Cookie Dough Protein Bars

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Chocolate Chips Peanut butter Protein BarsChocolate Chips Peanut butter Protein Bars

4.72 from 7 votes

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www.theconsciousplantkitchen.com

These easy homemade Cookie Dough Protein Bars are made with peanut butter and plant-based protein powder for a delicious post-workout protein snack 100% vegan.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/cookie-dough-protein-bars/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: bars

Calories: 245.3kcal

Author: Carine Claudepierre

Ingredients

¾ cup Peanut Butter (Unsalted) fresh drippy, no added sugar, no added oil (note 1)
⅓ cup Maple Syrup (note 2)
½ cup Plant-based Vanilla Protein Powder (note 3)
½ cup Almond Flour (note 4)
2 tablespoons Coconut Flour (note 5)
1 teaspoon Vanilla Extract (note 6)
1 tablespoon Coconut Oil melted (note 7)
⅓ -1/2 cup Mini Dark Chocolate Chips adjust to taste

US Customary - Metric

Instructions

Line a 9x5-inch loaf pan with parchment paper lightly oiled with coconut oil. Set aside.
In a mixing bowl, whisk all the dry ingredients: protein powder, almond flour, and coconut flour. Set aside.
In another bowl, stir peanut butter, maple syrup, melted coconut oil, and vanilla until smooth and consistent.
Stir the dry ingredients into the wet ingredients, fold in the chocolate chips halfway and use your hand to squeeze and knead the dough to form a ball. If too dry, add an extra teaspoon of melted coconut - not too hot or it will melt the chips.
Press the dough into the loaf pan and smoothen the top with a spatula.
Refrigerate for 1 hour to set the bar or freeze for 10 minutes to set them fast.

Storage

Cut into 9 bars and store in an airtight container in the fridge for up to 5 days or freeze and thaw 1 hour before eating, at room temperature.

Equipment

Notes

Note 1: Peanut butter can be replaced with the same amount of fresh, drippy sunflower seed butter, almond butter, or any nut/seed butter you love.

Note 2: You can replace the maple syrup with any liquid sweetener, including sugar-free monk fruit syrup.

Note 3: Pea protein powder works the best in this recipe, but hemp, almond, or peanut protein powder are suitable vegan powder alternatives. We didn't try whey protein powder in this recipe as it's not vegan.

Note 4: Almond flour can be replaced with the same amount of sesame flour for a low-carb option or homemade oat flour.

Note 5: Coconut flour can be replaced with oat flour, but it makes a different result - softer bar texture. You may need 2-3 times more oat flour to balance the coconut flour.

Note 6: Vanilla is optional.

Note 7: Melted vegan butter or melted cocoa butter work as a coconut oil swap. Other oils keep the bar too soft and add an aftertaste.

Nutrition