Almond Flour Cookie Bars (Print-Friendly Format)
Soft almond flour cookie bars topped with creamy frosting. Gluten-free and beginner-friendly dessert.
# Required Ingredients:
→ For the Crust
01 -
2 cups almond flour (organic)
02 -
0.33 cup monk fruit
03 -
1.5 teaspoons baking powder
04 -
0.5 teaspoon salt
05 -
4 tablespoons coconut oil (softened)
06 -
4 tablespoons Greek yogurt (plain, nonfat)
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
30 grams protein powder (optional, for a high-protein version)
→ For the Frosting
10 -
4 ounces cream cheese (softened)
11 -
15 grams protein powder (optional, for a higher-protein version)
12 -
Monk fruit (to taste)
13 -
0.25 teaspoon vanilla extract
14 -
2 teaspoons almond milk (unsweetened, as needed)
# How to Make It:
01 -
Preheat your oven to 325°F and line a square baking dish with parchment paper.
02 -
Whisk together the almond flour, protein powder, monk fruit, baking powder, and salt.
03 -
Add in the eggs, coconut oil, Greek yogurt, and vanilla extract. Mix until smooth. The batter will be thick.
04 -
Spread the batter evenly in your baking dish. Bake for 20 to 25 minutes. The center should puff up, and the edges should be golden. Let it cool completely.
05 -
In a small bowl, combine the softened cream cheese, protein powder, vanilla extract, and almond milk as needed to achieve the desired frosting consistency. Add a sprinkle of monk fruit for extra sweetness if desired.
06 -
Spread the frosting over the cooled bars. Slice into 16 squares. Refrigerate for at least 30 minutes and enjoy!