Edible Cookie Dough Bars (Printable Version)

Chewy no-bake bars with almond flour, protein powder, and chocolate chips for a nutritious treat.

# What You 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

# Step-by-Step:

01 - Line a small loaf pan measuring 8 by 4 inches with parchment paper, leaving sufficient overhang on opposite sides for easy removal after setting.
02 - In a large mixing bowl, combine almond flour, protein powder, and sea salt, stirring until evenly distributed.
03 - Add almond butter, maple syrup, vanilla extract, and almond milk to the dry mixture. Stir thoroughly until a thick, cohesive dough forms. If the mixture appears too dry, add additional almond milk one teaspoon at a time until the dough achieves proper consistency and holds together firmly.
04 - Fold mini chocolate chips into the dough using a spatula or wooden spoon, distributing them evenly throughout the mixture.
05 - Transfer the dough to the prepared loaf pan, pressing it down firmly with a spatula. Smooth the surface until level and compact.
06 - Place the pan in the refrigerator for a minimum of 1 hour to allow the bars to firm up completely.
07 - Carefully lift the entire dough block from the pan using the parchment paper overhang. Using a sharp knife, cut the block into 8 equal bars.
08 - Transfer the bars to an airtight container and refrigerate for up to 1 week, or freeze for extended storage.

# Expert Advice:

01 -
  • No baking required—ready in just 15 minutes
  • Packed with 10g of protein per bar for sustained energy
  • Tastes like indulgent cookie dough but made with wholesome ingredients
  • Customizable with your favorite nut butters and protein powders
  • Perfect for meal prep and stays fresh for up to a week
02 -
  • Store bars in the refrigerator for up to 1 week or freeze for up to 3 months
  • Add almond milk gradually—you may need less or more depending on your protein powder brand
  • Press the dough very firmly into the pan to prevent crumbly bars
  • Use parchment paper overhangs for easy removal and clean slicing
  • Let bars sit at room temperature for 5 minutes before eating for the best texture
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