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Cookie Dough Protein Bars

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The best homemade no-bake Cookie Dough Protein Bars that taste just like a real cookie! Made with whole grain oat flour, cashew butter, and vanilla plant protein with a silky smooth chocolate coating. Vegan and gluten-free. 

The BEST no-bake homemade Cookie Dough Protein Bars that taste just like a real cookie! Made with whole grain oat flour, cashew butter, and vanilla plant protein with a silky smooth chocolate coating. Vegan and gluten-free.

Ermygerd. Can I just say that this may be my favorite recipe ever to have graced this blog?

A super serious statement, I know.

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We make cookie dough bites at Alchemy with oat flour, cashew butter, maple syrup, and vanilla protein powder and whenever I’m going to town on one, I wish so badly that it was smothered in a velvety smooth chocolate coating. (And flaked sea salt.) One that tastes like melted chocolate chips but isn’t super hard. Like, when you bite into it, it doesn’t crumble everywhere. Ya feel?

The BEST no-bake homemade Cookie Dough Protein Bars that taste just like a real cookie! Made with whole grain oat flour, cashew butter, and vanilla plant protein with a silky smooth chocolate coating. Vegan and gluten-free.

Melted chocolate chips + cashew butter + coconut oil. The chocolate coating of mah dreamssssss!

There are 298329461213 reasons why this recipe is superb, but the sheer ease of it tops the list. Zero cooking required. Simply combine everything in a mixing bowl, press dough into a pan, top with chocolate coating, freeze, cut, and devour while pondering how life could be so damn beautiful. They’re inspired by my No-Bake Raspberry Protein Bars which are also fantastical, in case you haven’t tried them yet.

Now let’s have an ingredient chat. The baking soda in this recipe adds to the cookieness in case you’re wondering what it’s doing in a no-bake recipe. I firmly believe that cashew butter is the key to the ultimate cookie flavor for these dream bars but I think almond butter would also work. Peanut butter would turn them into peanut butter cookie dough, which despite my affinity for PB, is still inferior to cashew butter in this recipe.

The BEST no-bake homemade Cookie Dough Protein Bars that taste just like a real cookie! Made with whole grain oat flour, cashew butter, and vanilla plant protein with a silky smooth chocolate coating. Vegan and gluten-free.

I used this oat flour but you can totally whiz up some old-fashioned oats in the blender or food processor if you don’t have oat flour. Oat flour makes it extra doughy tasting so I don’t recommend substituting another flour.

I should’ve named them unicorn bars because it’s clear they’re my spirit animal. Err, snack. Spirit snack! Spirit fingers? Meh.

So the vanilla bean protein powder used here adds not only a protein punch, but a hugh jass flavor boost. I used Plant Fusion LEAN Vanilla Bean Protein Powder, which has a whopping 21 grams of plant-powered protein per serving. My favorite part is that the protein comes from peas, algae, fermented organic sprouted millet, lentil, flax, chia, branched chain amino acids (BCAA), and glutamic acid. If all that sounds like a foreign language, allow me to take you back to my grad school sports nutrition days.

The BEST no-bake homemade Cookie Dough Protein Bars that taste just like a real cookie! Made with whole grain oat flour, cashew butter, and vanilla plant protein with a silky smooth chocolate coating. Vegan and gluten-free.

BCAA’s are essential amino acids (luecine, isoluecine, and valine) that help reduce fatigue and muscle soreness, accelerate muscle recovery, and promote muscle synthesis—AKA making mo’ muscle! You may have heard of chocolate milk as the ideal post-workout snack. That’s because milk is high in leucine and has that ideal 3:1 balance of carbs to protein. If you don’t do dairy, it’s lovely to have a plant-based source of BCAA’s in your post-workout snacks, dontcha think?

But wait, there’s more! It’s more 35% more effective than whey at curbing hunger. In fact, Plant Fusion boasts 20 different superfoods like acai, tart cherry, buckwheat, kale, spinach, broccoli sprouts, and tomato. And because gut health is everything, it also has loads of probiotics for digestion in addition to a fiber blend. Did I mention a serving has 22% of the daily value of iron? Nutrition aside, this protein tastes super balanced, non-chalky and actually quite yummy. Like, I enjoy it in my smoothie even when I haven’t just killed it at the gym. Woop woop!

Not feeling like committing to a whole tub? We gotchu. Try the $10 sample kit, which conveniently comes with a shaker bottle!

The BEST no-bake homemade Cookie Dough Protein Bars that taste just like a real cookie! Made with whole grain oat flour, cashew butter, and vanilla plant protein with a silky smooth chocolate coating. Vegan and gluten-free.

THE SEA SALT ON TOP. Don’t you skip it. That would legit be tragic.

Salted Chocolate Covered Cookie Dough Unicorn Bars! That’s what I shall call these in my heart. <3

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The BEST no-bake homemade Cookie Dough Protein Bars that taste just like a real cookie! Made with whole grain oat flour, cashew butter, and vanilla plant protein with a silky smooth chocolate coating. Vegan and gluten-free.

Cookie Dough Protein Bars

★★★★★ 4.9 from 19 reviews
  • Author: Alexis
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 9-12 1x
  • Category: Snack
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Description

The BEST no-bake homemade Cookie Dough Protein Bars that taste just like a real cookie! Made with whole grain oat flour, cashew butter, and vanilla plant protein with a silky smooth chocolate coating. Vegan and gluten-free.

Scale

Ingredients

For the bars:

  • 1 3/4 cups oats flour (certified gluten-free if necessary)
  • 1/2 cup Plant Fusion LEAN Vanilla Bean Protein Powder (or vanilla plant-based protein powder of choice)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/3 cup pure maple syrup
  • 1/2 cup cashew butter (can sub almond butter)
  • 1/4 cup almond milk
  • 1 tsp vanilla extract

For the chocolate topping:

  • 1/2 cup chocolate chips (dairy-free if necessary)
  • 1 tbsp coconut oil
  • 1 tbsp cashew butter
  • Sea salt, for topping bars

Instructions

  1. Line an 8×8 inch square baking dish with parchment paper going both ways.
  2. Place oat flour, protein powder, salt, and baking soda in a large mixing bowl, stirring to combine.
  3. Add maple syrup, cashew butter, almond milk, and vanilla. Stir until you have a ball of “dough.”
  4. Using wet hands, press evenly into prepared baking dish.
  5. Make chocolate coating by placing chocolate chips, coconut oil, and cashew butter in a medium microwave-safe bowl. Microwave in 20-second intervals for about a minute, or until melted, stirring each time. Pour chocolate over bars and use a spatula to spread evenly.
  6. Freeze for at least 2 hours before slicing into 9-12 bars. Top with plenty of sea salt and devour!

cookie-dough-protein-bars

This post is sponsored by Plant Fusion. Thanks for supporting the brands that make Hummusapien possible!

Comments

    • Hey Kynthia! Unfortunately I don’t calculate nutrition info but feel free to enter it into an online recipe calculator like Spark Recipes :)

      Reply

  6. OMG yasss finally someone who gets the chocolate coating balance!!! I’m always down for chocolate, but when the coating just breaks and falls off, it’s a little sad haha. This one looks perfectly melt-in-your-mouth! And sea salt on top. You know it girl! Totally whipping up a batch to store in my freezer.

    xxMeah

    ★★★★★

    Reply

  8. I don’t know why all these protein powders have to add stevia. It’s so sickeningly overly sweet. If I want sweet, I will add my own, thank you. Doesn’t anyone make just a plain unsweetened protein powder?

    Reply

  10. I really want to try these bars but I want to use my own protein powder. My protein powder has a different serving size and therefore different nutritional information than the one you used in this recipe. Should I still use a 1/2 cup of my protein powder to make these bars?

    ★★★★

    Reply

    • As long as it’s a plant-based protein made with brown rice, pea, etc it should be fine! Just don’t use whey (it won’t work here with the texture). Yep, I specified 1/2 cup measurement since “scoops” vary but 1/2 cup is standard. If it’s not sweetened, you should add granulated sweetener to taste. If it’s not vanilla, add a tsp more of vanilla.

      Reply

  11. These look delicious!! Especially the chocolate + salt on top! I need to get my hands on some cashew butter, I don’t have any at the moment but feel like your right about that being the best to get the cookie doughness right. I went to look at getting that $10 sample pack and they’re already sold out- been looking for a plant-based protein powder to try out.

    Reply

  12. These look nice but I’m wondering why the baking soda if they are no-bake? Does it add a salt element or somehow still add leavening power?

    Reply

  14. So I made these and can vouch for the fact that they are 100% amazing. That chocolate topping! Ahhh. Oh my goodness, they actually might be one of my favorite things I’ve ever made! Seriously. The texture is absolutely perfect. I had one for dessert tonight! I made a few substitutions with ingredients that I had/didn’t have on hand and they still turned out beautifully. Peanut butter instead of cashew butter, warm water instead of almond milk, baking powder instead of soda, and for the protein powder, I used a vegan protein powder from the bulk bin section at my co-op. Dang. Off to make more of your recipes:)

    Reply

    • OMG yay!! I was hoping someone would make them with PB and report back. So glad all your subs worked! Thanks so much for letting me know :)

      Reply

  16. Okay, I was typing hummus into my search bar so I could tell my son what ingredients are in it. I hit enter and your website popped up. Boy, the universe has a funny way of putting people in your life. I have only seen this cookie dough recipe but CONVINCED we need to be besties cuz you’re speaking my language! Beautiful website and recipes! Would you mind if I shared some on my Facebook page?

    ★★★★★

    Reply

  17. omg THIS is the recipe for the cookie dough bites served at Alchemy?! bless you. those are little bites of heaven!

    how do you think these would be with vega vanilla? (the regular, not the sport)

    Reply

  18. Hi! These look great. I’m wondering what the oat flour can be subbed for? My husband has Celiac disease and is allergic to oats as well.

    Any suggestions?

    Reply

  24. do you have to store in the freezer, or can you store them in the pantry (after they freeze initially, of course) :) thanks in advance!!

    ★★★★★

    Reply

  25. I purchased a pea protein powder that I’m not crazy about drinking. I recently saw your instagram story featuring these bars and thought it would be a great way to use the powder. WOAH, these are absolutely delicious! I top them with maldon sea salt flakes and they are just devine!

    ★★★★★

    Reply

  26. I just wanted to let you know that I make a double batch of these EVERY WEEK! They’re my favorite and an absolute staple because they’re so delicious.

    ★★★★★

    Reply

  27. I have had a lot of harvest after watching this article from you! I feel it interesting, your post gave me a new perspective! I have read many other articles about the same topic, but your article convinced me! I hope you continue to have high quality articles like this to share with veryone!

    ★★★★★

    Reply

    • I haven’t tried them with soy protein so I can’t verify the results, sorry! They’re best with a sweetened, vanilla protein powder versus a plain unflavored kind.

      Reply

    • I’ve never been to any of those grocery stores, sorry! You can grind old fashioned oats if you can’t find oat flour. I get protein powder on Amazon. Hope that helps!

      Reply

  34. These are insane!!!! I have made these multiple times, and my whole family is now hooked on them!! So easy to make and so perfect for satisfying my sweet fix after meals

    ★★★★★

    Reply

  37. I was looking for a healthy bar to make for my daughter to take this weekend’s surf carnival. The girls on her rowing team need to keep up their strength in between races and so are encouraged to eat snacks constantly.
    I used the plant protein powder I had and Brazil nut butter (which I had just made) instead of the cashew butter and used up all the left over baby Easter eggs I had left over!
    These are delicious and fit the bill perfectly and I know they are going to love them….now to work out how to keep them cold at the beach on a long hot Australian Summer’s day! ?

    Reply

  38. Great healthier alternative to a protein bar! Love the sweetness. I have made this recipe once with cashew butter and once with almond butter, personally I enjoy the almond butter version better but both delicious! Love trying hummusapien recipes, keep creating Alexis! :)

    ★★★★★

    Reply

  40. These were amazing! I made them as a “congrats” treat for my boyfriend. They look so fancy and decadent, you’d never guess how easy they were to put together. I subbed vanilla almond butter for the cashew butter bc that’s what I had on hand. They remind me of my childhood cafeteria favorite “Buckeye Bars” but without all the garbage. So happy I found this recipe and I will definitely be making it again!

    ★★★★★

    Reply

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