Cookie Dough Protein Bars [Dairy and Gluten-Free)

image of three cookie dough protein bars stacked with parchment paper between them and a hand placing the top one

Cookie Dough Protein Bars [Dairy and Gluten-Free)

Soft, chewy and made in just 10 minutes! These cookie dough protein bars are a quick way to gain some energy.

Course Snack

Cuisine American

Keyword high protein snack, protein bars

Prep Time 10

Cook Time 0

Chilling Time 30

Total Time 10

Servings bars

Calories 235kcal

Author Shelby Stover

Equipment

1 8x3 Baking pan

Ingredients

½ cup Vegan Vanilla Protein Powder
1 tbs Tapioca Flour
⅛ cup Date Sugar
¼ cup Almond Milk
1 tbs Almond Milk
½ cup Cashew Butter
⅛ cup Mini chocolate chips

Instructions

In a large bowl combine all the dry ingredients except the chocolate chips.
Heat the cashew butter over very low heat so that it is soft.
Add in the cashew butter and almond milk and mix until sticky.
Fold in the chocolate chips.
Line an 8x3 pan and press the mixture down until smooth.
Place in the fridge or freezer for 30 minutes to set.
Best eaten at room temperature.

Video

Notes

Different protein powders will alter the texture of the homemade protein bars. This recipe was made with a vegan fermented protein which means that the base of the bars thickens and firms up very well and doesn't go soft at room temperature.

if you're using another protein powder or collagen powder to keep the bars paleo, you'll want to add in almond flour to bulk them up or they won't hold together.

Know that arrowroot powder works in place of tapioca and any sugar can work for date sugar.

Store the bars in the fridge or freezer in a sealed container.

Grab everything you need from my Gluten-Free Pantry.

Nutrition