Caramel Cookie Dough Protein Bars
These healthy, homemade protein cookie dough bars are indulgent yet wholesome, with 10g protein per slice! They come together with just a handful of wholesome ingredients, in under 15 minutes! It's the perfect healthy snack, treat, or dessert! They are vegan, gluten free, paleo friendly, & refined sugar free!
Ingredients
Cookie dough base
- 1/2 cup protein powder
- 1/2 cup almond flour *Tiger Nut flour is a great nut-free option!
- 1/4 cup powdered peanut butter *or more protein powder
- 1/4 cup maple syrup or honey
- 1/4 cup nut butter of choice (I like cashew, almond, or peanut butter) *or sunflower butter/granola butter for nut-free
- 2 tbsp milk, as needed *more if needed*
- 3/4 tsp vanilla extract & good pinch sea salt
Caramel filling
- 1/2 cup nut butter *use sunflower butter/granola butter for nut-free!
- 2 tbsp maple syrup
- 1 tbsp melted coconut oil
- 1/2 tsp vanilla extract & pinch of sea salt
Chocolate topping
- 1 cup chocolate chips
- 2 tsp coconut oil (if needed to thin the chocolate!)
Instructions
- Make the cookie dough base - simply combine all of the ingredients in a bowl and mix well until a cookie dough texture forms. I like to use a food processor for easy blending, however you can really get in there with your hands as well, adding a dash more milk if needed. The dough should hold together without being dry, but shouldn't be sticky/wet. Press the dough into a parchment-lined loaf pan.
- Make the caramel filling - using the same bowl, combine the caramel ingredients, mixing until smooth. Pour it over the cookie dough layer, spreading it out evenly. Place in the freezer for 30 minutes or so until the caramel layer is firm to touch.
- Melt the chocolate - in the same bowl, melt the chocolate in the microwave, heating in 20 second increments, stirring well between each, until smooth. Alternatively, you can use the double-boiler method to melt it! Pour this over the caramel layer, spreading it out evenly. Place back in the freezer for at least 3-4 hours before removing them from the pan and cutting into slices or bars.
- Note: You can cut them into 12 smaller pieces, as they are indulgent! However, the protein I calculated (over 10g per piece) was based on 10 servings!
Video
Notes
- Storage: These are best stored in an air-tight container in the freezer for up to 3 months! They'll become too soft if stored in the fridge. You can leave them out on the counter for a few minutes before enjoying if you want a bar that isn't as firm.
- What kind of protein powder is best? Plant-based protein powder works best for these! I wouldn't recommend using whey or casein as they'll affect the overall texture of the bars. Beef protein like this one will also work or bone broth protein like Paleo Valley.