Edible Cookie Dough Bars (Print Version)

No-bake chewy bars with almond flour, protein powder, and chocolate chips for a healthy snacking option.

# What You'll Need:

→ Base

01 - 1.5 cups almond flour
02 - 0.5 cup vanilla protein powder
03 - 0.25 cup natural almond butter
04 - 0.25 cup maple syrup
05 - 2 tablespoons unsweetened almond milk
06 - 2 teaspoons vanilla extract

→ Add-ins

07 - 0.33 cup mini dark chocolate chips
08 - 0.125 teaspoon sea salt

# How to Make It:

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, combine almond flour, vanilla protein powder, and sea salt. Mix thoroughly.
03 - Add almond butter, maple syrup, vanilla extract, and almond milk to the dry mixture. Stir continuously until a thick dough forms. Add additional almond milk by the teaspoon if the mixture appears too dry.
04 - Fold mini dark chocolate chips evenly throughout the dough using a spatula.
05 - Transfer dough to the prepared loaf pan and press firmly, using a spatula to smooth the top surface.
06 - Refrigerate for at least 1 hour until the mixture is firmly set.
07 - Remove the solidified dough from the pan using the parchment paper overhang. Using a sharp knife, slice into 8 equal bars.
08 - Place bars in an airtight container and refrigerate for up to one week.

# Additional Tips::

01 -
  • They genuinely taste like edible cookie dough, not like cardboard pretending to be food.
  • Zero baking required means you can make them while your coffee is still hot.
  • Packed with protein but sweetened naturally, so you're not eating glorified candy.
  • They keep for a week in the fridge, making them perfect for grab-and-go mornings.
02 -
  • The consistency of your dough is everything, and it's better to err on the side of slightly too wet because you can always chill longer, but you can't fix a crumbly mess.
  • Don't skip the refrigeration step or you'll end up with bars that fall apart when you bite them, and nobody wants that disappointment.
03 -
  • Use a damp spatula to smooth the top of your dough before chilling, it prevents fingerprints and rough spots from ruining the look.
  • If you're making these for travel or a long day out, wrap each bar individually in parchment paper so they stay moist and don't dry out or stick to each other.
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