Protein Sugar Cookie Bars (Refined Sugar Free, Gluten Free)
Soft, chewy, and packed with vanilla flavor, these Protein Sugar Cookie Bars taste like the classic treat but are healthier and high-protein with 8g per square! They’re gluten-free, refined sugar free and take less than 30 minutes to make. The perfect easy snack when you’re craving something sweet but still want to feel good after!
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Protein Sugar Cookie Bars
Did anyone else love those soft frosted sugar cookies growing up? I wanted that same sweet, chewy flavor but made with better ingredients. These Protein Sugar Cookie Bars taste like the classic but with a boost of protein to keep you feeling good after. So easy to make and the perfect treat when you want something sweet without the crash.
And if you love these, make sure to try the peppermint version next! Looking for just the protein frosting recipe? Grab it here.
Looking for more protein desserts? you gotta try my Snickers Protein Bars next – they’re high in Protein with 17g per bar, or for more protein cookie recipes, try my Chocolate Protein Monster Mash Cookies – an easy 1-bowl recipe!
If you’re looking for more healthier Christmas treats, you will LOVE my Christmas Crack Date Bark – it’s refined sugar-free, gluten-free, and dairy-free or 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!
Why You’ll Love These Protein Sugar Cookie Bars
What You’ll Need
Ingredients to Make Protein Sugar Cookie Bars
Protein Sugar Cookie Bar Base:
Protein Cream Cheese Frosting:
Other frostings that would go 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 Protein 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 extract 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 lemon juice until smooth. Adjust thickness by adding 1-2 tsp of milk if needed.
- Frost & decorate
Spread frosting over cooled bars and top with sprinkles if desired.
- Chill
Refrigerate 20–30 minutes to set before slicing into 12 bars.
Storage Tips
- Fridge: Store protein sugar cookie bars in an airtight container up to 5–6 days.
- Freezer: Freeze up to 3 months. Let thaw in the fridge overnight before enjoying. If freezing, I recommend adding the sprinkles after thawing to avoid color bleed onto the icing.
Variations
- Vegan: Use plant-based protein powder and non-dairy milk.
- Keto-friendly: Swap maple syrup for allulose or erythritol-based syrup.
- Nut-free: Use a nut free protein powder, sunflower seed butter instead of peanut butter and skip the peanuts.
- 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
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.
Absolutely! Make them up to 2 days ahead and keep them refrigerated. The frosting firms up nicely when chilled. Just don’t add the sprinkles until you are ready to serve them to avoid colour bleed.
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.
Yes, maple syrup or monk fruit sweetener can work, but the dough consistency may need slight adjustments.
Definitely! My boys love them. They’re soft, sweet, and festive with the optional sprinkles, making them perfect for a healthy snack for kids.
More High Protein Recipes You’ll Love:
Protein Sugar Cookie Bars (Refined Sugar Free, Gluten Free)
Equipment
- 1 8×8-inch baking pan
- 1 hand or stand mixer
- Mixing bowls
- Measuring Cups & Spoons
- 1 Spatula offset works well for icing
Ingredients
Bars:
- 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 for Vegan bars
- ¼ cup coconut oil melted (56g)
- 1 tsp vanilla extract
Protein Cream Cheese Frosting:
- ¼ cup cream cheese regular or dairy-free if needed
- ¼ cup Greek yogurt plain or vanilla, dairy-free if needed
- 2 tbsp vanilla protein powder
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- 1 tsp lemon juice
- Optional: Sprinkles for topping
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan with parchment paper.
- Mix dry ingredients: almond flour, coconut flour, coconut sugar, protein powder, baking powder, and salt.
- Mix wet ingredients: whisk eggs (or flax eggs), coconut oil, and vanilla extract.
- Combine wet and dry ingredients to form a dough. Press evenly into the pan.
- Bake 12–15 minutes, until edges are lightly golden. Let cool completely.
- Make frosting: blend cream cheese, Greek yogurt, protein powder, maple syrup, vanilla, and lemon juice until smooth.
- Frost & decorate: spread over cooled bars and add sprinkles if desired.
- Chill 20–30 minutes before slicing into 12 bars.
Video
Notes
Storage Tips
- Fridge: Store bars in an airtight container up to 5–6 days.
- Freezer: Freeze up to 3 months. Let thaw in the fridge overnight before enjoying.
Macros (per bar, 12 servings)
- Calories: 165
- Protein: 7.5g
- Fat: 11g
- Carbs: 9g
- Fiber: 2g
- Sugar: 4g
Other Frosting Ideas for These Sugar Cookie Bars:
- Healthy Vegan Cake Frosting – Cashew Based and Refined Sugar Free
- Strawberry Vegan Cashew Frosting
- Easy American Buttercream Recipe
- Easy Homemade Marshmallow Fluff