Preheat oven to 350F and line an 8x8 baking pan with parchment paper.

First, combine the ground flaxseed and warm water in a small bowl. Set aside to thicken.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the vegan butter and the shortening until combined.

Add in the brown and white sugar, and beat until light and fluffy.

Add in the thickened flax mixture, followed by the vanilla extract.

Finally, mix in the flour, salt, baking soda, and baking powder until a dough forms.

Pour the cookie dough into your prepared baking dish and press down.

Bake for 20-25 minutes, until cookie bars are golden brown and opaque. They will firm up as they cool.

While the bars cool, prepare the frosting.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the vegan butter and cream cheese until smooth and creamy.

Mix in the almond and vanilla extract, then add in the sugar, a bit at a time, until fully incorporated. Vegan butter tends to be salted so taste before adding any extra salt! Finally, add in 1-2 drops of blue food coloring until you have the desired color.

When bars are cooled completely, spread the frosting on top and add the Sprinkle Pop sprinkles. Enjoy!