You probably don’t wrap presents without using some ribbons or bows, so why would you let your desserts fall flat? After all, a sugar cookie is only a sugar cookie until you add all the bells and whistles. On the other hand, maybe they just need a little height. These doughy dessert bars are an elevated version of the frosted sugar cookie. But instead of adding frivolous frills, the recipe calls for trimmings with more substance – like protein and whole grains. A healthy, gluten-free treat may be the best gift yet (no wrapping needed)!
Makes 16 bars
Macros per bar: 178 calories | 6.9 g protein | 18.8 g carbs | 9 g fat | 11.6 g sugar | 1.1 g fiber
Bars
1/2 cup plain Greek yogurt
1/2 cup ghee, at room temperature
2 tsp. Vitacost Organic Pure Vanilla Extract
2 egg whites
1 cup gluten-free oat flour, plus 1/3 cup
2 scoops ARO Vanilla Whey Protein Complex Plus
3/4 cup Vitacost Organic Coconut Sugar
1/8 tsp. salt
Icing
1/2 scoop ARO Vanilla Whey Protein Complex Plus
1/4 cup low-fat cream cheese, at room temperature
2 Tbsp. Vitacost Organic Raw & Unfiltered Honey
1/2 tsp. Vitacost Organic Pure Vanilla Extract
Optional: sprinkles!
Directions
- Preheat oven to 350 degrees F and line an 8” x 8” baking dish with parchment paper.
- In a large bowl using a handheld mixer, beat together yogurt, ghee, vanilla and egg whites until completely smooth.
- Add flour, protein powder, coconut sugar and salt. Stir together until well combined.
- Spoon batter into prepared baking dish and use a spatula or spoon to smooth down.
- Bake 24-26 minutes, or until a toothpick comes out clean. While bars cool, prepare icing.
- In a medium bowl, whisk together all icing ingredients until smooth and well combined.
- Spread icing on top of cooled cookie bars. Cut into 16 even squares and add sprinkles, if desired.
Baking tip: If you don’t have oat flour, you can always grind gluten-free oats to make a flour.