Name: Almond Flour Sugar Cookie Bars with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups almond flour; 1/3 cup monk fruit sweetener; 1 1/2 tsp baking powder; 1/2 tsp salt; 4 tbsp coconut oil; 4 tbsp Greek yogurt; 2 eggs; 1 tsp vanilla extract; 30 g protein powder; 4 oz cream cheese, softened; 15 g protein powder; 1/4 tsp vanilla extract; 2-3 tsp almond milk; Additional monk fruit sweetener, to taste

Introduction

These Almond Flour Sugar Cookie Bars are a deliciously soft and slightly sweet treat perfect for any occasion. Made with wholesome ingredients like almond flour and Greek yogurt, they offer a healthier twist on classic sugar cookies. Topped with a creamy protein frosting, these bars are sure to satisfy your sweet tooth.

The image shows a close-up of a square piece of cake with two layers, placed on a white marbled surface. The bottom layer is light beige, soft, and crumbly, while the top layer is thick, creamy white frosting. The frosting is covered with small round sprinkles in shades of pink and red, scattered evenly across the surface. The cake edges are slightly uneven, adding a homemade look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond flour

1/3 cup monk fruit sweetener

1 1/2 tsp baking powder

1/2 tsp salt

4 tbsp coconut oil

4 tbsp Greek yogurt

2 eggs

1 tsp vanilla extract

30 g protein powder (for the batter)

4 oz cream cheese, softened

15 g protein powder (for the frosting)

Additional monk fruit sweetener, to taste (for the frosting)

1/4 tsp vanilla extract (for the frosting)

2-3 tsp almond milk (for the frosting)

Instructions

Step 1: Preheat your oven to 325°F (160°C) and line a square baking dish with parchment paper.

Step 2: In a mixing bowl, whisk together the almond flour, 30 g protein powder, monk fruit sweetener, baking powder, and salt until well combined.

Step 3: Add the eggs, coconut oil, Greek yogurt, and vanilla extract to the dry ingredients. Mix until you have a smooth, thick batter.

Step 4: Spread the batter evenly into the prepared baking dish. Bake for 20 to 25 minutes, or until the center is puffed and the edges turn golden brown. Allow it to cool completely.

Step 5: While the bars cool, prepare the frosting. In a small bowl, combine the softened cream cheese, 15 g protein powder, vanilla extract, and almond milk. Adjust almond milk amount to reach your preferred frosting consistency. Sweeten with additional monk fruit to taste.

Step 6: Spread the frosting evenly over the cooled bars. Slice into 16 squares and refrigerate for at least 30 minutes before serving. Enjoy!

Tips & Variations

Use full-fat Greek yogurt for a richer texture in the bars.

Substitute coconut oil with unsalted butter if preferred.

Add a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor.

For a dairy-free version, replace Greek yogurt and cream cheese with plant-based alternatives.

If you like a sweeter frosting, gradually add more monk fruit sweetener to taste.

Storage

Store the cookie bars in an airtight container in the refrigerator for up to 5 days. To keep the frosting fresh and creamy, refrigeration is recommended. You can also freeze the bars for up to 2 months; thaw in the fridge before serving. Reheat briefly at room temperature for a softer texture, if desired.

FAQs

Can I use regular sugar instead of monk fruit sweetener?

Yes, you can substitute monk fruit with an equal amount of regular sugar or your preferred sweetener. Keep in mind this will change the nutritional profile.

What type of protein powder works best?

Whey or plant-based protein powders both work well in this recipe. Choose an unflavored or vanilla variety for the best taste.