The best homemade Cookie Dough Protein Bars packed with cookie flavor! Made with whole grain oat flour, cashew butter, and vanilla plant protein with a silky smooth chocolate coating. 10g protein per bar!
Ermygerd. Can I just say that this may be my favorite bar recipe ever to have graced this blog?
And don't miss my Cookie Dough Overnight Oats!
- Oat flour: Lotsa oats for texture, nutrition, and cookie flavor. You can make your own by blending oats into a fine powder. Use certified gluten free if needed.
- Vanilla plant protein: For a protein boost and extra sweetness. I like to use a pea and rice blend. I have not tried these with whey. If you don't have protein powder, you should be able to sub any combo of oats, ground flax or almond flour, but they will be less sweet.
- Cashew butter: Even more cookie flavor plus healthy fats for mouthfeel and optimal texture. You can use almond butter but they'll be darker and strong in flavor. Peanut butter is a bit more dry and will give a strong peanut flavor. Use sunflower seed butter for nut-free.
- Maple syrup: For a hint of extra sweetness. Honey syrup or agave will also work.
- Almond milk: a splash to bring the batter together. Any milk will do.
- Vanilla extract: For authentic vanilla cookie flavor!
- Baking soda: Purely for cookie flavor; you can totally omit if you'd like.
- Chocolate chips: To get that thick layer or chocolate on top.
How to make
Making homemade protein bars is super simple and super affordable versus buying store bought! Pssst--they're quicker to make than you'd think.
- Whisk together oat flour, protein powder, salt and baking soda in a mixing bowl.
- Add cashew butter, maple syrup, cashew butter and vanilla.
- Melt chocolate chips and coconut oil. Pour silky chocolate coating over bars. Freeze, slice, EAT!
What makes these protein bars PERFECT
- you don't have to bake them
- they're made with healthy, plant based ingredients
- they taste amazing and double as dessert!
What kind of protein powder is best?
I always go with plant-based protein powder that's a blend of pea and rice because I love plants! I haven't tried these with whey since I don't cook with it. This and this are my favorite plant-based protein powders. They're also great with these vanilla collagen peptides.
You want one that's sweetened versus unflavored, as that contributes to the overall taste of these bars. If less sweet bars are your jam, feel free to try unsweetened protein.
If you don’t have protein powder, you can try swapping it out for more oats, or even throw some ground flaxseed in there!
How to store
I like to store my bars in fridge for up to a week, but they can also be stored at room temperature.
Can you freeze?
Yes! You can freeze them for up to three months. They're delish right out of the freezer, too!
More amazing protein bar recipes
- No-Bake Matcha Protein Bars
- No-Bake Chocolate Peanut Butter Protein Bars
- No-Bake Raspberry Protein Bars
- No-Bake Banana Protein Bars
THE SEA SALT ON TOP. Don't you skip it. That would legit be tragic.Print
The BEST no-bake homemade Cookie Dough Protein Bar recipe that tastes just like a cookie! Made with oat flour, cashew butter, and vanilla plant protein with a silky smooth chocolate coating. 10g protein per bar! Vegan and gluten-free.
For the bars:
- 1 ¾ cups oat flour (certified gluten-free if necessary)*
- ½ cup vanilla plant-based protein powder
- ¼ tsp fine sea salt
- ¼ tsp baking soda (optional for cookie flavor)
- ⅓ cup pure maple syrup
- ½ cup cashew butter (can sub almond butter)
- ¼ cup almond milk
- 1 tsp vanilla extract
For the chocolate topping:
- ½ cup chocolate chips (dairy-free if necessary)
- 2 tbsp cashew butter
- 1 tbsp coconut oil
- Sea salt, for topping bars
- Line an 8x8 inch square baking dish with parchment paper going both ways.
- Place oat flour, protein powder, salt, and baking soda in a large mixing bowl, stirring to combine.
- Add maple syrup, cashew butter, almond milk, and vanilla. Stir until you have a ball of "dough." Using wet hands, press evenly into prepared baking dish.
- 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.
- Freeze for at least 2 hours before slicing into 9 bars. Top with a sprinkle of salt and devour!