Sugar Cookie Protein Bars
The Backstory: Why Sugar Cookie Protein Bars Rule
I’ve gotta tell you about these sugar cookie protein bars. The first time I made them, it was honestly just to get rid of some half-used tub of protein powder holding court in my pantry; but halfway through licking the spoon (don’t @ me, it happens), I realized these bars might just be the sneaky treat I’d been craving since childhood. You know, back when actual sugar cookies were a “special occasion” and not an after-gym snack. Now my kitchen smells sweet, kinda like Grandma’s did, except this time I’m pretending these count as health food. Oh, and there was that one time I tried making these in a rush and ended up with… let’s call it ‘sugar cookie protein granola.’ But that’s another tale for another day.
Why You’ll Be All Over These
I mostly whip these up on Sunday nights when I’m prepping snacks for the week (or at least, pretending I’m that organized). My partner claims they’d eat a whole pan if I let them—sometimes I do and then regret it by Tuesday. The thing is, they’re sweet but not saccharine, protein-filled so I don’t get that “oops, I ate cake for breakfast” feeling, and best of all: they save me from grabbing those overpriced bars at the shop. Mild warning: getting the frosting right took me a few tries, but now? Mixed it with my eyes shut (but don’t, you know, literally do that!).
Here’s What You’ll Need (or Not Need?)
- 1 cup vanilla protein powder (I’ve used both pea and whey, and honestly, it’s chill either way; my cousin swears by the cheap store brand powder and no one’s noticed the difference)
- 1 cup almond flour (but regular old all-purpose flour works if you’re not fussed about gluten-free)
- 1/4 cup coconut flour (sub more almond flour if that’s what’s in your cupboard—sometimes I just skip it when I run out, to no horrible consequence)
- 1/3 cup honey or maple syrup (I switch it up; agave’s alright too though a bit more sticky, if you ask me)
- 1/4 cup melted coconut oil (or use butter—I do this when I want that extra rich taste that makes my neighbors ask what I’m baking)
- 2-3 tablespoons milk (dairy or nut, whatever’s lurking in your fridge)
- 2 teaspoons pure vanilla extract (sometimes I get daring with almond extract—just a drop though, it can be bossy!)
- A pinch of salt (seriously, don’t skip)
- Frosting bits: 1/3 cup Greek yogurt, 2 tablespoons protein powder, 2 tablespoons sweetener, and a handful of sprinkles (if, like me, you maintain a sprinkle reserve for emergencies)
The Cheeky Directions
- First, grab a medium bowl and chat all the dry stuff together—protein powder, almond flour, coconut flour, and salt. This is where it usually gets a bit dusty, so don’t inhale deeply or you’ll be sneezing vanilla for hours.
- Add in honey (or other sweet syrups), coconut oil, milk, and vanilla extract. Stir with a spatula (or, on lazier occasions, I just use my hand. It works and who’s watching?). At this stage, the dough might look dodgy—clumpy and odd—but hang in there, it’ll smooth out.
- Press your dough into a lined 8×8 pan; or honestly, I’ve shoved the mix into a loaf pan and just cut thick bars—the world did not end. Flatten it down the best you can with the back of a spoon (or your hands; I won’t tell).
- Whip together the frosting stuff: Stir Greek yogurt, protein powder, sweetener, and a splash of vanilla until it’s smooth. Spread it over your dough. Sprinkle liberally with, well, sprinkles. I sometimes eat a spoon of frosting at this point just to check it’s not poisonous (that’s my excuse anyway).
- Chill the pan in your fridge for at least 2 hours. Or, if you’re me, check after 50 mins because you’re “just seeing if they’re set.” They never are, but old habits die hard.
- Slice into bars. Nibble an edge while you put the rest away—you earned it.
Notes from My Repeated Attempts
- I once tried this with oat flour instead of almond flour, thinking I’d be extra clever—it went pretty crumbly. Not bad, just, more… rustic, let’s say.
- My milk sploshes are never quite the same, but honestly, a tablespoon more or less isn’t deal-breaking; if your dough’s dry, splash more in.
- Chilling is a pain, but necessary. If you skip it, you end up with a tasty mess (learned the hard way, twice).
If You’re Feeling Experimental…
- Swap in peanut butter for the coconut oil; you get a sort of peanut-butter sugar cookie vibe that I didn’t hate. My partner, however, won’t let me forget the time I added raisins. Not my proudest moment.
- Tried adding chopped dried cherries once because I was feeling fancy. Good, but turned the bars sort of pink—fun if you like that!
What You Might Need (But Maybe Not)
- Mixing bowls (I’ve made do with a salad bowl in a pinch, no shame in it)
- 8×8 pan (or loaf tin or, one desperate afternoon, a casserole dish—I used foil to shape it. It…sort of worked?)
- Spatula or spoon
- Fridge (or, once, I set a pan outside in January. DIY walk-in freezer!)
How to Store (If They Last That Long)
Wrap bars up or put them in an airtight container in the fridge. They’ll keep for 4-5 days but, in practice, I’ve never seen them make it past a day and a half in my house. If you want to freeze ’em, go for it—just thaw overnight before eating or, y’know, gnaw away still half frozen if you’re impatient like me.
How We Like to Serve ‘Em
I’ll admit, sometimes I pile two up and have them with coffee as a mid-morning snack. Or—on lazy Sunday afternoons—we’ll crumble them over ice cream, which is probably overkill but, oh well, we like what we like. My niece dunks hers in milk (classic!) and says they’re better that way.
Lessons from Goofs (a.k.a. Pro Tips)
- Don’t be a hero and rush the chilling, even if it smells amazing. I once tried popping the pan in the freezer for just ten minutes—ended up bending my knife trying to slice it, so patience is kind of important here.
- Taste the frosting before you plop it on; I always think I added enough sweetener until I didn’t. Fixable, but mildly annoying.
FAQ (The Questions Folks Actually Ask)
- Q: Can I make these vegan?
A: You bet; just swap the honey out for maple or agave, dairy milk for whatever plant version you fancy, and pick a vegan protein powder. Frosting-wise, coconut yogurt’s decent, though sometimes the flavor is a bit strong (personal taste and all that). - Q: My bars turned weirdly mushy—what gives?
A: Guessing there was too much milk or maybe the coconut oil didn’t set right? Actually, now that I think of it, letting them chill longer usually does the trick. Or, yeah, maybe I got overzealous with the syrup once too. - Q: Can I skip the frosting?
A: Course you can; sometimes I do (like when I’m feeling lazy or out of yogurt), just toss extra sprinkles on top for fun. Still tasty! - Q: These don’t taste exactly like a cookie…?
A: Fair point; they’re inspired by sugar cookies, but with that bonus protein kick. Though, second thought, if you use butter instead of coconut oil, they do get closer. Just being honest!
And if you managed to read all this, well, you’re officially part of my unofficial sugar cookie squad. Now go forth and snack bravely.
Ingredients
- 1 cup vanilla protein powder
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp rainbow sprinkles
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
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2In a large mixing bowl, combine protein powder, almond flour, coconut flour, and salt.
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3Add melted butter, applesauce, maple syrup, and vanilla extract. Stir until a thick dough forms.
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4Fold in 1 tablespoon of rainbow sprinkles. Spread the dough evenly in the prepared baking dish.
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5Sprinkle remaining sprinkles on top and gently press them into the dough.
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6Bake for 12 minutes, then let cool completely before cutting into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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