Description
These Cookie Dough Protein Bars are a delicious and nutritious treat, combining the rich flavors of cookie dough with the benefits of protein powder and wholesome ingredients. Perfect for a quick snack or post-workout boost, these bars are easy to make, featuring a soft cookie dough base topped with a smooth layer of melted chocolate. Ready in just 10 minutes plus chilling time, they offer a satisfying balance of sweet and healthy.
Ingredients
Cookie Dough Layer
- 2 cups medjool dates (pitted)
- 1 cup protein powder (or more almond flour)
- 1 cup finely ground almond flour (or 2/3 cup quick oats)
- ½ cup unsweetened almond butter
- 2 Tbsp hemp seeds
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ½ tsp sea salt
- ¼ cup water (plus 1-2 Tbsp more if needed for consistency)
Chocolate Topping
- 1 ⅓ cups chocolate chips
- 2 Tbsp unsalted butter or coconut oil
Instructions
- Prepare the cookie dough base: Add all the cookie dough layer ingredients to a food processor. Blend until a crumbly dough forms. Stop occasionally to scrape down the sides with a rubber spatula and ensure even mixing. The mixture should look like dry cookie dough but press together easily when pinched. Add 1-2 tablespoons of additional water if necessary to achieve the right consistency.
- Form the base layer: Line an 8-inch or 9-inch square pan with parchment paper. Transfer the cookie dough mixture into the pan and press it down evenly using your hands to create a flat layer.
- Melt the chocolate topping: In a microwave-safe bowl, combine the chocolate chips and unsalted butter or coconut oil. Microwave in 20-second intervals, stirring in between, until fully melted and smooth.
- Top the bars: Pour the melted chocolate evenly over the pressed cookie dough layer. Use a spatula to spread it if needed for an even coating.
- Chill and set: Refrigerate the pan for 30 minutes to 1 hour, or until the chocolate topping has completely hardened.
- Cut into bars: Lift the bars out of the pan using the parchment paper edges. Transfer to a cutting board and slice into 16 individual squares using a sharp knife.
Notes
- Medjool dates provide natural sweetness and a soft texture; ensure they are pitted before use.
- If you prefer a gluten-free option, use almond flour rather than oats.
- You can substitute protein powder with more almond flour if desired.
- Adjust water quantity carefully to avoid overly wet or dry dough.
- Store bars in an airtight container in the refrigerator for up to one week.
- For a dairy-free option, use coconut oil instead of butter in the chocolate topping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
