Almond Flour Sugar Cookie Bars Recipe

Introduction

These Almond Flour Sugar Cookie Bars are a deliciously soft and protein-packed treat perfect for satisfying your sweet tooth without the guilt. With a creamy frosting on top, they make a great snack or dessert for any time of day.

Ingredients

• 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 eggs
• 1 tsp vanilla extract
• 30 g protein powder (for the batter)
• 4 oz cream cheese (softened)
• 15 g protein powder (for the frosting)
• Monk fruit sweetener (to taste, for frosting)
• 1/4 tsp vanilla extract (for frosting)
• 2-3 tsp almond milk (for frosting)

Instructions

1. Step 1: Preheat your oven to 325°F (165°C) and line a square baking dish with parchment paper.
2. Step 2: In a large bowl, whisk together the almond flour, protein powder (30 g), monk fruit sweetener, baking powder, and salt until well combined.
3. Step 3: Add the eggs, coconut oil, Greek yogurt, and 1 tsp vanilla extract to the dry ingredients. Mix until you get a smooth, thick batter.
4. Step 4: Spread the batter evenly in the prepared baking dish. Bake for 20 to 25 minutes, until the center is puffed and the edges turn golden. Allow to cool completely.
5. Step 5: While the bars are cooling, prepare the frosting. In a small bowl, combine the softened cream cheese, protein powder (15 g), 1/4 tsp vanilla extract, and 2-3 tsp almond milk. Mix until smooth, adding monk fruit sweetener to taste if you prefer a sweeter frosting.
6. Step 6: Spread the frosting evenly over the cooled bars. Slice into 16 squares. Refrigerate for at least 30 minutes before serving. Enjoy!

Tips & Variations

• Make sure to cool the bars completely before frosting to prevent the cream cheese from melting.
• You can substitute the monk fruit sweetener with erythritol or another low-carb sweetener of your choice.
• For a nut-free version, try using sunflower seed flour instead of almond flour.
• Add a pinch of cinnamon or almond extract to the batter for extra flavor.

Storage

Store the frosted bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw 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 an equal amount of regular sugar, but the bars will have a higher calorie count and higher glycemic impact.

What type of protein powder works best in this recipe?

Whey or plant-based protein powders both work well. Choose your favorite type but keep in mind it can slightly affect the texture and flavor.

Almond Flour Sugar Cookie Bars Recipe

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★★★★★

4.7 from 61 reviews

• Author: Mariam
• Total Time: 45 minutes
• Yield: 16 bars 1x
• Diet: Gluten Free

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Description

Delicious Almond Flour Sugar Cookie Bars made with protein powder and monk fruit for a healthier twist. These bars feature a soft, moist base and a creamy protein-rich frosting, perfect for a guilt-free dessert or snack.

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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
• Monk fruit sweetener, to taste
• 1/4 tsp vanilla extract
• 2–3 tsp almond milk

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Instructions

1. Preheat Oven and Prepare Pan: 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 the bars.
2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, 30 g protein powder, monk fruit sweetener, baking powder, and salt until well combined.
3. Combine Wet Ingredients: Add the eggs, melted coconut oil, Greek yogurt, and vanilla extract to the dry mixture. Stir vigorously until the batter is smooth and thick, ensuring all ingredients are fully incorporated.
4. Bake the Bars: Spread the thick batter evenly into the prepared baking dish. Bake in the oven for 20 to 25 minutes until the center is puffed and the edges turn golden brown. Remove from the oven and let the bars cool completely in the pan.
5. Prepare Frosting: While the bars cool, make the frosting by combining the softened cream cheese, 15 g protein powder, vanilla extract, and a few teaspoons of almond milk in a small bowl. Mix until you reach a creamy consistency. Sweeten with a sprinkle of monk fruit if desired.
6. Frost and Chill: Once the bars are completely cooled, spread the frosting evenly over the top. Slice into 16 squares for serving. Refrigerate for at least 30 minutes to set the frosting before enjoying.

Notes

• Ensure the eggs and cream cheese are at room temperature for easier mixing.
• You can substitute almond milk with any other milk of your choice for the frosting.
• Adjust monk fruit sweetener in frosting according to your preferred sweetness level.
• Store the bars in an airtight container in the refrigerator for up to 5 days.
• These bars are gluten-free and suitable for a low-sugar diet.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: almond flour sugar cookie bars, low sugar dessert, protein cookie bars, gluten free bars, healthy dessert, monk fruit sweetener dessert