I am a little obsessed with cookie dough, I have to admit… Growing up, I used to make cookies just to eat the raw dough. Nothing has changed! I made this recipe using just 7 raw ingredients. You don’t need any special equipment such as a food processor or blender to make this recipe. These cookie dough bars are high in protein and gluten free. I love that they are minimally processed. I used my favorite protein powder in them from LivWell nutrition. It’s raw and contains 17g of plant based protein per scoop. These bars contain the right amount of fat to keep you going for hours. They’re great as a dessert, snack, breakfast, or pre-workout fuel. They taste like peanut butter and chocolate chip cookie dough and melt in your mouth. They almost remind me of fudge. Almond flour is great because it still tastes good even when it’s not baked. I used Bob’s Red Mill natural almond flour which is made from whole almonds with the skin on. That’s what gives these bars their speckled color. Peanut butter and chocolate is one of my all time favorite combinations but you could substitute almond butter or your favorite nut butter instead. I lined my pan with parchment so that I could easily lift the bars out. If you don’t have a loaf pan handy, you can easily shape the dough into energy balls of any size before freezing. These were so good that I had to give most of them away! They are truly crave-worthy and so easy to make. This is a recipe I will keep making time and time again. If you decide to try it make sure you Pin It on Pinterest or tag me when you share on Instagram or Facebook @thefriendlyepicurean.
Peanut Butter Chocolate Chip Cookie Dough Bars
- 3/4 cup almond flour (such as Bob’s Red Mill natural almond flour brand)
- 3 tbs coconut oil (solid)
- 1/4 cup hemp seeds
- 1/2 cup turbinado sugar
- 1/2 cup raw vanilla protein powder (such as LivWell Nutrition brand)
- 3 tbs creamy peanut butter
- 1/4 cup mini chocolate chips (such as Enjoy Life brand)
DirectionsIn a large bowl, mix all ingredients with a spatula or your hands until well combined. Press into a 9 inch by 5 inch loaf pan and freeze for 10-15 minutes. Cut into 10 squares to serve. Keep refrigerated. May store in the fridge for up to 5 days.
- Approximate calories per bar: 240 cal
- Approximate protein per bar: 6 grams