Edible Cookie Dough Bars (Printable Version)

Chewy, no-bake bars blending almond flour, protein, and chocolate for a healthy, flavorful treat.

# 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

# Directions:

01 - Line an 8x4-inch loaf pan with parchment paper, allowing excess paper to hang over edges for easy removal.
02 - In a large mixing bowl, whisk together almond flour, protein powder, and sea salt until evenly distributed.
03 - Add almond butter, maple syrup, vanilla extract, and almond milk to the dry mixture. Stir thoroughly until a thick dough forms. If mixture appears too dry, add additional almond milk in 1-teaspoon increments until dough holds together.
04 - Fold mini chocolate chips evenly throughout the dough using a spatula.
05 - Transfer dough to prepared loaf pan and press firmly, using a spatula to create an even, smooth top surface.
06 - Refrigerate for at least 1 hour until dough is firm and set.
07 - Using the parchment paper overhang, lift dough from 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.

# Additional Tips::

01 -
  • No-bake convenience—ready in just 15 minutes with zero oven time
  • High protein content with 10 grams per bar to support muscle recovery and keep you satisfied
  • Tastes like indulgent cookie dough without raw eggs or excess sugar
  • Made with wholesome ingredients like almond flour, natural nut butter, and maple syrup
  • Perfect for meal prep—stores well in the fridge for up to a week or can be frozen
  • Easily customizable with different nut butters, sweeteners, or add-ins
  • Suitable for vegetarian and high-protein diets
02 -
  • Use natural almond butter without added oils or sugar for the best texture and binding
  • If your protein powder is very dry or chalky, increase the almond milk by an extra tablespoon
  • Press the dough very firmly into the pan to prevent crumbling when slicing
  • Use a sharp knife and wipe it clean between cuts for neat, professional-looking bars
  • For longer storage, wrap individual bars in parchment paper and freeze for up to 3 months
  • Let frozen bars thaw for 10-15 minutes before eating for the best texture
  • Make a double batch and keep them stocked in your fridge for easy grab-and-go snacking
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