Cookies and Cream Protein Bars

These cookies and cream protein bars are soft, chewy, and made with healthy ingredients. Ready in 10 minutes, I love how they pack over 14 grams of protein!

Course Snack

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 162kcal

Author Arman Liew

Ingredients

2 cups oat flour
½ cup coconut flour can sub for almond or more oat flour
½ cup protein powder
2 tablespoon granulated sweetener of choice * See notes
2 chocolate cookies crumbled
½ cup almond butter can sub for any nut or seed butter
½ cup maple syrup can sub for agave nectar or brown rice syrup
1/4 cup milk ** See notes

Instructions

Line an 8 x 8-inch baking dish with parchment paper and set aside.
In large mixing bowl, combine the flour, protein powder, granulated sweetener and set aside.
Add the almond butter and syrup, and mix well, until a crumbly batter remains.
Using a spoon, add the milk of choice one spoonful at a time until a thick, firm batter is formed. Gently fold through the crumbled cookies.
Transfer to lined baking dish and press firmly. Refrigerate for at least 30 minutes.

Notes

* I omitted the sweetener as my vegan protein powder was sweetened
** Depending on the flour/protein powder combination, you may need more or less. I used up to 3/4 cup milk.

TO STORE: Protein bars are best stored in an airtight container in the fridge. They will keep well for up to 2 weeks.

TO FREEZE: Place the bars in a freezer-safe bag and store them in the freezer for up to 6 months.

Nutrition