Hungry for another high-protein snack? Try banana protein bars, oatmeal protein bars, or cinnamon protein bars. Since I started my fitness journey, I’ve had to put in the work to meet my protein goals. Luckily, these chocolate chip cookie dough protein bars make it easy. With the same flavor and no-bake convenience as protein cookie dough, these bars make getting in your protein feel like a treat rather than a chore.
Why I love this recipe
No baking required. This recipe takes less than 5 minutes to make. 20 grams of protein per bar. Each bar packs in over 20 grams of protein per serving! Vegan and gluten-free. Made with gluten-free oat flour, this recipe is naturally dairy-free and suitable for celiacs! They taste just like real cookie dough. They’re thick, chewy, and studded with chocolate chips, just like cookie dough should be.
Ingredients needed
Almond butter. Smooth almond butter with no added sugar or salt. This gives the protein bars some thickness, while also adding an extra 7 grams of protein per bar. Protein powder. opt for a vanilla-flavored protein powder with no added sugar or carbs. Oat flour. Skip the expensive store-bought kind and make my homemade oat flour. Alternatively, I tested this recipe with almond flour, and the bars turned out great. Water. to thin out the batter. Chocolate chips. No cookie dough tastes as good as chocolate chip cookie dough! To keep the bars low sugar, use sugar free chocolate chips.
How to make cookie dough protein bars
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Line an 8×8-inch baking dish with parchment paper. Step 2- Make the batter. In a food processor, combine the ingredients, except for the chocolate chips. Pulse until combined, stopping to scrape down the sides. Fold in the chocolate chips. Step 3- Refrigerate. Transfer the batter to the baking dish and press into the pan. Refrigerate for at least an hour to firm up. Step 4- Slice. Remove the bars from the fridge and slice into 12 bars.
Arman’s recipe tips
No food processor? No problem! Use a blender or a large mixing bowl instead. My #1 tip for slicing protein bars is to use a warm, sharp knife. To get clean cuts, run a sharp knife under hot water, dry it, then slice. Repeat between each slice to get the perfect-shaped bars. Adjust the sweetness. These bars rely on protein powder and chocolate chips for sweetness. Taste the batter as you’re mixing, and add a little maple syrup as needed.
How to store leftovers
To store: These bars will stay fresh in an airtight container at room temperature for 2-3 days. If you want to keep them fresher for longer, store them in the refrigerator for up to 1 month.
Make them nut-free. Swap the almond butter for tahini or sunflower seed butter. Add mix-ins. Like M&M candies, sprinkles, chopped nuts, dried fruit, or shredded coconut. Make double chocolate cookie dough bars. Use chocolate protein powder plus 2 tablespoons of cocoa powder. Enhance the flavor. Add 1 teaspoon of vanilla extract or a sprinkle of sea salt on top.
To freeze: Place leftover bars in a freezer-safe bag and freeze them for up to 6 months.
More protein bar recipes to try
Coconut protein bars Pumpkin protein bars Mint chocolate chip protein bars Carrot cake protein bars Protein granola bars Classic homemade protein bars Or try any of these protein powder recipes
Originally published April 2022, updated and republished May 2024
