Almond Flour Protein Cookie Bars Recipe

ByLily
Jump to Recipe·5 from 3 reviews

If you’re on the lookout for a treat that’s both wholesome and absolutely delicious, let me introduce you to my go-to **Almond Flour Protein Cookie Bars Recipe**. These bars strike the perfect balance between satisfying a sweet craving and packing in some serious protein power. Trust me, whether you need a post-workout boost or a healthy afternoon snack, this recipe hits the spot every time. Keep reading, because I’m going to share tips to make sure your bars turn out perfect and ways to make them truly your own!

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Why This Recipe Works

  • Naturally Gluten-Free & Protein-Packed: Using almond flour and protein powder makes these bars nutritious and friendly for many diets.
  • Balanced Sweetness Without Refined Sugar: Monk fruit sweetener keeps it tasty yet low-glycemic.
  • Moist & Tender Texture: Greek yogurt and coconut oil give these bars a soft, luscious bite.
  • Versatile Frosting: Protein-boosted cream cheese frosting adds just the right touch of creamy indulgence.
Almond Flour Protein Cookie Bars, gluten-free protein bars, healthy snack bars, low-sugar protein snacks, homemade energy 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

The magic of this Almond Flour Protein Cookie Bars Recipe lies in its simple, wholesome ingredients that complement each other beautifully. Each component has a purpose, whether it’s adding moisture, protein, or that perfect crumb. I always recommend sticking to organic almond flour for the best flavor and texture.

Almond Flour Protein Cookie Bars, gluten-free protein bars, healthy snack bars, low-sugar protein snacks, homemade energy 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: Provides a tender crumb and is naturally gluten-free; opt for blanched finely ground almond flour for the best texture.
  • Monk fruit: A natural sweetener that keeps the bars low in sugar and won’t spike your blood sugar.
  • Baking powder: Gives just enough lift to lighten the dense almond flour mixture.
  • Salt: Enhances all the flavors; a little goes a long way.
  • Coconut oil: Adds richness and moisture, plus helps bind the ingredients.
  • Greek yogurt: Keeps the bars super moist and adds a subtle tang.
  • Eggs: The essential binder that brings structure to the mix.
  • Vanilla extract: Deepens the flavor with a warm, sweet aroma.
  • Protein powder: Optional but highly recommended if you want a protein boost, choose unflavored or vanilla for best results.
  • Cream cheese (for frosting): Makes the frosting creamy and indulgent but still protein-rich.
  • Almond milk: Adjusts frosting consistency easily.
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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.

Make It Your Way

I love experimenting with different add-ins and tweaks to this Almond Flour Protein Cookie Bars Recipe. It’s such a flexible base that you can really make it your own. Whether you want to make it keto-friendly or add a nutty crunch, there’s room to play here!

  • Mix-ins: I sometimes fold in sugar-free chocolate chips or chopped nuts for added texture and flavor. It’s like a mini celebration in every bite.
  • Sweetener swap: If monk fruit isn’t your thing, you can swap it with erythritol or even a bit of maple syrup, adjusting liquid slightly.
  • Dairy-free option: Use coconut yogurt instead of Greek yogurt and full-fat coconut cream in place of cream cheese for frosting. It works surprisingly well!
  • Seasonal flavors: A pinch of cinnamon or pumpkin pie spice can transition these bars beautifully into fall treats.

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

Step 1: Preheat and Prep Your Pan

First, set your oven to 325°F. This moderate temperature ensures the bars bake evenly without burning the edges. Line a square baking dish with parchment paper, letting it hang over the edges – this will make it a breeze to lift the bars out later without breaking them.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together almond flour, protein powder (if using), monk fruit sweetener, baking powder, and salt. Give it a good mix so that everything is evenly combined before adding wet ingredients—this preps the base for a consistent texture.

Step 3: Add Wet Ingredients and Combine

Next, add eggs, softened coconut oil, Greek yogurt, and vanilla extract to your dry mix. Stir everything together until smooth, but don’t overmix—just enough to get a thick batter free of lumps. I find using room-temperature eggs and oil helps everything come together more easily.

Step 4: Bake and Cool

Spread the batter evenly into your prepared pan. Pop it into the oven for 20 to 25 minutes. You’ll know it’s ready when the edges turn golden and the center looks puffed and set (a toothpick should come out mostly clean with a few moist crumbs). Cooling it completely is key here before frosting — patience pays off.

Step 5: Whip Up the Frosting

While your bars cool, whip together the frosting by beating softened cream cheese with protein powder, a splash of vanilla, and a few teaspoons of almond milk until creamy. Adjust sweetness with monk fruit to your taste. If you want a thinner spread, a little more almond milk will do the trick. Spread the frosting evenly once the bars are fully cooled.

Step 6: Chill and Slice

Pop the frosted pan into the fridge for at least 30 minutes so the frosting firms up nicely. Then cut into 16 squares – I find this size is perfect for a balanced snack without going overboard. Enjoy!

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Tips from My Kitchen

  • Preventing Crumbliness: Let the bars cool completely to room temperature before frosting to avoid crumble during slicing.
  • Batter Thickness: If your batter feels super thick, a tiny splash of almond milk can help without thinning it out too much.
  • Choose Quality Protein Powder: I’ve found vanilla-flavored whey or plant-based protein mixes blend best without leaving chalky bits.
  • Even Frosting Spread: Use an offset spatula for a smooth, even layer – it’s more forgiving than a regular knife.

How to Serve Almond Flour Protein Cookie Bars Recipe

Almond Flour Protein Cookie Bars, gluten-free protein bars, healthy snack bars, low-sugar protein snacks, homemade energy 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 love a little sprinkle of chopped toasted almonds or a dusting of cinnamon on top of the frosting—it adds a lovely texture and aroma. Fresh berries on the side can also brighten things up and make these bars feel extra special.

Side Dishes

These bars shine solo or paired with a cup of coffee or tea. For a more substantial snack, try them with a small bowl of Greek yogurt or cottage cheese—it complements the creamy frosting beautifully.

Creative Ways to Present

For parties or gifting, I’ve wrapped individual bars in parchment and tied them with twine. Another fun idea is to cut the bars into mini squares and serve on a pretty platter with a drizzle of melted dark chocolate for dipping—super user-friendly and elegant!

Make Ahead and Storage

Storing Leftovers

Once frosted, I keep these cookie bars in an airtight container in the fridge. They stay fresh for up to 5 days—though, if I’m honest, they never last that long in my house!

Freezing

Want to prep ahead? These bars freeze beautifully. I like to slice them first, then freeze the individual squares between layers of parchment paper in a sealed container. When I want one, I just pull it out and let it thaw at room temperature for 15-20 minutes.

Reheating

If you prefer your Almond Flour Protein Cookie Bars a little warm, zap one in the microwave for 10-15 seconds. Be careful not to overheat or the frosting might melt too much. A warm bar with a cool frosting is a delightful contrast!

FAQs

  1. Can I make this Almond Flour Protein Cookie Bars Recipe vegan?

    Absolutely! Swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg). Use coconut yogurt instead of Greek yogurt, and opt for a dairy-free cream cheese substitute for the frosting. Texture may vary slightly, but I’ve had great results with these swaps.

  2. What type of protein powder works best?

    I recommend a vanilla-flavored whey or plant-based protein powder with a mild flavor. Some protein powders can taste chalky or alter texture, so pick one you enjoy in shakes to ensure it plays nicely in the bars.

  3. Can I double the recipe?

    Yes! Just use a larger baking dish and adjust the baking time accordingly—check for doneness starting at 25 minutes. The bars should be golden around edges and set in the center.

  4. How do I avoid the bars being dry?

    Don’t overbake! Almond flour-based bars can dry out quickly if left too long in the oven. Remove them as soon as the center is puffed and a toothpick comes out mostly clean with moist crumbs.

  5. Can I skip the frosting?

    You can! The bars are tasty on their own, but the frosting adds a creamy, protein-rich element that truly elevates them. For a simpler version, just sprinkle some monk fruit or cinnamon on top after baking.

Final Thoughts

This Almond Flour Protein Cookie Bars Recipe is one of those trusted recipes I turn to when I want a treat that feels indulgent but keeps me fueled. I love how easy it is to customize and how reliably moist and tender the bars come out. Plus, the protein-packed frosting is the perfect finishing touch! I can’t wait for you to try it–I promise you’ll be reaching for seconds (and maybe even thirds). Happy baking!

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Almond Flour Protein Cookie Bars Recipe

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

Description

Delicious and healthy Almond Flour Sugar Cookie Bars made with low-carb ingredients like almond flour and monk fruit sweetener. These bars feature a soft, moist crust and a creamy protein-enhanced frosting, perfect for a guilt-free treat that’s gluten free and high in protein.

Ingredients

For the Crust

  • 2 cup almond flour (organic)
  • 1/3 cup monk fruit sweetener
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp coconut oil (softened)
  • 4 tbsp plain nonfat Greek yogurt
  • 2 large eggs
  • 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 sweetener (to taste)
  • 1/4 tsp vanilla extract
  • 2-3 tsp unsweetened almond milk (as needed)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F and line a square baking dish with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the almond flour, protein powder, monk fruit sweetener, baking powder, and salt until evenly combined.
  3. Add Wet Ingredients: Add the eggs, softened coconut oil, Greek yogurt, and vanilla extract to the dry ingredients. Mix thoroughly until you get a smooth, thick batter.
  4. Bake the Crust: Spread the batter evenly into the prepared baking dish. Bake for 25 minutes or until the center is puffed and edges are golden brown. Allow to cool completely.
  5. Prepare Frosting: In a small bowl, combine the softened cream cheese, protein powder, vanilla extract, and almond milk. Stir until you achieve your desired frosting consistency. Sweeten with monk fruit to taste.
  6. Assemble Bars: Spread the frosting evenly over the cooled crust. Slice into 16 squares.
  7. Chill Bars: Refrigerate the bars for at least 30 minutes to set the frosting before serving. Enjoy!

Notes

  • For a dairy-free version, substitute Greek yogurt and cream cheese with plant-based alternatives.
  • Protein powder is optional but enhances the nutritional profile and texture.
  • Adjust the monk fruit sweetener in the frosting according to your preferred sweetness level.
  • Make sure to fully cool the bars before frosting to prevent melting.
  • Store leftover bars in the refrigerator for up to 5 days.
  • You can double the recipe and use a larger baking dish for thicker bars.

Nutrition

  • Serving Size: 1 bar (1/16 of recipe)
  • Calories: 150 kcal
  • Sugar: 2 g
  • Sodium: 120 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 30 mg

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