Pretty and perfect frosted Sugar Cookie Protein Bars made with oat flour and protein powder, and actually sugar free! These no bake and heathy sugar cookie protein bars are gluten free and Vegan too.
Ingredients
Base:
1cupOat Flour, 90g
6TbspCoconut Flour, 39g
⅓cupVanilla Protein Powder, 30g
¼cupUnflavored Protein Powder, 22g, see post for subs
½cupUnsweetened Almond Milk, 120ml
Protein Frosting 1:
⅔cupVanilla Protein Powder, 60g
¼cupNon-fat Greek Yogurt, 56g
2tspCoconut Flour, 4g
Protein Frosting 2:
2Tbsp + 1 tspNon-fat Greek Yogurt, 31g
½scoopVanilla Protein Powder, 15g
1dropRed Food Coloring
Sprinkles
Instructions
Line a 8½" x 4½" loaf pan with parchment paper; Leave an overhang to lift out later.
Base:
In a bowl combine oat flour, coconut flour, unflavored protein powder and vanilla protein powder.
Add in milk (a little at a time) and mix. Mixture will be like a dough.Add more milk if too dry, coconut flour if too wet.
Transfer to pan and press down.
Protein Frosting 1:
In a bowl, mix vanilla protein powder, yogurt and coconut flour until smooth.Mixture should be thick but smooth and spreadable.Add milk if too thick, coconut flour if too thin.
Spread on top of base and use back of spoon/spatula or fingers to smoothen.
Place in freezer 10-15 minutes to harden.
Protein Frosting 2:
Lift layers out of pan, place on cutting board and using a sharp knife, slice into 8 bars.
Mix yogurt and vanilla protein powder in a bowl until smooth like frosting.
Smear half on top of half bars.Add a drop of optional red food coloring and smear on remaining bars.Sprinkle on sprinkles.
Notes
Nutrition value is calculated using products recommended below.
See post for alternate ingredients, tips and storage options.