Edible Cookie Dough Bars (Printable)

Chewy bars with cookie dough taste, rich in protein and perfect for a quick nutritious boost.

# What You'll Need:

→ Base

01 - 1 1/2 cups almond flour
02 - 1/2 cup vanilla protein powder
03 - 1/4 cup natural almond butter
04 - 1/4 cup maple syrup
05 - 2 tablespoons unsweetened almond milk
06 - 2 teaspoons vanilla extract

→ Add-ins

07 - 1/3 cup mini dark chocolate chips
08 - 1/8 teaspoon sea salt

# Method:

01 - Line an 8x4-inch loaf pan with parchment paper, allowing excess paper to overhang for convenient removal.
02 - In a large mixing bowl, thoroughly combine almond flour, protein powder, and sea salt.
03 - Add almond butter, maple syrup, vanilla extract, and almond milk to the dry mixture. Stir until a thick dough forms, adding additional almond milk one teaspoon at a time if the mixture appears too dry.
04 - Gently fold mini chocolate chips into the dough, distributing evenly throughout.
05 - Transfer the dough to the prepared loaf pan and press firmly, using a spatula to create an even, smooth surface.
06 - Refrigerate for a minimum of 1 hour until the mixture has firmed sufficiently for cutting.
07 - Using the parchment paper overhang, lift the dough from the pan and slice into 8 equal bars with a sharp knife.
08 - Place bars in an airtight container and refrigerate for up to 7 days, or freeze for extended storage.

# Expert Advice:

01 -
  • No-bake convenience: Ready in just 15 minutes with no oven required
  • High protein: Each bar delivers 10g of protein to keep you satisfied and energized
  • Cookie dough nostalgia: Authentic flavor without raw eggs or refined sugar
  • Customizable: Swap nut butters, protein types, or add your favorite mix-ins
  • Perfect for meal prep: Store in the fridge for up to a week for grab-and-go snacking
02 -
  • Use room temperature almond butter for easier mixing and smoother texture
  • Don't skip the refrigeration time—it's essential for the bars to hold their shape
  • For longer storage, freeze the bars individually wrapped for up to 3 months
  • Line your pan with enough parchment overhang to lift the entire block out easily
  • Mix in chocolate chips by hand rather than with a mixer to prevent them from breaking
  • Always check your protein powder and chocolate chip labels if you have specific allergen concerns
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