Almond Flour Sugar Cookie Bars Recipe

If there’s one treat that never fails to bring a smile, it’s these Almond Flour Sugar Cookie Bars. With a luscious, creamy frosting and buttery, tender crumb, they’re the perfect sweet fix for any occasion — or just a cozy afternoon at home. Using almond flour and a touch of monk fruit for guilt-free indulging, these bars deliver all the nostalgia and satisfaction of classic sugar cookies, but with a modern twist. Whether you’re baking for a party, meal-prepping snacks, or just want a wholesome treat, this go-to bar cookie recipe is destined to win hearts!

Ingredients You’ll Need

The beauty of Almond Flour Sugar Cookie Bars is how uncomplicated yet irresistible they are. Each ingredient in this list works a little magic: some create tenderness, others bring richness or a hint of protein, and a few are just for that dreamy texture we all love.

• 2 cups almond flour: Gives these bars their classic melt-in-your-mouth chew and mild, nutty flavor; the base of our recipe.
• 1/3 cup monk fruit: A natural sugar alternative that sweetens the bars without making them heavy.
• 1 1/2 tsp baking powder: Adds just the right amount of lift for a light, fluffy bite.
• 1/2 tsp salt: Balances the sweetness and enhances all other flavors—don’t skip it!
• 4 tbsp coconut oil: Brings tenderness and subtle richness, plus a hint of tropical flavor.
• 4 tbsp Greek yogurt: Ensures moistness and a touch of tang, keeping the bars from drying out.
• 2 eggs: The binding magic that holds it all together and adds richness.
• 1 tsp vanilla extract: Delivers that signature sugar-cookie aroma and sweet depth.
• 30 g protein powder: Adds structure and gives a nutrient punch to the bars.
• 4 oz cream cheese: Used for the frosting; makes it creamy and finishes the bars with a tangy note.
• 15 g protein powder (for frosting): Thickens the frosting and brings in extra protein.
• Monk fruit (for frosting): Sweetens to taste, depending on how sweet you like your icing.
• 1/4 tsp vanilla extract (frosting): Echoes the cookie base and ties the flavor together.
• 2–3 tsp almond milk: Adjusts the texture of the frosting to perfectly spreadable.

How to Make Almond Flour Sugar Cookie Bars

Step 1: Prepare Your Baking Dish

Start by preheating your oven to 325°F. Line a square baking dish (an 8×8-inch pan works great) with parchment paper. The parchment not only prevents sticking but also makes it super easy to lift out the bars for perfect slicing later. A quick tip: let the ends of the parchment hang over the sides for easy removal!

Step 2: Combine Your Dry Ingredients

In a medium bowl, whisk together the almond flour, 30 grams of protein powder, monk fruit sweetener, baking powder, and salt. Mixing the dry ingredients thoroughly ensures the baking powder is evenly distributed, so every bite of these Almond Flour Sugar Cookie Bars is equally fluffy and delicious.

Step 3: Mix in the Wet Ingredients

Add the eggs, coconut oil, Greek yogurt, and vanilla extract right into the bowl with your dry ingredients. Stir until you have a thick, scoopable batter. The batter will be on the dense side — that’s exactly what creates the perfect chewy, tender cookie bar texture!

Step 4: Bake to Golden Perfection

Spread the batter evenly into your prepared pan, using a spatula to smooth the top. Bake for 20 to 25 minutes, until the bars are lightly golden at the edges and the center looks puffed. Let the bars cool completely in the pan; this rests the crumb and keeps them soft but sliceable. The scent at this stage is absolutely irresistible!

Step 5: Whip Up the Frosting

While your bars cool, whip together the softened cream cheese, 15 grams protein powder, 1/4 teaspoon vanilla extract, and enough almond milk to create your favorite frosting consistency. Sweeten with a little monk fruit if you prefer a sweeter finish. Mix until creamy, dreamy, and free of lumps!

Step 6: Frost, Chill, and Slice

Once the bars are fully cooled (patience pays off!), generously spread the frosting over the top. Use an offset spatula or butter knife for a thick, even layer. Now, cut into 16 neat squares. For that perfect, bakery-style finish, refrigerate the bars for at least 30 minutes before serving. They’re ready to enjoy—or to show off to friends and family!

How to Serve Almond Flour Sugar Cookie Bars

Garnishes

The finishing touches take these Almond Flour Sugar Cookie Bars from tasty to unforgettable. Top each bar with a rainbow of naturally colored sprinkles, a pinch of lemon zest, or a dusting of extra monk fruit for sparkle. For festive occasions, try a few edible flowers or a couple of berries on top—absolutely stunning!

Side Dishes

Pair your cookie bars with a fresh fruit salad, a warm mug of tea, or even a scoop of vanilla Greek yogurt for a satisfying snack. They make the perfect sweet bite on a brunch platter alongside other treats or can be paired simply with black coffee for an afternoon pick-me-up.

Creative Ways to Present

Embrace your inner host! Serve the bars stacked on a rustic wooden board or in colorful cupcake liners for easy grab-and-go treats. For a celebration, arrange them in a checkerboard pattern with chocolate-dipped strawberries or set out tiny bowls of chopped nuts and coconut flakes for guests to sprinkle on their own bars.

Make Ahead and Storage

Storing Leftovers

One of the best things about Almond Flour Sugar Cookie Bars is their staying power. Place leftovers in an airtight container and refrigerate—they’ll stay fresh for up to five days. The frosting keeps its texture and flavor, and the bars get even more tender as they rest.

Freezing

To freeze, arrange frosted (or unfrosted) bars in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or container with parchment between layers. They’ll keep beautifully in the freezer for up to two months—just thaw in the fridge overnight.

Reheating

Though these bars are best enjoyed chilled or at room temperature, you can warm unfrosted bars gently in the microwave for 5-10 seconds if you like a gooey center. For the frosted version, let them sit out for a few minutes at room temp before eating to bring out the best flavor and texture.

FAQs

Can I substitute another sweetener for monk fruit?

Absolutely! If you don’t have monk fruit on hand, you can use granulated stevia, coconut sugar, or a regular sugar substitute—just remember that typical sugars may alter the flavor and carb count slightly.

What kind of protein powder works best?

A neutral-flavored or vanilla whey or plant-based protein powder is best for Almond Flour Sugar Cookie Bars. Avoid overly strong flavors, which can overpower the delicate sweetness of the bars.

Are these gluten-free?

Yes, these cookie bars are naturally gluten-free thanks to the almond flour base—just make sure your protein powder of choice is also certified gluten-free.

Can I make them dairy-free?

To make the recipe fully dairy-free, substitute coconut yogurt for Greek yogurt and use your favorite dairy-free cream cheese in the frosting. The results will still be wonderfully soft and creamy!

How do I keep the bars moist?

The Greek yogurt and coconut oil work wonders for moisture, but be sure not to overbake the bars. Pull them from the oven as soon as the edges are golden and the center is set for the most tender results.

Final Thoughts

There’s a special kind of joy in treating yourself and your loved ones to homemade Almond Flour Sugar Cookie Bars. They offer everything you crave in a classic sugar cookie, with a lightened-up touch and a burst of modern flavor. Give them a try—your next favorite sweet treat is just one batch away!

Print