Edible Cookie Dough Protein Bars (Printable Version)

Chewy no-bake bars with almond flour, protein powder, and chocolate chips; perfect for a nourishing snack.

# What You'll Need:

→ Base

01 - 1 1/2 cups almond flour
02 - 1/2 cup vanilla protein powder
03 - 1/4 cup natural almond butter
04 - 1/4 cup maple syrup
05 - 2 tablespoons unsweetened almond milk
06 - 2 teaspoons vanilla extract

→ Add-ins

07 - 1/3 cup mini dark chocolate chips
08 - 1/8 teaspoon sea salt

# Directions:

01 - Line an 8x4-inch loaf pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a large mixing bowl, combine almond flour, protein powder, and sea salt.
03 - Add almond butter, maple syrup, vanilla extract, and almond milk to the dry mixture. Stir until a thick dough forms. Add additional almond milk one teaspoon at a time if the mixture is too dry.
04 - Fold mini chocolate chips evenly throughout the dough.
05 - Transfer dough to prepared loaf pan and press firmly, smoothing the surface with a spatula.
06 - Refrigerate for at least 1 hour until the dough is firm.
07 - Using the parchment paper overhang, lift the dough from the pan. Using a sharp knife, slice into 8 equal bars.
08 - Place bars in an airtight container and refrigerate for up to 1 week, or freeze for extended storage.

# Expert Suggestions:

01 -
  • They taste genuinely indulgent without any of that artificial protein bar aftertaste that makes you question your life choices.
  • No oven required means you can make these while still in your workout clothes, and they're ready to eat after your next gym session.
  • Each bar packs 10 grams of protein, so you're basically eating dessert that actually supports your fitness goals.
02 -
  • The consistency of your dough matters more than following the exact liquid amounts, so add almond milk gradually because you can always add more but you can't take it back.
  • Don't skip the refrigeration time thinking you can eat them right away, because they need that cold to set properly, and eating them straight from the fridge makes them taste even better due to the temperature contrast.
03 -
  • Using a warm knife dipped in water makes cutting these bars clean and prevents them from sticking together, which saves you from having crumbly situations that make you want to just eat the whole pan.
  • If you're making these for the week, individually wrap them in parchment paper so you can grab one without your hands getting all sticky from the rest of the container.
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