Chocolate Chip Protein Cookie Bars
No-bake Chocolate Chip Protein Cookie Bars are irresistible and fun to make. This recipe does not use raw flour or eggs, so there is no need to turn on the oven. Simply put the bars in the refrigerator, chill,and enjoy!
Servings 8
Ingredients
- 1 cup oat flour (oats blended to a flour)
- 1/2 cup almond flour
- 1/3 cup cashew (or any other nut or seed) butter
- 1/4 cup coconut oil, melted
- 1/4 cup protein or collagen peptides powder
- 2 tablespoons honey or maple syrup
- 2-3 tablespoons any milk
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chunks
Chocolate Topping
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.In a medium mixing bowl, mix together oat and almond flour, cashew butter, coconut oil, protein powder, honey, milk, and vanilla extract. Use a wooden spoon or spatula to stir until a soft dough forms. Fold in chocolate chunks. If mixture seems a little dry add more milk a tablespoon at a time until mixture comes together into a dough.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you melt the chocolate topping.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted pour over the base bars and place back in fridge to set.Once chocolate is firm and set, remove bars from lined pan using the parchment paper handles and cut into 8 bars or more smaller squares.Store in fridge for up to 1 week or freezer for up to3 months.