Almond Flour Sugar Cookie Bars Recipe

ByJulia
Jump to Recipe· 4.9 from 13 reviews

Hey friend! If you’re on the hunt for a dessert that’s cozy, a bit healthier, and downright delicious, you’re going to love this Almond Flour Sugar Cookie Bars Recipe. These bars are like the best of sugar cookies but transformed into an easy bar form with almond flour giving them a tender, nutty flavor. I’ve been obsessed with making these when I want a sweet treat that doesn’t leave me feeling guilty—and you will too, especially once you try how effortlessly they come together.

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Why This Recipe Works

  • Simple Ingredients: Uses pantry staples plus almond flour for a wholesome twist on classic sugar cookie bars.
  • Perfect Texture: The mix of coconut oil and Greek yogurt keeps the bars moist but slightly chewy with a golden crust.
  • Customizable Sweetness: Monk fruit sweetener offers flexibility for a low-sugar treat that you can adjust to your taste.
  • Easy Frosting: Cream cheese frosting with almond milk makes a creamy, rich layer without feeling heavy.
Almond Flour Sugar Cookie Bars, healthy cookie bars, gluten-free cookie bars, easy dessert recipes, nutty sugar cookie bars - A white rectangular baking dish holds a dessert cut into 15 square pieces arranged in three rows and five columns. Each piece has a thick layer of smooth, white icing on top, decorated with small round pink and red sprinkles and tiny red heart-shaped sprinkles scattered evenly across the surface. The dessert layers underneath the icing are light brown and slightly textured. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Almond Flour Sugar Cookie Bars Recipe plays a special role. From the nutty almond flour to the tang from Greek yogurt, these combine to give you that cookie flavor in bar form. Plus, I’ll drop some tips to get the good stuff when you shop!

Almond Flour Sugar Cookie Bars, healthy cookie bars, gluten-free cookie bars, easy dessert recipes, nutty sugar cookie bars - Flat lay of a small mound of finely ground almond flour, a neat pile of golden monk fruit crystals, a small heap of white baking powder powder, a tiny pinch of coarse salt, a few tablespoons of softened solid coconut oil shaped into a smooth dollop on white ceramic, two large whole uncracked brown eggs, a small white bowl of smooth plain nonfat Greek yogurt, a small white bowl with pale amber vanilla extract, a small pile of light beige protein powder powder, a soft block of cream cheese on a white ceramic plate, and a small white bowl of creamy almond milk placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Almond flour: Opt for blanched almond flour for smooth texture—organic if possible. It adds that subtle nutty flavor without the gluten.
  • Monk fruit sweetener: This is great if you want to keep these bars lower in sugar without sacrificing sweetness. You can swap for regular sugar but the flavor and texture might differ.
  • Baking powder: Makes the bars rise just enough to be tender and cakey rather than dense.
  • Salt: Enhances flavor and balances the sweetness perfectly.
  • Coconut oil: Use softened but not melted coconut oil for best consistency—it keeps the bars moist and soft.
  • Greek yogurt: Adds moisture and a bit of tang, helping keep these bars from drying out.
  • Eggs: Bind everything together and give structure.
  • Vanilla extract: The ultimate flavor booster for any sugar cookie recipe.
  • Protein powder (optional): I like adding it for an extra protein kick, especially if I’m making these for post-workout fuel.
  • Cream cheese: For the frosting—it gives that classic creamy, slightly tangy finish.
  • Almond milk: Helps thin the frosting to the perfect spreadable consistency.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how customizable this Almond Flour Sugar Cookie Bars Recipe is. Whether you prefer less sweet, more protein, or even different flavor twists, this recipe is a great base you can make your own.

  • Add-ins: I’ve tossed in mini chocolate chips or chopped nuts for a little texture boost—totally delicious!
  • Sweetener swap: If monk fruit isn’t your thing, maple syrup or honey can work, but adjust liquid slightly to keep batter consistency right.
  • Frosting variations: Sometimes I skip the cream cheese and spread almond butter mixed with a touch of honey for a dairy-free option.

Step-by-Step: How I Make Almond Flour Sugar Cookie Bars Recipe

Step 1: Prep Your Baking Dish and Oven

Start by preheating your oven to 325°F and lining a square baking dish with parchment paper. This step really sets you up for an easy release when your bars are ready—trust me, parchment paper never disappoints and saves you from a sticky mess.

Step 2: Mix Dry Ingredients Thoroughly

Whisk together your almond flour, protein powder if using, monk fruit sweetener, baking powder, and salt. This ensures even distribution of the leavening and sweetener so your bars bake consistently throughout.

Step 3: Combine Wet Ingredients and Form Batter

Add the eggs, coconut oil (softened, not melted!), Greek yogurt, and vanilla extract into your dry mixture. I use a spatula or hand mixer here until the batter is smooth and thick—don’t worry if it looks dense, that’s normal for almond flour batter!

Step 4: Bake Until Golden and Puffed

Spread your batter evenly in the baking dish. Pop it in the oven for 20 to 25 minutes. You’ll want to look for a nicely puffed center and golden edges—that’s your cue they’re done. Let them cool completely before frosting, or you risk a melty mess.

Step 5: Whip Up the Frosting

While the bars cool, mix cream cheese (softened) with protein powder if you’re adding it, vanilla extract, and a splash of almond milk. Adjust the thickness to what feels right for spreading easily over the bars. If you want a sweeter frosting, sprinkle in a bit more monk fruit.

Step 6: Frost and Chill Before Serving

Spread the frosting over your cooled bars evenly, then slice into 16 squares. Pop them in the fridge for at least 30 minutes to let the frosting set up—you’ll get cleaner slices and a perfectly balanced bite.

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Pro Tips for Making Almond Flour Sugar Cookie Bars Recipe

  • Use Room Temperature Ingredients: Let your eggs and coconut oil sit out before mixing for better batter consistency and texture.
  • Don’t Overbake: Almond flour bakes quickly. Keep a close eye after 20 minutes so bars don’t dry out.
  • Cool Completely Before Frosting: This prevents your frosting from melting and sliding off.
  • Slice with a Warm Knife: Run a sharp knife under hot water and dry it before slicing for clean edges every time.

How to Serve Almond Flour Sugar Cookie Bars Recipe

Almond Flour Sugar Cookie Bars, healthy cookie bars, gluten-free cookie bars, easy dessert recipes, nutty sugar cookie bars - The image shows several square pieces of light-colored cake with a thick white frosting layer on top, decorated with small round pink and red sprinkles scattered evenly. The cake appears soft and moist, with some crumbs around the pieces. The cake squares rest on a sheet of parchment paper placed on a white marbled surface. Small heart-shaped red and pink sprinkles are scattered around the cake pieces, adding a festive touch. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top mine with a light dusting of cinnamon or a few slivered almonds for crunch and visual appeal. A few fresh berries on the side also add a nice pop of color and brightness that balances the rich, creamy frosting.

Side Dishes

This recipe pairs beautifully with a hot cup of coffee or a tall glass of cold almond milk. If you’re serving it as a dessert, a scoop of vanilla ice cream makes it even more indulgent without overpowering the almond flavor.

Creative Ways to Present

For parties, I sometimes cut these into mini squares and serve them on a pretty platter garnished with edible flowers or tiny sprigs of mint. You can also drizzle a little melted dark chocolate on top for a fancy touch that guests love.

Make Ahead and Storage

Storing Leftovers

Store your Almond Flour Sugar Cookie Bars in an airtight container in the fridge. They keep beautifully for up to 5 days—still soft, flavorful, and ready to satisfy that sweet tooth whenever you need.

Freezing

I’ve frozen these bars successfully by wrapping them tightly in plastic wrap and then in foil before freezing. When you thaw them overnight in the fridge, the texture stays just as good as fresh, perfect for making ahead of big gatherings.

Reheating

If you want a warm treat, I recommend removing the frosting first (it doesn’t reheat well), heating the bar in the microwave for about 15 seconds, and then adding fresh frosting or a drizzle of honey on top.

FAQs

  1. Can I make this Almond Flour Sugar Cookie Bars Recipe dairy-free?

    Yes! Substitute the Greek yogurt with a coconut yogurt alternative and replace the cream cheese frosting with a dairy-free frosting like a coconut cream or almond butter spread. The texture will be slightly different, but still tasty and satisfying.

  2. What if I don’t have monk fruit sweetener?

    You can use regular granulated sugar, erythritol, or even a liquid sweetener like honey or maple syrup. If you choose a liquid sweetener, reduce other liquids accordingly to maintain the right batter thickness.

  3. How do I get the bars to slice cleanly?

    Make sure the bars are completely cool before slicing and ideally chilled with the frosting set. Use a sharp knife dipped in hot water and wiped dry between cuts for smooth edges.

  4. Can I double this recipe?

    Absolutely! Just use a larger baking dish and adjust the baking time slightly. Keep an eye on the bars and test for doneness with a toothpick after 25 minutes.

Final Thoughts

This Almond Flour Sugar Cookie Bars Recipe is one of those gems I keep in my back pocket for when I want a sweet treat that feels just a little more special and nourishing. Honestly, the ease of throwing it together and how reliably delicious it turns out has made it a favorite in my kitchen. I can’t wait for you to try it—you’ll feel proud serving these bars up whether it’s for a cozy night in or a crowd-pleasing dessert. Go ahead, give them a whirl and let me know how you like to tweak your batch!

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Almond Flour Sugar Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb
Print Recipe

Description

Delight in these Almond Flour Sugar Cookie Bars, a low-sugar, high-protein treat perfect for a healthier dessert option. Made with almond flour and sweetened with monk fruit, these bars boast a soft, buttery crust topped with a creamy protein-infused frosting.

Ingredients

For the Crust

  • 2 cup almond flour (organic)
  • 1/3 cup monk fruit
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp coconut oil (softened)
  • 4 tbsp Greek yogurt (plain, nonfat)
  • 2 eggs (large)
  • 1 tsp vanilla extract
  • 30 g protein powder (optional, for a high protein version)

For the Frosting

  • 4 oz cream cheese (softened)
  • 15 g protein powder (optional, for the higher protein version)
  • Monk fruit (to taste)
  • 1/4 tsp vanilla extract
  • 2-3 tsp almond milk (unsweetened, as needed)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F and line a square baking dish with parchment paper to prevent sticking and make removal easy.
  2. Mix Dry Ingredients: Whisk together the almond flour, protein powder, monk fruit, baking powder, and salt until well combined.
  3. Add Wet Ingredients: Incorporate the eggs, softened coconut oil, Greek yogurt, and vanilla extract into the dry mixture. Stir until the batter is smooth and thick.
  4. Bake the Crust: Spread the batter evenly in your prepared baking dish. Bake for 25 minutes until the center is puffed and the edges turn golden brown. Remove and let cool completely.
  5. Prepare Frosting: In a small bowl, combine softened cream cheese, protein powder, vanilla extract, and almond milk. Mix until you reach a creamy, spreadable consistency. Sweeten with monk fruit to taste if desired.
  6. Frost the Bars: Once the crust has fully cooled, spread the frosting evenly over the top.
  7. Chill and Serve: Slice into 16 squares and refrigerate for at least 30 minutes before serving to set the frosting and enhance flavors.

Notes

  • Using organic almond flour helps achieve the best texture and flavor for the crust.
  • Protein powder is optional but adds extra nutrition and structure to both the crust and frosting.
  • Monk fruit is a natural sweetener that keeps this recipe low in sugar while maintaining sweetness.
  • Ensure the coconut oil is softened, not melted, for proper consistency in the batter.
  • The bars are best stored refrigerated to keep the frosting firm and fresh.
  • You can substitute almond milk with any unsweetened plant-based milk if preferred.

Nutrition

  • Serving Size: 1 bar
  • Calories: 180 kcal
  • Sugar: 1 g
  • Sodium: 120 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 40 mg

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