Save My sister had been avoiding gluten for years when I finally decided to bake something she could actually enjoy without that polite-but-resigned smile she usually gave gluten-free treats. We stood in my tiny apartment kitchen, both of us skeptically eyeing the almond flour like it might suddenly explode or turn into sawdust. When these bars came out of the oven, she took one bite and actually stopped mid-sentence, which is saying something for someone who talks as much as she does.
Last summer I brought these to a potluck without mentioning they were gluten-free, and honestly, that was my favorite mistake. I watched three different people go back for seconds, looking genuinely confused when I finally told them what was in the batter. The recipe has become my go-to whenever I need something that feels indulgent but wont leave me feeling like I ate a brick of sugar.
Ingredients
- 2 cups almond flour: Almond flour creates that tender, melt-in-your-mouth texture that wheat flour just cant replicate in gluten-free baking
- 1/3 cup monk fruit sweetener: This keeps things naturally sweet without spiking your blood sugar, though you can adjust based on your sweet tooth
- 1 1/2 teaspoons baking powder: Essential for that puffy, lifted texture in the center
- 1/2 teaspoon salt: Just enough to balance the sweetness and make the vanilla pop
- 4 tablespoons coconut oil, softened: Adds richness and helps create that soft, chewy crumb we want
- 4 tablespoons plain nonfat Greek yogurt: The secret weapon for moisture without adding extra fat or dairy heaviness
- 2 large eggs: Structure and lift, bringing everything together into a cohesive batter
- 1 teaspoon vanilla extract: Pure vanilla makes all the difference between tasting good and tasting exceptional
- 30 g protein powder (optional): If you want to justify having one for breakfast, I wont tell anyone
- 4 oz cream cheese, softened: Room temperature is non-negotiable here for silky smooth frosting
- 15 g protein powder (optional): Makes the frosting feel a little less guilty while adding creaminess
- Monk fruit sweetener, to taste: Start small and add more until it hits your perfect sweet spot
- 1/4 teaspoon vanilla extract: Because vanilla frosting should actually taste like vanilla
- 2 teaspoons unsweetened almond milk: Adjust this until your frosting reaches that spreadable, dreamy consistency
Instructions
- Get your oven ready:
- Preheat to 325°F and line an 8x8-inch baking dish with parchment paper, letting the edges hang over like little handles for easy lifting later
- Whisk the dry ingredients:
- In a large bowl, combine almond flour, monk fruit sweetener, baking powder, salt, and protein powder until no clumps remain
- Bring the batter together:
- Add eggs, softened coconut oil, Greek yogurt, and vanilla, then mix until you have a thick, smooth batter that holds its shape
- Spread and bake:
- Evenly spread the batter into your prepared dish and bake for 20 to 25 minutes until the center puffs up and edges turn golden
- Let them cool completely:
- This is the hard part, but if you frost warm bars youll end up with a melty mess, so walk away and do something else for at least an hour
- Make the frosting:
- Beat softened cream cheese with protein powder, vanilla, and almond milk until smooth, adding more milk a teaspoon at a time until its spreadable
- Frost and chill:
- Spread that creamy frosting evenly over the completely cooled bars, then refrigerate for at least 30 minutes before slicing into 16 squares
Save My niece now requests these for every family gathering, and she has started helping me add the sprinkles whenever we make them for birthdays. There is something genuinely joyful about watching a kid get excited about a dessert that happens to be gluten-free, like we discovered a secret loophole in the universe.
Making Them Dairy-Free
I have tried several plant-based yogurt and cream cheese alternatives, and honestly, some work better than others. Look for options that are specifically designed for baking or frosting, as some brands can turn gritty or separate when mixed with other ingredients. The texture might change slightly, but you will still get that soft, satisfying cookie bar experience.
Storage and Make-Ahead Tips
These bars actually taste better on day two, which makes them perfect for making ahead of time for parties or meal prep. I keep them in the refrigerator for up to five days, though they rarely last that long in my house. If you want to freeze them, frost after thawing or the texture might get weird and the frosting could separate.
Customization Ideas
Sometimes I add a pinch of almond extract to the batter for that classic sugar cookie flavor that reminds me of childhood bake sales. For holidays, rainbow sprinkles make them feel festive without requiring any extra effort or decorating skills. You could also fold in mini chocolate chips or chopped nuts if you want to add some texture and make them feel even more indulgent.
- Try a lemon variation by adding lemon zest and a splash of juice to both the batter and frosting
- Press some chopped toasted almonds into the frosting for extra crunch and almond flavor
- Cut them into smaller squares for bite-sized treats at parties or larger rectangles for a more substantial dessert
Save There is something profoundly satisfying about a dessert that feels special but does not require three days of preparation or a degree in pastry arts. Hope these bars become as much of a staple in your kitchen as they have in mine.
Recipe Questions
- → Can I make these bars dairy-free?
Yes, substitute the Greek yogurt and cream cheese with plant-based alternatives. Coconut yogurt and vegan cream cheese work well for maintaining the creamy texture.
- → How should I store these cookie bars?
Keep them in an airtight container in the refrigerator for up to 5 days. The bars can be served chilled or at room temperature, depending on your preference.
- → Can I freeze these almond flour bars?
Yes, freeze unfrosted bars in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before adding frosting and serving.
- → What can I use instead of monk fruit sweetener?
Granulated erythritol, stevia, or coconut sugar work as alternatives. Adjust the amount to taste, as sweetness levels vary between sweeteners.
- → Why did my bars turn out dense?
Overmixing the batter or using too much almond flour can create dense bars. Measure ingredients precisely and mix just until combined for the best texture.
- → Can I add mix-ins to the batter?
Absolutely. Fold in sugar-free chocolate chips, chopped nuts, or dried berries before baking for added variety and texture.