These soft and chewy vegan sugar cookie bars have all the fun and flavour of a traditional sugar cookie, without the rolling and cutting, or the dairy and eggs. They’re sweet, buttery, and topped with pretty pink frosting, or any colour of your choice!

Overhead view of sugar cookie bars topped with pink frosting and sprinkles - 1

I’m so excited about these vegan sugar cookie bars! Maybe it’s the pink frosting, or maybe it’s the chewy sugar cookie base. But I think the nostalgia factor is a big part of their appeal. As adults, we treat ourselves to high-end cookies like white chocolate macadamia nut and salted chocolate chip tahini cookies . Yet, who doesn’t have a soft spot for the classic sugar cookies we enjoyed as kids?

  • Vegan sugar cookies in bar form. All the flavour of a traditional sugar cookie, minus the hassle of rolling and cutting out shapes!
  • Perfect for celebrations. These easy-to-make, plant-based sugar cookie bars are always a hit at holiday parties, picnics, and potlucks.
  • Make them your own. Customize these cookie bars with your favourite frosting and toppings. Sprinkles are the standard, but you can create a sugar cookie fruit pizza by layering on fresh fruit, or get out your piping bag and tips and get creative!
  • Quick and easy. Best of all, these no chill vegan sugar cookie bars only require a few simple ingredients, and zero chilling time.
Overhead view of vegan sugar cookie bar ingredients - 2

Notes on Ingredients

Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Vegan butter – Let this come to room temperature so it’s easy to incorporate into the other ingredients.
  • White granulated sugar – You could also use light brown sugar.
  • Pure Vanilla Extract – Any vanilla extract you have on hand is fine, but the Nielsen-Massey Madagascar Bourbon Vanilla is my favourite!
  • Vegan milk – I recommend an unflavoured variety.
  • All-purpose flour – A cup-for-cup gluten-free all-purpose flour substitute can be used if you prefer.
  • Baking powder and baking soda – You’ll need both, plus salt, to give these sugar cookie bars plenty of lift. Make sure to check the expiration dates on your leavening.

Vegan Frosting

  • Powdered sugar – Make sure you sift this first so you don’t end up with lumpy frosting!
  • Vegan butter – This butter will also need to be softened.
  • Vegan milk – This can be almond milk, oat milk, coconut milk, or any dairy-free milk you’d like.
  • Vanilla and sea salt – Omit the added salt if you’re using salted butter.
  • Pink or red food colouring – Or whatever colour you like! See below.

The Best Way to Colour Frosting

I recommend using a gel or paste food colouring for the sugar cookie frosting. Both of these options are nice because they don’t add liquid to the frosting, which has the potential to change its texture. It’s important to note that gels and pastes have intense colour, so I usually dip a toothpick into them, then swirl that into the frosting. Stir to incorporate, then add more colouring if needed.

Stack of sugar cookie bars on their sides - 3

I recommend baking your cookie bars in an 8×8-inch baking pan lined with parchment paper (clip the sides to hold the paper in place). Here are the steps to make these super easy, very delicious dairy-free sugar cookie bars with frosting:

Overhead view of creamed butter and sugar in mixing bowl - 4

Combine the wet ingredients.

  • Mix the wet ingredients. While the oven preheats to 350ºF, cream the butter and sugar in a bowl. Then, beat in the vanilla extract and vegan milk.
  • Mix the dry ingredients. In a separate bowl, sift together the flour, baking powder, baking soda, and sea salt. Whisk to combine.
Overhead view of wet sugar cookie ingredients in glass mixing bowl - 5

Combine the wet and dry ingredients.

  • Combine the wet and dry ingredients. Add the flour mixture to the wet ingredients. Mix for about 2 minutes to incorporate, scraping down the bowl as needed.
Overhead view of sugar cookie dough in square baking pan - 6

Press the dough into the pan.

  • Bake . Transfer the dough to a lined 8×8-inch pan and bake for 22 to 23 minutes. Let the bars cool completely before adding the frosting.
Frosting in mixing bowl before adding colouring - 7

Beat the frosting until smooth.

  • Make the frosting. Beat the butter and vanilla for 2 to 3 minutes, until they’re fluffy. Fold in the powdered sugar with a rubber spatula, then beat for a minute. Beat in ¼ tablespoon of vegan milk at a time until the frosting reaches your desired volume and consistency. Add the food colouring, then beat for about 5 minutes, or until the frosting is fluffy, pink, smooth, and creamy.
Overhead view of frosted sugar cookie bars - 8

Spread frosting over the cookie bars.

  • Frost the bars. Make sure your sugar cookie bars are cooled completely before you frost them. Spread the frosting evenly over the bars, top with sprinkles, and enjoy.

More Ways to Decorate

I use a fluffy vegan buttercream for these sugar cookie bars, but you can certainly use icing or even cake frosting instead. If you’re using a frosting recipe meant for cakes, I recommend making half the amount or simply freezing the extra frosting for another day. Try my vegan chocolate frosting or vegan cream cheese frosting . You can also make vegan Christmas sugar cookie bars with white frosting and red and green sprinkles!

Overhead view of vegan sugar cookie bars with bowl of sprinkles - 9
  • Don’t over-bake. The bars will be slightly under-baked when you pull them out of the oven, which is fine because they’ll continue baking from the residual heat of the pan. This is how you get that signature chewy sugar cookie base!
  • Cutting clean bars . Use the parchment paper to lift the bars out of the pan and place them on a cutting board. From here, you can cut them into squares using a large chef’s knife. If the frosting seems too soft to cut cleanly, you can pop the bars in the refrigerator for a bit until it sets.
  • Make it a sugar cookie cake . Want to make a vegan sugar cookie cake? You can bake this recipe in a round cookie cake pan; it will take less time to bake, so I recommend checking for doneness at the 15-minute mark.
  • Add-in ideas. Add vegan chocolate chips to the cookie dough, or you can add chopped macadamia nuts, dried cranberries, or flavouring extracts like lemon or orange extract.
Sugar cookie bars on parchment paper - 10

How to Store

  • Refrigerate. Store the vegan frosted sugar cookie bars in the refrigerator for up to 5 days. You can either wrap them in the baking pan or transfer them to an airtight container. If you need to stack the bars, place parchment paper between the layers to keep them from sticking together.
  • Freeze. You can freeze these vegan sugar cookie bars for up to 3 months. Wrap them individually or place them in a freezer bag with parchment paper between the layers.
Vegan sugar cookie bar with bite taken out - 11
  • Brownie Cookies
  • S’mores Cookies
  • Seven Layer Bars
  • Maple Pecan Sugar Cookies
  • Vegan Spritz Cookies

Ingredients

For the bars:

  • ½ cup vegan butter , 112g, room temperature
  • ½ cup white granulated sugar , 100g
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 tablespoons vegan milk
  • 1 ½ cups flour of choice regular all-purpose flour , 180g
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt

For the frosting:

  • 1 1/2 – 1 3/4 cups powdered sugar , sifted
  • 1/2 cup vegan butter , softened
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon vegan milk , add more if needed
  • pinch sea salt , if using unsalted butter
  • Few drops of pink or red food colouring

Instructions

For the bars:

  • Preheat oven to 350°F/180°C. Line an 8×8 pan. Cream together the butter and sugar for about 3 minutes on medium low speed.
  • Add in the vanilla extract and vegan milk and blend for another 30 seconds until incorporated.
  • In a small separate bowl, sift together your flour, baking powder, baking soda and sea salt until thoroughly combined.
  • Add in your flour mixture into the wet mix. Mix for about 2 mins to incorporate. Scrape down the bowl.
  • Add to your lined 8×8 pan. Bake for 22-23 minutes. It’ll be slightly underbaked which is fine because it keeps cooking while it cools.
  • Let it cool completely. Top it with buttercream frosting tinted with a little bit of pink or red food colouring. Top with sprinkles and enjoy!

For the frosting:

  • Beat the butter and vanilla for about 2-3 minutes.
  • Add in the sifted powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add in a ¼ tablespoon of vegan milk at a time until it reaches your preferred volume and consistency.
  • Add the food colouring, then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, pink, smooth and creamy.

Notes

Overhead view of sugar cookie bars topped with pink frosting and sprinkles - 12

Ingredients

For the bars:

  • ½ cup vegan butter 112g, room temperature
  • ½ cup white granulated sugar 100g
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 tablespoons vegan milk
  • 1 ½ cups flour of choice regular all-purpose flour 180g
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt

For the frosting:

  • 1 1/2 - 1 3/4 cups powdered sugar sifted
  • 1/2 cup vegan butter softened
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon vegan milk add more if needed
  • pinch sea salt if using unsalted butter
  • Few drops of pink or red food colouring

Instructions

For the bars:

  • Preheat oven to 350°F/180°C. Line an 8x8 pan. Cream together the butter and sugar for about 3 minutes on medium low speed.
  • Add in the vanilla extract and vegan milk and blend for another 30 seconds until incorporated.
  • In a small separate bowl, sift together your flour, baking powder, baking soda and sea salt until thoroughly combined.
  • Add in your flour mixture into the wet mix. Mix for about 2 mins to incorporate. Scrape down the bowl.
  • Add to your lined 8x8 pan. Bake for 22-23 minutes. It’ll be slightly underbaked which is fine because it keeps cooking while it cools.
  • Let it cool completely. Top it with buttercream frosting tinted with a little bit of pink or red food colouring. Top with sprinkles and enjoy!

For the frosting:

  • Beat the butter and vanilla for about 2-3 minutes.
  • Add in the sifted powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add in a ¼ tablespoon of vegan milk at a time until it reaches your preferred volume and consistency.
  • Add the food colouring, then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, pink, smooth and creamy.

Video

Notes

Nutrition

Vegan Sugar Cookie Bars https://jessicainthekitchen.com/vegan-sugar-cookie-bars/ April 20, 2022

These Vegan Quiche Muffins are packed with protein, and you’ll be surprised by how much the taste and texture mimics the original. While I add sun-dried tomatoes, mushrooms, and garlicky spinach, you can customize them with your favorite veggies and herbs and make these mini quiches your own!

Vegan mini quiches, with one stacked on top of two others - 13

When I was vegetarian, a nice big slice of quiche with a side salad was one of my favourite brunch options. The things I loved the most about quiche were the flavourful fillings and the eggy texture. Fast forward to today and instead of traditional egg-based quiche, I’m enjoying these Vegan Quiche Muffins with Sun-dried Tomatoes and Spinach for all my brunching needs!

These mini quiches are even more versatile than a slice of quiche; they can be eaten hot or cold, and they’re just as appropriate for a party as they are for a quick breakfast on-the-go. Because they’re made with tofu, they’re packed with protein, and they have the perfect texture to mimic traditional quiche—and you can make them taste like eggs too with a few secret ingredients!

(Looking for a traditional, full-size vegan quiche recipe? I’ve got you covered: Easy Vegan Quiche !)

Ingredients for vegan quiche muffins - 14

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Extra-firm tofu – You’ll need to press the tofu so it can absorb the flavours you add to it. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
  • Coconut oil – Or use another oil you like or have on hand.
  • Mushrooms
  • Spinach
  • Garlic
  • Onions
  • Salt and pepper
  • Sun-dried tomato halves
  • Almond milk – Or another unflavoured plant milk.
  • Nutritional yeast – This is one of the ingredients that contributes to the egg-y, cheesy flavour in this recipe. Don’t skip it!
  • Turmeric – You only use a pinch of turmeric, as it’s added for its colour, not its flavour.
  • Chives – These can be fresh or dried.
  • Baking powder
  • Kala namak – No worries if you can’t find this! You can omit it.

Does Kala Namak Taste Like Eggs?

Kala namak is a black salt from India that has a sulphur flavour reminiscent of eggs. Also known as Himalayan black salt, kala namak is used in a number of vegan egg dishes because of its eggy taste and aroma.

How to Make Vegan Quiche Muffins

You’ll find that swapping the eggs with tofu makes vegan quiche much easier to whip up, with less room for error. Here’s what you’ll need to do.

Prepare . Preheat your oven to 375°F/190°C and grease a 12-cup muffin pan.

Sauteed vegetables in skillet with wooden spoon - 15

Cook the vegetables . In a skillet set over medium-high heat, melt the coconut oil, then add the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves. Stir and season with salt and pepper to taste. Cook until the onions are translucent, the spinach is wilted, and the mushrooms have shrunken, about 5 to 8 minutes. Remove from heat.

Tofu quiche filling in food processor bowl - 16

Make the tofu “egg” mixture . In a high powered blender or food processor, combine the tofu, almond milk, nutritional yeast , sea salt and black pepper, turmeric, baking powder, and kala namak. Blend on high until the mixture is smooth.

Vegetables added to vegan quiche filling in food processor bowl - 17

Add the vegetables and chives . Stir the vegetables and chives into the tofu mixture. Season to taste.

Mini vegan quiches in muffin tin before baking - 18

Bake . Divide the mixture into 12 greased muffin cups, then top each cup with the remaining chopped sun-dried tomato. Bake for 35 minutes, or until a toothpick inserted in the centre comes out mostly clean.

Mini vegan quiches in muffin tin - 19

Rest and serve . Let the quiches cool for 5 minutes in pan, then loosen them with a butter knife and transfer them to a wire rack. Serve warm or cold.

Can I Add Crusts to This Recipe?

These vegan quiches are crustless, but if you want something more traditional, you can definitely add crusts! Use my Best Vegan Pie Crust recipe and after rolling out the dough, use a round biscuit cutter or cookie cutter to cut it into circles. Place the circles in the muffin cups and follow the instructions in the crust recipe for baking them.

Vegan quiche muffins with garnishes on parchment paper - 20

Tips for Success

Here are some simple hints and tips for perfect vegan quiche muffins.

  • Don’t press all the liquid out . You want to drain the tofu enough that it can absorb the flavours you add, but it needs to retain some liquid for that eggy consistency. If you’re using a tofu press , don’t push it down all the way. If you’re using the books and paper towel method, press the tofu for about 15 minutes.
  • Use the right tofu . You’ll need refrigerated tofu, not shelf-stable silken tofu. Silken tofu has a different consistency that won’t work for this recipe.
  • Knowing when it’s done . The beauty of a tofu quiche is that there are no food safety issues with undercooked egg. If you want a creamier consistency, you can pull the quiches out of the oven a little bit sooner; leave them in longer if you want your quiches firm.

Variations

You can customize these quiches with your own favorite add-ins, or try some of these:

  • Your favorite vegan cheese
  • Plant-based bacon bits or crumbled sausage
  • Steamed broccoli and vegan cheddar
  • Caramelized onions
  • Asparagus
  • Sautéed leeks
  • Arugula, kale, or chard
Stack of vegan quiche muffins - 21

How to Store and Reheat Leftovers

Leftover mini vegan quiches can be stored in an airtight container in the refrigerator for up to a week. They’re great for meal prep breakfasts and lunches!

The quiches can be served cold, at room temperature, or warm. Reheat them in a 350ºF oven for about 10 minutes, or heat them in the microwave until warmed through.

Can This Recipe Be Frozen?

You can freeze these quiches for up to 3 months in an airtight storage container or freezer bag. If you’re stacking them, simply place parchment paper between the layers to keep them from sticking to each other. Let them thaw in the refrigerator before serving or reheating.

Ingredients

  • 1 (16 ounce) block extra firm tofu , pressed (1 lb.)
  • 1 tablespoon coconut oil , or any oil
  • ¼ cup mushrooms , (68g) chopped
  • 2 cups spinach
  • 4 cloves garlic , minced
  • 3 tablespoons chopped onions
  • Salt and pepper to taste , for the veggies
  • 7 sundried tomato halves , (49g) diced
  • 1 cup almond milk , or any vegan milk
  • 3 tablespoons nutritional yeast
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • pinch of turmeric , for colour
  • 1 teaspoon dried chives , or 1 tablespoon freshly chopped chives
  • ½ teaspoon baking powder
  • pinch black salt , kala namak – totally optional

Instructions

  • Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it. Grease a 12-cup muffin container and set aside.
  • In a pan over medium high heat, heat the coconut oil. Add in the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves, stirring to combine with the oil. Season lightly with salt and pepper to taste. Allow to cook through until the onions are translucent, spinach is shrivelled and mushrooms shrunken, about 5 to 8 minutes, stirring occasionally. Remove from heat and set aside.
  • In a high powered blender, add the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps. I blended mine twice to ensure this.
  • Stir in with a wooden spoon all of the fillings from the pan, plus the chives to combine. You can taste here and decide if you want any more nutritional yeast, or sea salt.
  • Spoon out the mixture into 12 greased muffin cups, trying to get an even amount of toppings in each. Top each cup with the last of the sun-dried tomato half.
  • Bake for 35 until quiche muffins until a toothpick stuck in the middle comes out mostly clean. Remove from oven and allow to rest for 5 minutes on the counter in pan. Then, loosen edges with a knife and remove onto a wire rack, so that they can cool completely without getting soggy.
  • Serve while still warm, or while cold, and enjoy!

Notes