Almond Flour Sugar Cookie Bars

I stumbled upon almond flour baking during a phase of recipe experimentation, mostly because I loved how it created these tender, melt-in-your-mouth textures that wheat flour never quite achieved. These sugar cookie bars became my go-to when I needed something that felt indulgent but actually worked with my lifestyle. The first time I made them, my kitchen smelled like vanilla and toasted almonds, and I remember thinking how something this good shouldn't be this simple to throw together.

Last winter, I brought a batch to a friends gathering where someone had recently gone gluten-free. Watching their face light up when they realized they could actually eat dessert alongside everyone else, that moment stuck with me. Since then, these bars have become my secret weapon for making everyone feel included at the dessert table.

Ingredients

• 2 cups almond flour: Almond flour creates this incredible tender crumb and subtle nutty flavor that really shines in simple recipes
• 1/3 cup monk fruit sweetener: This sweetener dissolves beautifully and doesnt leave that weird cooling effect some alternatives do
• 1 1/2 teaspoons baking powder: Essential for giving the bars that perfect lift so they are not dense or flat
• 1/2 teaspoon salt: Just enough to enhance the vanilla without making them taste salty
• 4 tablespoons coconut oil, softened: Adds richness and helps create that chewy texture we want
• 4 tablespoons plain nonfat Greek yogurt: The secret ingredient that keeps these incredibly moist without adding excess fat
• 2 large eggs: Room temperature eggs will incorporate better and create a more uniform texture
• 1 teaspoon vanilla extract: Use real vanilla here, it makes all the difference in the final flavor
• 30 g protein powder: Totally optional but I love adding it for an extra protein boost that makes these feel more substantial
• 4 oz cream cheese, softened: Make sure this is truly softened to avoid lumps in your frosting
• 15 g protein powder: Adds structure to the frosting and cuts some of the sweetness
• Monk fruit sweetener, to taste: Start with less, you can always add more but you cannot take it back
• 1/4 teaspoon vanilla extract: A little extra vanilla in the frosting creates this lovely layered flavor
• 2 teaspoons unsweetened almond milk: Add this gradually until you reach the perfect spreadable consistency

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Preheat your oven and prepare your pan:

Set your oven to 325°F and line an 8x8-inch baking dish with parchment paper, leaving some overhang on the sides, which will make lifting the bars out so much easier later.

Whisk together your dry ingredients:

In a large bowl, combine the almond flour, monk fruit sweetener, baking powder, salt, and protein powder if you are using it, making sure to break up any clumps in the almond flour.

Add the wet ingredients:

Pour in the eggs, softened coconut oil, Greek yogurt, and vanilla extract, then mix everything together until you have a thick, smooth batter that holds its shape.

Spread and bake:

Transfer the batter to your prepared pan and spread it evenly into the corners, then bake for 20 to 25 minutes until the center is puffed and the edges are turning golden.

Cool completely:

This is the hardest part, but let the bars cool completely in the pan before frosting, otherwise the frosting will melt right off.

Make the frosting:

While the bars cool, beat together the softened cream cheese, protein powder if using, vanilla, and almond milk until smooth, adding more almond milk as needed to reach a spreadable consistency.

Frost and chill:

Once the bars are completely cool, spread the frosting evenly over the surface, then refrigerate for at least 30 minutes before slicing into 16 squares.

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My sister now requests these for every family gathering, and I have started keeping the ingredients on hand just in case. There is something genuinely satisfying about watching people enjoy a dessert that happens to be gluten-free without even realizing it.

Make Them Dairy-Free

I have tested this with coconut yogurt and dairy-free cream cheese alternatives, and while the texture shifts slightly, the result is still remarkably good. The coconut yogurt adds a subtle sweetness that actually works really well with the almond flour base.

Playing with Flavors

Sometimes I add a pinch of almond extract to the batter, which transforms these into something that tastes remarkably like those frosted sugar cookies from the bakery. A bit of lemon zest in the frosting creates a bright, summery variation that is perfect for outdoor gatherings.

Storage and Serving

These bars actually improve after a day in the refrigerator as the flavors meld together and the texture becomes even more fudgy. They keep beautifully in an airtight container for up to five days, though in my house they rarely last that long.

• Serve them cold straight from the fridge for the fudgiest texture
• Let them sit at room temperature for 15 minutes if you prefer a softer bite
• Add gluten-free sprinkles right after frosting so they stick

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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These sugar cookie bars have become my reliable fallback for every occasion, and I love how they manage to feel both nostalgic and new at the same time. Hope they become a staple in your kitchen too.

Recipe Questions & Answers

→ Are these almond flour cookie bars gluten-free?

Yes, these bars are completely gluten-free since they use almond flour instead of wheat flour. Always verify that your ingredients are certified gluten-free, especially processed items like baking powder or protein powder.

→ Can I make these bars dairy-free?

Absolutely. Substitute the Greek yogurt with a dairy-free alternative like coconut yogurt and replace the cream cheese with a plant-based cream cheese. The texture remains wonderfully creamy.

→ How should I store these frosted bars?

Store in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration to maintain freshness. They taste delicious chilled or at room temperature.

→ Can I omit the protein powder?

Yes, the protein powder is completely optional. It simply adds nutritional value and a slight boost to the protein content. The bars turn out perfectly delicious without it.

→ Why is chilling the bars important before slicing?

Chilling for at least 30 minutes allows the frosting to set completely, making clean slices easier. It also firms the bar texture slightly, creating the perfect chewy consistency.