Why You’ll Love Almond Flour Sugar Cookie Bars Recipe

Almond Flour Sugar Cookie Bars are the perfect balance of sweet, buttery flavor and a soft, chewy texture. The almond flour gives them a delightful nutty taste that sets them apart from classic sugar cookies, while keeping them gluten-free. They’re easy to make, requiring no rolling, cutting, or shaping, so you get all the joy of sugar cookies without the hassle. Whether you’re baking for a party, a holiday gathering, or just a simple treat, these bars are sure to become a new favorite in your recipe collection.

Ingredients

2 cups almond flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar (or coconut sugar for a healthier alternative)
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1–2 tbsp coarse sugar (for sprinkling on top, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly with butter or oil.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the almond flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
Press the dough evenly into the prepared baking pan. Smooth the top with a spatula.
Optionally, sprinkle coarse sugar on top of the dough for extra sweetness and a nice texture.
Bake for 18–22 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Let the cookie bars cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, slice into squares and enjoy!

Servings and Timing

Servings: 16 bars
Prep time: 10 minutes
Cook time: 18–22 minutes
Total time: 30–35 minutes

Variations

Add-ins: Mix in chocolate chips, sprinkles, or chopped nuts like pistachios or pecans for extra flavor and texture.
Make them dairy-free: Substitute the butter with dairy-free margarine or coconut oil for a dairy-free version.
Gluten-free frosting: Top the bars with a simple glaze or frosting, made from powdered sugar, vanilla, and milk (or a dairy-free milk alternative).

Storage/Reheating

Storage: Store leftover bars in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them for up to a week for longer freshness.
Reheating: Reheat individual bars in the microwave for 10-15 seconds if you prefer them warm.

FAQs

1. Can I use a different type of flour instead of almond flour?

Almond flour is key to the texture and flavor of these bars, but if you need a nut-free option, you could try using a gluten-free all-purpose flour blend. However, the texture will be slightly different.

2. Can I use a sugar substitute?

Yes, you can substitute granulated sugar with a sugar substitute like stevia, monk fruit, or coconut sugar. Just make sure to adjust the sweetness level based on your preferences.

3. Can I make these bars ahead of time?

Yes, these bars can be made ahead of time. You can store them in an airtight container for up to 3-4 days at room temperature or refrigerate them for up to a week.

4. Can I freeze Almond Flour Sugar Cookie Bars?

Yes, you can freeze the bars. Wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw them at room temperature when ready to serve.

5. Are these bars suitable for people with nut allergies?

No, this recipe contains almond flour, so it’s not suitable for those with nut allergies. However, you could experiment with other flours that work for your dietary needs.

6. Can I add frosting to these bars?

Absolutely! These bars can be topped with frosting or a glaze for extra sweetness. Cream cheese frosting or a simple vanilla glaze would pair wonderfully with them.

7. Can I make these bars vegan?

Yes, you can make them vegan by replacing the egg with a flax egg (1 tablespoon of ground flax seeds mixed with 2.5 tablespoons of water) and using a dairy-free butter alternative.

8. Can I add chocolate chips to the dough?

Yes, you can fold in about 1/2 cup of chocolate chips into the dough before pressing it into the pan for an added treat.

9. Why is almond flour used in this recipe?

Almond flour gives these cookie bars their soft, chewy texture while being a great gluten-free option. It also provides a subtle nutty flavor that complements the sweetness of the sugar.

10. How can I make these bars more festive?

To make these bars more festive, you can add sprinkles on top before baking, use different colored sugars, or even drizzle with a simple icing for a decorative touch.

Conclusion

These Almond Flour Sugar Cookie Bars are a delicious and easy-to-make treat that’s perfect for any occasion. Whether you’re baking for a special celebration or just want a sweet snack, these bars offer a gluten-free option that doesn’t compromise on flavor. With their soft, chewy texture and subtle almond flavor, they’re sure to become a new favorite in your dessert repertoire.

Almond Flour Sugar Cookie Bars

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These Almond Flour Sugar Cookie Bars are a delicious, gluten-free treat with a soft and chewy texture. Made with almond flour, they have a rich, nutty flavor and are perfectly sweetened to satisfy your dessert cravings. These easy-to-make sugar cookie bars are perfect for any occasion, from casual gatherings to special celebrations.

Author: Emily
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12-16 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it with a little butter.
Prepare the dry ingredients: In a medium bowl, whisk together the almond flour, baking powder, and salt.
Cream the butter and sugar: In a separate bowl, beat together the softened butter and sugar until light and fluffy using an electric mixer (about 3-4 minutes).
Add egg and vanilla: Add the egg and vanilla extract to the butter mixture and beat until smooth and well combined.
Combine the dry and wet ingredients: Gradually mix in the dry ingredients, stirring until the dough forms. If the dough is too thick, add almond milk or regular milk a little at a time until the dough is easier to spread.
Press into the pan: Spread the dough evenly into the prepared baking pan. You can use your hands or a spatula to press it down into an even layer.
Optional topping: Sprinkle the top of the dough with a little sugar and cinnamon if you like a sweet and spiced crust.
Bake the bars: Bake for 18-22 minutes, or until the edges turn golden and a toothpick inserted into the center comes out clean.
Cool and slice: Allow the cookie bars to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Once cooled, cut into squares or bars.

Notes

Storage: Store the bars in an airtight container at room temperature for up to 3-4 days. For longer storage, keep them in the fridge for up to a week.
Sugar alternatives: You can use monk fruit sweetener or stevia for a low-carb version.
Add-ins: Feel free to add chocolate chips, chopped nuts, or dried fruit to customize the bars.