Go Back

Sugar Cookie Protein Bars With Frosting

Soft, sweet, and loaded with nostalgic vanilla flavor,these no bake Sugar Cookie Protein Bars With Frosting taste just like a classic sugar cookie - without the oven. Made with protein-rich ingredients and finished with a smooth white chocolate layer, they are perfect for a satisfying snack or healthier dessert that still feels indulgent. 🤍🍪
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword birthday cake homemade protein bars, birthday cake protein bars, clean eating dessert or snack, healthy birthday cake protein bars no bake, sugar cookie protein bars with frosting, sugar cookie protein bars with white chocolate topping
Servings 8

Ingredients

Sugar Cookie Protein Base

  • 1 1/2 cups almond flour
  • 1/2 cup vanilla protein powder
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 2-3 tablespoons milk of choice
  • 1 1/2 teaspoons vanilla extract

White Chocolate Frosting

  • 1 cup white chocolate chips
  • 1 tablespoon coconut oil
  • 1/4 cup sprinkles

Instructions

  • Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
    In a large bowl, mix almond flour, protein powder, sweetener, and salt until well combined.
    Add melted coconut oil, milk, and vanilla extract. Stir until a soft, slightly sticky dough forms.
    Press the mixture evenly into the prepared pan,smoothing the top with the back of a spoon.
    Place the pan in the fridge while preparing the frosting.

White Chocolate Frosting

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Pour the melted white chocolate over the chilled base and spread evenly. Sprinkle with sprinkles.
    Refrigerate for 1–2 hours, or until fully set.
    Slice into 8-10 bars.
    Store bars in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
Print Recipe