Iced Oatmeal Cookie Bars

Preheat the oven to 350℉. Line a 9x9 baking pan with a parchment sling and coat the edges with avocado oil cooking spray. Set aside.

For the Bars:

In a medium mixing bowl, whisk together the oats, almond flour, tapioca, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.

In a large mixing bowl, whisk the egg for about 1 minute until light and frothy. Whisk in the avocado oil, coconut sugar, and vanilla extract until smooth.

Using a wooden spoon or rubber spatula, fold in the dry ingredients. Mix until just combined. The dough should be thick and sticky, similar to a cookie dough or blondie batter.

Transfer the dough to the prepared pan. Using a rubber spatula or the back of a spoon, smooth the dough into an even layer.

Transfer the pan to the middle rack of the oven and bake for 20-25 minutes, or until the dough is golden and a toothpick comes out clean when the center is tested. Allow to cool entirely in the pan.

For the Glaze:

In a medium mixing bowl, whisk together the powdered sugar, almond milk, vanilla, and salt. The icing will be quite thick. Pour the icing over the bars. Using the back of a spoon, smooth the icing into an even layer. Allow the icing to set at room temperature for about 20 minutes.

Using the parchment sling, lift the bars from the pan. Transfer to a cutting board and slice into 9 or 16 squares, using a sharp knife and cleaning it between cuts. The bars are best stored in an airtight container in the refrigerator. They will last for 3 days.