Whether you need a quick dessert, a pre-workout snack, or something to keep in the fridge for the week, these bars check every box.

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The Benefits of Almond Flour

Almond flour is the star ingredient in these sugar cookie bars. Not only is it gluten-free, but it also offers some great health benefits:

• Rich in healthy fats: Almond flour is packed with monounsaturated fats, which are heart-healthy and help to keep you feeling full longer.
• High in protein: This flour provides a nice boost of plant-based protein, making these bars a satisfying snack.
• Packed with nutrients: Almond flour is rich in vitamins and minerals like vitamin E, magnesium, and fiber, contributing to overall wellness.

Why You’ll Love These Cookie Bars

• Perfect for meal prep—they stay soft for days and freeze well.
• Made with almond flour for a soft, chewy texture that’s naturally gluten free.
• Refined sugar free thanks to coconut sugar or maple sugar.
• High in protein from Greek yogurt and almond flour.
• No chilling, no rolling—just press the dough into a pan and bake.

Ingredients

For the Crust:

• Almond Flour – 2 cups of organic fine almond flour.
• Monk Fruit – 1/3 cup of monk fruit, or sweetener of choice.
• Baking Powder – 1 1/2 teaspoons of baking powder.
• Salt – 1/2 teaspoon of salt.
• Coconut Oil/Butter – 4 tablespoons of organic softened coconut oil. You can also use grass-fed butter.
• Greek Yogurt – 4 tablespoons of plain, nonfat Greek yogurt.
• Eggs – 2 eggs, large & organic
• Vanilla Extract – 1 teaspoon of vanilla extract.
• Protein – 30g protein powder, optional for a high protein version. I like the brand Truvani. Discount code KATIE0 at Truvani.
• Cacao – 2 tbsp organic cacao powder.
  

For the Frosting:

• 4 oz. organic cream cheese (softened)
• Sprinkle of monk fruit sweetener (to taste, or any sweetener you prefer like stevia, maple syrup, etc.)
• 1 tbsp organic cacao powder
• 1/4 tsp vanilla extract
• 2-3 tsp unsweetened almond milk

How To Make Them

1. Preheat oven to 325°F and line a square baking dish with parchment paper.
2. In a large bowl, whisk together almond flour, cacao powder, protein powder, monk fruit sweetener, baking powder, and salt.
3. Add in the eggs, melted butter (or coconut oil), Greek yogurt, and vanilla extract. Stir until a thick, smooth batter forms.
4. Optional: fold in chocolate chips for extra chocolate flavor.
5. Spread the batter evenly into the prepared dish and bake for 20–25 minutes, until the center is puffed and the edges are lightly golden.
6. Let the bars cool completely before frosting.
7. To make the frosting, beat together the softened cream cheese, cacao powder, vanilla extract, and sweetener. Add a few teaspoons of almond milk as needed until smooth and spreadable.
8. Spread the frosting over the cooled bars, slice into 16 squares, and refrigerate for at least 30 minutes before serving.

How To Store Leftovers

You can store your leftovers in an airtight container in the refrigerator for up to 7 days. They are SO good when they are super cold!!

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

These almond flour chocolate sugar cookie bars have that classic cookie taste but with ingredients that leave you feeling good afterward. They’re perfect for an afternoon snack, post-dinner dessert, or even a quick pre-workout bite when you’re craving something sweet but nourishing.

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The post Almond Flour Chocolate Sugar Cookie Bars appeared first on Cooking Katie Lady.

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These Bars Are:

• Made with simple, wholesome ingredients
• Gluten-free
• Grain-free
• High-protein
• Refined sugar-free

Truvani’s Organic Vanilla Protein Powder is my go-to for baking because it blends seamlessly into recipes without that chalky aftertaste (and their clean ingredient list is unmatched). You can use my code KATIE10 for 10% off if you want to try it yourself!

Need a step-by-step visual? Check out my full tutorial on Instagram below!

What You Will Need

For the Base:

• 2 cups organic almond flour
• 30g Truvani organic vanilla protein powder – Code KATIE10 for 10% off
• 1/3 cup monk fruit – Code COOKINGKATIE15 for 15% off Lakanto Monk Fruit Sweeteners!
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 4 tbsp grass-fed butter (softened, can also use coconut oil if you prefer)
• 4 tbsp Greek yogurt (plain, nonfat)
• 2 organic eggs (large)
• 1 tsp vanilla extract

For the frosting:

• 4 oz. organic cream cheese (softened)
• 15g Truvani organic vanilla protein – Code KATIE10 for 10% off
• Sprinkle of monk fruit sweetener
• 1/4 tsp vanilla extract
• 2-3 tsp unsweetened almond milk (until you get your desired consistency)

How To Make Them

1. Preheat your oven to 325°F. Line an 8×8 inch square baking dish with parchment paper.
2. In a large bowl, whisk together almond flour, protein powder, monk fruit sweetener, baking powder, and salt.
3. Add in the eggs, softened butter, Greek yogurt, and vanilla extract. Mix until smooth with a rubber spatula. The batter will be thick.
4. Spread the batter evenly in your prepared baking dish.
5. Bake for 20–25 minutes or until the center is puffed up and the edges are lightly golden. Allow the bars to cool completely.
6. While the bars cool, make the frosting. In a small bowl, combine softened cream cheese, protein powder, vanilla extract, and monk fruit sweetener (if desired). Add almond milk slowly, one teaspoon at a time, until you reach a smooth, spreadable consistency.
7. Once the bars are fully cooled, frost them evenly. Optional: Add festive red, white, and blue sprinkles for a patriotic touch!
8. Slice into 9 large squares or 12 medium squares.
9. Refrigerate for at least 30 minutes to set, then serve chilled!

Why You’ll Love These Sugar Cookie Bars

Kid-Friendly: Even picky eaters won’t know these are packed with protein!

Festive & Fun: Perfect for the 4th of July, but honestly great for any occasion!

High Protein: 9 grams of protein per serving.

Healthy Swap: Naturally sweetened and made with clean ingredients.

Gluten & Grain-Free: Great for those with dietary restrictions.

How To Store Leftovers

Store your leftover sugar cookie bars in the fridge for up to 1 week.

Tips for Success

• Cool Completely: Don’t rush the cooling process or your frosting may melt.
• Chill Before Serving: These bars taste even better after chilling!
• Protein Choice: I recommend Truvani for baking – it blends super well without clumps.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post 4th of July Sugar Cookie Bars (Gluten Free, Refined Sugar Free, High Protein) appeared first on Cooking Katie Lady.

These cookies are a go-to treat in our house— Adalyn, absolutely loves them. She enjoys one as a midday snack or a little dessert after dinner. As a mom, I love that they’re packed with wholesome ingredients and completely free of added sugars, gluten, dairy, soy, grains, and refined ingredients.

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Why These Cookies Are Great for Babies + Toddlers

• Naturally Sweetened: Sweetened only with banana and dates—no added sugar.
• Soft & Easy to Chew: Perfect for babies and toddlers who are learning to chew solids.
• Allergy-Friendly: Gluten free, dairy free, soy free, grain free, and paleo-friendly.
• Wholesome Ingredients: You can feel good knowing exactly what’s in these cookies.

Ingredients You’ll Need

• 4 medjool dates (large, organic, pitted)
• Hot water to soak your dates in
• 1 banana (large, organic & ripe)
• 1 cup almond flour (organic, fine)
• 1/2 teaspoon cinnamon (organic, ground)
• Pinch of salt

Health Benefits of Key Ingredients

• Bananas – A great source of potassium and fiber. Naturally sweet and easy to digest.
• Dates – Rich in antioxidants and natural sugars. Provide a caramel-like sweetness and energy boost.
• Almond Flour – High in healthy fats, protein, and vitamin E. Also grain free and low carb.
• Cinnamon – Contains anti-inflammatory properties and supports blood sugar balance.

How To Make Them

1. Preheat the oven to 350°F (175°C) and line a medium baking sheet with parchment paper.
2. Soak the dates: Place your dates in a small bowl and cover with hot water. Let them soak for 10 minutes to soften, then drain.
3. Mash the base: In a mixing bowl, mash the banana and softened dates together until well combined. You can use a fork or a handheld masher.
4. Add the dry ingredients: Stir in the almond flour, cinnamon, and salt until a sticky, uniform dough forms.
5. Shape the cookies: Scoop out about a tablespoon of dough at a time and roll into 9 balls. Place them on your prepared baking sheet.
6. Flatten: Gently press down on each dough ball with a fork to flatten them slightly.
7. Bake: Bake for 10-12 minutes, or until the edges are just set and lightly golden.
8. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Frequently Asked Questions

Can I freeze these cookies?
Yes! Let them cool completely, then freeze in an airtight container for up to 2 months. Thaw at room temperature or pop in the microwave for a few seconds.

Can I substitute the almond flour?
For a nut-free option, try organic oat flour. Note: the taste and texture will be slightly different and they will no longer be grain free.

How long do they last?
Store in an airtight container at room temperature for 3 days or refrigerate for up to 7 days.

Are these good for baby-led weaning?
Absolutely! These are perfect for babies 6+ months who are used to soft solids. Just ensure your baby has been introduced to all the ingredients first.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Whether you’re baking for your little one or looking for a naturally sweet treat for yourself, these banana date cookies are a must-try. They’re nutritious, quick to make, and loved by all ages. A healthy win-win!

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The post Soft Banana Date Cookies (Baby + Toddler Friendly!) appeared first on Cooking Katie Lady.

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Why Sourdough Discard?

Many sourdough bakers end up with a hefty amount of sourdough discard that often gets tossed. But this discard is more than just a byproduct—it’s a flavorful, fermented dough that can enhance the texture and taste of baked goods. When used in cookies, the sourdough discard brings a slight tanginess that not only balances the sweetness but also makes the cookies a little chewy, just the way we like them. Plus, it adds a little extra complexity to the flavor profile!

Simple Ingredients for Maximum Flavor

What I love about these chocolate chip cookies is how easy they are to make with just a handful of simple ingredients. No complicated steps, no chilling of the dough, just pure cookie goodness. And, since they’re refined sugar-free, you can enjoy them guilt-free! Here’s what you’ll need:

Ingredients

• ¾ cup all-purpose flour (organic)
• ½ tsp baking soda
• ½ tsp salt 
• ¼ cup butter (grass fed, unsalted, room temp)
• ½ cup coconut sugar (organic)
• ¼ cup sourdough discard (organic)
• 1 large egg yolk (organic, room temperature)
• 1½ tsp vanilla extract (organic)
• ⅓ cup dark chocolate chips (organic; Hu is the best just saying)

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The Beauty of Small Batches

One of the best things about this recipe is that it makes a small batch of cookies—just enough to satisfy your sweet tooth without overindulging. Plus, it’s the perfect recipe to whip up if you’re new to baking or just want to try something simple. The small batch size makes it easy to customize; feel free to add extra chocolate chips, nuts, or even a sprinkle of sea salt on top.

How To Make Them

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. In a medium mixing bowl, cream together the butter and coconut sugar until light & fluffy with a hand mixer (about 3 minutes).
3. Add in the sourdough discard, egg yolk & vanilla and beat until smooth.
4. Add in the flour, baking soda & salt. Mix just until combined. Do not over mix!
5. Fold in the chocolate chips. Scoop 10 cookie dough balls onto a baking sheet 2 inches apart. Bake on the middle rack until the cookie edges are lightly golden, 10-12 minutes.
6. Allow the cookies cool on the baking sheet until they’re firm enough to transfer to a cooling rack (5-10 minutes). Feel free to sprinkle the cookies with flaky sea salt after as well!
   

Tips for Success

• While the cookies are still hot – Lift the baking sheet off the pan (a few inches up) and drop it down onto the pan. This will flatten the cookies and give them that perfect shape.
• Let them sit on the cookie sheet until they are completely cool so that they hold their shape well. I know it’s tempting to just want to dig in immediately!

How To Store

Store at room temperature for up to 7 days in a cool, dry place. Store in an air tight container or freezer safe bag for up to 3 months. I love making an extra batch of these and freezing them to have on hand for when I need a pick me up! I love a good frozen cookie.

The Perfect Balance of Sweetness

What really makes these cookies stand out is how the sourdough discard balances the sweetness. The slight tang from the discard gives the cookies a deep, complex flavor. Every bite is a perfect balance of chewy, chocolatey goodness with a hint of sourdough tang that makes them truly unique.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

So, the next time you have some sourdough discard left over, don’t throw it out! Use it to make these Sourdough Discard Small Batch Chocolate Chip Cookies for a sweet, tangy, and utterly delicious treat.

The post Sourdough Discard Chocolate Chip Cookies appeared first on Cooking Katie Lady.

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What You Will Need

For the Base:

• 2 cups organic almond flour – Get almond flour at a discount at Prozis with the code “KATIE10”
• 30g Truvani organic vanilla protein powder – Code KATIE20 for 20% off
• 1/3 cup monk fruit – Code COOKINGKATIE15 for 15% off Lakanto Monk Fruit Sweeteners!
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 4 tbsp organic coconut oil (softened)
• 4 tbsp Greek yogurt (plain, nonfat)
• 2 organic eggs
• 1 tsp vanilla extract

For the frosting:

• 4 oz. organic cream cheese (softened)
• 15g Truvani organic vanilla protein – Code KATIE20 for 20% off
• Sprinkle of monk fruit sweetener
• 1/4 tsp vanilla extract
• 2-3 tsp unsweetened almond milk

How To Make Them

1. Preheat your oven to 325°F and line a square baking dish with parchment paper.
2. Whisk together the almond flour, protein powder, monk fruit, baking powder, and salt.
3. Add in the eggs, coconut oil, Greek yogurt & vanilla extract. Mix until smooth (it will be a thick batter).
4. Spread the batter evenly in your baking dish. Bake 20 to 25 minutes. The center should be puffed up and the edges should be golden. Cool completely.
5. In the meantime, make your frosting. In a small bowl, combine the softened cream cheese, protein powder, vanilla extract, and a few tsp of almond milk as needed until you get your desired frosting consistency. Add a sprinkle of monk fruit if you want it to be sweeter.
6. Spread the frosting over the cooled bars. Slice into 16 squares. Refrigerate for at least 30 minutes & enjoy!

How To Store Leftovers

Store your leftover cookies in an air tight container in a cool, dry place for up to a week.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post Christmas Protein Sugar Cookie Bars appeared first on Cooking Katie Lady.

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What You Will Need

• 3/4 cups powdered monk fruit – I use the brank Lakanto. Code COOKINGKATIE15 for 15% off Lakanto Monk Fruit Sweeteners!
• 3/4 cup unsweetened organic cocoa powder
• 1/4 tsp salt
• 1/4 tsp baking powder
• 3 large egg whites (about 9 tbsp)
• 1 tsp vanilla extract

How To Make Them

FAQ Section

Why is the dough so sticky?
The batter contains no flour or fat, so the cocoa powder and egg whites create a glue like texture. This is normal and helps the cookies stay chewy.

Can I use whole eggs instead?
No. Whole eggs will make the dough too runny. Stick to egg whites only.

Do they freeze well?
They freeze beautifully. Store in a freezer safe bag for up to two months.

Tips

• Add a pinch of espresso powder to enhance the chocolate flavor.
• Stir in a tablespoon of mini sugar free chocolate chips for extra richness.
• If the batter feels too thick, rest it for five minutes. The cocoa absorbs moisture and becomes easier to scoop.

How To Store Leftovers

Store your leftovers in an air tight container in a cool, dry place for up to 4 days or in the fridge for up to 7. You can also freeze these for up to 2 months.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Fun Fact

Crinkle cookies get their signature crackled look when the outside sets before the inside finishes baking. The internal steam pushes through the surface and forms natural little ridges. It’s culinary magic in ten minutes.

The post Flourless Chocolate Crinkle Cookies appeared first on Cooking Katie Lady.