Healthy Almond Butter Cookie Bars

 
For the past few years, our little street has held a block party at the end of our cul-de-sac on Halloween. With lots of families with little kids living here, we usually get a great turnout, even when the holiday falls on a school night.  

About an hour before the sun dips below the horizon, neighbors gather where the road ends. Nearly everyone wears a costume or something festive and fall-themed (including the adults!), and the kids run around on the pavement, laughing and dancing and asking every five minutes, “Is it time to trick-or-treat yet??”

So cute!
 

 
While waiting for the sunset — the official starting time of trick-or-treating! — we set up a small potluck spread on a couple of folding tables. Each house brings something to share, ranging from appetizers to desserts, and we all nibble on the food while mingling, catching up, keeping an eye on the kids, and watching for cars.

Although most of the people remain the same, the potluck dishes that appear at our Halloween block party vary each year. We’ve enjoyed homemade seven layer dip, fresh salsa and tortilla chips, fried chicken, and even little hotdogs wrapped in strips of crescent roll dough to look like mummies.
 

 
Sticking with what I know best, I typically bake a dessert to share. The first year, just a few months after I moved into my house, I worried a bit… Would the parents hate me for bringing something sweet that their kids could eat right before filling up on candy from trick-or-treating??

Thankfully… Other people brought desserts too! Pans of brownies made from boxed mixes, thick frosted sugar cookies, and store-bought mini cupcakes decorated with festive black and orange sprinkles all sat on the folding tables, and nobody minded one bit when their kids reached for those treats.

Whew!
 

 
With our annual Halloween block party right around the corner, I’ve been thinking about what to bake this year… And these healthy “flourless” almond butter cookie bars with chocolate frosting would be so perfect!

They’re quick and easy to make, even on a weekday (or Halloween!). Despite no butter, oil, or eggs, they’re still incredibly soft and chewy… And a little fudgy, similar to brownies! The smooth chocolate frosting contains no butter, cream or powdered sugar either. You only need 2 minutes to make it!

Which leaves plenty of time for socializing, nibbling, admiring the adorable kids’ costumes… And passing out candy to trick-or-treaters too!
 

HOW TO MAKE HEALTHY FLOURLESS ALMOND BUTTER COOKIE BARS

Let’s go over how to make these healthy flourless almond butter cookie bars!

You’ll start with — you guessed it! — one medium mixing bowl. No mixer required for this cookie dough! You just need a fork. Super easy!

To begin, you’ll stir together homemade creamy almond butter, a splash of vanilla extract, and a teeny pinch of salt. This is my homemade creamy almond butter recipe. It’s also really simple to make. You just need 2 ingredients (almonds + salt) and a blender!

Tip: If you prefer using store-bought almond butter, make sure it’s the natural drippy-style kind! It should be a thick liquid at room temperature, and the only ingredients should be almonds and salt. Don’t use crunchy almond butter. It’ll make these bars cakey and dry — so stick with the creamy kind!
 

 
Next, you’ll add in the sweeteners. Yes, two! You’re using both pure maple syrup (the kind that comes directly from maple trees!) and liquid stevia in these healthy almond butter cookie bars. Although I try really hard to make my ingredients lists as short as possible for you (I know it isn’t fun to track down extra ingredients!), there’s an important reason you need to use both of these sweeteners.

If you just used pure maple syrup, and if you added enough to make these healthy almond cookie bars taste like a true dessert, then that would add way too much liquid to your cookie dough. Too much liquid would give your cookie bars a cakey, muffin-like consistency… Instead of being soft and chewy cookies. Not good.
 

 
However, if you cut back and only added enough pure maple syrup for the correct soft and chewy texture, then your cookie bars would taste pretty bland… And with a sweetness level more like breakfast scones or muffins, not true sweet “dessert” cookies. Also not good.

So that’s where the liquid stevia comes in! Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!), and it’s also highly concentrated. Just 1 teaspoon of liquid stevia adds the sweetness of nearly ½ cup of maple syrup!
 

 
In other words… By using both pure maple syrup and liquid stevia, you end up with (a) perfectly sweet almond butter cookie bars that are also (b) perfectly soft and chewy.

It’s a win-win!

Tip: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best results, I highly recommend using the same one I do! I buy it online here (that’s the best price I’ve found!), and you’ll use it in all of these recipes of mine, too!

Like I mentioned earlier, these dessert bars have no eggs. That’s right — they’re completely egg-free! You’re using unsweetened almond milk in place of the eggs. That also means these healthy almond butter cookie bars are dairy-free… And {accidentally but happily} vegan as well!
 

 
Two more ingredients to go! And those are oat flour and baking soda. Because oat flour is technically just really finely ground oats (but “powdered oats” just doesn’t have quite the same ring to it! 😉 ), I wasn’t sure whether to call these healthy one-bowl almond butter cookie bars “flourless” or “practically flourless.” Either way, they’re really delicious!

Tip: This is my favorite store-bought oat flour (or this for the gluten-free version!), and I also show you how to make homemade oat flour here.

For the best results, sprinkle the baking soda over the oat flour before stirring in both of them! Sprinkling helps prevent clumps of baking soda… Which then ensures your healthy almond butter cookie bars bake evenly!
 

HOW TO MAKE HEALTHY CHOCOLATE FROSTING

While your cookie bars bake and cool, it’s time to make the frosting! You have two different healthy chocolate frosting options… And neither one contains any butter, powdered sugar, or heavy cream!

This is the first option. It’s made from Greek yogurt and cocoa powder! This option tastes lighter and closer to milk chocolate. You’ll also need a little instant pudding mix to make it thick enough to spread over the almond butter cookie bars and hold its shape (instead of dripping down the sides). I love that nifty trick — it also makes this Greek yogurt frosting stiff enough to pipe, like for on top of cupcakes!

Hint: For the photos in this blog post, I used this first healthy chocolate frosting option!
 

 
This is the second option. It’s made from cocoa powder and milk. Again, no butter, heavy cream, or powdered sugar — and no mixer required for this frosting recipe! This option tastes much darker, closer to 75% dark chocolate. However, no instant pudding mix required in this healthy chocolate frosting recipe! So if you’re not a fan of pudding mix (or can’t locate it!), then this would be the best choice for you.

Both are really easy to make… And equally delicious!

Then once your “flourless” almond butter cookie bars have cooled… And you’ve spread your healthy chocolate frosting on top…
 

 
It’s time to eat! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amys.healthy.baking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy almond butter cookie bars with chocolate frosting!

Healthy Almond Butter Cookie Bars with Chocolate Frosting

© Amy's Healthy Baking

Yields: 16 cookie bars

These cookie bars remind me of Reese’s peanut butter cups — just with almond butter instead! They’re perfectly soft and chewy, and the rich chocolate flavor of the frosting pairs so well with the sweet nuttiness of the cookie bars. Leftovers will keep for at least 4 days (if not longer!) if stored in an airtight container in the refrigerator. Unfrosted cookie bars also freeze really well!

5 from 3 votes

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Ingredients 

• 5 tbsp (80g) homemade creamy almond butter
• 1 ½ tsp vanilla extract
• ¼ tsp salt
• 1 tsp liquid stevia
• ¼ cup (60mL) pure maple syrup
• 6 tbsp (90mL) unsweetened vanilla almond milk
• 1 ½ cups (180g) oat flour (gluten-free if necessary and measured like this)
• ¼ tsp baking soda
• chocolate frosting, for serving (see Notes!)

Instructions

• Preheat the oven to 325°F, and coat an 8”-square pan with nonstick cooking spray.
• To prepare the cookie bars, stir together the almond butter and vanilla in a medium bowl. Sprinkle the salt and liquid stevia over the top, and stir them in until completely incorporated. Stir in the pure maple syrup until completely incorporated. Stir in the almond milk. Pour in the oat flour, and sprinkle the baking soda over the oat flour. Stir them until until just incorporated.
• Using a spatula, gently press the cookie dough into the prepared pan in a thin, even layer. Bake at 325°F for 10-12 minutes or until the center feels firm to the touch. Cool completely to room temperature in the pan.
• While the cookie bars bake, prepare the frosting. Beat the Greek yogurt, instant pudding mix, cocoa powder, and vanilla stevia together using an electric or stand mixer for 2 minutes. Cover the bowl with foil, and chill for at least 2 hours.
• Once the cookie bars are completely cool, spread the frosting across the top. (I highly recommend an offset spatula like this to do so!) Slice them into 16 square bars.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's very important to measure the oat flour using this method or a kitchen scale. (← That’s the one I own!) Too much oat flour will make your cookie bars dry, cakey, or crumbly, rather than soft and chewy.

 

IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: It’s really important to follow the instructions exactly as written! The order of ingredient additions, as well as when you stir them in, makes a big difference in the texture of your cookie bars.

 

IMPORTANT BAKING + RESTING NOTES – READ BEFORE BEGINNING: The cookie bars are actually done baking when the edges look firm but the center still looks glossy and underdone! The heat from the pan continues to cook the center while they cool. If the edges of the cookie bars pull away from the edges of your baking pan within 10 minutes of pulling them out of the oven, then you’ve baked them for long enough! (Do NOT overbake these cookie bars — they’ll turn out dry, cakey, or bready if you do!)

 

FOR SWEETER COOKIE BARS: Increase the liquid stevia by an additional ¼ teaspoon (for 1 ¼ teaspoons total), or substitute 2-4 tablespoons of additional pure maple syrup for an equal amount of unsweetened vanilla almond milk (ie use an extra 2 tablespoons of maple syrup and decrease the milk to 4 tablespoons to compensate).

 

ALMOND BUTTER NOTES + ALTERNATIVES: This is my homemade creamy almond butter recipe. You just need a blender to make it! If you prefer to use store-bought almond butter, then make sure the only ingredients are almonds and salt, and stir it really well before using in this recipe. Do not substitute crunchy almond butter.

 

If you prefer, homemade creamy peanut butter may be substituted for the almond butter. Alternatively, if you prefer to use store-bought peanut butter, then make sure the only ingredients are peanuts and salt, and stir it really well before using in this recipe. Do not substitute crunchy peanut butter.

 

MILK ALTERNATIVES: Any milk may be substituted for the unsweetened vanilla almond milk.

 

STEVIA NOTES + ALTERNATIVES: I highly recommend using the liquid stevia! I buy mine online here (it's the best price I've found), and you’ll also use it in all of these recipes of mine. For the best results, use the same liquid stevia that I do. Many stevia brands and products have different sweetness levels, so they're not necessarily 1-for-1 substitutes for one another.

 

You cannot substitute additional pure maple syrup for the liquid stevia because the cookies require a precise balance of wet and dry ingredients.

 

However, you may substitute ¾ cup (144g) coconut sugar (or brown sugar or granulated sugar, if you aren’t concerned about keeping these cookies clean eating friendly) for both the maple syrup AND stevia. If using coconut sugar, the cookie bars will appear “speckled” because it doesn’t dissolve as well.

 

PURE MAPLE SYRUP ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.

 

OAT FLOUR NOTES + ALTERNATIVES: This is my favorite store-bought oat flour (or this for a gluten free option!) because it’s so fine and powdery. If you prefer to make your own at home, I show you how here!

 

White whole wheat flour, whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the oat flour. Many store-bought gluten free flour blends (I like this one from Bob's Red Mill) will also work, if measured like this.

 

CHOCOLATE FROSTING OPTION #1: In a medium bowl, beat together 1 cup (240g) plain nonfat Greek yogurt, 1 serving (11g) fat-free, sugar-free chocolate instant pudding mix, 2 tablespoons (10g) unsweetened cocoa powder {measured like this!}, and ⅜ teaspoon liquid stevia {or adjusted to taste!} with an electric or stand mixer for 2 minutes. Cover and refrigerate for at least 2 hours before spreading on top of the fully cooled cookie bars.

 

If you prefer not to use the vanilla stevia in this Chocolate Frosting Option #1, then substitute 1 teaspoon of this powdered stevia OR 2-3 tablespoons of Truvia or powdered sugar.

 

You just need the dry instant pudding mix — don’t prepare it according to the package directions! You may omit it, but you’ll need to increase the cocoa powder and vanilla stevia (and just mix the ingredients together until incorporated — not for 2 full minutes!). Without the instant pudding mix, the frosting will be a bit runny and may slightly drip down the sides of your cookie bars.

 

CHOCOLATE FROSTING OPTION #2: In a medium bowl, stir together ¾ cup (60g) unsweetened cocoa powder {measured like this!}, ½ cup (120mL) unsweetened vanilla almond milk, 1 ½ teaspoons vanilla extract, and ½ teaspoon liquid stevia until thoroughly combined. Spread on top of the fully cooled cookie bars. (No chilling required. This option is clean eating and vegan too!)

 

Any milk may be substituted for the unsweetened vanilla almond milk in this frosting option 2.

 

If you prefer not to use the liquid stevia in this Chocolate Frosting Option #2, substitute 3 tablespoons (45mL) of pure maple syrup, honey, or agave AND decrease the milk to 5 tablespoons (75mL). You may also adjust the amount of pure maple syrup, honey, or agave to suit your tastes.

 

VEGAN, EGG-FREE + DAIRY-FREE OPTION: Use Chocolate Frosting Option #2.

 

HOW TO STORE: Store leftover cookie bars in an airtight container in the refrigerator. They should last at least four days (if not longer!). Once baked and fully cooled, the unfrosted cookie bars also freeze really well.

 

{gluten-free, egg-free, vegan option, dairy-free option, clean eating option, low fat, lower sugar}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points
 
 
You may also like Amy’s other recipes…
♡  The Ultimate Healthy Almond Butter Cookies
♡  Healthy Flourless Peanut Butter Cookie Bars with Chocolate Frosting
♡  Healthy Flourless Chocolate Chip Peanut Butter Cookie Bars
♡  Healthy Almond Butter Oatmeal Breakfast Cookies
♡  Healthy Flourless Chocolate Chip Cookies
♡  Healthy Flourless Nutella Chocolate Chip Cookies
♡  Healthy Flourless Chocolate Monster Cookies
♡  Healthy Flourless Pumpkin Chocolate Chip Oatmeal Protein Cookies
♡  …and the rest of Amy’s healthy cookie recipes and healthy dessert bar recipes!