A delicious blend of classic cookie dough flavor with clean, wholesome ingredients—these protein bars are both a treat and a smart snack. I crafted this recipe to hit that sweet spot between indulgence and nourishment.
Why You’ll Love This Recipe
I love how this bar satisfies my sweet tooth while supporting my nutritional goals. It’s packed with protein for muscle repair, healthy fats to keep me full, and complex carbs for sustained energy. Plus, homemade means no added preservatives—just pure, customizable goodness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup almond flour
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½ cup vanilla protein powder
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¼ cup almond butter
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¼ cup maple syrup
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¼ cup mini chocolate chips
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½ teaspoon vanilla extract
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¼ teaspoon sea salt
Directions
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In a large bowl, combine almond flour, vanilla protein powder, and sea salt.
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In another bowl, mix almond butter, maple syrup, and vanilla extract until smooth.
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Pour the wet mixture into the dry ingredients and stir until a dough forms.
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Fold in the mini chocolate chips, ensuring even distribution.
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Line an 8×8‑inch baking dish with parchment paper.
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Press the cookie‑dough mixture evenly into the dish.
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Refrigerate for at least 1 hour, until firm.
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Cut into bars and store in an airtight container in the fridge.
Servings and timing
These bars can be cut into 8–12 servings. I usually go for 10 moderate‑sized bars.
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Prep time: 10 minutes
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Chill time: 1 hour
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Total time: ~1 hour 10 minutes
Variations
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Swap almond flour for certified gluten‑free oats for a different texture (bars will be softer).
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Use chocolate or vegan protein powder instead of vanilla.
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Add 2 tablespoons chopped nuts or seeds for extra crunch.
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Drizzle with melted peanut butter or dark chocolate for a gourmet touch.
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For more sweetness, stir in 1 tablespoon honey or agave.
Storage/reheating
I store these bars in an airtight container in the fridge—they stay fresh for up to a week. For a softer bite, I let them sit at room temperature for a few minutes before eating. I haven’t tried freezing them yet, but I’d estimate they’d keep for a couple of months if individually wrapped and frozen.
FAQs
1. Can I make these bars vegan?
Absolutely. I use plant‑based protein powder and maple syrup, so the recipe is fully vegan as is.
2. Can I freeze the bars?
Yes, I suggest wrapping them individually and freezing for up to 2 months. Thaw in the fridge overnight.
3. Can I use peanut butter instead of almond butter?
Sure—I swap in peanut butter sometimes. It changes the flavor slightly but still works well.
4. Can I use a different sweetener?
Yes. I’ve used honey, agave, or coconut nectar. Just note that honey makes it non‑vegan.
5. What if my dough is too sticky or too dry?
If it’s sticky, I add a tablespoon of almond flour until it firms up. If it’s too dry, I mix in an extra teaspoon of almond butter or maple syrup.
Conclusion
I adore these cookie dough protein bars—they’re a perfect on‑the‑go snack, post‑workout treat, or guilt‑free dessert. The balance of flavor, convenience, and nutrition makes them a staple in my kitchen. I hope you enjoy them as much as I do!
