Bringing a tropical twist to a classic favorite, these delightful sugar cookies are flavored with zesty lime and covered in a smooth and creamy mint icing. Made with simple (and gluten-free) ingredients, such as fresh mint, coconut cream and honey, they’re reminiscent of a mojito – but in a family-friendly cookie bar-form. Beyond the refreshing flavor combination, they’re baked in pan and then cut, which means you don’t have to roll dough, get out the cookie cutters or frost individual cookies. It’s the same flavor and soft, moist texture without any of the extra work – because aren’t tropical paradises supposed to be this easy?
Lime Sugar Cookie Bars with Mint Icing
Ingredients
- 3/4 cup solid coconut oil or unsalted grass-fed butter, softened
- 1 cup coconut sugar
- 3 limes zested (about 2 Tbsp.)
- 3 limes juiced (about 1/4 cup)
- 1 large egg at room temperature
- 2 tsp. vanilla extract
- 2 cups gluten-free oat flour*
- 1 cup almond flour*
- 1/2 cup tapioca flour*
- 1 tsp. baking powder
- 1/4 tsp. salt
Icing
- 30 sprigs fresh mint
- 2 cups coconut cream chilled**
- 1/2 cup cashew butter
- 1/3 cup honey
- Arrowroot powder optional
Instructions
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Preheat oven to 350 degrees F. Line 9”x13” pan with parchment paper.
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In mixing bowl, beat together butter, sugar and lime zest until light and smooth. Beat in egg, lime juice and vanilla extract.
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In separate bowl, sift together oat flour, almond flour, tapioca flour, baking powder and salt.
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Pour wet ingredient into dry ingredients. Beat on slow speed until smooth.
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Spoon cookie batter into prepared pan; smooth down completely. Bake 26 to 30 minutes, or until edges are slightly golden brown. Let cool.
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In food processor or blender, combine icing ingredients. Mix until smooth and mint sprigs are very small specks.
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Spread icing over cooled cookie bars. Let chill until icing has hardened.
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Slice into 16 pieces. Store leftovers in the fridge for up to 3 days.
Recipe Notes
*If you prefer, you can use your favorite gluten-free baking mix to replace the oat flour, almond flour and tapioca flour. Please keep in mind, the texture may vary with this substitution.
**Each can of coconut cream is different. If your cans do not form two distinct layers, one made of cream and the other of water, add arrowroot powder or tapioca powder 1 tablespoon at a time until desired consistency is reached.
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