1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
For the buttercream frosting:
½cup (113g)unsalted butterroom temperature
1 ½cups (180g)powdered sugar
Preheat oven to 350°F. Line a square baking pan with parchment paper and set aside.
In a small bowl, whisk the flour, baking powder, and salt together. Set aside.
1 ½ cups (222g) gluten free flour blend, 1 ½ teaspoons baking powder, ¼ teaspoon salt
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until combined. Add the egg replacer and vanilla extract and continue to beat.
½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, ½ cup (100g) light brown sugar, 1 tablespoon Bob's Red Mill Egg Replacer, 1 teaspoon vanilla extract
Add the dry ingredients and mix on low speed until combined. Pour into prepared pan and bake for 16-18 minutes, or until the edges are slightly browned. Allow to cool completely before removing from the pan.
To make the buttercream frosting:
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add in the powdered sugar and continue to mix until combined.
½ cup (113g) unsalted butter, 1 ½ cups (180g) powdered sugar
Add milk, one tablespoon at a time, and beat to achieve the desired consistency. Add gel food coloring, if using, and mix well. Spread frosting on cooled cookie base before slicing into bars.
1-2 tablespoons whole milk, food coloring
If you are not looking to make these bars gluten free, use all-purpose flour instead.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
If you accidentally thin your frosting out too much with the milk, add more powdered sugar in, one tablespoon at a time.