Edible Cookie Dough Bars (Printer-Friendly)

No-bake chewy bars blending almond flour, protein, and chocolate chips for a tasty, nutritious snack.

# What You 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

# Steps:

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

# Expert Suggestions:

01 -
  • No baking required—ready in just 15 minutes of hands-on time
  • High in protein with 10g per bar, perfect for post-workout recovery
  • Made with wholesome ingredients like almond flour and natural nut butter
  • Tastes like classic cookie dough but completely safe to eat
  • Easily customizable with different protein powders and mix-ins
  • Stores well in the fridge for up to a week of meal prep
02 -
  • Use a high-quality protein powder for the best taste—vanilla-flavored works perfectly but unflavored can also be used
  • Press the dough very firmly into the pan to prevent crumbly bars
  • Don't skip the refrigeration time—it's essential for the bars to set properly
  • Store bars between layers of parchment paper to prevent sticking
  • These bars freeze beautifully for up to 3 months—thaw in the fridge before enjoying
  • If your dough is too wet, add a tablespoon more of almond flour until it reaches the right consistency
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