# Ingredient List:
→ Cookie Bar Base
01 - 2 cups almond flour (organic preferred)
02 - 1/3 cup monk fruit sweetener
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 4 tablespoons coconut oil, softened
06 - 4 tablespoons plain nonfat Greek yogurt
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 30 g protein powder (optional)
→ Cream Cheese Frosting
10 - 4 oz cream cheese, softened
11 - 15 g protein powder (optional)
12 - Monk fruit sweetener, to taste
13 - 1/4 teaspoon vanilla extract
14 - 2 teaspoons unsweetened almond milk, plus more as needed
# Steps:
01 - Preheat the oven to 325°F. Line an 8x8-inch square baking dish with parchment paper, leaving an overhang on opposite sides for easy bar removal.
02 - In a large bowl, whisk together the almond flour, monk fruit sweetener, baking powder, salt, and protein powder if using until thoroughly blended.
03 - Add the eggs, softened coconut oil, Greek yogurt, and vanilla extract to the dry mixture. Stir until a thick, smooth batter forms with no dry pockets remaining.
04 - Transfer the batter to the prepared dish, spreading it evenly into the corners. Bake for 20 to 25 minutes until the center is puffed and edges are lightly golden. Cool completely in the pan.
05 - While bars cool, beat the softened cream cheese, protein powder if using, vanilla, and almond milk in a small bowl until smooth. Add additional almond milk 1 teaspoon at a time to reach spreadable consistency. Sweeten with monk fruit to taste.
06 - Spread the frosting evenly over the completely cooled bars. Refrigerate for at least 30 minutes until set. Slice into 16 squares and serve chilled or at room temperature.
