Protein Cookie Dough Bars

High Protein Dessert Recipe

I was craving a no-bake recipe that had a cookie dough flavor, so I decided to create these protein cookie dough bars. They ended up turning out super delicious and very satisfying.

These bars remind me of an ice cream bar from my childhood, however, this recipe is on the healthier side and has extra added protein. If you love anything cookie dough you will love these.

Vegan butter: any vegan butter will work. Be sure it is melted. If you don’t want to use butter, you can also use liquid oil. If you aren’t vegan, you can use traditional butter.

Applesauce: I always use unsweetened applesauce. Ideally, you want the only ingredients to be water and apples. You can use sweetened applesauce; however, I find it to be sweet enough from the sugar and chocolate.

Sugar: I like to use coconut sugar as it is refined sugar free. Any granulated sugar will work in this recipe, for example, white sugar or monk fruit.

Coconut flour: I like using coconut flour to keep the recipe gluten and grain free. You could use more protein powder in place of this or almond flour. Keep in mind the measurements WILL BE different. I recommend slowly adding and stirring until you reach a dough consistency.

Almond flour: I like to use almond flour to keep the recipe grain-free. You could use more protein powder or coconut flour in place of this. Keep in mind the measurements WILL BE different. I recommend slowly adding and stirring until you reach a dough consistency.

Coconut cream: coconut cream is the thick part at the top of a can of coconut milk. If you buy it off the shelves, you need to store it in the refrigerator for the thick part to form. This recipe uses all the coconut cream in the can. You can use the leftover coconut water in the can for any other recipe or smoothie or whatever you want.

Protein powder: I used a vanilla plant-based protein in this recipe. I haven’t tested any whey-based protein. Any flavor will work; however, I would recommend a more subtle flavor. If you don’t want to use the protein you can just leave it out.

Chocolate chips: any chocolate will work.

Ingredients:

• Vegan butter

• Applesauce

• Sugar

• Coconut flour

• Almond flour

• Coconut cream

• Protein powder

• Chocolate chips

Recipe:

Cookie dough layer:

• 1/3 cup vegan butter

• 1/3 cup applesauce

• 1/3 cup sugar

• 2/3 cup coconut flour

• 1/3 cup almond flour

• 1 cup chocolate chips

Middle Layer:

• 1 can coconut cream

• 1 scoop protein powder (about 31g)

Top:

• 2 cups chocolate

Directions:

1.    Line a 9x5 baking pan with parchment paper or spray with cooking spray. Set aside.

2.    In a bowl melt the butter. add in the applesauce and sugar. Stir to combine. Add in the coconut flour and almond flour. Stir until a dough is formed. If you find the mixture is a little crumbly, add up to ¼ cup nondairy milk of choice. Fold in the chocolate chips. Transfer the dough to the baking pan and press flat. Place in the freezer.

3.    In a bowl add the coconut cream. This is the thick part from a can of coconut milk. ONLY add the thick part at the top. Add in the protein powder and stir. If you find the two aren’t mixing easily, add in a few tablespoons of the liquid from the can. Once combined well, add this mixture on top of the cookie dough and place back in the freezer. Keep this in the freezer for 2-3 hours.

4.    After the 2-3 hours, allow the recipe to come to room temperature so you can slice into it. You can cut the bars whichever way you prefer. Once sliced, melt the chocolate, and coat each piece into the melted chocolate. Place back in the freezer to allow the chocolate to fully harden.

Store the bars in an airtight container in the refrigerator. They should last up to one week. They can be stored in the freezer to last longer. Feel free to reach out with any questions!

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