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3 peppermint sugar cookie bars stacked on top of each other with bite taken out and others around on natural parchment paper

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

Healthy Peppermint Sugar Cookie Bars made with almond flour, protein powder, and creamy peppermint yogurt frosting. High in protein with 8g per square, gluten-free, refined sugar free, seed oil free and so easy to make!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 12 Bars

Equipment

  • 1 8x8 Baking Pan
  • Parchment Paper
  • Mixing bowls and whisk
  • 1 Spatula for spreading frosting
  • Measuring cups and spoons

Ingredients

For the 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
  • ¼ cup melted coconut oil melted (56g)
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract

For the Peppermint Protein Yogurt Frosting

  • 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

Instructions

Preheat and prepare your baking pan.

  • Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch pan with parchment paper.
    8x8 glass pan greased

Mix dry ingredients.

  • In a medium bowl, whisk together the almond flour, coconut flour, protein powder, coconut sugar, baking powder, and salt.
    Mixing almond flour, coconut flour, protein powder, coconut sugar, baking powder, and salt in a bowl for sugar cookie protein bars.

Add wet ingredients.

  • Stir in the eggs, melted coconut oil, vanilla extract, and peppermint extract. Mix until a thick, smooth dough forms.
    Whisking eggs, melted coconut oil, and vanilla extract in a bowl for protein bar dough.

Bake.

  • Press the dough evenly into the prepared pan. Bake for 15–18 minutes, or until lightly golden and set in the center. Let cool completely before frosting.
    Pressing protein bar dough evenly into an 8×8-inch parchment-lined baking pan.

Make the frosting.

  • In a small bowl, whisk together Greek yogurt, protein powder, maple syrup, peppermint extract, and vanilla extract. Add creamer or milk 1 tablespoon at a time until smooth and spreadable.
    peppermint protein frosting in clear glass bowl with crushed peppermint candies around

Frost and decorate.

  • Spread the frosting over cooled bars and top with crushed candy canes or sprinkles. Chill for 20–30 minutes to help the frosting set before slicing. Cut into 12 bars and serve chilled or at room temperature.
    Peppermint sugar cookie bars iced before being cut on piece of natural parchment paper

Notes

Recipe Tips & Notes

  • Texture tip: 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 1-2 tsp of milk.
  • Chill before slicing: It helps the bars hold their shape and gives that soft, fudgy bite.

Macros Per Bar, based on 12 bars

  • 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.