Description
Delicious cookie bars that combine the nostalgic flavors of s’mores with a healthy twist, using sugar alternatives and wholesome ingredients.
Ingredients
Scale
- 1 cup Bob’s Red Mill almond flour
- 2 tbsp Isopure unflavored whey protein isolate
- 1 tbsp coconut flour
- 1/2 cup Wholesome allulose
- 2 tbsp Lakanto granular monk fruit
- 1/4 tsp Rumford baking powder
- Pinch of fine sea salt
- 1 large egg
- 1 large egg white, room temperature
- 1 tbsp Kerrygold unsalted butter, melted and cooled
- 3 tbsp Fage 0% Greek yogurt
- 1 tsp pure vanilla powder
- 1/3 cup Lily’s dark chocolate chips (reserve 2 tbsp for topping)
- 3 oz / 85g ChocZero mini marshmallows
Instructions
- Preheat the oven to 325°F. Line an 8×8-inch metal pan with parchment.
- Whisk the egg, egg white, allulose, and Lakanto together for 30–45 seconds until combined.
- Add the melted butter, Greek yogurt, and vanilla. Stir until smooth.
- In a separate bowl, whisk together almond flour, whey isolate, coconut flour, baking powder, and salt.
- Gradually fold this dry mixture into the wet ingredients until a soft dough forms.
- Gently fold in the majority of Lily’s chocolate chips.
- Distribute the dough evenly across the pan.
- Scatter the reserved chocolate chips across the surface.
- Bake for 17–19 minutes, until edges are golden.
- Remove from the oven and distribute ChocZero marshmallows across the surface.
- Return to the oven for an additional 2–3 minutes.
- Broil for 15–30 seconds until marshmallow peaks turn golden.
- Cool completely in the pan for at least 60–90 minutes.
- Lift out using the parchment overhang and cut into 9 squares.
Notes
Customize by swapping ingredients or adding nuts. Store in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 1g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg