly speak in complete sentences now (ha!) and can watch a little TV now and am hoping to be doing much better by the end of this week. Still avoiding the computer and reading for another week and then I will see where I am at with this.

Candy Cane Sugar Cookie Bars- Vegan and Gluten Free from HeatherChristo.com

But the concussion didn’t slow me down this weekend! We had an Ugly Christmas Sweater Dinner Party this last weekend (it became a potluck because of my concussion) that I snapchatted. I also did my annual Christmas Decorations Tour on Instagram (but I will post it on the blog too). Then we went to an awesome Sushi dinner for a friends birthday on Saturday and capped it off with a Sunday morning GF Vegan Baking Class at Pasados Safe Haven- It’s an animal sanctuary about an hour outside of Seattle. Since my little Pia is a Vegan (most of the time) and an aspiring Veterinarian, I was fast to volunteer to do the class. I am so happy I did, because she had the best time ever. We did a full tour of the sanctuary and then while I taught the class and everyone decorated Sugar Cookies and Gingerbread cookies, Pia was busy holding a 3 month old baby pig named Artie that was wearing a Christmas Sweater. She said it was the best day of her life.

Candy Cane Sugar Cookie Bars- Vegan and Gluten Free from HeatherChristo.com

So now on Sunday afternoon we are watching the worst Seahawks game of all time and getting ready to start the last week before Winter Break. I feel like we still have a lot to do, like I haven’t even sent out my Christmas Cards yet! There are gingerbread houses to decorate and MORE Cookies to be baked!

If you haven’t baked your fill yet- you have got to try these Sugar Cookie Candy Cane Bars! Four years ago I made these in “regular form” with all the butter, flour, eggs and sugar and they were VERY popular. This is my new and improved Vegan and Gluten Free version and they are just as delicious! I hope you will give these a try and enjoy them as much as we have been!

Candy Cane Sugar Cookie Bars- Vegan and Gluten Free from HeatherChristo.com

Candy Cane Sugar Cookie Bars- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • Sugar Cookie Crust
  • 2 ½ cups all-purpose gluten free flour (I use Bobs Red Mill)
  • 1 ½ cups powdered sugar
  • 1 teaspoon kosher salt
  • ½ cup vegan butter
  • 2 teaspoons vanilla extract
  • ¼ cup unsweetened coconut milk (from a carton not a can)
  • Candy Cane Frosting:
  • ½ cup vegan butter
  • 4 cups powdered sugar
  • 2 teaspoons peppermint extract
  • 2 tablespoons unsweetened coconut milk (from a carton not a can)
  • 2 drops pink food coloring
  • 4 candy canes, crushed
Instructions
  1. Preheat the oven to 350 degrees. Prepare a quarter sheetpan with sides (like a jellyroll pan) 9x12 with parchment paper and coconut oil spray.
  2. In the bowl of a standing mixer fitted with a paddle attachment combine the dry ingredients and then add the vegan butter and the vanilla. Cream them together until you have a dry crumb. Add the milk and mix on medium high until the dough comes together.
  3. Turn out into the prepared pan and smooth into a flat, even crust. I used the bottom of a measuring cup to press the dough flat. Bake the crust for 20 minutes until lightly golden. Set aside to cool.
  4. While the cookie crust is cooling make the frosting: In a bowl of a standing mixer fitted with a whisk attachment combine the vegan butter the powdered sugar, mixing well. Add the peppermint extract and coconut milk and continue to whisk until fluffy. Add the food coloring and whip until well combined.
  5. When the crust is cool, spread the frosting evenly over the cookie base. Immediately sprinkle the crushed candy canes over the top of the frosting. Stick the dessert into the freezer for 30 minutes and then lift the whole thing from the pan and transfer to a cutting board. Slice the cookies with a sharp knife.

 

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candy-cane-sugar-cookie-bars-vegan-and-gluten-free-from-heatherchristo-com

Hi Guys! I hope you had a great weekend? Mine was definitely better than last! My concussion is not “gone” but is slowly getting better a little at a time. I have been doing regular acupuncture for the last week and some PT to get my jaw back in alignment (that is how hard I hit my head!) Anyways, I can mostly speak in complete sentences now (ha!) and can watch a little TV now and am hoping to be doing much better by the end of this week. Still avoiding the computer and reading for another week and then I will see where I am at with this.

Candy Cane Sugar Cookie Bars- Vegan and Gluten Free from HeatherChristo.com

But the concussion didn’t slow me down this weekend! We had an Ugly Christmas Sweater Dinner Party this last weekend (it became a potluck because of my concussion) that I snapchatted. I also did my annual Christmas Decorations Tour on Instagram (but I will post it on the blog too). Then we went to an awesome Sushi dinner for a friends birthday on Saturday and capped it off with a Sunday morning GF Vegan Baking Class at Pasados Safe Haven- It’s an animal sanctuary about an hour outside of Seattle. Since my little Pia is a Vegan (most of the time) and an aspiring Veterinarian, I was fast to volunteer to do the class. I am so happy I did, because she had the best time ever. We did a full tour of the sanctuary and then while I taught the class and everyone decorated Sugar Cookies and Gingerbread cookies, Pia was busy holding a 3 month old baby pig named Artie that was wearing a Christmas Sweater. She said it was the best day of her life.

Candy Cane Sugar Cookie Bars- Vegan and Gluten Free from HeatherChristo.com

So now on Sunday afternoon we are watching the worst Seahawks game of all time and getting ready to start the last week before Winter Break. I feel like we still have a lot to do, like I haven’t even sent out my Christmas Cards yet! There are gingerbread houses to decorate and MORE Cookies to be baked!

If you haven’t baked your fill yet- you have got to try these Sugar Cookie Candy Cane Bars! Four years ago I made these in “regular form” with all the butter, flour, eggs and sugar and they were VERY popular. This is my new and improved Vegan and Gluten Free version and they are just as delicious! I hope you will give these a try and enjoy them as much as we have been!

Candy Cane Sugar Cookie Bars- Vegan and Gluten Free from HeatherChristo.com

Candy Cane Sugar Cookie Bars- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • Sugar Cookie Crust
  • 2 ½ cups all-purpose gluten free flour (I use Bobs Red Mill)
  • 1 ½ cups powdered sugar
  • 1 teaspoon kosher salt
  • ½ cup vegan butter
  • 2 teaspoons vanilla extract
  • ¼ cup unsweetened coconut milk (from a carton not a can)
  • Candy Cane Frosting:
  • ½ cup vegan butter
  • 4 cups powdered sugar
  • 2 teaspoons peppermint extract
  • 2 tablespoons unsweetened coconut milk (from a carton not a can)
  • 2 drops pink food coloring
  • 4 candy canes, crushed
Instructions
  1. Preheat the oven to 350 degrees. Prepare a quarter sheetpan with sides (like a jellyroll pan) 9x12 with parchment paper and coconut oil spray.
  2. In the bowl of a standing mixer fitted with a paddle attachment combine the dry ingredients and then add the vegan butter and the vanilla. Cream them together until you have a dry crumb. Add the milk and mix on medium high until the dough comes together.
  3. Turn out into the prepared pan and smooth into a flat, even crust. I used the bottom of a measuring cup to press the dough flat. Bake the crust for 20 minutes until lightly golden. Set aside to cool.
  4. While the cookie crust is cooling make the frosting: In a bowl of a standing mixer fitted with a whisk attachment combine the vegan butter the powdered sugar, mixing well. Add the peppermint extract and coconut milk and continue to whisk until fluffy. Add the food coloring and whip until well combined.
  5. When the crust is cool, spread the frosting evenly over the cookie base. Immediately sprinkle the crushed candy canes over the top of the frosting. Stick the dessert into the freezer for 30 minutes and then lift the whole thing from the pan and transfer to a cutting board. Slice the cookies with a sharp knife.