Peanut Butter Cookie Dough Protein Bars

I love a good protein bar in the morning or before a workout for a quick option on the go. However, I tend to always have one of (or both) of these problems with them: there are multiple ingredients I can’t pronounce and don’t feel great eating or the price tag is just too high for one bar! I made these peanut butter cookie dough protein bars because I wanted an option that tasted good (like, so good), had minimal ingredients, and saved me money! Here they are and I think you’re gonna love them.

Peanut Butter Cookie Dough Protein Bar Ingredients

Coconut Flour: Coconut flour works perfectly for this recipe because it is very dry and allows for the bars to have wet ingredients like peanut butter and maple syrup without being melty. I have not tested other flours but if you are allergic to coconut I recommend trying oat flour as a replacement.

Vanilla Protein Powder: The majority of the protein in these protein bars comes from vanilla protein powder. You can use any brand you like, personally I love Clean Simple Eats Vanilla Protein or Ritual Essential Protein for a plant-based option. You can use whatever you like, but the protein powder is essential for taste and texture!

Creamy Peanut Butter: It’s important to use a very runny and creamy peanut butter for this recipe. Avoid any dried out parts of the jar. You can also substitute the peanut butter for any other creamy nut butter, including cashew butter or tahini.

Maple Syrup: Maple syrup is used as a sweetener for the protein bars and also helps the mixture stick together. If you’d like to use honey instead, start by using just two tablespoons.

Vanilla Extract: If you would like to omit the vanilla extract, the bars will still come out good. It adds a bit more flavor and gives off more of the cookie dough taste. I recommend using it!

Dairy-Free Chocolate Chips: You can use any kind of dairy-free chocolate chips you like for this recipe. I like to use mini ones so the chocolate is spread more evenly throughout. If you don’t have an allergy or preference, you can also use regular chocolate chips.

PEANUT BUTTER COOKIE DOUGH PROTEIN BARS

Recipe by Jenn Lueke

5.0 from 22 votes

Servings

Adjust servings

+

–

6

servings

Prep time

15

minutes

Chilling time

30

minutes

I love a good protein bar in the morning or before a workout for a quick option on the go. However, I tend to always have one of (or both) of these problems with them: there are multiple ingredients I can’t pronounce and don’t feel great eating or the price tag is just too high for one bar! I made these peanut butter cookie dough protein bars because I wanted an option that tasted good (like, so good!), had minimal ingredients, and saved me money! Here they are and I think you’re gonna love them.

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Ingredients

• 1/3 cup coconut flour

• 1/3 cup vanilla protein powder (I like this one)

• 1/2 teaspoon kosher salt

• 2/3 cup creamy natural peanut butter (natural peanut butter is drippier–you may need more coconut oil otherwise!)

• 3 tablespoons maple syrup

• 1 teaspoon vanilla extract

• 3 tablespoons melted coconut oil (use as needed)

• 1/3 cup mini dairy-free chocolate chips

Directions

• Line a loaf pan with parchment paper and set aside. In a mixing bowl, whisk together the coconut flour, protein powder, and salt.
• In a separate bowl, add the peanut butter, maple syrup, and vanilla and stir to combine. Pour the peanut butter mixture into the dry mix and incorporate as much as possible. It will be very dry.
• Add melted coconut oil to the mix, 1 tablespoon at a time, until the mix is firm but has no dry pieces left (I typically use 1.5 to 2 tablespoons total). Continue to mix until all of the dry mixture has been absorbed (you may need to use your hands).
• Fold in the dairy free chocolate chips and fully incorporate them evenly into the mixture. Transfer the mix to the loaf pan lined with parchment.
• Press down on the mix until it is evenly spread on the bottom of the loaf pan and flattened. Refrigerate for at least 30 minutes, then remove the parchment paper and slice into 6 even bars.
• Keep refrigerated and store for up to 7 days, or freeze for up to a month and thaw in the refrigerator overnight.

Notes

• If you have a peanut allergy or preference, you can use any kind of nut butter for this recipe, including almond butter or cashew butter. Be sure to use one that is runny and creamy.

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