These homemade cookie dough protein bars easy to make in one bowl and have 10g of protein, 7g of fiber, and 10 net carbs in each one. You can batch them to keep in the freezer for a high-protein snack or breakfast.
If you’re craving chocolate chip cookies but want something healthy, this is the perfect bar for you. It reminds me of my edible raw cookie dough but in a healthier way.
Don’t love the artificial ingredients and sugar alcohols in the protein bars you find at the grocery store?
Step aside, KIND protein bars and Quest protein shakes. With this cookie dough protein bar recipe, you get nothing but natural flavor that comes from natural ingredients.
They’re made with simple, real ingredients, and take 10 minutes or less to mix together. You don’t need to bake them and they taste like cookie dough!
Love high-protein snacks? Try oatmeal peanut butter protein balls, protein puppy chow, or cake batter protein balls next.
Ingredients You Need
Here are the simple pasta salad and dressing ingredients for these no bake cookie dough bars. Jump down to the recipe card for the exact measurements.
- Coconut oil: use refined for less coconut flavor. Measure it then melt it!
- Cashew butter: any nut butter works like peanut butter or almond butter. Swap it for tahini or sunflower butter as well.
- Maple syrup: for sweetness.
- Vanilla extract and salt: for flavor.
- Almond flour: use blanched, which means they’re peeled before grinding.
- Coconut flour: this absorbs a lot of moisture and helps the structure.
- Vanilla protein powder: I used Be Well By Kelly because it’s quality ingredients and low in sugar.
- Mini dark or semi-sweet chocolate chips: I used Lily’s to keep the sugar down.
How to Make Cookie Dough Protein Bars
Here are the basic steps, with images, for these no bake chocolate chip cookie dough protein bars. Skip down to the recipe card below for the full printable recipe.
Combine the Wet Ingredients
In a large bowl, whisk together the coconut oil, cashew butter, maple syrup, and vanilla until combined.
Add the Dry Ingredients
Add the dry ingredients including the almond flour, protein powder, salt, and coconut flour, and stir with a wooden spoon or rubber spatula until it’s completely combined and reaches a cookie dough texture. Fold in the chocolate chips.
Freeze the Dough
Transfer the dough to a lined loaf pan and press the protein bars firmly into the pan in an even layer. Sprinkle with sea salt if desired. Freeze for 20 minutes until set.
Slice and Serve
Remove them from the pan and use a sharp knife to slice them into bars.
More naturally sweetened recipes: vanilla almond granola, oatmeal chocolate chip muffins, and cake batter protein shake.
Recipe Variations
- I haven’t tested this recipe with oat flour, but you could give it a try. Learn how to make your own oat flour!
- You can use sunflower seed butter or tahini instead of almond butter if you can’t have tree nuts.
How to Store
You don’t want to store these at room temperature. Cookie dough protein bars store well in the fridge for up to 1 week or in the freezer for up to 3 months. I like to eat cookie dough bars directly from the freezer!
If you make this cookie dough protein bar recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Cookie Dough Protein Bars
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Ingredients
- 1/3 cup refined coconut oil melted
- 1/2 cup creamy cashew butter or almond butter
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 1/2 cups blanched almond flour gently packed
- 1/4 cup coconut flour
- 1/2 cup vanilla protein powder (Note 1)
- Pinch of salt
- 3/4 cup mini semi-sweet chocolate chips
Instructions
- Line a loaf pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the coconut oil, cashew butter, maple syrup, and vanilla until combined.
- Add the dry ingredients including the almond flour, protein powder, salt, and coconut flour, and stir with a wooden spoon or rubber spatula until it's completely combined and reaches a cookie dough texture. Fold in the chocolate chips.
- Transfer the dough to the prepared pan and press the protein bars firmly into the pan in an even layer. Sprinkle with sea salt if desired.
- Freeze for 20 minutes until set. Remove them from the pan and use a sharp knife to slice them into bars. Cookie dough protein bars store well in the fridge for up to 1 week or in the freezer for up to 3 months. I like to eat cookie dough bars directly from the freezer!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These look delish! What would you recommend using instead of the almond flour for someone with an almond allergy? Thanks!
Hey! I haven’t tried it another way but I would swap it with oat flour!
I’ve been making these for a few weeks now since discovering this recipe and they. are. soooo. good!! If I don’t have one at breakfast I have it as a pre-workout snack in the afternoon. They’re a must-have for me now!