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Almond Flour Sugar Cookie Bars

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4.2 from 24 reviews

These Almond Flour Sugar Cookie Bars are a delicious, healthier alternative to traditional sugar cookies. Made with gluten-free almond flour and sweetened with monk fruit, they are low carb and refined sugar free. Perfect for Valentine’s Day or any special occasion, these bars are soft, flavorful, and topped with a creamy protein-packed frosting. Ideal for those seeking a gluten-free, protein-rich dessert that still feels indulgent.

Ingredients

Scale

For the Crust

  • 2 cups almond flour (organic)
  • 1/3 cup monk fruit sweetener
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp coconut oil, softened
  • 4 tbsp plain nonfat Greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 30 g protein powder (optional, for a high protein version)

For the Frosting

  • 4 oz cream cheese, softened
  • 15 g protein powder (optional, for higher protein)
  • Monk fruit sweetener to taste
  • 1/4 tsp vanilla extract
  • 2–3 tsp unsweetened almond milk (as needed)

Instructions

  1. Preheat the Oven: Set your oven to 325°F (163°C) and line a square baking dish with parchment paper to prevent sticking and make removal easier.
  2. Mix Dry Ingredients: In a large bowl, whisk together almond flour, protein powder if using, monk fruit sweetener, baking powder, and salt until evenly combined.
  3. Combine Wet Ingredients: Add eggs, softened coconut oil, Greek yogurt, and vanilla extract to the dry mixture. Mix thoroughly until you form a thick, smooth batter.
  4. Spread and Bake: Evenly spread the batter into the prepared baking dish. Bake in the oven for 20 to 25 minutes, until the center is puffed and the edges turn golden brown. Remove and allow to cool completely.
  5. Prepare Frosting: While the bars cool, combine softened cream cheese, protein powder if using, vanilla extract, and a few teaspoons of almond milk in a small bowl. Mix until smooth and adjust thickness by adding more almond milk as needed. Sweeten to taste with monk fruit sweetener.
  6. Decorate and Chill: Spread the frosting evenly over the cooled cookie bars. Slice into 16 squares and refrigerate for at least 30 minutes to set before serving.

Notes

  • This recipe is gluten-free and can be made higher in protein by including the optional protein powder.
  • Ensure the coconut oil is softened but not melted for better batter consistency.
  • Adjust monk fruit sweetener to your taste preference in both the cookie base and frosting.
  • Refrigerate bars post-frosting to help the frosting set and facilitate cleaner slices.
  • Store leftovers refrigerated in an airtight container for up to 5 days.

Find it online: https://yumfoodusa.com/almond-flour-sugar-cookie-bars/