Almond Cookie Bars (Printable Version)
Tender almond cookie bars finished with a creamy top. Gluten-free and super simple to whip up.
# What You'll Need:
→ For the Crust
01 -
30 grams protein powder (optional, if you want more protein)
02 -
1 teaspoon vanilla extract
03 -
2 large eggs
04 -
4 tablespoons Greek yogurt (plain and fat-free)
05 -
4 tablespoons coconut oil (soft, not melted)
06 -
0.5 teaspoon salt
07 -
1.5 teaspoons baking powder
08 -
0.33 cup monk fruit
09 -
2 cups almond flour (organic if you can get it)
→ For the Frosting
10 -
15 grams protein powder (optional, to bump up the protein)
11 -
2 teaspoons almond milk (unsweetened, just splash in what you need)
12 -
0.25 teaspoon vanilla extract
13 -
Monk fruit (sweeten how you like)
14 -
4 ounces cream cheese (make sure it’s soft)
# Steps to Follow:
01 -
Spread that frosting all over the cooled bars. Cut the whole thing up into 16 pieces. Pop them in the fridge for at least half an hour. Dive in when you're ready!
02 -
Toss the softened cream cheese into a small bowl along with your protein powder, vanilla, and just enough almond milk to make it look like frosting. Add monk fruit now if you want it sweeter.
03 -
Smooth the batter into your lined dish. Put it in the oven for about 20–25 minutes. The middle will puff up and the sides turn golden. Let it cool down all the way before moving on.
04 -
Now, drop in those eggs, coconut oil, Greek yogurt, and the vanilla. Stir everything up so there are no lumps. It should feel quite thick.
05 -
Grab a bowl and mix up almond flour, protein powder, monk fruit, baking powder, plus salt. Whisk it well so it’s all blended.
06 -
Switch your oven on to 325°F. Take a square dish and line it with parchment so nothing sticks.