# Components:
→ Cookie Bar Base
01 - 2 cups almond flour (preferably organic)
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 or as needed
# Method steps:
01 - Preheat oven to 325°F. Line an 8x8-inch square baking dish with parchment paper, allowing overhang on sides for easy removal later.
02 - In a large mixing bowl, whisk together almond flour, monk fruit sweetener, baking powder, salt, and protein powder if using until well blended.
03 - Add eggs, softened coconut oil, Greek yogurt, and vanilla extract to the dry mixture. Stir thoroughly until a thick, smooth batter forms with no lumps.
04 - Transfer batter to the prepared baking dish. Use a spatula to spread evenly, ensuring the surface is level.
05 - Bake for 20 to 25 minutes until the center is puffed and edges are lightly golden. Remove from oven and let cool completely in the pan.
06 - While bars cool, beat softened cream cheese, protein powder if using, vanilla, and almond milk in a small bowl. Add more almond milk as needed to achieve smooth, spreadable consistency. Adjust sweetness with monk fruit to taste.
07 - Once bars are completely cooled, spread frosting evenly over the surface. Refrigerate for at least 30 minutes to set, then slice into 16 squares.
