Confetti Cake Batter Cookie Bars!

Confetti Cake Batter Cookie Bars

Serving size: 6-8 bars


  • ¾ cup almond flour

  • ½ cup peanut butter

  • 1 tsp coconut flour

  • ¼ cup melted coconut oil

  • ¼ cup maple syrup

  • ½ tsp vanilla extract

  • Pinch of salt

  • 2 Tbsp sprinkles (any type!)


  1. Place all ingredients except sprinkles into high powered blender, food processor, or kitchen aid. Pulse, then blend/mix on medium-high speed for 45 seconds; using spatula as needed to scoop batter off sides.

  2. Add sprinkles to mixture. Pulse 2-3x or until evenly distributed throughout dough.

  3. Spray 8x4 standard bread loaf pan with non-stick spray (this is the best size for making bars!)

  4. Spoon batter into loaf pan and and use fingers to press firm into bottom of pan.

  5. Cover pan with saran warp and place in freezer for at least 1 hour before serving.

  6. Once bars have solidified, use knife to cut into 6-8 bars.

  7. Store in airtight container- either in fridge or freezer.

Make it a meal! These cookie bars are fantastic with RISE + SHINE sunshine smoothie! Yeehaw, Mama!!

We want to see your yummy creations! After making this recipe be sure to snap a pic and checkin with the community on social using @blossomingmommyandbaby #blossomingmommyandbaby #blossomingmommyandbabyfood xo! (PS- this is also a GREAT way to find other Moms in the BMAB community whipping up healthy creations just like you! ;)

Confetti Cake Batter Cookie Bars