the cookie bars 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this) 2 tsp ground cinnamon ¼ tsp baking soda ¼ tsp salt 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly 2 tbsp (30mL) nonfat milk, room temperature 1 large egg white 2 tsp vanilla extract ¼ cup (60mL) honey 1 tsp vanilla stevia
for the frosting ½ cup (120g) plain nonfat Greek yogurt 4oz (113g) neufchâtel or fat-free cream cheese 1 serving (8g) fat-free, sugar-free cheesecake instant pudding mix ⅛ tsp ground cinnamon ⅜ tsp vanilla stevia, or adjusted to tastePreheat the oven to 325°F, and coat an 8”-square pan with nonstick cooking spray.
prepare the cookie bars, whisk together the flour, cinnamon, baking soda, and salt in a medium bowl. In a separate bowl, whisk together butter, milk, egg white, and vanilla extract. Stir in the honey and vanilla stevia. Add in the flour mixture, stirring just until incorporated.
a spatula, gently press the cookie dough into the prepared pan in a thin, even layer. Bake at 325°F for 10-12 minutes or until the center feels firm to the touch. Cool completely to room temperature in the pan.
the cookie bars bake, prepare the frosting. Beat the Greek yogurt, cream cheese, instant pudding mix, cinnamon, and vanilla stevia together using an electric or stand mixer for 2 minutes. Cover the bowl with foil, and chill for at least 2 hours.
the cookie bars are completely cool, spread the frosting across the top. (I highly recommend an offset spatula like this to do so!) Slice them into 16 square bars.
Let me tell you these cookiebars are delicious and deadly all rolled in one. Place remaining dough in a single layer on top of the fluff (you can roll the dough out between two pieces of waxed paper and use a spatula to place pieces of it on the top and pressed the pieces together)
Let me present to you the CinnamonRoll Pumpkin Sheet Cake- genius, no. Instead of an ordinary pumpkin cake, this recipe spreads the batter along a sheet pan (sheet pan=more fun, if you didn’t already know that) then gets turned into something extraordinary with brown sugar-cinnamon swirl and a vanilla sugar glaze
Combine cinnamon and sugar in a small bowl and sprinkle evenly across the top of the bars. These bars a full of buttery goodness and although the cookie dough isn’t as sweet as the chocolate chip cookie dough I’ve had, it’s still quite yummy