Cookies and Cream Protein Bars (Vegan)
Cookies and cream protein bars are a super simple no bake recipe that calls for 7 whole ingredients that you may already have on hand. They are packed with protein and chocolate cookies! These bars are also gluten free, vegan friendly, and dairy free.
We are all trying to get more protein in, and while I know that those store bought bars are convenient, they are expensive! Plus, have you looked at the labels?
Most brands are packed with artificial ingredients, tons of extra carbs, are low in fiber, and let’s face it.. there are quite a few that taste like straight garbage!
Once you have one bite of these healthy bars, you’ll never buy one from the store again.
You’ll also want to try my birthday cake protein bars, cookie dough, and peanut butter oatmeal.
Ingredients Needed
- oat flour – to keep these gluten free, check the label.
- vanilla protein powder – I like the flavor that the vanilla adds. You can also use unflavored if needed. My favorite brand is Orgain, a plant based protein powder that smells like a sweet dessert straight from the container.
- salt
- almond butter – use the all natural kind. When checking the label it should only contain almonds and maybe some salt.
- maple syrup – to keep this recipe vegan I used maple syrup, but honey can be substituted.
- coconut oil – melt it before adding the dough.
- Chocolate cookies – any variety can be used as long as they are similar to Oreos.
How to Make Homemade Cookies and Cream Protein Bars
Add the protein powder, oat flour, and salt to a large bowl and stir.
Pour in the maple syrup, 1.5 tablespoons of melted coconut oil, and the almond butter.
Knead the dough together using your hands. The texture will be like play dough when it’s ready.
Mix in the crumbled cookies.
Press the dough into a 8×4 loaf pan and sprinkle the remaining cookies on top.
Press them gently so they stick to the protein bars.
Chill the pan in the refrigerator for at least 1 hour, then slice into bars.
How to Store
Keep the leftover protein bars in an airtight container in the refrigerator for up to 2 weeks.
These bars also freeze well.
Add them to a freezer and separate with parchment paper if needed.
They will stay fresh for 2 months.
Tips for Making
- Make sure you love the protein powder you are using. It shines in this recipe and I would not recommend making protein bars until you try the powder first.
- Oat flour is simply ground oats. If you don’t have any on hand but have oatmeal you can blend it in a food processor until it’s a fine powder, and you have homemade oat flour!
- If you find that the dough is too thick, add ½ tablespoon more of coconut oil.
Substitutions and Variations
- Any nut butter can be used in place of the almond butter, just make sure it’s natural and drippy.
- Chocolate or cookies and cream protein powder can be swapped for the vanilla.
- To cover them, dip the bars in white chocolate and let them set before storing. If you want to do this, wait until after they have chilled.
More Delicious High Protein Recipes:
- Buckeye Cookies (healthy, high protein)
- High Protein French Toast
- Vegan Protein Balls
- Protein Overnight Oats
- Blueberry Protein Muffins
- Chocolate Baked Oats (Vegan, Gluten Free, High Protein)
Vegan Cookies and Cream Protein Bars
Ingredients
- 1 1/8 cup oat flour
- 1/3 cup vanilla protein powder
- 1/4 tsp salt
- 1/2 cup natural almond butter
- 1/4 cup maple syrup
- 1.5 tbsp melted coconut oil*
- 3 oreo style chocolate cookies crumbled
Instructions
- To a large bowl, add your oat flour, protein powder, and salt.
- Next, add your almond butter, maple syrup, and 1.5 tbsp of melted coconut oil.
- Using your hands, mix your dough together, kneading it like you would bread. Your dough will be similar to playdough.
- Next, mix in 2 crumbled cookies.
- Once cookies are well distributed, press the dough into an 8×4 bread pan and sprinkle the remaining cookie crumbles on top. Lightly press them into the top with your hands.
- Let the pan sit in the fridge for at least 1 hour before slices into protein bars. Store in the fridge for up to 2 weeks.
