Almond Flour Sugar Cookie Bars Recipe

If you’re craving a sweet treat that feels indulgent but is a little gentler on your pantry staples, you’re going to love this Almond Flour Sugar Cookie Bars Recipe. It’s one of those recipes I come back to when I want a simple, gluten-free dessert that comes together easily but tastes like I spent hours baking. From the tender, slightly chewy crust to the creamy frosting on top, these bars hit all the right notes. Stick around, and I’ll walk you through how to make these fantastic bars that everyone will ask for again and again.

this …

Ingredients & Why They Work

The magic behind this Almond Flour Sugar Cookie Bars Recipe lies in how the ingredients play off one another to feel rich yet wholesome. Choosing quality almond flour and the right sweetener really makes these bars stand out, while the Greek yogurt and eggs give it that moist, tender crumb you want in a cookie bar.

• Almond Flour: Use finely ground almond flour for a tender, buttery texture—it’s the foundation of these bars.
• Monk Fruit Sweetener: Keeps sugars low while maintaining sweetness, perfect if you want a cleaner option than white sugar.
• Baking Powder: Helps give the bars just enough lift without puffing them up too much.
• Salt: Balances the sweetness and enhances the almond flavor.
• Coconut Oil: Adds healthy fats and richness, plus it helps keep the bars moist.
• Greek Yogurt: Adds moisture and a subtle tang that perfectly complements the almond base.
• Eggs: The binder that creates structure, so the bars hold together nicely when sliced.
• Vanilla Extract: Essential for that warm, inviting aroma and flavor we associate with sugar cookies.
• Protein Powder (optional): I sometimes add this for an extra protein boost without changing the flavors much.
• Cream Cheese: For the frosting—soft, creamy, and just the right tang to balance sweetness.
• Almond Milk: Used sparingly to adjust frosting consistency, and it keeps everything dairy-friendly if you choose almond-based varieties.

Tweak to Your Taste

I love how flexible this Almond Flour Sugar Cookie Bars Recipe is—you can easily make it your own by swapping a few ingredients or adding extras. Over the years, I’ve tested a few variations, and I encourage you to make it fit your cravings or dietary needs too.

• Swap the Sweetener: I’ve tried using a bit of honey or maple syrup in place of monk fruit for a more caramel-y flavor, though it does change the texture a bit.
• Add Mix-ins: A handful of sugar-free chocolate chips or toasted nuts stirred into the batter can add a fun twist based on what you like.
• Dairy-Free Version: Use coconut yogurt instead of Greek yogurt and skip cream cheese or try a vegan cream cheese alternative for frosting.
• Boost Protein: Adding protein powder, like I often do, makes this recipe a great post-workout treat or more filling snack.

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

Step 1: Preheat and Prep Your Pan

First things first—get your oven going at 325°F and line a square baking dish with parchment paper. This helps the bars come out cleanly, so you’re not fighting to peel them off the pan later.

Step 2: Mix the Dry Ingredients

Whisk together the almond flour, your optional protein powder, monk fruit sweetener, baking powder, and salt. This combo forms the backbone of the cookie texture and flavor. Mixing the dry ingredients separately helps ensure you don’t get uneven pockets of baking powder or monk fruit.

Step 3: Add the Wet Ingredients

Now beat in the eggs, softened coconut oil, Greek yogurt, and vanilla extract. The batter will be thick and a bit sticky—don’t worry, that’s exactly right! If you try to add more liquid here, the texture won’t be the same.

Step 4: Bake Until Golden

Spread the batter evenly into your prepared pan and smooth it down with a spatula. Bake for 20 to 25 minutes until the edges turn a nice golden brown and the center is puffed up slightly. Keep an eye on it after 20 minutes because ovens can behave differently. Once baked, let the bars cool completely—this helps the texture set perfectly.

Step 5: Make and Apply the Frosting

While the bars cool, mix your frosting by combining softened cream cheese, protein powder (if using), vanilla, and almond milk. Add almond milk drop by drop until the frosting reaches a spreadable consistency, and sprinkle in monk fruit if you’d like it sweeter. Spread this luscious frosting evenly over the cooled bars.

Step 6: Chill and Slice

Pop the frosted bars in the fridge for at least 30 minutes to set the frosting nicely. Then slice into 16 squares. I find chilling really helps with cleaner cuts and makes them easier to hold without crumbling.

How to Serve Almond Flour Sugar Cookie Bars Recipe

Garnishes

I like to keep the garnish simple—a light dusting of cinnamon or a sprinkle of chopped toasted almonds adds a lovely crunch and a bit of warmth without distracting from the bars’ flavors. If I’m feeling festive, a few sugar-free sprinkles work nicely too.

Side Dishes

These bars pair beautifully with a cup of coffee or herbal tea, making them perfect for an afternoon snack or a cozy dessert after dinner. For a brunch spread, I’ve served them alongside fresh berries and whipped cream, and folks absolutely loved it.

Creative Ways to Present

For holiday gatherings or special occasions, I’ve arranged these bars on a tiered dessert tray layered with edible flowers or mint leaves. Another fun trick is to cut them into bite-sized squares and serve on skewers for a party-friendly finger food experience.

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container in the refrigerator, where they stay moist and fresh for up to 5 days. Keeping them chilled also helps maintain the frosting’s creamy texture without it softening too much.

Freezing

Freezing works great too! I slice the bars first, place parchment paper between layers in a freezer-safe container, and freeze for up to 2 months. When I want one, I just thaw it overnight in the fridge—it tastes just as fresh as when first made.

Reheating

If you like your bars a little soft, I pop one in the microwave for about 10 seconds before serving—just enough to warm it through without melting the frosting. It’s a lovely way to enjoy them when you want that fresh-baked feel.

FAQs

Final Thoughts

Honestly, I’ve lost track of how many times I’ve baked this Almond Flour Sugar Cookie Bars Recipe—it’s become a staple in my kitchen for good reason. It’s approachable, uses ingredients you might already have, and yields a dessert that’s comfortingly familiar but feels a bit healthier. I hope you give it a try and make it your own, just like I have. Once you taste these bars, I bet you’ll want to keep this recipe close for all your cookie cravings!

Print