Soft and chewy Healthy Funfetti Cookie Bars that taste like birthday cake batter! Made healthier with whole wheat flour, less butter and zero refined sugar for the perfect lightened-up party dessert!
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It’s birthday week around here! 
My daughter and I have birthdays just two days apart so I wanted to share something fun to celebrate. These Healthy Funfetti Cookie Bars are made with wholesome ingredients like whole wheat pastry flour, zero refined sugar and less butter than traditional cookie bars or using funfetti cake mix. The best part? These chewy funfetti cookie bars come together quickly using simple pantry staples and no dough chilling required. Just mix, bake, slice and enjoy! One of my favorite desserts to make on my daughter’s birthday because the kids love them!
Why You’ll Love These
- Soft and chewy – these cookie bars have that delicious bakery-style texture with soft centers, chewy edges and rich vanilla flavor in every bite!
- Lightened up – these bars are made with wholesome whole wheat flour, less butter and zero refined sugar while still tasting indulgent and delicious.
- Easy to make – no stand mixer, dough chilling or complicated steps required. Everything comes together quickly with minimal cleanup.
- Tastes like cake batter – the combination of vanilla and almond extract gives these cookie bars that nostalgic funfetti cake flavor everyone loves!
Ingredients You’ll Need
- flour – I used whole wheat pastry flour to keep these cookie bars soft and tender while adding extra fiber and nutrients compared to traditional all-purpose flour. It has a lighter texture than regular whole wheat flour, making it perfect for these bars!
- baking powder – helps these bars rise slightly and keeps the texture soft instead of dense.
- cane sugar – naturally sweetens these bars while giving them chewy edges and that classic cookie flavor. You can also substitute coconut sugar, brown sugar or regular white sugar.
- eggs – you’ll need one whole egg and one egg yolk in this recipe which creates a rich, chewy texture that makes these cookie bars incredibly soft and moist.
- butter – melted unsalted butter gives these cookie bars their rich flavor and chewy consistency. Let it cool slightly before mixing so it doesn’t scramble the eggs. You could also substitute with coconut oil.
- milk – I used almond milk in these bars, but any type of milk will work. This adds moisture and helps create the perfect thick batter consistency.
- extracts – I used a combination of vanilla extract and almond extract to add warmth and give these bars that signature funfetti cake batter flavor!
- salt – needed to enhance the flavor in these bars and balance the sweetness.
- white chocolate chips – I used Lily’s white chocolate chips to add creamy sweetness to these bars. They are gluten-free, vegan and sweetened with stevia making the sugar content really low while still having that delicious chocolate flavor.
- sprinkles – the star ingredient! Use rainbow jimmies-style sprinkles for the best results since they hold their color during baking.
How to Make Funfetti Cookie Bars
- Prep your pan. Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
- Mix the dry ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking powder, cane sugar and salt until combined.
- Mix the wet ingredients. In a separate bowl, lightly beat the egg and egg yolk. Add the melted butter, milk, vanilla extract and almond extract, whisking the mixture until smooth.
- Make the batter. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick, which is exactly what you want. Fold in the white chocolate chips and colorful sprinkles, being careful not to overmix.
- Spread into the pan. Transfer the batter into the prepared baking pan and spread evenly using a spatula. Since the batter is thick, gently press it into the corner of the pan. Top with extra sprinkles, if desired.
- Bake the bars. Bake for 22 to 25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Allow the bars to cool completely before slicing into squares with a sharp knife. This helps them to set properly and gives you clean cuts.
When measuring flour, I always like to use the spoon-and-level method instead of scooping directly with the measuring cup. Use a spoon to lightly fluff and scoop the flour into the cup, then level it off with a knife. This prevents the flour from being packed down causing the bars to be dense, dry or crumbly.
How to Make the Best Funfetti Cookie Bars
- Don’t overmix the batter – overmixing can lead to dense bars instead of soft and chewy ones. Stir just until the flour disappears.
- Use room temperature eggs – room temperature eggs blend more evenly into the batter, creating a smoother texture.
- Let the butter cool slightly – hot butter can cook the eggs when mixed together, so let it cool for a few minutes first.
- Line your pan with parchment paper – using parchment paper helps make removing and slicing the bars so much easier.
- Don’t overbake – the bars may look slightly underdone in the center when you pull them from the oven, but they’ll continue to set as they cool. Over-baking can make them dry instead of soft and chewy.
- Add extra sprinkles on top – to really make these bars pop and highlight the fun colors, sprinkle a few extra sprinkles over the top before baking.
- Cut into shapes – instead of cutting into bars, you could also use cookie cutters to cut these bars into fun shapes!
Variations and Substitutions
- Make them extra festive – swap the rainbow sprinkles for holiday-themed sprinkles for birthdays, Christmas, Easter, Valentine’s Day or other celebration.
- Add protein – for a boost of protein in these cookie bars, swap 1/4 cup of flour for your favorite protein powder.
- Use different chocolate chips – try milk chocolate or dark chocolate chips instead of white chocolate chips for a different flavor.
- Skip the almond extract – if you’re not a fan of almond extract or have allergies, simple use extra vanilla extract instead.
- Swap the flour – if you don’t have whole wheat pastry flour, all-purpose flour works well too or even gluten-free 1-to-1 baking flour.
- Add frosting – top the cooled bars with vanilla buttercream or cream cheese frosting for an extra decadent dessert.
- Make them gluten-free – use 1-to-1 gluten-free baking flour in place of the whole wheat pastry flour.
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Prepping and Storage
- To Store – you can store the cooled cookie bars in a sealed, airtight container at room temperature for up to 4 days or stored in the refrigerator for up to 1 week. They stay soft and chewy best when tightly covered.
- To Freeze – you can freeze sliced cookie bars in a freezer-safe container or bag for up to 3 months. Place parchment paper between layers to prevent them from sticking. Let the bars thaw overnight in the fridge or at room temperature for a few hours before serving.
More Bars You’ll Love
- No Bake Chocolate Chip Granola Bars
- Peanut Butter Protein Bars
- Dark Chocolate Almond Butter Bars
- Blueberry Oatmeal Breakfast Bars
- Carrot Cake Oatmeal Breakfast Bars
- Healthy Pumpkin Bars
Hope you all enjoy these Healthy Funfetti Cookie Bars! If you love this recipe as much as we do, please leave a 
star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Healthy Funfetti Cookie Bars
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Ingredients
- 1 1/4 cup whole wheat pastry flour
- 1/2 tsp baking powder
- 3/4 cup cane sugar
- 1/4 tsp salt
- 1 egg + 1 egg yolk lightly beaten
- 1/4 cup butter melted and slightly cooled
- 3 Tbsp milk of choice
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/3 cup white chocolate chips I used Lily's
- 1/3 cup rainbow sprinkles
Instructions
-
Prep your pan. Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
-
Mix the dry ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking powder, cane sugar and salt until combined.
-
Mix the wet ingredients. In a separate bowl, lightly beat the egg and egg yolk. Add the melted butter, milk, vanilla extract and almond extract, whisking until smooth.
-
Make the batter. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick, which is exactly what you want. Fold in the white chocolate chips and sprinkles, being careful not to over-mix.
-
Spread into the pan. Transfer the batter into the prepared baking pan and spread evenly using a spatula.Since the batter is thick, gently press it into the corner of the pan. Top with extra sprinkles, if desired.
-
Bake the bars. Bake for 22 to 25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Allow the bars to cool completely before slicing into squares. This helps them to set properly and gives you clean cuts.
