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Vegan Strawberry Cookie Bars

Just in time for Spring, these melt-in-your-mouth Strawberry Cookie Bars are everything you need to celebrate the new season. Layers of sugar cookie, fresh strawberry compote, cookie crumbles and sweet glaze, these bars make a great on the go snack or picnic dessert all while being gluten free, dairy free, egg free and vegan.

vegan strawberry cookie bars with glaze and homemade compote.

Vegan Strawberry Cookie Bars

Did anyone else grow up eating Pop-Tarts for breakfast? My favorite was always strawberry and I swear that these bars transport me back to that simpler time.

A swapped the pie crust for a sugar cookie (because hi, it’s me) and you still have similar pop-tart like taste but without all the fuss of making pastry dough. YAY!

These are so so easy to make:

  1. Make the compote (I promise it’s easier than you think!)
  2. Make the cookie crust
  3. Add the compote, top with crumbles and bake
  4. Drizzle with glaze and serve!
vegan strawberry cookie bars with glaze and homemade compote.
vegan strawberry cookie bars with glaze and homemade compote.

CAN YOU USE STORE BOUGHT STRAWBERRY COMPOTE?

It’s so easy to toss a pre-made jar of compote into your grocery cart, but nothing really compares to making fresh strawberry compote–I promise you, it’s easier than you think.

But if you have a jar you want to use up, store bought works just fine. 🙂

DO THESE STRAWBERRY COOKIE BARS NEED TO BE REFRIGERATED?

No, but keep them covered up to three days at room temp or in the fridge for five-seven days. They also could be kept in the freezer for up to three months.

strawberry sugar cookie bars

Can’t get enough strawberry recipes? I hear ya! Check out some of my strawberry recipes on the blog:

Strawberry Rhubarb Gluten Free Poptarts

Strawberry Shortcake Popsicles

Chocolate Sugar Cookies with Strawberry Buttercream

spring dessert

If you are still reading this far, you definitely deserve some strawberry cookie bars and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!

Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.

Happy Baking!

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Vegan Strawberry Cookie Bars

The best easy to make vegan strawberry cookie bars made gluten free, dairy free, egg free and vegan. Just in time for spring, these sugar cookie jam bars are a perfect way to use up those strawberries.
Pin Recipe
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: cookie bars, Easter, Spring, strawberry bars, strawberry cake, sugar cookie bars
Servings: 12 servings

Ingredients

Strawberry Compote

  • 2 cup strawberries chopped
  • 1/4 cup pure maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp corn starch or tapioca flour

Base and Topping

  • 2 1/4 cup gluten free flour all purpose
  • 1/2 cup organic sugar
  • 3/4 cup cold vegan butter chopped
  • 1/8 tsp fine sea salt

Glaze

  • 1/3 cup organic powdered sugar
  • 1-2 tbsp almond milk

Instructions

  • Preheat the oven to 350 F and prepare a 7×11 inch pan with parchment paper and non-stick spray and set it aside.
  • Place the straweberries, maple and lemon juice into a bottom heavy pot over medium-high heat and bring to a boil. Once boiling, reduce to a simmer and let cook for 10-15 minutes and juices are released. Use a potato masher to smash the berries. Stir in the cornstarch and continue to simmer for 3-5 minutes. Remove from heat and let cool.
  • While the strawberries simmer, place the flour, sugar, butter and sea salt into a food processor and pulse until a dough forms. Remove 1/2 cup of dough and use your hands to break it into small crumbles. Place the crumbles into a bowl and chill until ready to use.
  • Press the remaining dough into the bottom of the pan and press it down evenly. Bake the crust for 10-15 minutes and golden brown. Remove and let cool.
  • Pour the strawberry compote over the crust and spread it out in an even layer.
  • Top the compote with the reserved crumbles and bake for 20-25 minutes and the crumbles are golden. Let cool completely before stirring together the glaze ingredients and drizzling over the bars. Cut the bars into 12 squares and serve.

Notes

These bars are best if stored at room temperature in an airtight container for 3 days or in the refrigerator for up to a week.

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Hi!

I'm Ciarra

Welcome to Peanut Butter Plus Chocolate, where I share indulgent dessert recipes. Here you can find healthier versions of your favorite desserts.

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