High Protein No-Bake Cookie Dough Bars (Print Version)
Whip up delicious high protein no-bake cookie dough bars. An easy, satisfying snack or post-workout treat, packed with flavor and protein.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ The Cookie Dough Core
01 -
1 1/2 cups Rolled Oats
02 -
1 cup Vanilla Protein Powder (whey or plant-based)
03 -
1/2 cup Almond Flour
04 -
1/4 cup Brown Sugar Substitute (e.g., erythritol blend)
05 -
1/2 tsp Fine Sea Salt
→ Rich & Sweet Binder
06 -
3/4 cup Creamy Natural Peanut Butter
07 -
1/2 cup Maple Syrup
08 -
1/4 cup Unsweetened Almond Milk
09 -
1 1/2 tsp Pure Vanilla Extract
→ Chocolatey Finish
10 -
1/2 cup Mini Semi-Sweet Chocolate Chips
11 -
1 tbsp Coconut Oil (for melting chocolate)
12 -
Pinch of Flaky Sea Salt (for garnish)
# Instructions:
01 -
In a large bowl, whisk together 1 1/2 cups Rolled Oats, 1 cup Vanilla Protein Powder, 1/2 cup Almond Flour, 1/4 cup Brown Sugar Substitute, and 1/2 tsp Fine Sea Salt. This forms the essential dry base for your No-Bake Cookie Dough Protein Bars | High Protein Snack.
02 -
In a separate medium bowl, combine 3/4 cup Creamy Natural Peanut Butter, 1/2 cup Maple Syrup, 1/4 cup Unsweetened Almond Milk, and 1 1/2 tsp Pure Vanilla Extract. Whisk until smooth and well-combined, creating the rich, sweet binder for the bars.
03 -
Pour the wet mixture into the dry ingredients. Mix thoroughly with a spatula or your hands until a thick, uniform cookie dough-like consistency forms. Ensure all dry ingredients are fully incorporated to create the perfect base for your No-Bake Cookie Dough Protein Bars | High Protein Snack.
04 -
Gently fold in 1/2 cup Mini Semi-Sweet Chocolate Chips into the dough. Distribute them evenly throughout the mixture, ensuring every bite of your high-protein snack has a delightful chocolatey burst.
05 -
Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides. Transfer the cookie dough mixture into the prepared pan and press it down firmly and evenly using a spatula or your hands.
06 -
Place the pan in the refrigerator for at least 30 minutes to allow the bars to firm up. This chilling step is crucial for easy slicing and helps set the structure of your No-Bake Cookie Dough Protein Bars | High Protein Snack.
07 -
In a microwave-safe bowl, melt 1/2 cup Mini Semi-Sweet Chocolate Chips with 1 tbsp Coconut Oil in 30-second intervals, stirring until smooth. Drizzle the melted chocolate evenly over the chilled bars.
08 -
Sprinkle a pinch of Flaky Sea Salt over the chocolate topping immediately. Return the pan to the refrigerator for another 15-20 minutes, or until the chocolate has fully set. Once firm, lift from the pan and slice into 12 bars.
# Notes:
01 -
Store these No-Bake Cookie Dough Protein Bars in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage (up to 1 month).
02 -
The type of protein powder can affect texture. Whey tends to make them a bit softer, while plant-based might be firmer. Adjust almond milk slightly if needed.
03 -
Feel free to substitute peanut butter with almond butter or cashew butter for a different flavor profile, ensuring it's creamy and natural.
04 -
For an extra boost of flavor, you can add 1/4 tsp of almond extract along with the vanilla extract in the wet ingredients.
# Tools You'll Need:
01 -
Food processor
02 -
8x8 inch baking dish
03 -
Parchment paper
04 -
Mixing bowls
05 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 280 kcal
Total Fat: 15 g
Total Carbohydrate: 31 g
Protein: 13 g