# What You 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 oven to 325°F. Line an 8x8-inch square baking dish with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, whisk together almond flour, monk fruit sweetener, baking powder, salt, and protein powder if using.
03 - Add eggs, softened coconut oil, Greek yogurt, and vanilla extract to the dry mixture. Stir until thick, smooth batter forms.
04 - Transfer batter evenly to prepared baking dish, smoothing top with spatula.
05 - Bake 20-25 minutes until center puffs and edges turn golden. Cool completely in pan.
06 - Beat softened cream cheese, protein powder if using, vanilla, and almond milk until smooth. Adjust milk for spreadable consistency. Sweeten with monk fruit to taste.
07 - Spread frosting evenly over cooled bars. Refrigerate 30 minutes before slicing into 16 squares. Serve chilled or at room temperature.
