Edible Cookie Dough Bars (Printable)

No-bake chewy bars made with almond flour, protein, and chocolate chips for a satisfying snack.

# What You'll Need:

→ Base

01 - 1.5 cups almond flour
02 - 0.5 cup vanilla protein powder (whey or plant-based)
03 - 0.25 cup natural almond butter or peanut butter
04 - 0.25 cup maple syrup
05 - 2 tablespoons unsweetened almond milk, plus additional as needed
06 - 2 teaspoons vanilla extract

→ Add-ins

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

# How To:

01 - Line a small loaf pan (8x4 inches) with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, mix together almond flour, protein powder, and sea salt.
03 - Add almond butter, maple syrup, vanilla extract, and almond milk. Stir until a thick dough forms. If the mixture is too dry, add more almond milk one teaspoon at a time until the dough holds together.
04 - Fold in the mini chocolate chips evenly throughout the dough.
05 - Press the dough firmly into the prepared loaf pan, smoothing the top with a spatula.
06 - Refrigerate for at least 1 hour to firm up.
07 - Lift the dough out using the parchment paper and slice into 8 equal bars.
08 - Store in an airtight container in the refrigerator for up to 1 week.

# Expert Tips:

01 -
  • They actually taste like edible cookie dough, not like punishment disguised as nutrition.
  • Zero baking required means you can make a week's worth of snacks while your coffee is still warm.
  • Packed with protein but sweetened naturally, so you get energy without the crash.
02 -
  • The consistency of your dough matters more than the exact measurements—this isn't baking, so trust your hands and what the mixture feels like over a recipe number.
  • Almond milk varies wildly between brands in water content, so add it gradually and adjust as you go rather than dumping it all in at once.
03 -
  • Use a sharp knife or even a hot wire to cut through the chocolate chips cleanly—a dull blade just pushes everything around and creates messy edges.
  • Make sure your protein powder is finely ground; grainy powder won't mix smoothly and creates an unpleasant texture in the final bar.
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