Cookie Dough Protein Bars

Cookie Dough Protein Bars

| COOKIE DOUGH PROTEIN BARS |

If there is one flavour I feel the most confident in when it comes to posting on Instagram it's cookie dough. It all started when I had just a few thousand followers and I had my first reel go viral, and you know what it was? Cookie dough! Since then I've been grateful to continue to grow my account through various recipes and building a solid community with you. And while you seem to enjoy vegetables as well, cookie dough seems to always steal your heart, and because of that I know we're going to be friends forever. 

 

Recipe notes:

I used Nuzest Natural Pea Protein (linked below!) for these which meant I added 3 tbsp maple syrup for sweetness. If you have Vanilla Protein at home instead (or chocolate!) you can most likely skip the maple syrup all together. If you like it sweeter than use a Vanilla Protein and maple syrup, up to you!

Peanut butter powder increases the amount of protein in these while keeping them lower in fat. You can however substitute regular peanut butter, cashew butter, or tahini for a richer bar! If using a regular nut/seed butter try 1 cup and check the texture from there.

 

Please note some links are affiliate links and I do make a small commission when you save!

 

Recipe makes 8 large bars (or you can slice into 16 to cut the macros in half!)

Macros per bar:

288 cals - 16g fat - 20g carbs - 16g protein 

 

Ingredients:

2/3 cup + 2 tbsp peanut butter powder

3/4 cup water

3 tbsp maple syrup - see recipe notes!

1 tbsp vanilla extract or 1 tsp vanilla bean powder (discount code: EVANN10)

1/2 tsp salt

1/2 cup natural pea protein - see recipe notes! (discount code: EVANNRYAN)

1/2 cup almond flour

2 Zazubean Panama Bars (No added sugar dark chocolate!)

1 tbsp oil 

 

Recipe:

To a mixing bowl add peanut butter powder and water.

Whisk until you have a runny peanut butter.

Add in maple syrup, vanilla, and salt. Whisk to combine.

Add in pea protein and almond flour.

Fold everything together until you have a cookie dough texture.

*Trouble shooting texture*

Because protein powders vary so much in texture your dough maybe be too thick or too runny. If it's too thick you can add in 1-2 tbsp water or a dairy free milk of choice to smooth it into a dough. If it's too thin simply add 1-2 tbsp at a time more protein powder until desired consistency.

Once you have the perfect cookie dough texture fold in 1 chopped Zazubean Panama Bar. 

Line a loaf pan or small baking pan with parchment paper and press the cookie dough into it. Smooth the top with a spoon.

Melt the second Zazubean Panama Bar in the microwave or over a double broiler with 1 tbsp oil. 

Pour melted chocolate over the bars and smooth from edge to edge.

Top with flaky sea salt if desired.

Set the bar in the freezer to firm, 30 mins or more.

Slice the bars into desired sizes. I sliced mine in 8 for listed macros.

Keep bars in the fridge until ready to eat.

Enjoy!

 

Looking for more plant-based recipes with macros? Make sure to check out the High Protein Vegan Ebook Collection for easy, protein packed vegan recipes!

 

 

 

 

 

 

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