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 in 14 grams of protein.

Course Snack

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 208kcal

Author Arman Liew

Ingredients

1 cup oat flour
½ cup coconut flour can sub for more oat flour
1 cup vanilla protein powder
2 chocolate sandwich cookies crumbled
½ cup almond butter can sub for any nut or seed butter
½ cup maple syrup can sub for honey 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 a large mixing bowl, combine the oat flour, coconut flour, and protein powder. 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 forms. Gently fold through the crumbled cookies. .
Transfer to lined baking dish and press firmly. Refrigerate for at least 30 minutes.

Notes

Note on milk: Depending on the flour/protein powder, you may need more or less milk. I used up to 3/4 cup milk.

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

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

Nutrition