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HEALTHY NO BAKE SUGAR COOKIE BARS (KETO, LOW CARB, PALEO, VEGAN)

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These healthy no bake sugar cookie bars are soft, chewy and loaded with holiday flavor but completely guilt-free- Even the protein packed frosting! Made with no butter, oil, flour or granulated sugar, these no bake sugar cookie bars are naturally gluten free, vegan, paleo, keto and low carb- They are also sugar free!


My intentions with today’s recipe is to combine the best parts of a sugar cookie but give it a healthy makeover. As always, it has to taste pretty similar and just as easy to whip up!

These healthy no bake sugar cookie bars have a thick, soft and chewy base, topped with a creamy protein packed frosting- They may look sinful but they are completely guilt-free! These sugar cookie bars are the perfect healthy twist on traditional holiday, Christmas, and festive treats, and make the perfect snack, dessert or anytime treat!

HEALTHY NO BAKE SUGAR COOKIE BARS (KETO, LOW CARB, PALEO, VEGAN) RECIPE
These healthy no bake sugar cookie bars are soft, chewy and loaded with holiday flavor but completely guilt-free- Vegan, paleo, keto, sugar-free, low carb, dairy free.



INGREDIENTS
For the sugar cookie base
  • 1 1/2 cups blanched almond flour
  • 1/4 cup coconut flour
  • pinch cinnamon
  • 2 scoops vanilla protein powder Optional
  • 2 T granulated sweetener of choice I used a monk fruit sweetener
  • 1/2 tsp vanilla extract
  • 1/2 tsp butter extract optional
  • 1/2 cup cashew butter can sub for any nut butter or nut free alternative
  • 1/2 cup sticky sweetener of choice I used a monk fruit sweetened maple syrup
  • 1 T + milk of choice * See notes
For the protein frosting
  • 3 scoops vanilla protein powder see recommendations above
  • 1-2 T granulated sweetener of choice optional
  • Milk of choice to form a batter
  • 1/2 tsp granulated sweetener of choice to sprinkle over the top
  • Sprinkles of choice optional
For the coconut butter frosting
  • 4-6 T coconut butter melted
  • 2 T granulated sweetener of choice or pure maple syrup
  • Dairy free milk to thin out
INSTRUCTIONS
For the sugar cookie base
  1. Line an 8 x 8 inch baking pan with tin foil and set aside.
  2. In a large mixing bowl, combine your flours, protein powder, cinnamon and granulated sweetener and set aside.
  3. In a microwave safe bowl or stovetop, melt your cashew butter with the sticky sweetener of choice. Whisk in the vanilla extract and optional butter extract and pour into the dry mixture. Mix very well until fully incorporated. Using a tablespoon, add milk of choice until a very thick batter is formed.
  4. Pour batter in the lined baking pan and press firmly in place. Sprinkle with the 1/2 teaspoon of granulated sweetener and optional sprinkles and refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.
To make frosting(s)
  1. Combine all ingredients and use milk of choice to thin out until a very thick frosting is formed.
NOTES
  • No bake sugar cookie bars should be kept refrigerated but can be frozen too.
  • These would be perfect to wrap individually and gift to others for a healthy holiday treat!

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