Almond Flour Sugar Cookie Bars (Print Version)

Soft, chewy bars made with almond flour and naturally sweetened, topped with creamy frosting for a gluten-free treat.

# 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 for high-protein version

→ Cream Cheese Frosting

10 - 4 oz 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, leaving an overhang for easy removal of bars.
02 - In a large bowl, whisk together almond flour, monk fruit sweetener, baking powder, salt, and protein powder if using until thoroughly blended.
03 - Add eggs, softened coconut oil, Greek yogurt, and vanilla extract to the dry mixture. Stir until a thick, smooth batter forms with no lumps.
04 - Spread batter evenly into prepared baking dish. Bake for 20-25 minutes until center is puffed and edges are golden brown. Remove from oven and cool completely in pan.
05 - While bars cool, beat softened cream cheese, protein powder if using, vanilla, and almond milk in a small bowl. Adjust almond milk to achieve smooth, spreadable consistency. Sweeten to taste with monk fruit.
06 - Once bars are fully cooled, spread frosting evenly over surface. Refrigerate for at least 30 minutes before slicing into 16 squares. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The texture is spot on chewy and soft, nothing like the dry crumbly almond flour experiments you might have tried before
  • They are naturally gluten free but nobody will notice or care because they taste like real sugar cookies
  • The protein powder option makes them feel almost like a healthy breakfast instead of just dessert
02 -
  • I learned the hard way that warm bars and cream cheese frosting do not mix so let them cool completely before frosting
  • The chilling step is not optional because the bars slice much better when they are cold and set
  • Monk fruit sweetener can vary by brand so taste your frosting before adding more because some are sweeter than others
03 -
  • Weigh your almond flour if possible because cup measurements can vary wildly between brands and affect the final texture
  • Use room temperature ingredients because cold coconut oil or cream cheese will create lumps that are hard to smooth out
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