PEANUT BUTTER COOKIE DOUGH PROTEIN BARS


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I love a good protein bar in the morning or before a workout for a quick option on the go. However, I tend to always have one of (or both) of these problems with them: there are multiple ingredients I can’t pronounce and don’t feel great eating or the price tag is just too high for one bar! I made these peanut butter cookie dough protein bars because I wanted an option that tasted good (like, so good!), had minimal ingredients, and saved me money! Here they are and I think you’re gonna love them.

Peanut Butter Cookie Dough Protein Bar Ingredients

Coconut Flour: Coconut flour works perfectly for this recipe because it is very dry and allows for the bars to have wet ingredients like peanut butter and maple syrup without being melty. I have not tested other flours but if you are allergic to coconut I recommend trying oat flour as a replacement.

RSP Vanilla Bean AvoCollagen: The RSP Vanilla Bean AvoCollagen has the perfect taste for these protein bars, and gives it a cookie-like taste. You can swap it out for another protein powder if you prefer that.

Creamy Peanut Butter: It’s important to use a very runny and creamy peanut butter for this recipe. Avoid any dried out parts of the jar. You can also substitute the peanut butter for any other creamy nut butter, including cashew butter or tahini.

Maple Syrup: Maple syrup is used as a sweetener for the protein bars and also helps the mixture stick together. If you’d like to use honey instead, start by using just two tablespoons.

Vanilla Extract: If you would like to omit the vanilla extract, the bars will still come out good. It adds a bit more flavor and gives off more of the cookie dough taste. I recommend using it!

Dairy-Free Chocolate Chips: You can use any kind of dairy-free chocolate chips you like for this recipe. I like to use mini ones so the chocolate is spread more evenly throughout. If you don’t have an allergy or preference, you can also use regular chocolate chips.


How to Make Peanut Butter Cookie Dough Protein Bars

Step One: Line a loaf pan with parchment paper and set aside. In a large mixing bowl, whisk together the coconut flour, salt and collagen.

Step Two: Pour in the peanut butter and incorporate into the coconut flour mixture as much as possible. It will be very dry.

Step Three: Add the maple syrup and vanilla extract to the mix and continue to incorporate the dry mixture into it. Continue to mix until all of the dry mixture has been absorbed (you may need to use your hands).

Step Four: Mix in the dairy free chocolate chips and fully incorporate them evenly into the mixture. Transfer the mix to the loaf pan lined with parchment.

Step Five: Press down on the mix until it is evenly spread on the bottom of the loaf pan and flattened. Refrigerate for at least 30 minutes, then remove the parchment paper and slice into 6 even bars. Keep refrigerated and store for up to 7 days.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


PEANUT BUTTER COOKIE DOUGH PROTEIN BARS

Recipe by Jenn Lueke
Servings

6

servings
Prep time

15

minutes
Cooking timeminutes
Diet

Gluten Free, Dairy Free, Paleo

Ingredients

  • 1/3 cup coconut flour

  • 1/2 tsp salt

  • 1/3 cup RSP Vanilla Bean AvoCollagen

  • 2/3 cup creamy peanut butter

  • 3 tbsp maple syrup

  • 1 tsp vanilla extract

  • 1/3 cup dairy free chocolate chips

Directions

  • Line a loaf pan with parchment paper and set aside. In a large mixing bowl, whisk together the coconut flour, salt and collagen.
  • Pour in the peanut butter and incorporate into the coconut flour mixture as much as possible. It will be very dry.
  • Add the maple syrup and vanilla extract to the mix and continue to incorporate the dry mixture into it. Continue to mix until all of the dry mixture has been absorbed (you may need to use your hands).
  • Mix in the dairy free chocolate chips and fully incorporate them evenly into the mixture. Transfer the mix to the loaf pan lined with parchment.
  • Press down on the mix until it is evenly spread on the bottom of the loaf pan and flattened. Refrigerate for at least 30 minutes, then remove the parchment paper and slice into 6 even bars. Keep refrigerated and store for up to 7 days.

Notes

  • If you have a peanut allergy or preference, you can use any kind of nut butter for this recipe, including almond butter or cashew butter. Be sure to use one that is runny and creamy.

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