Cookie Dough Protein Bars

Cookie Dough Protein Bars

Written on 04/12/2022
Jamie Gilliam


These healthy snack bars taste like cookie dough snuck straight from the bowl! They’ll last for up to one week if stored in an airtight container in the refrigerator, or freeze individual bars for up to 3 months.
  • 6 tbsp (42g) coconut flour 
  • 6 tbsp (30g) plant protein poweder (each protein poweder is different, read notes)
  • ¼ tsp salt
  • 1 tsp (4g) coconut oil, melted
  • 9 tbsp (135mL) unsweetened cashew or vanilla almond milk, room temperature
  • 1 ½ tsp vanilla extract
  • 3 tbsp (37g) Truvia
  • 1 ½ tsp (6g) SweetLeaf powdered stevia
  • 2 tbsp (28g) mini chocolate chips
  1. Line a 9x5” loaf pan with parchment paper. 

  2. In a small bowl, whisk together the coconut flour, soy protein powder, and salt. In a separate bowl, whisk together the coconut oil, milk, and vanilla. Stir in the Truvia and SweetLeaf until fully incorporated. Add in the flour mixture, stirring until fully incorporated. Fold in 1½ tablespoons of chocolate chips.

  3. Pour the crumbly dough into the prepared pan, and gently press it across the bottom using a spatula. Gently press the remaining chocolate chips into the top. Chill for at least 2 hours before slicing into bars. Store in the refrigerator in an airtight container until ready to eat.

Notes: Most protein powders behave differently, especially when it comes to absorbing moisture. You may need to add more protein powder if the dough is too wet OR more milk if the dough is too dry. Do not substitute whey-based protein powder; the bars will not set.

You may need to adjust the amounts of sweetner to taste. You can sub truvia and sweet leaf, just be aware of differences in measuring for sweetners. You may need to adjust the amount of coconut flour or protein powder if the dough is too wet OR more milk if the dough is too dry.