Crunchy Cookie Dough Protein Bars
About this Recipe
These bars are one of my favorite protein treats! They taste like cookie dough, but they have a nice crunch due to the crisp rice cereal. We use only a handful of ingredients and they come together in just ten minutes! Perfect for a midday snack, clean sweet treat for dessert and great for on the go. I love to include these in my weekly meal prep rotation, because they are easy and keep well in both the refrigerator or the freezer. Each bar has about 7 grams of protein, depending on how you slice them, and they are packed with healthy fats from coconut oil and cashew butter. We add crispy rice cereal for a little bit of crunch, which makes the texture super satisfying. The recipe is simple, made with minimal ingredients and comes together in just ten minutes!
Why Cashew Butter?
- Creamy Texture – Smooth and rich, making it ideal for creating a cookie dough base.
- Mild Flavor – Unlike other nut butters, cashew butter does not have an overpowering flavor.
- Healthy Fats – It is a great source of monounsaturated fats, magnesium and plant protein.
- Naturally Sweetness — Cashews are a little sweet, so you don’t need to add as much sweetener to recipes.
Crunchy Cookie Dough Protein Bars are the perfect bars to prep for a snack or a healthier dessert.
What are Crunchy Cookie Dough Protein Bars?
This recipe is essentially a crunchy protein bar with the flavors of chocolate chip cookie dough. The ingredients include cashew butter, maple syrup, coconut oil, protein powder, crispy rice cereal, chocolate chips and vanilla. They provide a great snack option with healthy fats and protein. The bars are no-bake, and made by simply mixing the ingredients in just one bowl. This can be enjoyed immediately or stored in an airtight container in the refrigerator for later in the week! Sounds good right? So let’s make them!
How to make Crunchy Cookie Dough Protein Bars?
It’s a very easy recipe that comes together in less than 10 minutes! First, we combine our cashew butter, maple syrup, vanilla and coconut oil. Next, we incorporate the protein powder, then finally add the cereal and chocolate chips and completely combine together. Pack that batter into a parchment-lined pan and cool them in the freezer for 15 minutes.
What you’ll need:
- Cashew Butter – for the creamy element that creates a dough-like consistency.
- Coconut Oil – to help hold them together and create structure.
- Maple Syrup – for sweetness.
- Protein Powder – I use a whey base, but you can use your choice.
- Vanilla – for extra flavor.
- Salt – for balance.
- Chocolate Chips – for flavor and cookie dough element.
- Crispy Rice Cereal – for a nice added crunch.
How to serve Crunchy Cookie Dough Protein Bars?
These bars do not need any special preparation! Once we make the bars and slice them up, simply enjoy as is. I like to store them in a glass container in the refrigerator or the freezer and grab one as I please. I will place them in my husband’s lunch box or wrap them for my kids to take to school. These often end up being my dessert when I am craving something sweet at night.
Tips:
- Be sure to pack the batter down hard so that the ingredients stick together and keep their structure.
- I do recommend using mini chocolate chips, as they tend to stick better and incorporate easier into the mixture.
- To store, simply store the bars in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Crunchy Cookie Dough Protein Bars
Ingredients
- 1/2 cup cashew butter
- 4 tbsp maple syrup
- 2 tsp vanilla
- 2 tbsp coconut oil, melted slightly cooled
- 1/4 tsp salt
- 2 scoops vanilla protein
- 1 1/2 cups crispy rice cereal
- 1/2 cup mini chocolate chips, plus 1/4 more for optional drizzle
- 1 tsp coconut oil, for the optional drizzle
Instructions
Line a 8 1/2x4 1/2 loaf pan with parchment paper.
Add the cashew butter, maple syrup, vanilla, coconut oil and salt to a medium bowl and whisk to combine. Add the protein powder and mix again to form more of a chunky batter.
Next, add the rice cereal and chocolate chips and use your hands to combine the ingredients until they begin to hold together in small chunks.
Add the mixture to the loaf pan and pack it down well, making sure that it is even on the top. Place the loaf pan in the freezer for about 15 minutes.
Remove the pan from the freezer, remove the bars and place it onto a cutting board with the parchment paper. Carefully slice it into squares or rectangles.
If you would like to add a drizzle to the top, place the additional chocolate chips into a small bowl with the coconut oil. Microwave them in 30 second intervals, stirring at each interval until the chocolate is completely melted. Drizzle tops of the bars with the melted chocolate.
Store the bars in an airtight container in the refrigerator.
Notes
* The melted chocolate is optional, you can easily make them without the drizzle.
* Be sure to completely pack the bars down firmly, ensuring that everything sticks together.
* I recommend using the loaf pan so that the bars are the correct thickness.
