Summer is here and the afternoon heat is finally settling in. You want a sweet treat but don’t want to turn on the oven. These Cookie Dough Protein Bars are the perfect solution for your cravings.
They taste just like the raw dough you loved as a kid. However, these are packed with 10g of protein per serving. They are the ultimate no-bake protein snack for busy families.
What Makes This Recipe Special
This recipe is a lifesaver when you are starting a healthy reset. You get all the comfort of a cookie without the sugar crash. It uses simple ingredients that you likely already have in your pantry.
These bars are perfect for your Sunday meal prep routine. You can whip them up in just fifteen minutes. They stay fresh and delicious in the fridge all week long. Your family will reach for these instead of processed snacks.
Simple Method
Making these bars is incredibly simple and satisfying. You just mix the dry ingredients and then add the wet ones. There is no fancy equipment needed for this recipe. Even a beginner cook can master this in one try.
Ingredients You’ll Need
We use seasonal staples like almond butter and maple syrup for natural sweetness.
- 1 cup (approx 120g) vanilla whey or plant-based protein powder
- 1/2 cup (128g) creamy almond butter
- 1/4 cup (60ml) pure maple syrup
- 1/2 cup (48g) blanched almond flour
- 3 tablespoons (45ml) unsweetened almond milk
- 1/4 cup (45g) mini semi-sweet chocolate chips
- 1/4 teaspoon sea salt
Step-by-Step Directions
- Line an 8×4 inch loaf pan with parchment paper. Leave an overhang on the sides for easy removal.
- In a large mixing bowl, combine protein powder, almond flour, and sea salt. Stir until they are evenly distributed.
- Add the almond butter and maple syrup to the dry ingredients. Stir with a stiff spatula until the mixture becomes crumbly.
- Add almond milk one tablespoon at a time. Mix thoroughly until the dough holds together when pressed.
- Fold in the mini chocolate chips by hand. Ensure they are evenly dispersed throughout the dough.
- Transfer the dough to the prepared loaf pan. Press down firmly using a flat-bottomed glass for an even layer.
- Place the pan in the refrigerator for at least 60 minutes. This allows the bars to firm up properly.
- Lift the bars out using the parchment overhang. Slice them into 8 equal rectangular bars.
- Store in an airtight container in the refrigerator for up to 7 days.
Best Ways to Enjoy It
These bars are great for a post-workout boost. You can also pack them into containers for easy weekday lunches. They are completely kid-approved and feel like a special dessert. Pair one with a cold glass of almond milk.
Keep It Fresh
Keep these bars in the refrigerator to maintain their tender texture. They will stay fresh for about one full week. You can also freeze them for longer storage. Just wrap them individually for a quick grab-and-go option. Thaw them for five minutes before eating.
Recipe Tips for Best Results
- Don’t skip the sea salt as it balances the sweetness.
- Use mini chocolate chips so they distribute evenly in every bite.
- Press the dough very firmly into the pan for clean slices.
- Add the almond milk slowly to avoid a sticky dough.
- Choose a protein powder that you already enjoy the taste of.
- Wet your spatula slightly if the dough starts to stick.
- Chill for the full hour to ensure the bars don’t crumble.
Ways to Switch It Up
- Swap almond butter for peanut butter for a classic flavor.
- Use dark chocolate chunks for a more decadent treat.
- Add a teaspoon of cinnamon for a warm fall twist.
- Try a chocolate protein powder for double chocolate bars.
Common Questions
Can I use any protein powder?
Yes, you can use whey or plant-based options. Just note that plant-based powders often absorb more liquid. You might need an extra splash of almond milk.
Why is my dough too crumbly?
This usually means the mixture needs a bit more moisture. Add one more teaspoon of almond milk at a time. It should feel like thick playdough.
I hope these bars make your busy week feel a little sweeter. They are the perfect way to stay on track while enjoying a treat. Happy snacking!
— Katie Wood
Ingredients
- 1 cup (approx 120g) vanilla whey or plant-based protein powder
- 1/2 cup (128g) creamy almond butter
- 1/4 cup (60ml) pure maple syrup
- 1/2 cup (48g) blanched almond flour
- 3 tablespoons (45ml) unsweetened almond milk
- 1/4 cup (45g) mini semi-sweet chocolate chips
- 1/4 teaspoon sea salt
Instructions
- Line an 8x4 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, combine the protein powder, almond flour, and sea salt until evenly distributed.
- Add the almond butter and maple syrup to the dry ingredients, stirring with a stiff spatula until the mixture becomes crumbly.
- Add almond milk one tablespoon at a time, mixing thoroughly between additions, until the dough is thick and holds together when pressed.
- Fold in the mini chocolate chips by hand until evenly dispersed throughout the dough.
- Transfer the dough to the prepared loaf pan and press down firmly using a flat-bottomed glass or spatula to create an even layer.
- Place the pan in the refrigerator for at least 60 minutes to allow the bars to firm up.
- Lift the bars out of the pan using the parchment overhang and slice into 8 equal rectangular bars.
- Store in an airtight container in the refrigerator for up to 7 days.
