# What You'll Need:
→ 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 the oven to 325°F. Line an 8x8-inch square baking dish with parchment paper, allowing an overhang on two sides for easy removal of the bars later.
02 - In a large mixing 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 vigorously until a thick, smooth batter forms with no visible lumps.
04 - Transfer the batter to the prepared baking dish. Use an offset spatula or the back of a spoon to spread it evenly into the corners.
05 - Bake for 20 to 25 minutes, or until the center is puffed and set, and the edges are lightly golden. Remove from the oven and cool completely in the pan on a wire rack.
06 - While bars cool, beat the softened cream cheese, protein powder if using, vanilla, and almond milk in a small bowl until smooth. Add more almond milk as needed to achieve spreadable consistency. Sweeten with monk fruit to taste.
07 - Once bars are completely cool, spread the frosting evenly over the surface. Refrigerate for at least 30 minutes to set before slicing into 16 squares. Serve chilled or at room temperature.
