Cookie Dough Protein Bars (Vegan and Gluten-Free)

Cookie dough protein bars are vegan, gluten-free, and a healthy post-workout dessert! These homemade protein bars taste like chocolate chip cookie dough. They are made with nutritious ingredients, including almond flour, cashew butter, coconut flour, and vanilla protein powder. The easy recipe is made in 10 minutes and contains no refined sugar. You can satisfy all cookie dough cravings with this high protein, healthy dessert alternative!

When you want to devour a bowl of cookie dough but you’re trying to consume a healthy diet, you find a solution: Cookie Dough Protein Bars! These homemade protein bars are a guilt-free way to indulge in this beloved dessert every day.

As a major chocolate chip cookie dough lover (let’s be real, who isn’t?), I always have fun creating healthy ways to enjoy it. Don’t get me wrong, sometimes I’m in the mood for the real deal… and that’s when I’ll enjoy my Edible Vegan Cookie Dough. Other times, I’ll make my nutritious No-Bake Caramel Cookie Dough Cups or Oatmeal Cookie Dough Balls instead.

So, what sets this healthy cookie dough recipe apart from the others I’ve shared? The inclusion of protein powder makes it high protein! Each bar is packed with 15 grams of protein and 4 grams of fiber. The recipe uses whole food ingredients, like creamy cashew butter, almond flour, and real maple syrup.

Once you make protein bars at home, you’ll never want to waste money at the grocery store again. Not only are they more cost effective, these bars are super easy to make and require just 10 minutes of prep. While store bought protein bars often contain funky ingredients, this recipe is preservative-free and refined sugar-free. Also, there’s no oven and no food processor needed!

These cookie dough protein bars are:

• Vegan, dairy-free, gluten-free, and grain-free
• Soft and chewy with crunchy bits of chocolate
• Keto-friendly and paleo-friendly
• A high protein dessert option for weight loss
• Refined sugar-free // made with no refined sugar
• Kid-friendly and non-vegan approved
• A healthy alternative to chocolate chip cookie dough

Ingredients for homemade cookie dough protein bars

• Cashew butter: Creamy cashew butter is typically the nut butter of choice for healthy cookie dough recipes. Why? It naturally has a sweeter flavor than other nut butters. If you don’t have any, use peanut butter instead.
• Protein powder: Use your favorite vanilla protein powder. If you do not follow a vegan or dairy-free diet, you can use whey protein powder.
• Almond flour: Despite the name, this “flour” is made of finely ground almonds. It’s a healthier alternative to regular flour and can be consumed raw.
• Coconut flour: This “flour” is made of dehydrated, finely ground coconut. It can be consumed raw, provides healthy fats, and gives the bars a cookie-like flavor.
• Maple syrup: Since these protein bars are refined sugar-free, they are naturally sweetened with real maple syrup. Alternatively, honey works as well.
• Chocolate chips: I recommend using mini chocolate chips or roughly chopped regular chocolate chips.
• Vanilla extract: Just like real cookie dough, vanilla extract adds sweet flavor.
• Salt: A pinch of salt enhances the other ingredients.

How to make vegan cookie dough protein bars

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

Firstly, line a loaf pan with parchment paper. Leave some of the paper hanging over the edges. This will allow you to easily remove the bars from the pan later on.

In a large bowl, add cashew butter, protein powder, almond flour, coconut flour, maple syrup, vanilla extract, and salt. Mix together until evenly combined. Add chocolate chips and mix together again.

Next, transfer cookie dough to the loaf pan. Using clean hands, firmly press the cookie dough across the bottom of the pan in an even layer. If desired, press extra chocolate chips into the top of the dough.

Lastly, store inside the refrigerator for 1 hour (or freezer for 15 minutes) to set the dough. After, gently lift parchment paper to remove the dough from the pan. Slice into 8 bars. Enjoy!

Recipe variations

Tips for making the best cookie dough protein bars

Use drippy cashew butter. You can find two types of nut butter at the grocery store: the thick, creamy, no-stir kind and the thinner, drippier kind. I find this recipe works best with the drippier variety. If you are using a thick no-stir nut butter, your dough might be a tad dry. If that happens, simply add an extra splash of maple syrup or almond milk to bring in some moisture.

Do not pack the protein powder. Instead, gently spoon the protein powder into your measuring cup. If you pack the protein powder, you may end up using too much which would create dry and crumbly cookie dough.

Use mini chocolate chips. Since protein bars are pretty small in size, I recommend using mini chocolate chips. If you only have regular chocolate chips, you can roughly chop them in half.

How to make clean slices: Have you ever tried cutting into homemade bars and caused them to crumble all over the place? This quick tip will be so helpful! Follow the easy steps below.

1. Place a large knife under hot running water for 15 seconds.
2. Wipe the knife dry with a paper towel.
3. Immediately slice into the dough, wiping the knife clean between each cut. As the knife begins to cool down, you’ll notice it’s harder to slice. Repeat step 1 and 2.

How to store homemade protein bars

Store these chocolate chip cookie dough protein bars inside a sealed container. Place in the refrigerator for 1 week or in the freezer for up to 3 months.

If freezing, place a piece of parchment paper between them to prevent the bars from sticking together.

More vegan protein bar recipes

• No Bake Chocolate Protein Bars
• Birthday Cake Protein Bars
• No Bake Chocolate Peanut Butter Protein Bars
• No Bake Coconut Protein Bars

If you try these Cookie Dough Protein Bars (Vegan & Gluten-Free), please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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