Almond Flour Sugar Cookie Bars Recipe

Introduction

These Almond Flour Sugar Cookie Bars are a delightful treat that combines the softness of sugar cookies with the added protein boost of protein powder. They’re perfect for a wholesome snack or a guilt-free dessert that’s both satisfying and flavorful.

Ingredients

• 2 cups almond flour
• 1/3 cup monk fruit sweetener
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons coconut oil
• 4 tablespoons Greek yogurt
• 2 eggs
• 1 teaspoon vanilla extract
• 30 grams protein powder (for the batter)
• 4 ounces cream cheese, softened
• 15 grams protein powder (for the frosting)
• Additional monk fruit sweetener (to taste for frosting)
• 1/4 teaspoon vanilla extract (for the frosting)
• 2-3 teaspoons almond milk (for frosting consistency)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and line a square baking dish with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together the almond flour, 30 grams of protein powder, monk fruit sweetener, baking powder, and salt to combine all dry ingredients thoroughly.
3. Step 3: Add the eggs, melted coconut oil, Greek yogurt, and 1 teaspoon vanilla extract to the dry mixture. Stir until you have a smooth, thick batter.
4. Step 4: Spread the batter evenly into the prepared baking dish. Bake for 20 to 25 minutes until the center is puffed and the edges turn golden brown. Allow to cool completely before frosting.
5. Step 5: While the bars cool, prepare the frosting by mixing the softened cream cheese, 15 grams of protein powder, 1/4 teaspoon vanilla extract, and 2-3 teaspoons almond milk. Add more almond milk as needed to reach your desired consistency. Sweeten with monk fruit to taste.
6. Step 6: Spread the frosting evenly over the cooled bars. Slice into 16 squares. Refrigerate for at least 30 minutes to set the frosting, then enjoy!

Tips & Variations

• For a nut-free option, substitute almond flour with a seed flour blend such as sunflower seed flour, adjusting quantities as needed.
• Add a handful of sugar-free chocolate chips into the batter for extra indulgence.
• Use full-fat Greek yogurt for a richer texture or dairy-free yogurt to keep the recipe dairy-free.
• Fresh lemon zest can be added to the batter for a bright, citrus twist.

Storage

Store the almond flour sugar cookie bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw them overnight in the fridge before serving. Enjoy them chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of monk fruit sweetener?

Yes, you can substitute monk fruit sweetener with an equal amount of regular sugar, but keep in mind that it may affect the overall calorie content and sweetness level.

Is it necessary to refrigerate the bars after frosting?

Refrigeration helps the frosting set properly and keeps the cream cheese fresh. It is best to refrigerate the bars for at least 30 minutes before serving, although they can be enjoyed at room temperature once chilled.

Almond Flour Sugar Cookie Bars Recipe

Print Recipe

★★★★★

4.6 from 130 reviews

These Almond Flour Sugar Cookie Bars are a delicious, low-sugar treat made with wholesome ingredients like almond flour, monk fruit sweetener, and protein powder. They feature a moist, tender cookie base topped with a creamy protein-packed cream cheese frosting, making them perfect for a guilt-free dessert or snack.

• Author: Elias
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 45 mins
• Yield: 16 bars 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Cookie Bars

• 2 cups almond flour
• 1/3 cup monk fruit sweetener
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 4 tbsp coconut oil
• 4 tbsp Greek yogurt
• 2 large eggs
• 1 tsp vanilla extract
• 30 g protein powder

Frosting

• 4 oz cream cheese, softened
• 15 g protein powder
• 1/4 tsp vanilla extract
• 2–3 tsp almond milk
• Monk fruit sweetener, to taste (optional)

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) and line a square baking dish with parchment paper to prevent sticking and ensure easy removal of bars.
2. Mix Dry Ingredients: In a large bowl, whisk together almond flour, protein powder, monk fruit sweetener, baking powder, and salt until well combined.
3. Add Wet Ingredients: Add the eggs, melted coconut oil, Greek yogurt, and vanilla extract to the dry mixture. Stir thoroughly until you achieve a smooth, thick batter.
4. Bake Bars: Evenly spread the batter into the prepared baking dish. Bake in the preheated oven for 20 to 25 minutes, until the center is puffed and edges are golden brown. Remove and allow to cool completely.
5. Prepare Frosting: While the bars cool, prepare the frosting by combining softened cream cheese, protein powder, vanilla extract, and almond milk in a small bowl. Mix until creamy and smooth, adding monk fruit sweetener if additional sweetness is desired.
6. Frost and Chill: Spread the frosting evenly over the cooled bars. Slice into 16 squares, refrigerate for at least 30 minutes to set, then enjoy!

Notes

• You can substitute monk fruit sweetener with another low-carb sweetener, adjusting to taste.
• For a dairy-free option, use vegan cream cheese and a non-dairy yogurt alternative.
• Ensure cream cheese is softened for easier frosting preparation.
• Bars keep well refrigerated for up to 5 days, or can be frozen for longer storage.
• The protein powder adds nutrition and helps with structure; use your preferred flavor for a different twist.

Keywords: almond flour, sugar cookie bars, low sugar, protein powder, monk fruit, cream cheese frosting, healthy dessert, gluten free dessert