Healthy Peppermint Sugar Cookie Bars (Refined Sugar Free, Gluten Free, High Protein)

Name: Healthy Peppermint Sugar Cookie Bars (Refined Sugar Free, Gluten Free, High Protein)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 ½ cups almond flour (168g); ¼ cup coconut flour (20g); ½ cup vanilla protein powder (42g); ⅓ cup coconut sugar; 1 ½ tsp baking powder; ¼ tsp salt; 2 large eggs (or 2 flax eggs: 2 tbsp flax meal + 6 tbsp water); ¼ cup melted coconut oil (melted (56g)); 1 tsp vanilla extract; 1 tsp peppermint extract; ½ cup 120g Greek yogurt (plain or vanilla, 2% works best); 2 tbsp vanilla protein powder (or peppermint protein); 1 tbsp maple syrup or honey; ½ tsp peppermint extract (start with ¼ tsp if you prefer it milder); ½ tsp vanilla extract; Optional: crushed candy cane (peppermint candies or festive sprinkles for topping)

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If you love soft, frosted sugar cookies but want a healthier version for the holidays, these peppermint sugar cookie bars are going to be your new go-to treat. They have the chewy texture of a classic sugar cookie bar but are gluten free, refined sugar free, and packed with protein.

The creamy peppermint yogurt frosting adds a festive touch that makes them perfect for Christmas parties, cookie boxes, or cozy nights in with a mug of hot cocoa.

If you’ve tried my Protein Sugar Cookie Bars, you’ll love this peppermint twist. They have the same soft, chewy texture with a minty holiday glow-up.

For more healthier holiday treats, check out my Christmas Crack Date Bark – it’s refined sugar-free, gluten-free, and dairy-free. You can also try my Chocolate Peppermint Protein Balls made with dates, nut butter, cocoa, and protein powder, they’re like chocolate peppermint bark in bite-sized form and they’re so good, no one will know they’re healthy!

If you’re looking for traditional Christmas recipes, you gotta try my Irresistible Biscoff Toffee Crack, it’s always the first thing gone at parties! Or my Easy Hot Chocolate Marshmallow Fluff Stuffed Cookies – they’re super easy to make & the dough freezes great to prep ahead of time and bake later.

Why You’ll Love These Peppermint Sugar Cookie Bars

Gluten free, refined sugar free, and 8 grams of protein per bar
Perfect for gifting or holiday parties — slice into 12 bars and top with crushed candy canes or sprinkles.
Easy to make — no chilling, rolling, or cutting dough needed.
Soft, chewy, and perfectly sweet — like a frosted sugar cookie in bar form.

What You’ll Need

Ingredients to Make Peppermint Sugar Cookie Bars

Peppermint Protein Sugar Cookie Bar Base:

1 ½ cups almond flour (168g)
¼ cup coconut flour (20g)
½ cup vanilla protein powder (42g)
⅓ cup coconut sugar
1 ½ tsp baking powder
¼ tsp salt
2 large eggs (or 2 flax eggs for vegan: 2 tbsp flax meal + 6 tbsp water)
¼ cup coconut oil, melted (56g)
1 tsp vanilla extract
1 tsp peppermint extract

Protein Cream Cheese Frosting:

Ingredients to make peppermint protein frosting for sugar cookie bars in clear glass bowls on white surface

1/4 cup cream cheese, regular or dairy-free if needed
1/4 cup Greek yogurt, plain or vanilla, dairy-free if needed
2 tbsp vanilla protein powder
1 tbsp maple syrup
½ tsp vanilla extract
½ tsp peppermint extract
Optional: Crushed peppermint candies or sprinkles for a festive touch

Other frostings that taste great with these bars:

Healthy Vegan Cake Frosting – Cashew Based and Refined Sugar Free
Strawberry Vegan Cashew Frosting
Easy American Buttercream Recipe
Easy Homemade Marshmallow Fluff

Recommended Tools

8×8 baking dish
Stand or Hand Mixer for Cream Cheese Frosting
Silicone spatula
Measuring cups and spoons

How to Make Peppermint Sugar Cookie Bars

Time needed: 30 minutes

Preheat oven
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan with parchment paper.
Mix dry ingredients
Combine almond flour, coconut flour, coconut sugar, protein powder, baking powder, and salt.
Mix wet ingredients
Whisk eggs (or flax eggs), melted coconut oil, and vanilla and peppermint extracts until smooth.
Combine
Stir wet into dry until a dough forms. Press evenly into the prepared pan.
Bake
12–15 minutes, until edges are lightly golden. Let cool completely.
Make protein frosting
Blend cream cheese, Greek yogurt, protein powder, maple syrup, vanilla, and peppermint extract until smooth. Adjust thickness by adding 1-2 tsp of milk if needed.
Frost & decorate
Spread frosting over cooled bars and top with crushed peppermint candies, if desired.
Chill
Refrigerate 20–30 minutes to set before slicing into 12 bars.

Storage Tips

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze unfrosted bars for up to 2 months. Thaw overnight in the fridge before frosting. If freezing, I recommend adding the crushed peppermints or sprinkles after thawing to avoid color bleed onto the icing.
Make ahead: You can bake the bars the night before and frost the next day for the freshest texture.

Recipe Tips for the Best Protein Sugar Cookie Bars

Make sure the bars are fully cooled before frosting to prevent the cream cheese layer from melting.
These bars taste even better the next day once the flavors meld! If you are making ahead to serve the next day, add the sprinkles or crushed peppermint candies before serving so that the colors don’t bleed into the icing.
Don’t overbake — they’ll firm up as they cool.
Protein powder: Whey or plant-based both work, but choose a vanilla or neutral flavor for best results.
Peppermint extract: Start small; peppermint can overpower easily.
Frosting: For thicker frosting, add a little extra protein powder; for thinner, add another splash of creamer.
Chill before slicing: It helps the bars hold their shape and gives that soft, fudgy bite.

Variations

Chocolate peppermint: Swap the vanilla protein powder with chocolate and add 1/3 cup mini chocolate chips to the dough.
Vegan option: Use flax eggs and dairy-free yogurt and cream cheese.
Frosting swap: Use the protein cream cheese frosting from my original sugar cookie bars if you prefer a tangy flavor. Or try one of these reader favs: Healthy Vegan Cake Frosting – Cashew Based and Refined Sugar Free; Strawberry Vegan Cashew Frosting; Easy American Buttercream Recipe; Easy Homemade Marshmallow Fluff.
Extra protein: Add a tablespoon of protein powder or collagen powder to the frosting for a thicker, more protein-packed version.

I’d love to hear how your baking turned out!

Leave a review and star rating to let me know what you think.

Don’t forget to tag me on Instagram so I can see and share your creations @thesprinkledcakery!

Macros (per bar, based on 12 servings)

Calories: 165
Protein: 8g
Fat: 11g
Carbs: 9g
Fiber: 2g
Sugar: 4g

Note: Nutritional information is approximate and may vary based on specific ingredients used when making these protein sugar cookie bars.

Frequently Asked Questions

Can I make these sugar cookie bars vegan?

Yes! Replace the 2 eggs with 2 flax eggs (2 tbsp flax meal + 6 tbsp water) and use a dairy-free cream cheese and yogurt for the frosting.

Can I make these sugar cookie bars ahead of time?

Absolutely! Make them up to 2 days ahead and keep them refrigerated. The frosting firms up nicely when chilled. Just don’t add the crushed peppermint candies or sprinkles until you are ready to serve them to avoid colour bleed.

Can I skip the protein frosting?

Totally! The bars are delicious on their own, but the frosting adds extra protein and a creamy texture. Or, for more of that classic sugar cookie taste, try making it with my Easy American Buttercream Recipe.

Can I swap the coconut sugar for another sweetener?

Yes, maple syrup or monk fruit sweetener can work, but the dough consistency may need slight adjustments.

Are these bars kid-friendly?

Definitely! My boys love them. They’re soft, sweet, and festive with the optional sprinkles, making them perfect for a healthy snack for kids.

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