Description
These healthy lemon cookie bars have a sweet lemon cookie base that's topped with vanilla frosting. These bars are gluten free, dairy free and high in protein.
Ingredients
Scale
Bars
- 1/4 cup unsweetened almond butter
- 1/4 cup coconut oil, melted
- 2 Tbsp maple syrup
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup almond flour (50g)
- 1/2 cup vanilla pea protein (48g)*
- pinch of salt
Frosting
- 1/2 cup vanilla frosting
Instructions
- Line a loaf pan with parchment paper and set aside. I used a 9x5" loaf pan, but an 8"x4" would work well too.
- In a large bowl, whisk together the almond butter, melted coconut oil, maple syrup, lemon juice, lemon zest and vanilla.
- Mix in the almond flour, protein powder and salt. Stir until well combined.
- Pour the mixture into your lined loaf pan. Smooth the batter to the edges of the pan creating an even, level surface.
- Place the bars in the freezer for 20 minutes to set.
- Spread the frosting over the bars.
- Place the bars back in the freezer for 10 minutes to set the frosting.
- Cut to desired size (I cut mine into 12 rectangles) and top with extra lemon zest (if desired).
- Store bars in an airtight container or baggie. Keep in the fridge up to two weeks, or the freezer up to two months.
Notes
*I used Nuzest vanilla protein powder, but unflavored would work well too. While many protein powders may work, I have only tested pea protein and cannot guarantee results using any other type of protein powder.