# What's Needed:
→ 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 for high-protein version
→ 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 for consistency
# How To Make It:
01 - Preheat oven to 325°F. Line an 8x8-inch square baking dish with parchment paper, allowing overhang for easy removal.
02 - Whisk together almond flour, monk fruit sweetener, baking powder, salt, and protein powder (if using) in a large bowl until evenly distributed.
03 - Add eggs, softened coconut oil, Greek yogurt, and vanilla extract to the dry mixture. Stir until a thick, smooth batter forms.
04 - Evenly spread batter into the prepared baking dish. Bake for 20-25 minutes until center is puffed and edges are golden brown.
05 - Remove from oven and let bars cool completely in the pan before frosting.
06 - Beat together softened cream cheese, protein powder (if using), vanilla, and almond milk until smooth. Adjust almond milk to achieve spreadable consistency. Sweeten with monk fruit to taste.
07 - Spread frosting evenly over cooled bars. Refrigerate for at least 30 minutes before slicing into 16 squares. Serve chilled or at room temperature.
