These Vegan Maple-Glazed Cookie Bars are so decadent that no one would ever guess they are also gluten-free and paleo! So easy to make, they taste like a nutty maple cookie in a bar! Perfect for holiday baking, they’re refined-sugar-free and kid-friendly!
Allergy-Friendly Baking Made Easy
I really want those of you who are intimated by paleo and/or vegan baking to feel at ease here. I’m sure there are a lot of people who would like to make allergy-friendly or or dietary specific desserts for the holidays or special events, but they feel overwhelmed.
If baking makes you feel on edge, you really can relax! I got you covered! These vegan and gluten-free maple bars couldn’t be easier to make!
Maple Bar Ingredients
The ingredients you need to make the vegan maple bars are simple. Nothing fancy here, just a few basic gluten free baking staples like almond flour and tapioca flour.
Cookie Bar Ingredients
- Melted coconut oil
- Maple syrup
- Fine almond flour (We use Bob’s Red Mill)
- Tapioca flour
- Sea salt and baking soda
- Coconut sugar or sugar free swerve (optional)
- Pinch cinnamon
- Chopped macadamia nuts (or other nut of choice)
- A little bit of vegan butter and raw sugar – to coat the nuts in
Maple Glaze Ingredients
- Vegan soy-free butter or clarified butter
- Maple syrup
- Powdered sugar or powdered sugar substitute, such as Swerve
How to Make Vegan Maple-Glazed Cookie Bars
- Preheat oven to 350°F.
- Melt the coconut oil or butter and together with maple syrup and vanilla.
- Sift the almond flour, tapioca flour, baking soda, and salt. Mix in coconut sugar and pinch of cinnamon.
- Gently fold the dry batter into wet ingredients until combined.
- In another bowl, coat macadamia nuts in melted butter and extra sugar, then fold nuts into the batter.
- Let batter sit in fridge for at least 20 minutes.
- While batter is chilling, line an 8 x 8 inch square pan with parchment paper.
- Scoop the chilled batter into lined pan and press flat until batter is even and reaches the edges of the pan.
- Bake at 350°F for 25-27 minutes until edges are golden brown.
- Remove from oven and allow to cool while you prepare the maple glaze.
For the Maple Glaze
- Melt butter or refined coconut oil. In a small bowl, mix confectioners’ sugar, butter, vanilla and maple syrup until smooth.
- Drizzle ½ or more of the glaze on top of the bars and spread it out evenly.
- Sprinkle the rest of your macadamia nuts on top.
- Chill bars in fridge or freezer for about 10 -15 minutes before slicing.
- Store in airtight container for up to a week or freeze for up to 6 months.
More of Our Favorite
Vegan Gluten-Free DessertS
Nutty Maple Bars with Maple Glaze (Vegan, Paleo Option)
- Total Time: 50 minutes
- Yield: 10–12 bars 1x
Description
These nutty maple bars are gluten free, vegan, and paleo, but ANY dessert lover will gobble them up! The maple glaze adds the perfect finishing touch. An EASY cookie bar recipe with NO refined sugar.
Ingredients
For the Maple Bars:
- ⅓ cup melted coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cup fine blanched almond flour
- ½ cup tapioca flour (see notes for alternative)
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 2 Tablespoons coconut sugar or swerve, extra for coating nuts.
- 1 pinch ground cinnamon
- ⅓ cup chopped macadamia nuts (or other nut of choice)
- melted butter (or vegan butter) and optional raw sugar (to coat the nuts in)
- Optional Add-ins (see notes)
For the Maple Glaze:
- 2 Tablespoons melted butter or refined coconut oil (vegan soy free butter works)
- ¼ – ⅓ cup pure maple syrup
- heaping ½ cup or more powdered sugar or powdered sugar substitute, such as swerve The more powdered sugar you add, the thicker the glaze.
- Optional- ½ teaspoon vanilla extract
Instructions
Maple Bars:
- Preheat oven to 350°F.
- Melt the coconut oil or butter. Place in bowl and whisk with maple syrup and vanilla.
- Next sift together the almond flour, tapioca flour*, baking soda, and salt. Mix in coconut sugar and pinch of cinnamon. *See notes for substitution for tapioca flour.
- Gently add the dry batter to the wet ingredient bowl. Mix together.
- In another bowl, coat macadamia nuts in melted butter and extra sugar, then fold nuts into the batter.
- Let batter sit in fridge for 20 minutes or longer.
- While batter is chilling, line an 8 x 8 inch square pan with parchment paper
- After batter has chilled, scoop it into lined pan and press flat until batter is even and flat, reaching each edge.
- Bake at 350F for 25-27 minutes (longer at altitude). Check at 20 minutes for doneness. Edges should be golden brown.
- Remove and let cool.
To make Maple Glaze (optional)
-
Melt butter or refined coconut oil. In a small bowl, mix confectioners’ sugar, butter, vanilla and maple syrup until smooth.
-
Drizzle ½ or more of the glaze on top of the bars and spread it out evenly.
- Sprinkle the rest of your macadamia nuts on top.
- Chill bars in fridge or freezer for about 10 -15 minutes.
- Remove and slice.
Notes
- *You can use ⅓ cup arrowroot flour if you don’t have tapioca flour
- Store in airtight container for up to a week or freeze for up to 6 months.
- Optional Add-ins or toppings – cocoa powder, toffee bits (non vegan), chocolate liquor, etc.
ESTIMATED NUTRITION without GLAZE
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 204
- Sugar: 7.8 g
- Sodium: 55 mg
- Fat: 13.8 g
- Saturated Fat: 5.6 g
- Carbohydrates: 16.6 g
- Fiber: 1.9 g
- Protein: 3.3 g
- Cholesterol: 0.9 mg
Going nuts over these just looking at them!
OMG heaven! These are absolutely incredible! I used walnuts and it turned out perfect!
Thanks so very much for sharing this recipe. I am going to make these over and over again!
wonderful! so glad you enjoyed it Cindy!
Hi do you think I could put some pureed butternut squash in these? I have some left over and thought it might be good to get some extra vegetables in my kids.
I think so, but you might add a little more starch so they can hold. Or you could make a coating with the squash to go on top, ya know? like a frosting but mix that in. I have a maple vegan cashew cream frosting as well!
You don’t say how much of the 1/3 cup nuts goes into the bars and how much you put on top.
Sorry about that. About half in the batter and half on top. But it’s totally your preference! All goodness. 🙂
This is such an amazing fall treat! I love it!
Such an amazing fall treat! I love it!
thank you friend!
Same here, Linds… no pumpkin yet.. but my CSA assures me it’s on the way! These bars are simple, and SO mouthwatering… that glaze tho! : o
haha well tell you CSA i’m coming over when they deliver.
Love that there are macadamia nuts in these! Can’t wait to try them!
These look SO good! And you know I’m partial to maple 🙂
haha, I knew you’d approve. YAY!
So delicious! Love that maple flavor with the nuts and that glaze – there are no words.
I love your new site layout; I haven’t been here in a little while, but maple is such an under appreciated flavor. I think I need to make these.
Thank you friend! I appreciate your kind words. <3
Going nuts over these just looking at them!
So yum! Curious if these turn out chewy like a blondie or soft?
kinda both! Think of it a cross between a crispy cookie and chewy blondie. Haha hope that helps
!
Mmm macadamia nuts make everything better. I love these.
I agree. Worth the $. Macadamia Nut granola…. i see that in your future. Yes?
DEFINITELY not too soon. Major yes to these bars.
why i love you! you’ll love these liz!