Valentine’s Sugar Cookie Bark

Valentine’s Sugar Cookie Bark

Recipe by @fiveloavesgf


Sugar Cookie Dough

  • ½ cup (1 stick) unsalted vegan butter, softened at room temperature
  • ⅔ cup granulated sugar
  • ¼ cup unsweetened applesauce, at room temperature*
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups gluten-free flour blend
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Cookie Bark Topping

YumEarth Sugar Cookie with Choco Yums


Sugar Cookie Base

  1. Preheat oven to 350° and line a baking sheet with parchment paper.
  2. Using an electric stand mixer with the paddle attachment, or in a large bowl using a handheld electric mixer, cream together the butter and granulated sugar until light and airy, roughly 2-5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
  3. Next, add in the applesauce (or pumpkin puree) and vanilla extract, mixing again for 2 minutes. Scrape the sides of the bowl as needed.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
  5. Slowly add in the flour mixture to the wet ingredients, mixing in slowly until thoroughly combined.
  6. Place cookie dough onto the lined baking sheet. Then, using your hands, or a small rolling pin, press the cookie dough out. Spread evenly to create a large rectangle roughly a 1/4 inch thick.
  7. Bake for 11-13 minutes, or until lightly golden brown in color. Allow to cool completely on the baking sheet before continuing.

Cookie Bark Topping

  1. Place the white chocolate chips in a microwave safe bowl. Microwave in 30 second increments, stirring between each time, until chocolate is completely melted and smooth. (Alternatively you can melt chocolate on the stove in a double boiler.)
  2. Using a rubber/icing spatula, spread the melted chocolate all over the sugar cookie rectangle.
  3. Sprinkle the crushed freeze dried strawberries, Valentine’s Day gummy fruits, and choco yums onto the melted chocolate.
  4. Allow to cool for 30 minutes or until chocolate is completely set. Then, break into pieces and enjoy!


  • 1 (12 oz.) package gf/vegan sugar cookie dough (such as Sweet Loren’s) can be used as an alternative for the cookie dough base.
  • *Pure pumpkin puree can be used instead of applesauce.
  • Cookie bark can be stored in an airtight container at room temperature for up to 3 days.