Almond Flour Sugar Cookie Bars

The kitchen counter was covered in a fine dust of almond flour after my third attempt at getting these bars right. My roommate wandered in, curious about the sweet vanilla scent filling our apartment, and ended up being my taste tester for what would become our go-to comfort dessert. We discovered that these bars somehow manage to be both indulgent and light, the kind of treat that doesn't leave you feeling heavy afterward.

Last summer I made these for a friend who had recently gone gluten free and was still mourning the loss of her favorite bakery treats. Watching her face light up after the first bite, followed by immediately asking for the recipe, was honestly better than any compliment I could have hoped for. Now whenever I need to bring something to a gathering, these are my secret weapon because they disappear so quickly.

Ingredients

• 2 cups almond flour: Almond flour creates the most tender crumb and naturally sweet flavor base that regular flour just cannot replicate in gluten free baking
• 1/3 cup monk fruit sweetener: This keeps the bars naturally sweetened without the sugar crash and balances perfectly with the almond flavors
• 1 1/2 teaspoons baking powder: Essential for giving these bars their signature puff and soft texture that makes them feel like traditional sugar cookies
• 1/2 teaspoon salt: Just enough to enhance all the flavors and prevent the bars from tasting flat or overly sweet
• 4 tablespoons coconut oil softened: Adds richness and helps create that fudgy texture while keeping everything dairy free in the base
• 4 tablespoons plain nonfat Greek yogurt: The secret ingredient that keeps these bars incredibly moist and adds a subtle tang that balances the sweetness
• 2 large eggs: Provide structure and lift while helping everything bind together perfectly
• 1 teaspoon vanilla extract: Pure vanilla is non negotiable here because it is the backbone of that classic sugar cookie flavor everyone loves
• 30 g protein powder optional: If you want to boost the protein content this works seamlessly without altering the texture or taste

Frosting Ingredients

• 4 oz cream cheese softened: Make sure this is truly at room temperature so your frosting ends up silky smooth rather than lumpy
• 15 g protein powder optional: This thickens the frosting naturally while adding protein but you can skip it if you prefer
• Monk fruit sweetener to taste: Start with a tablespoon and add more until you reach your perfect level of sweetness
• 1/4 teaspoon vanilla extract: A little vanilla goes a long way in tying the frosting flavors together with the cookie base
• 2 teaspoons unsweetened almond milk: Add this gradually to reach your desired frosting consistency

Instructions

Preheat and prep your baking dish:

Set your oven to 325°F and line an 8x8 inch square baking dish with parchment paper leaving those overhanging edges like little handles

Whisk together your dry ingredients:

In a large bowl combine the almond flour monk fruit sweetener baking powder salt and protein powder if you are using it

Combine the wet ingredients:

Add the eggs softened coconut oil Greek yogurt and vanilla extract to the dry mixture mixing until everything comes together into a thick smooth batter

Spread and bake:

Evenly press the batter into your prepared dish and bake for 20 to 25 minutes until the center is puffed and the edges are turning a lovely golden color

Make the frosting:

While the bars cool completely beat together the softened cream cheese protein powder vanilla and just enough almond milk to make it smooth and spreadable

Frost and chill:

Once the bars are completely cool spread the frosting evenly over the top then refrigerate for at least 30 minutes before slicing into 16 squares

Save

My sister-in-law texted me at midnight after I first shared this recipe with her saying she had just eaten three bars standing at the kitchen counter because she could not stop herself. Hearing how something I created from trial and error became part of someone else's happy moments in the kitchen makes all those failed batches worth it. These bars have become the request at every family gathering now.

Making Them Dairy Free

I have made these with coconut yogurt and dairy free cream cheese for my friend who cannot do dairy and honestly they turned out just as delicious. The coconut yogurt actually adds a subtle coconut flavor that pairs beautifully with the almond flour base.

Adding Mix-ins

Sometimes I fold in sugar-free dark chocolate chips or sprinkle them on top before baking for that chocolate chip cookie bar vibe. You can also add colored sprinkles to the frosting for birthdays or holidays to make them feel extra festive.

Storage Tips

These bars actually taste even better on day two after the flavors have had time to meld together in the refrigerator. The texture becomes more fudgy and the almond flavor deepens beautifully over time.

• Store them in an airtight container in the refrigerator for up to 5 days
• Place a piece of parchment paper between layers if you need to stack them
• Let them sit at room temperature for about 10 minutes before serving for the best texture

Save

Every time I pull these out of the refrigerator I am reminded of why simple homemade treats are always better than anything store bought. Hope these become as special in your kitchen as they have in mine.

Recipe FAQs

→ Can I make these bars dairy-free?

Yes, substitute the Greek yogurt with coconut yogurt and use a dairy-free cream cheese alternative for the frosting. The texture remains wonderfully soft and creamy.

→ What type of almond flour works best?

Superfine blanched almond flour yields the smoothest texture. Coarser almond meal can work but may create a slightly grainier crumb. Organic, unblanched flour adds a rustic appearance.

→ How should I store these bars?

Keep refrigerated in an airtight container for up to 5 days. The bars maintain their texture best when chilled. Bring to room temperature 15 minutes before serving for softer texture.

→ Can I omit the protein powder?

Absolutely. The protein powder is optional for added nutrition. Without it, simply increase the monk fruit sweetener slightly to maintain sweetness levels and reduce almond milk in frosting.

→ Why must the bars cool completely before frosting?

Warm bars will melt the cream cheese frosting, causing it to slide off. Complete cooling ensures the frosting sets properly and creates neat, professional-looking layers.

→ Can I freeze these cookie bars?

Yes, freeze unfrosted bars wrapped tightly for up to 3 months. Thaw overnight in the refrigerator, then add fresh frosting. Frosted bars can also be frozen but the texture may soften slightly.