Gingerbread Cookie Bars
These gingerbread cookie bars are a wholesome twist on a holiday classic! Made with almond flour, warm spices, and a boost of vanilla protein, they’re soft, flavorful, and topped with a light drizzle. Perfect for festive gatherings or a healthy seasonal treat, these bars are easy to make and ready in under an hour.
Recipe - Dearborn Market
Gingerbread Cookie Bars
Prep Time20 Minutes
Servings15
Cook Time25 Minutes
Ingredients
2 cups almond flour
1/2 cup + 3 tbsp vanilla protein powder, divided
3 tbsp ground flaxseeds
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp kosher salt
1/2 cup almond butter
1/2 cup Truvia Sweet Complete Brown Sugar
2 large eggs
1/2 cup unsweetened applesauce
1/3 cup plain Greek yogurt
1 tsp vanilla extract
2 tbsp unsweetened almond milk
Directions
- Preheat oven to 350°. Line 13 x 9-inch baking dish with foil so that foil extends about 2 inches over opposite sides of dish; spray with cooking spray.
- In medium bowl, whisk flour, 1/2 cup protein powder, flaxseed, ginger, cinnamon, baking powder and salt. In large bowl, with mixer on medium-high speed, beat almond butter and Truvia 2 minutes or until light and fluffy.
- Add eggs, applesauce, yogurt and vanilla extract; beat 2 minutes or until incorporated, scraping down bowl occasionally.
- With mixer on medium-low speed, gradually add flour mixture and beat 2 minutes or until incorporated, scraping down bowl occasionally; spread in prepared dish.
- Bake bar 25 minutes or until edges are golden brown and center is set; cool completely in dish on wire rack.
- In small bowl, whisk milk and remaining 3 tablespoons protein powder; drizzle over bar.
- Using overhanging sides of foil, transfer bar to cutting board; remove foil and cut into 16 (3 x 2-inch) bars. Makes 16 bars.
20 minutes
Prep Time
25 minutes
Cook Time
15
Servings
Directions
- Preheat oven to 350°. Line 13 x 9-inch baking dish with foil so that foil extends about 2 inches over opposite sides of dish; spray with cooking spray.
- In medium bowl, whisk flour, 1/2 cup protein powder, flaxseed, ginger, cinnamon, baking powder and salt. In large bowl, with mixer on medium-high speed, beat almond butter and Truvia 2 minutes or until light and fluffy.
- Add eggs, applesauce, yogurt and vanilla extract; beat 2 minutes or until incorporated, scraping down bowl occasionally.
- With mixer on medium-low speed, gradually add flour mixture and beat 2 minutes or until incorporated, scraping down bowl occasionally; spread in prepared dish.
- Bake bar 25 minutes or until edges are golden brown and center is set; cool completely in dish on wire rack.
- In small bowl, whisk milk and remaining 3 tablespoons protein powder; drizzle over bar.
- Using overhanging sides of foil, transfer bar to cutting board; remove foil and cut into 16 (3 x 2-inch) bars. Makes 16 bars.