Can I make these cinnamon roll cookie bars gluten-free?

Yes, you can make these cookie bars gluten-free by substituting the white whole wheat flour with an equal amount, 1½ cups (180g), of a high-quality gluten-free flour blend that contains xanthan gum. This substitution yields a similar chewy texture and works well in the recipe.

What can I use instead of liquid stevia in these cookie bars?

Liquid stevia is a concentrated, no-calorie sweetener that adds sweetness without extra moisture. If you don't have it, you can try using additional honey, but this will increase the liquid and result in a bready or cakey texture instead of a chewy one. For the best results, stick with the original combination of ¼ cup (60mL) honey and 1 tsp liquid stevia.

How do I make the Greek yogurt cream cheese frosting thicker?

The frosting relies on a sugar-free, fat-free instant cheesecake pudding mix as a thickener. Without it, the frosting will be thinner. To help it set, chill the frosting for at least 2 hours or longer. Adding extra cream cheese can also help, but it will not achieve the same consistency as the original recipe.

How should I store healthy cinnamon roll cookie bars with frosting?

Store the bars in an airtight container in the refrigerator, where they will stay fresh for at least 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then foil, or place them in a freezer bag. Thaw in the refrigerator before serving.

Healthy Cinnamon Roll Cookie Bars: Soft, Chewy & Cinnamon Spiced

Ingredients

Scale

FOR THE COOKIE BARS
1 ½ cups (180g) white whole wheat flour or gluten-free* flour
2 tsp ground cinnamon
¼ tsp baking soda
¼ tsp salt
2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
2 tbsp (30mL) nonfat milk, room temperature
1 large egg white
2 tsp vanilla extract
¼ cup (60mL) honey
1 tsp liquid stevia

FOR THE FROSTING
½ cup (120g) plain nonfat Greek yogurt
4 oz (113g) neufchâtel or fat-free cream cheese, well softened
1 serving (8g) sugar-free, fat-free cheesecake instant pudding mix
⅛ tsp ground cinnamon
⅜ tsp liquid stevia

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Instructions

1-Preheat the oven to 325°F, and coat: Preheat the oven to 325°F, and coat an 8”-square pan with nonstick cooking spray.
2-To prepare the cookie bars, whisk together: To prepare the cookie bars, whisk together the flour, cinnamon, baking soda, and salt in a medium bowl. In a separate bowl, whisk together butter, milk, egg white, and vanilla extract. Stir in the honey and liquid stevia. Add in the flour mixture, stirring just until incorporated.
3-Using a spatula, gently press the cookie: 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.
4-While the cookie bars bake, prepare the: While the cookie bars bake, prepare the frosting. Beat the Greek yogurt, cream cheese, instant pudding mix, cinnamon, and liquid stevia together using an electric hand-held mixer or stand mixer for 2 minutes. Cover the bowl with foil, and chill for at least 2 hours.
5-Once the cookie bars are completely cool,: Once the cookie bars are completely cool, spread the frosting across the top. (I highly recommend using an offset spatula!) Slice them into 16 square bars.

Last Step:

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Method: bake