Almond Flour Sugar Cookie Bars

Why make this recipe

These Almond Flour Sugar Cookie Bars are simple and tasty. They use almond flour and protein powder for extra protein. You get a soft, slightly chewy bar with a light cream cheese frosting. This recipe is low in sugar and great for a quick snack or a small dessert. You can also find other easy cookie ideas like banana oat cookies for more snack options.

This recipe makes 16 squares. The batter is thick and bakes into soft bars. The cream cheese frosting is quick to mix. You do not need fancy tools. You only need a bowl, whisk, and a square baking dish. The bars chill well and travel easily.

How to make Almond Flour Sugar Cookie Bars

1. Preheat oven to 325°F and line a square baking dish with parchment paper.
2. Mix the dry ingredients until they look even.
3. Add the eggs, coconut oil, Greek yogurt, and vanilla. Stir until smooth. It will be thick.
4. Spread the batter in the dish and bake until the center is puffed and edges are golden.
5. Cool fully before frosting.
6. Make the frosting by beating cream cheese with protein powder, vanilla, and a bit of almond milk. Add monk fruit if you want it sweeter.
7. Spread frosting on cooled bars, chill, and slice into 16 squares.

Ingredients :

• 2 cup almond flour
• 1/3 cup monk fruit
• 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
• 15 g protein powder
• monk fruit
• 1/4 tsp vanilla extract
• 2-3 tsp almond milk

Directions :

• Preheat your oven to 325°F and line a square baking dish with parchment paper.
• Whisk together the almond flour, protein powder, monk fruit, baking powder, and salt.
• Add in the eggs, coconut oil, Greek yogurt & vanilla extract. Mix until smooth (it will be a thick batter).
• Spread the batter evenly in your baking dish. Bake 20 to 25 minutes. The center should be puffed up and the edges should be golden. Cool completely.
• In the meantime, make your frosting. In a small bowl, combine the softened cream cheese, protein powder, vanilla extract, and a few tsp of almond milk as needed until you get your desired frosting consistency. Add a sprinkle of monk fruit if you want it to be sweeter.
• Spread the frosting over the cooled bars. Slice into 16 squares. Refrigerate for at least 30 minutes & enjoy!

How to serve Almond Flour Sugar Cookie Bars

Serve cold or at room temperature. Cut into 16 squares. These bars go well with coffee or tea. For a party, plate them on a tray and garnish with a light dusting of extra protein powder or a few sliced almonds. For another dessert idea that pairs well on a snack table, see this caramel apple cheesecake bars recipe.

How to store Almond Flour Sugar Cookie Bars

• Room temperature: Keep in an airtight container for up to 1 day.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap bars well and freeze for up to 1 month. Thaw in the fridge before serving.

Tips to make Almond Flour Sugar Cookie Bars

• Measure almond flour by spooning into the cup and leveling. Do not pack it.
• Use room temperature eggs and cream cheese. They mix easier.
• If batter is too thick to spread, wet a spatula slightly or press with clean hands.
• Cool bars fully before frosting to avoid a runny top.
• Adjust monk fruit to taste if you want sweeter bars.

Variation

• Add 1/2 tsp almond extract for a stronger almond flavor.
• Stir in 1/4 cup sugar-free chocolate chips for a chocolate twist.
• Swap Greek yogurt for sour cream for a richer texture.
• Replace monk fruit with a preferred sweetener at an equal sweetness level.

FAQs

Q: Can I use regular flour instead of almond flour?
A: You can, but the texture will change. Almond flour gives a moist, tender bar. Use a tested swap if you change flours.

Q: Can I make this dairy free?
A: Yes. Use dairy-free cream cheese and a yogurt substitute, like coconut yogurt. The texture may be a bit different.

Q: Can I skip the protein powder?
A: Yes. Skip or replace it with more almond flour, but the texture and protein content will change.

Q: How do I know when the bars are done?
A: The center should be slightly puffed and the edges light golden. A toothpick in the center may come out with a few crumbs, not wet batter.

Q: Can I double the recipe?
A: Yes. Use a larger baking dish and watch baking time; it may take a bit longer.

Conclusion

If you like low-sugar cookie bars with a soft texture, try this Almond Flour Sugar Cookie Bars recipe. For another low-carb take on sugar cookie bars, see Keto Sugar Cookie Bars – All Day I Dream About Food.

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