These easy cookie dough protein bars are naturally vegan, soy-free, and healthy.
This season I’ve been leaning into quick, healthy, on-the-go meals. Between my 9-5, working on the blog, and running errands I need healthy meals and snacks.
Some of my other favorites include my no-bake chocolate tart, raw cheesecake, and chocolate raspberry chia pudding.
5 Reasons to make these cookie dough protein bars
- Allergen-friendly: make this recipe nut-free by using tahini vs nut butter.
- Vegan: these cookie dough bars are naturally vegan.
- Gluten-Free: use gluten-free flour to make these bars gluten-free.
- Soy-Free: these healthy chocolate bars are soy-free.
- Oil-Free: make these bars oil-free by omitting the coconut oil used in this recipe.
Ingredients used to make these cookie dough protein bars
- Rolled oats
- Protein powder
- Almond butter
- Maple syrup
- Vanilla extract
- Sea salt
- Mini chocolate chips
- Medjool dates
- Coconut oil (optional)
How to make these cookie dough protein bars
- First, add the rolled oats to the food processor and pulverize them until you have fine oat flour. Alternatively, you can use any flour of your choice or store-bought oat flour.
- Second, add the almond butter, pitted dates, protein powder, maple syrup, vanilla extract, and sea salt to the oat flour. Next, blend until the mixture forms a sticky dough (it should turn into a ball). If it feels dry, add a spoon of non-dairy milk a teaspoon at a time until the dough just sticks together when pressed.
- Third, transfer the dough to a large bowl. Fold 1/2 cup of the chocolate chips into the dough using a silicone spatula.
- Fourth, line a loaf pan with parchment paper, letting the excess hang over the long sides to pick up with your hands. Spread the dough out into the prepared pan and smooth the top out evenly, pressing into corners using your fingers. Next, set the pan in the freezer for 30 minutes (or longer). Once chilled, remove from the freezer and gently remove the cookie dough from the pan using the parchment paper as handles.
Highly recommend melting the remaining chocolate and pouring it on top
- Bring a few inches of water in a saucepan to a simmer. Without touching the water, place a large heatproof glass bowl on top of the saucepan to create a double boiler. Next, once the water is simmering, add the diary-free chocolate chips and coconut oil (optional) to the bowl. Whisk frequently with a spatula until the mixture is melted. For the microwave method, see the directions in the notes below.
- Drizzle the melted chocolate over the cold cookie dough and lightly sprinkle with flaky sea salt, if desired. If the chocolate doesn’t immediately harden, return it to the freezer for 5-10 minutes to set, then slice it into 8 or 9 thick bars or smaller squares.
Common No-Bake Cookie Q&A
Are protein bars good for you?
Homemade cookie dough protein bars made with simple quality ingredients are good for you.
Do no bakes need to be refrigerated?
These no-bake cookies should be stored in the fridge or freezer. They will last longer in the freezer.
Can you freeze no-bake cookies?
Yes, you can freeze these cookies! They will last for several weeks.
What is the best container to freeze cookies in?
Store your cookies in an airtight container safe to use in the freezer.
How long will no-bake cookies last in the freezer?
No-bake cookies can be stored in the fridge or freezer for up to a few weeks and retain flavor and texture.
Try these no-bake desserts
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Cookie Dough Protein Bars
These cookie dough protein bars are healthy, soy-free, and a delicious no-bake treat. It's made with almond butter, oat flour, and vanilla protein powder. Enjoy as a dessert or post-workout snack.
Ingredients
- 1 cup (packed) soft Medjool dates pitted*
- 2 3/4 cups rolled oats**
- 3/4 cup Protein powder
- 1/4 cup smooth Almond butter
- 4 1/2 tbsp pure maple syrup
- 1 tbsp pure vanilla extract
- 1/2 tsp fine sea salt
- 1 cup Mini chocolate chips divided in half
- 2 tsp refined coconut oil melted (optional; omit to keep oil-free)
Instructions
- Add the rolled oats to the food processor and pulverize them until you have fine oat flour. Alternatively, you can use any flour of your choice or store-bought oat flour.
- Add the almond butter, pitted dates, protein powder, maple syrup, vanilla extract, and sea salt to the oat flour. Next, blend until the mixture forms a sticky dough (it should turn into a ball). If it feels dry, add a spoon of non-dairy milk a teaspoon at a time until the dough just sticks together when pressed.
- Transfer the dough to a large bowl. Fold 1/2 cup of the chocolate chips into the dough using a silicone spatula.
- Line a loaf pan with parchment paper, letting the excess hang over the long sides to pick up with your hands. Spread the dough out into the prepared pan and smooth the top out evenly, pressing into corners using your fingers.
- Place the pan in the freezer for 30 minutes (or longer) to set. Once chilled, remove from the freezer and gently remove the cookie dough from the pan using the parchment paper as handles.
- Double Boiler Method: Bring a few inches of water in a saucepan to a simmer. Without touching the water, place a large heatproof glass bowl on top of the saucepan to create a double boiler. Next, once the water is simmering, add the diary-free chocolate chips and coconut oil (optional) to the bowl. Whisk frequently with a spatula until the mixture is melted.
- Drizzle the melted chocolate over the cold cookie dough and lightly sprinkle with flaky sea salt, if desired. If the chocolate doesn’t immediately harden, return it to the freezer for 5-10 minutes to set, then slice it into 8 or 9 thick bars or smaller squares. *For the microwave method, see the directions in the notes below.
Video
Notes
- Store leftovers in the freezer. They will last for a few weeks.
- * After pitting the dates and packing them into a 1-cup measuring cup, you should have about 7 ounces or 200g of dates.
- **If using store-bought oat flour, you’ll need slightly less than oats – about 2 1/4 cups.
- Microwave method for melting chocolate chips: Add the chocolate and coconut oil to a microwave-safe bowl and microwave in 25 to 30-second intervals until the chocolate is almost melted (about 2-3 intervals). Use a spoon to stir the chocolate until it is melted.
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I love this recipe. Best new snack!!
Thank you, Kelly! I’m glad you enjoyed the recipe.
I didn’t see an amount for how many pitted dates you’re supposed to add listed in the recipe.
Hi Megan, I’ve updated the recipe. Thank you for letting me know. I appreciate you!!
Best new cookie dough bar I’ve tried in a while. Thanks, Shana!
Hi Lauren, thank you for the kind feedback.