Almond Flour Sugar Cookie Bars (Printable Version)

Chewy almond flour bars with creamy frosting—naturally sweetened and gluten-free.

# What You'll Need:

→ Cookie Bar Base

01 - 2 cups almond flour, preferably organic
02 - 1/3 cup monk fruit sweetener
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 4 tablespoons coconut oil, softened
06 - 4 tablespoons plain nonfat Greek yogurt
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 30 g protein powder, optional

→ Frosting

10 - 4 ounces cream cheese, softened
11 - 15 g protein powder, optional
12 - Monk fruit sweetener, to taste
13 - 1/4 teaspoon vanilla extract
14 - 2 teaspoons unsweetened almond milk, or as needed for consistency

# Directions:

01 - Preheat oven to 325°F. Line an 8x8-inch square baking dish with parchment paper, creating overhang for easy removal.
02 - In a large bowl, whisk together almond flour, monk fruit sweetener, baking powder, salt, and protein powder if using.
03 - Add eggs, softened coconut oil, Greek yogurt, and vanilla extract to the dry mixture. Mix until thick, smooth batter forms.
04 - Spread batter evenly into the prepared baking dish.
05 - Bake for 20-25 minutes until center is puffed and edges are golden. Cool completely in the pan before frosting.
06 - In a small bowl, beat together softened cream cheese, protein powder if using, vanilla, and almond milk. Adjust almond milk for spreadable consistency and sweeten with monk fruit to taste.
07 - Spread frosting evenly over cooled bars. Refrigerate for at least 30 minutes before slicing into 16 squares.
08 - Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to 5 days.

# Additional Tips::

01 -
  • They taste like real sugar cookies without the guilt or the gluten, which means everyone at the table actually gets to enjoy them together.
  • The frosting is ridiculously creamy and comes together in two minutes, making this feel fancier than it actually is.
02 -
  • Don't skip the cooling step—I learned this the hard way when I tried to frost warm bars and ended up with a frosting soup situation that taught me patience the messy way.
  • Monk fruit sweetener can vary wildly between brands, so taste as you sweeten the frosting instead of dumping in a preset amount like I used to do.
03 -
  • Soften your cream cheese and coconut oil at room temperature before you start—cold cream cheese creates lumps no amount of beating can fix.
  • Use parchment paper with an overhang, cut your squares while they're still chilled, and let them sit at room temperature for five minutes before serving so the frosting isn't rock-hard.
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