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–+ servings
Slices of dense, light-colored cookie dough protein bar stacked neatly on parchment paper.

Cookie Dough Protein Bars

This recipe bypasses common failures in homemade protein bars by focusing on precise water management rather than relying on complex fats or added flours, resulting in a consistently sliceable, fudge-like texture.
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Prep Time 10 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 8 bars
Calories 221 kcal

Equipment

  • medium mixing bowl
  • 9x4 inch loaf pan (or similar size)
  • Parchment or silicone liner
  • Measuring cups and spoons
  • Spatula or sturdy spoon
  • Sharp knife for cutting

Ingredients
  

Main Components

  • 1/2 cup almond butter Use room-temperature, pourable consistency
  • 1/4 cup protein powder Use half pea protein isolate and half brown rice protein
  • 1/4 cup maple syrup
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 1/3 cup cacao nibs

Adjustable Binding Agent (Added During Mixing)

  • As needed tablespoon/tsp water Start with 1 tbsp, add gradually until a thick, cohesive mass forms that holds shape without sticking.

Instructions
 

Mixing and Binding

  • In a medium bowl, stir together the maple syrup, nut butter (almond butter), and vanilla until well combined.
  • Mix in the salt and protein powder.
  • Add water as needed, starting with 1 tablespoon and gradually adding more. You want the batter to be quite thick; only add enough water to be able to thoroughly combine it, aiming for a Play-Doh consistency.
  • Stir in the cacao nibs until evenly distributed.

Setting and Slicing

  • Line a 9x4 inch loaf pan (9x5 or 8x4 will also work) with parchment or a silicone liner, ensuring there are handles hanging over the sides.
  • Pour the batter into the pan and press it firmly and evenly into the liner using the bottom of a flat measuring cup to ensure a dense texture.
  • Allow the bars to set for a minimum of 2 hours in the refrigerator or 30 minutes in the freezer.
  • Use the liner handles to lift the solidified block out of the pan onto a cutting board. Wipe a sharp knife with a damp cloth between cuts for cleaner slices.
  • Slice into 8 to 10 uniform bars and store immediately in an airtight container in the refrigerator.

Notes

For the best texture, let the chilled bars sit at room temperature for about five minutes before eating to achieve a melt-in-your-mouth feel. If the mixture is too stiff to stir, switch to using your hands to knead the dough, as the warmth helps incorporate the almond butter smoothly. Storing these bars in the refrigerator is mandatory for maintaining their structural integrity and preventing oil separation.

Nutrition

Calories: 221kcalCarbohydrates: 14gProtein: 11gFat: 15g
Keyword almond butter, protein bar
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