Almond Flour Sugar Cookie Bars (Print Version)

Soft almond flour bars with creamy frosting. Naturally sweetened, gluten-free treat perfect for any time of year.

# Components:

→ 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 on two sides for easy removal.
02 - In a large bowl, whisk together almond flour, monk fruit sweetener, baking powder, salt, and protein powder if using until well combined.
03 - Add eggs, softened coconut oil, Greek yogurt, and vanilla extract to the dry mixture. Mix thoroughly until a thick, smooth batter forms.
04 - Spread batter evenly into prepared baking dish. Bake for 20 to 25 minutes until center is puffed and edges are golden brown.
05 - Remove from oven and allow bars to cool completely in the pan before frosting.
06 - In a small bowl, beat softened cream cheese with protein powder if using, vanilla extract, and almond milk. Adjust almond milk to achieve smooth, spreadable consistency. Sweeten to taste with monk fruit.
07 - Spread frosting evenly over cooled bars. Refrigerate for at least 30 minutes before slicing into 16 squares. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The texture is incredibly soft and chewy, nothing like the crumbly, dry gluten-free desserts you might be used to avoiding
  • You can frost them or eat them plain and they still taste like a proper sugar cookie, just without the post-sugar crash
02 -
  • Room temperature cream cheese is the difference between silky smooth frosting and a lumpy disappointment youll have to strain through a sieve
  • These bars need to cool completely before frosting, or the frosting will slide right off like a sad melting hat
03 -
  • Use the parchment paper overhang to lift the entire batch out of the pan before frosting, then transfer to a cutting board for cleaner slices
  • If your almond flour has been sitting in the pantry for months, give it a quick whisk or sift to break up any clumps that might create dry spots in your bars
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