Cookie Dough Protein Bars

Using a handful of wholesome ingredients and containing 11 grams of protein per bar, these protein cookie dough bars are the perfect healthy treat to satisfy your cookie batter cravings.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Tips and Notes
• And if you liked this recipe...
• Recipe Card
• Comments

Ever since the first time I helped bake cookies and tasted the dough, I have wished that cookie dough could be breakfast.

Never mind that it is a bit questionable to be eating cookie dough in the first place (with the raw eggs and flour), as hard as I tried, my Mom just couldn't be sold on us eating cookie dough to start the day.

No, instead she encouraged us to eat a healthy breakfast with an emphasis on protein, fibre and not a lot of sugar.

But even as I've grown up and come to understand nutrition a bit more (and recognize that Mom was right- as usual 😉 ), I still haven't quite been able to give up on my dream of having cookie dough as more than a rare treat.

Enter these cookie dough protein bars.

While a protein bar isn't exactly a whole meal on its own, it can certainly be a great option for when you are on the go and need a snack or quick breakfast.

So the next time you're craving cookie dough but also want a snack that will keep you full, these bars (or this protein cookie dough) might be just what you need!

The Ingredients

• Almond Butter- Macadamia Nut Butter, cashew butter, peanut butter or sunflower seed (for nut free) also work. See this post on Almond Butter Substitutes for more info.
• Maple Syrup- Honey or agave nectar can be used but I really like the caramel maple flavor in the dough. You can see this post for more substitution options.
• Protein Powder- (I use Pea Protein Isolate + Brown Rice Protein) You can use your favorite plain or vanilla protein powder (whey, brown rice, pea, etc.) but note that different powders will absorb moisture differently so adjust the water accordingly.
  • Pea Protein and Brown Rice Protein? On their own, neither has a complete protein profile but when combined, the composition of amino acids is more balanced, so most often, I try to use a combination.
• Vanilla Extract- Adds key "cookie dough" flavor. I recommend using pure vanilla for best taste.
• Salt- A bit of salt enhances the flavor as most cookie doughs also have a bit of salt.
• Water- You'll need to add a little bit of water to achieve the right consistency. Depending on the protein powder you use, start with a little and add more as needed.
• Cacao Nibs- Rich in antioxidants, these add a bit of crunch and chocolate flavor. You can use mini chocolate chips or another mix-in instead if you'd like.

The Method

1. Mix wet ingredients. Stir together the maple syrup, nut butter and vanilla.

2. Add protein powder. Mix in the salt and protein powder. Add water as needed starting with 1 tablespoon and gradually adding more. The batter should be quite thick.

3. Shape. Line a loaf pan (I used 9x4 inch but 9x5 or 8x4 should work as well) with parchment or a silicone liner. Pour the batter into the pan and press it into an even layer.

4. Chill. Allow the bars to set for a minimum of 2 hours in the refrigerator or 30 minutes in the freezer.

5. Slice. Use the liner to lift the bars onto a cutting board and slice into your desired shape and size.

6. Enjoy.

Leftovers and Storage

To Store: Place your cookie dough protein bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. *I recommend keeping them chilled for best texture.

If you'd like to make them easy to grab and pack along, individually wrap them in some reusable plastic wrap.

To Freeze: These bars freeze well for up to 3 months (as do these chocolate PB protein bars).

Make it Your Own

• Peanut Butter Cookie Dough Bars- If you're a peanut butter cookie fan like me, try replacing the almond butter with peanut butter. And make sure you try these crunchy peanut butter bars too.
• Use a Different Add In- In place of the cocoa nibs, use dark chocolate chips (I recommend mini ones), M&Ms, chopped nuts, coconut flakes or another favorite cookie add in.
• Make Protein Balls– Scoop out 1-2 tablespoon of mixture, roll it into balls and then place them on a lined baking sheet (or try chocolate peanut butter protein balls). Freeze for at least 30 minutes before moving them into a container. TIP: Lightly wet your hands as you go so that it doesn’t stick to you.
• Add a Chocolate Topping- After pressing the bars into an even layer, place them in the freezer for 10 minutes. Meanwhile, melt 2 ounces of semi-sweet or dark chocolate in a small bowl in 20 second bursts in the microwave, stirring after each, until melted. Pour the melted chocolate over the bars and tilt the pan so that the chocolate covers the bars completely. Place in the freezer for an additional 20-30 minutes before slicing.
• Sweeten with Dates- Check out this Date Protein Bars recipe instead.

Tips and Notes

Adjust for Protein Powder: The protein powder used will affect the consistency. You want just enough liquid to make it possible to mix so start with 1 tablespoon and then add as needed. The batter should be quite thick.

• I recommend using a plain kind, but you can try using a flavored powder as long as you ensure it's flavor would complement the bars (such as vanilla).
• The type of protein powder used may affect the amount the grams of protein per bar. The nutrition label on the recipe card is an estimate based on a combination of rice and pea protein isolate.

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And if you liked this recipe...

...you might also like:

• Chocolate Peanut Butter Protein Bars
• Quinoa Granola Bars
• Almond Butter Protein Balls (5 Ways!)
• Chocolate Protein Balls
• Date Protein Balls (6 Ways!)

Recipe Card