Homemade Cookie Dough Protein Bars Recipe

If you have a sweet tooth but still crave something wholesome and packed with protein, then you are going to absolutely love this Homemade Cookie Dough Protein Bars Recipe. It’s a playful twist on everyone’s favorite nostalgic treat—the cookie dough—packed into convenient bars that nourish your body and satisfy your cravings. Creamy SunButter and pure maple syrup create the perfect sticky sweetness, while vanilla pea protein powder and oat flour add the heartiness you need to fuel your day. These bars are not only deliciously chewy with melty chocolate chips throughout, but also vegan and naturally refined sugar free, making them an all-around winner for snack time, pre- or post-workout, or an anytime treat that feels indulgent but never heavy.

this Recipe

Ingredients You’ll Need

Keeping the ingredients simple and wholesome is key to making these bars both reliably tasty and nutritious. Each one plays an important role—from texture and flavor to nutritional value—making sure every bite is balanced and satisfying.

• SunButter (1 cup/250g): This no sugar added sunflower seed butter acts as the creamy, nut-free base binding all the ingredients together.
• Pure maple syrup (1/2 cup/145g): A natural sweetener that adds just enough sweetness and a touch of moisture to the dough.
• Vanilla pea protein powder (3/4 cup/65g): Provides a plant-based protein boost with a subtle vanilla flavor.
• Oat flour (3/4 cup/85g): Adds natural fiber and helps give the bars a tender, chewy texture.
• Ground flaxseed (2 tbsp): Offers omega-3 fatty acids and acts as an additional binder to keep everything together.
• Chia seeds (2 tbsp): These tiny seeds thicken the mixture while adding fiber and antioxidants.
• Dairy-free chocolate chips (1/3 cup, plus more for sprinkling): The star ingredient for that classic cookie dough feel—melty, sweet chocolate pockets throughout the bars.

How to Make Homemade Cookie Dough Protein Bars Recipe

Step 1: Combine SunButter and Maple Syrup

Start by placing the SunButter and pure maple syrup in a large mixing bowl. Using a rubber spatula, mix these two together thoroughly until you get a smooth, uniform consistency. This sticky mixture is the glue that holds the bars together while giving them their irresistible creaminess.

Step 2: Add Dry Ingredients

Next, gradually add in the vanilla pea protein powder, oat flour, ground flaxseed, and chia seeds. Stir well—this part requires a little arm workout because the dough is thick and dense, but don’t give up! Keep mixing until all the dry ingredients are fully incorporated and a dough starts to form.

Step 3: Fold in the Chocolate Chips

Just before the dough is completely combined, toss in your dairy-free chocolate chips. Mix carefully so that the chocolate chips become evenly distributed throughout without melting or breaking. These little gems will create bite-sized bursts of chocolaty delight in every bar.

Step 4: Prepare the Baking Dish

Line an 8×8-inch square baking dish with parchment paper, allowing the paper to hang generously over the sides. This will make it much easier to lift the entire block out once it’s chilled and set.

Step 5: Press the Dough into the Dish

Transfer your dough into the prepared dish and use your hands or a spatula to press it down evenly and smoothly. The goal is a compact, uniform thickness so the bars hold together nicely when sliced.

Step 6: Top with Extra Chocolate Chips

For an eye-pleasing finish and extra chocolate goodness, sprinkle a handful of additional chocolate chips on top and gently press them into the surface so they stick.

Step 7: Chill Until Set

Place the pan in the refrigerator for at least one hour. After an hour the bars will still be soft but manageable. The longer they chill, the firmer they get, but they never become hard or crumbly—just perfectly thick and chewy.

Step 8: Slice and Enjoy

Using the parchment paper overhang, lift the entire block out of the baking dish and transfer to a cutting board. Slice into 12 bars of whatever size suits your craving. Store them in an airtight container in the fridge and enjoy your nourishing homemade snack for up to 10 days.

How to Serve Homemade Cookie Dough Protein Bars Recipe

Garnishes

While these bars are perfect as is, a light dusting of cocoa powder or a drizzle of melted vegan chocolate on top can elevate the presentation and flavor. You might also sprinkle a pinch of sea salt for contrast—this tiny addition brings out the sweetness beautifully.

Side Dishes

Pair a bar with a fresh piece of fruit, like a crisp apple or juicy berries, for a well-rounded snack. A small cup of your favorite plant-based milk or a creamy latte complements the bars wonderfully, making them feel like a mini dessert or breakfast treat.

Creative Ways to Present

Thinking of packing these bars for on-the-go? Wrap individual bars in parchment paper and tie with a rustic string for a charming touch. Or arrange them in a decorative glass jar for a gift that’s as thoughtful as it is tasty. These bars also make a fantastic addition to a homemade snack box or picnic basket.

Make Ahead and Storage

Storing Leftovers

Once made, keep your Homemade Cookie Dough Protein Bars Recipe fresh by storing them in an airtight container in the refrigerator. They hold up beautifully for about 10 days, which means you can enjoy guilt-free snacking all week long without worry.

Freezing

If you want to make a larger batch or extend their shelf life, freezing is a great option. Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or ziplock bag. They keep well for up to 3 months, ready to thaw as needed for a quick energy boost.

Reheating

Since these bars are best enjoyed chilled or at room temperature, reheating is not necessary. However, if you prefer a softer texture, you can warm a bar up for about 10 seconds in the microwave—just enough to melt the chocolate chips slightly without making the bar too soft.

FAQs

Can I use peanut butter instead of SunButter?

Absolutely! Peanut butter makes a delicious substitute, but keep in mind it will change the flavor profile slightly. Feel free to use almond butter or cashew butter as well if you prefer or have nut allergies.

What protein powder works best for this recipe?

Vanilla pea protein powder is recommended for its smooth texture and neutral taste, but you can use other plant-based protein powders such as rice, hemp, or a blend you like. Just be aware that some powders absorb liquid differently, so you may need to adjust the oat flour slightly for consistency.

Are these bars suitable for kids?

Yes! These bars are naturally sweet and packed with good-for-you ingredients, making them a great snack option for children. Just be mindful of any seed allergies due to the flaxseed and chia seeds.

How can I make these bars crunchy?

If you prefer a bit of crunch, try adding chopped nuts or toasted oats to the dough before pressing into the pan. Alternatively, sprinkle crushed nuts on top before chilling for a delightful texture contrast.

Can I skip the chocolate chips?

You can, but the chocolate chips really complete the cookie dough experience. If you want to avoid chocolate, consider using dried fruit bits or vegan white chocolate chips for a twist.

Final Thoughts

There is something truly special about whipping up a batch of these Homemade Cookie Dough Protein Bars Recipe—they bring together the indulgent taste of cookie dough and the wholesome benefits of protein and superfoods in such a simple, satisfying way. Whether you need a quick pick-me-up, a post-workout refuel, or just a sweet treat that won’t derail your healthy habits, these bars deliver every time. So grab your ingredients and get ready to snack smarter with something truly special that you made yourself!

Homemade Cookie Dough Protein Bars Recipe

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 bars 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

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Description

These Homemade Cookie Dough Protein Bars are a nutritious and delicious snack perfect for a quick energy boost. Made with no sugar added SunButter, pure maple syrup, vanilla pea protein powder, oat flour, and dairy-free chocolate chips, these bars combine the classic cookie dough flavor with a healthy protein-packed twist. They require no baking and are easy to prepare, making them ideal for those looking for a wholesome treat that fits into a balanced diet.

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Ingredients

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Wet Ingredients

• 1 cup (250g) no sugar added SunButter
• 1/2 cup (145g) pure maple syrup

Dry Ingredients

• 3/4 cup (65g) vanilla pea protein powder
• 3/4 cup (85g) oat flour
• 2 tbsp ground flaxseed
• 2 tbsp chia seeds
• 1/3 cup dairy free chocolate chips, plus more for sprinkling

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Instructions

1. Combine Wet Ingredients: Add the SunButter and pure maple syrup to a large bowl. Use a rubber spatula to mix the two together until smooth and fully combined.
2. Add Dry Ingredients: Gradually add the vanilla pea protein powder, oat flour, ground flaxseed, and chia seeds into the wet mixture. Stir vigorously to combine, applying a bit of elbow grease until the dough starts to come together.
3. Incorporate Chocolate Chips: Just before the dough is fully combined, add in the 1/3 cup of dairy-free chocolate chips and continue to mix until the dry ingredients are fully absorbed and the chocolate chips are evenly distributed throughout the dough.
4. Prepare Baking Dish: Line an 8×8-inch square baking dish with parchment paper, allowing the sides to hang over for easy removal later.
5. Press Dough Into Dish: Transfer the cookie dough mixture into the prepared baking dish. Press it down firmly and spread it evenly and smoothly across the dish.
6. Add Topping: Sprinkle an additional handful of dairy-free chocolate chips on top of the dough. Press them gently into the surface to help them stick.
7. Chill to Set: Place the baking dish into the refrigerator and chill for at least 1 hour. The bars may be slightly soft at this point but will be manageable. Longer chilling will result in a firmer bar without becoming tough or hard.
8. Slice and Store: Remove the solidified cookie dough slab from the dish using the parchment paper overhang. Slice into 12 evenly sized bars. Store the bars in an airtight container in the refrigerator for up to 10 days. Enjoy as a wholesome protein-packed snack!

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Notes

• For a firmer texture, chill the bars overnight or longer.
• Use a sturdy rubber spatula or wooden spoon to mix, as the dough will be thick.
• The recipe is naturally gluten-free if using certified gluten-free oat flour.
• Customize by adding nuts or seeds for extra crunch.
• Store bars in the refrigerator to maintain freshness and shape.