I’m sharing Almond Flour Sugar Cookie Bars made with Greek yogurt that slot neatly into Gluten Free High Protein Desserts and make a festive choice for Valentine’s Day.

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I never thought a sugar cookie could double as a protein fix but these Almond Flour bars with Greek yogurt totally changed my mind. The almond flour gives a tender crumb while the Greek yogurt keeps them surprisingly moist, and people keep asking if I bought them.

I made them for a valentines get together and they flew off the plate, people called them Valentines Protein Bars before I could say healthier. If you want Gluten Free High Protein Desserts that still feel like a treat, these are the kind of simple, slightly indulgent thing you bring when you want to impress without trying too hard.

Ingredients

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Nutty, low carb flour, adds fiber and healthy fats, makes cookies tender not gritty.
Boosts protein, reduces carbs, gives slight sweetness and cakey texture, tastes like vanilla.
Creamy, tangy, pack protein and moisture, helps keep cookies soft and slightly sour.
Butter adds rich flavor, coconut oil dairy free option, both add tender chewiness.
Binds ingredients, adds protein and structure, makes cookies hold their shape when baked.
Optional sweetener, adds moisture and flavor, choose less if you dont want sweet.
Sweet decorative glaze adds quick crunch and extra sugar, thins with yogurt or milk.

Ingredient Quantities

2 cups blanched almond flour (lightly packed)

1/3 cup vanilla protein powder (whey or plant, whatever you have)

1/3 cup granulated sugar

1/4 cup melted unsalted butter (or coconut oil if you want dairy free)

1/2 cup plain Greek yogurt (full fat works best)

1 large egg, room temp

2 teaspoons vanilla extract

1 teaspoon baking powder

1/4 teaspoon fine sea salt

2 tablespoons honey or maple syrup, optional for extra sweetness

1 cup powdered sugar for glaze

1 to 2 tablespoons milk or extra Greek yogurt to thin the glaze

few drops pink food coloring, optional

2 tablespoons valentine sprinkles, optional

How to Make this

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1. Preheat oven to 350 F and line an 8×8 inch pan with parchment, leaving an overhang to lift the bars out later; lightly grease the parchment if you want.

2. In a large bowl whisk together 2 cups lightly packed blanched almond flour, 1/3 cup vanilla protein powder, 1/3 cup granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon fine sea salt so it’s evenly mixed and no clumps of protein powder remain.

3. In a separate bowl mix 1/4 cup melted unsalted butter or coconut oil, 1/2 cup plain Greek yogurt, 1 large room temp egg, 2 teaspoons vanilla extract and the optional 2 tablespoons honey or maple syrup until smooth. Let the melted fat cool a bit before adding the egg so you don’t scramble it.

4. Pour the wet into the dry and stir just until combined, use a spatula and don’t overmix; the dough should be slightly sticky but hold together. If its too wet chill it 10 minutes or add 1 tablespoon almond flour at a time, if it’s too dry add 1 teaspoon yogurt or honey.

5. Transfer the dough to the prepared pan and press evenly into a flat layer using a spatula or damp fingers, making sure corners are filled and surface is smooth.

6. Bake 16 to 20 minutes or until edges turn lightly golden and the center is set; a toothpick should come out with a few moist crumbs but not wet batter. Don’t overbake or they get dry.

7. Cool completely in the pan on a wire rack, about 30 to 45 minutes, before glazing so the glaze doesn’t run off.

8. Make the glaze by whisking 1 cup powdered sugar with 1 to 2 tablespoons milk or extra Greek yogurt until smooth and pourable; add a few drops of pink food coloring if you want a Valentine look, thin with more liquid 1 teaspoon at a time if needed.

9. Pour or spread the glaze over the cooled bars, scatter 2 tablespoons valentine sprinkles while glaze is wet, then let the glaze set about 10 to 20 minutes.

10. Lift bars out using the parchment overhang, cut into squares or bars, and store covered in the fridge up to 5 days. Enjoy, and if your bars seem dense try a lighter hand with packing the almond flour next time.

Equipment Needed

1. 8 x 8 inch baking pan (line with parchment paper, leave an overhang)
2. Parchment paper
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber spatula or offset spatula for pressing and spreading
7. Measuring cups and measuring spoons
8. Wire cooling rack
9. Toothpick or cake tester for checking doneness
10. Small bowl and spoon for glaze

FAQ

Can I make these dairy free? Yes, swap the butter for melted coconut oil and use a plant based vanilla protein. For the yogurt use a thick coconut or soy yogurt, but note it can be a bit more moist so you might add an extra tablespoon of almond flour if the dough seems loose.

My dough is too wet or too dry, what do I do? If it is too wet add almond flour 1 tablespoon at a time until it holds its shape. If it is too dry add a teaspoon or two of Greek yogurt or a splash of milk until it comes together. Protein powder brands vary, so small tweaks are normal.

Can I skip the egg or use a different flour? For egg free try a flax egg 1 tablespoon ground flax plus 3 tablespoons water, let sit 5 minutes, but cookies will be a touch denser. Almond flour is recommended for the texture here, oat flour can work but the cookies will be chewier and may need a bit more binder.

What oven temp and bake time should I use and will they spread? Bake at 350 F (175 C) for 10 to 12 minutes until edges are lightly golden. Almond flour cookies usually do not spread much, but chilling the dough 15 to 30 minutes will keep them rounder if you want.

How do I make the glaze the right consistency and keep the color bright? Whisk powdered sugar with 1 tablespoon of milk or yogurt at a time until it flows but is not runny. Use gel food coloring for brighter pink without thinning the glaze. Let cookies cool completely before glazing or the color and sprinkles can melt.

How should I store or freeze these? Store in an airtight container at room temp up to 2 days, or refrigerated up to 5 days because of the yogurt. Freeze cooled cookies in a single layer then bag them for up to 2 months, thaw in the fridge or at room temp before serving.

Protein Greek Yogurt Cookie Recipe Substitutions and Variations

Almond flour: swap for rolled oat flour 1:1. It’ll be a bit softer and chewier so chill the dough 20-30 min if it’s sticky, and add 1-2 tbsp extra yogurt or milk if it seems dry
Vanilla protein powder: use unflavored protein or replace with 1/3 cup extra almond flour plus 1 tsp vanilla and 1 tbsp sugar, keeps the texture similar and still tastes vanilla-y
Melted unsalted butter: use coconut oil 1:1 for dairy free, or melted ghee/neutral vegetable oil 1:1. If you use liquid oil chill the dough so the cookies don’t spread too much
Plain Greek yogurt: substitute with sour cream or plain dairy free yogurt 1:1. Full fat gives best texture but low fat works fine, might be slightly less tender

Pro Tips

1. Measure almond flour gently by spooning into the cup and leveling it off instead of scooping, otherwise the bars will come out dense. Dont tamp the flour down.

2. Break up protein powder clumps by whisking it with the dry ingredients or give it a quick pulse in a small food processor or blender so you dont end up with chalky pockets.

3. Let the baked slab cool completely before glazing so the glaze stays put; for super clean slices chill the pan for 30 to 60 minutes, then use a sharp serrated knife and wipe the blade between cuts.

4. Work slowly on the glaze, adding liquid one teaspoon at a time until just pourable. If you want a thicker, tangier glaze use a little extra Greek yogurt, for dairy free swaps use a bit of coconut milk or warm water.

Protein Greek Yogurt Cookie Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing Almond Flour Sugar Cookie Bars made with Greek yogurt that slot neatly into Gluten Free High Protein Desserts and make a festive choice for Valentine’s Day.

Servings

servings

Calories

230

kcal

Equipment: 1. 8 x 8 inch baking pan (line with parchment paper, leave an overhang)
2. Parchment paper
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber spatula or offset spatula for pressing and spreading
7. Measuring cups and measuring spoons
8. Wire cooling rack
9. Toothpick or cake tester for checking doneness
10. Small bowl and spoon for glaze

Ingredients

2 cups blanched almond flour (lightly packed)
1/3 cup vanilla protein powder (whey or plant, whatever you have)
1/3 cup granulated sugar
1/4 cup melted unsalted butter (or coconut oil if you want dairy free)
1/2 cup plain Greek yogurt (full fat works best)
1 large egg, room temp
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 tablespoons honey or maple syrup, optional for extra sweetness
1 cup powdered sugar for glaze
1 to 2 tablespoons milk or extra Greek yogurt to thin the glaze
few drops pink food coloring, optional
2 tablespoons valentine sprinkles, optional

Directions

Preheat oven to 350 F and line an 8×8 inch pan with parchment, leaving an overhang to lift the bars out later; lightly grease the parchment if you want.
In a large bowl whisk together 2 cups lightly packed blanched almond flour, 1/3 cup vanilla protein powder, 1/3 cup granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon fine sea salt so it's evenly mixed and no clumps of protein powder remain.
In a separate bowl mix 1/4 cup melted unsalted butter or coconut oil, 1/2 cup plain Greek yogurt, 1 large room temp egg, 2 teaspoons vanilla extract and the optional 2 tablespoons honey or maple syrup until smooth. Let the melted fat cool a bit before adding the egg so you don't scramble it.
Pour the wet into the dry and stir just until combined, use a spatula and don't overmix; the dough should be slightly sticky but hold together. If its too wet chill it 10 minutes or add 1 tablespoon almond flour at a time, if it's too dry add 1 teaspoon yogurt or honey.
Transfer the dough to the prepared pan and press evenly into a flat layer using a spatula or damp fingers, making sure corners are filled and surface is smooth.
Bake 16 to 20 minutes or until edges turn lightly golden and the center is set; a toothpick should come out with a few moist crumbs but not wet batter. Don't overbake or they get dry.
Cool completely in the pan on a wire rack, about 30 to 45 minutes, before glazing so the glaze doesn't run off.
Make the glaze by whisking 1 cup powdered sugar with 1 to 2 tablespoons milk or extra Greek yogurt until smooth and pourable; add a few drops of pink food coloring if you want a Valentine look, thin with more liquid 1 teaspoon at a time if needed.
Pour or spread the glaze over the cooled bars, scatter 2 tablespoons valentine sprinkles while glaze is wet, then let the glaze set about 10 to 20 minutes.
Lift bars out using the parchment overhang, cut into squares or bars, and store covered in the fridge up to 5 days. Enjoy, and if your bars seem dense try a lighter hand with packing the almond flour next time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.