Almond Flour Sugar Cookie Bars (Printable Version)

Soft, chewy almond flour bars with creamy frosting and natural sweetness.

# What You Need:

→ Cookie Bar Base

01 - 2 cups almond flour (organic preferred)
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)

# Steps:

01 - Preheat the oven to 325°F. Line an 8x8-inch square baking dish with parchment paper, leaving an 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 the eggs, softened coconut oil, Greek yogurt, and vanilla extract. Mix until a thick, smooth batter forms.
04 - Spread the batter evenly into the prepared baking dish.
05 - Bake for 20-25 minutes, or until the center is puffed and edges are golden. Remove from the oven and allow to cool completely in the pan.
06 - While the bars are cooling, prepare the frosting: In a small bowl, beat together softened cream cheese, protein powder (if using), vanilla, and almond milk. Adjust almond milk to reach a smooth, spreadable consistency. Sweeten to taste with monk fruit.
07 - Once the bars are fully cooled, spread the frosting evenly over the surface.
08 - Chill in the refrigerator for at least 30 minutes before slicing into 16 squares. Serve cold or at room temperature.

# Expert Advice:

01 -
  • The texture is incredibly soft and almost melts in your mouth while still having that satisfying chewiness of a perfect sugar cookie
  • They are naturally gluten free but nobody would ever guess it because the flavor is so spot on
  • The frosting adds just the right amount of creamy richness without overpowering the delicate vanilla almond base
02 -
  • The bars must be completely cooled before frosting or the frosting will melt right off and create a mess instead of that beautiful smooth layer
  • Room temperature coconut oil is crucial because if it is too hard you will get pockets of oil in your batter and if it is melted the texture changes completely
  • Letting the bars chill in the refrigerator before slicing makes cutting so much cleaner and gives them that perfect dense fudgy texture
03 -
  • Weighing your almond flour instead of measuring by cup gives you the most consistent results every single time
  • If your almond flour seems especially clumpy give it a quick whisk before measuring to break up any large pieces
  • The protein powder trick in the frosting is such a game changer for thickening it without adding extra sugar or having to use powdered sugar
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