eating one as i type this and i can’t stop won’t stop. they’re AMAZING and filling too! Healthy Vegan Cookie Dough Protein Bars are the snack you need on hand in the fridge or freezer.
they’re easy as can be to put together, store super well and have the best taste. they’re not too sweet (because i didn’t want them to be), so you could add more maple syrup!
i used 1/8 cup of maple syrup, but go ahead and use 1/4 if you would like! any more and the texture will start changing too much!
the protein i used is slightly sweet too, so that helps! i used Silver Fern Brand Vanilla Protein by the way.
i asked y’all how you feel about tahini, and the overall consensus was that it was loved very much. that’s what i ended up using here because tahini goes SO WELL with chocolate.
fear not, tahini haters, you can use any runny nut OR seed butter, yay! almond butter, cashew butter, peanut butter and sunflower seed butter to name a few.
you just want to make sure it’s runny. i can always count on Trader Joe’s to have runny nut/seed butters. that’s usually my go to but sometimes i splurge on other brands.
you could totally customize these bars by the way. if you don’t want to use chocolate chips, sprinkles or nuts and seeds would also be great options.
it totally depends what you’re in the mood for, but the base is versatile and will taste yummy with so many different add ins.
if you’re looking to get kind of decadent and more splurge-y side, you could try rainbow sprinkles and vanilla frosting like simple mills on top. ok, maybe my next recipe!!
ok maryyyyy. so what all do we need here is what you’re probably thinking!
- oat flour- as fine as possible and i recommend bob’s red mill or arrowhead mills
- almond flour
- 2 scoops of vanilla protein (31 g each scoop) and see above for brand used
- runny tahini
- vanilla extract
- almond milk
- maple syrup
- chocolate chips
- coconut oil
you need the chocolate chips to fold inside the bars but also for a chocolate layer on top if you want one! totally optional, but with minimal sweetness from the bars, i think it’s a good additional.
you could also drizzle nut butter on top, add frosting for more decadence or maybe even a cream cheese glaze. anything goes.
the chocolate cracked when i cut into the bars, which is totally normal, so don’t worry if yours does.
some sea salt on top is kind of a must for me but feel free to omit it of course. go easy on it if you do add sea salt because the bars aren’t super sweet like i said.
are you going to make Healthy Vegan Cookie Dough Protein Bars?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Healthy Vegan Cookie Dough Protein BarsCourse: Bars, Breakfast, Snacks, SweetDifficulty: Easy
1 cup oat flour
1/2 cup almond flour
2 scoops vanilla protein (31g per scoop and see text for brand)
1/2 tbsp vanilla extract
1/2 cup runny tahini (see post for details/subs)
3/4 cup unsweetened almond milk
1/8 cup maple syrup (could do 1/4 if you want sweeter)
1/3 cup mini chocolate chips
- chocolate layer
1/3 cup mini chocolate chips
2 tbsp coconut oil
- mix the protein bar ingredients excluding the chocolate chips until a thick dough forms. then, fold in the chocolate chips and mix well.
- add to a parchment lined 8 x 8 baking tray and place in the freezer for 30 minutes.
- melt the chocolate layer ingredients together and then pour on top of the bars. place in the freezer another hour and a half to set. the bars should be hard enough to cut into by then.
- let them thaw a bit if need be and enjoy! you can store in the fridge or freezer, just thaw before eating.