Yumbutter Cookie Bars

Yumbutter Cookie Bars

When it comes to bringing food to summer gatherings, you might think of watermelon, salads, corn on the cob, and if you're from the midwest like us - bars. They're the perfect dessert to make for a crowd (or a party of one - no judgement) and they transport easily right in the pan for easy sharing. With these cookie bars, you get all the chewy, salted caramel flavor of a cookie with the extra moist, gooey goodness of a bar.



1/2 cup tahini (or sunflower more cashew butter)

1/2 cup Superfood Cashew Yumbutter 

2 flax eggs (1 tbsp flax + 2 1/2 tbsp water = 1 egg)

1/4 cup coconut sugar

1/4 cup maple syrup

1 tsp vanilla

1/2 tsp sea salt

1 tsp baking powder

1/2 tsp baking soda

3 tbsp coconut flour


1 cup soaked, soft pitted dates (soak in warm water for 15-20 mins)

3 tbsp cashew butter

1 tsp vanilla

1/2 tsp sea salt

1-2 tbsp maple syrup (add one tbsp at a time, taste, & adjust)

1-2 tbsp is nut milk as needed


  1. Preheat your oven to 350F. Line an 8x8 tray with parchment paper and set aside. Make your flax eggs and allow to sit for 5-10 mins or until the mixture has thickened to egg-like consistency.
  2. Combine all ingredients besides coconut flour, until smooth. Then stir in the coconut flour until no lumps remain.
  3. Spread the batter evenly in the pan and bake for 30-35 mins or until the cookie bars are golden and set. Remove and allow to cool.
  4. To make the frosting, combine all ingredients, besides the milk, in a food processor. Process, scraping down the sides as needed, until a smooth, thick, frosting forms. If your mixture needs some help blending, add 1 tbsp of milk at a time. Frost the cooked cookie bars.
  5. Optional: melt chocolate of choice and drizzle over top! Enjoy!

Recipe via Dani Breiner / @danishealthyeats

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