Cookie Dough Crunch Protein Bars
Cookie Dough Crunch Protein Bars
Crunchy on the outside, soft on the inside, these cookie dough crunch protein bars are going to be a new household favorite! Get ready to dive into this deliciously chocolatey protein bar.
Crunchy on the outside, soft on the inside, these cookie dough crunch protein bars are going to be a new household favorite! Get ready to dive into these delicious chocolate bars.
Do we all agree that store bought protein bars all taste kind of bleh? No hate to the classic protein bar brands out there, but every one I’ve tasted has always seemed kind of sad and chemical-y. And that’s exactly why I made my own chocolate chip cookie dough protein bar recipe from scratch!
Enter these cookie dough crunch protein bars. I made these in my own kitchen because I just knew that protein bars could be so much better that what we find in stores! This ultimate protein bar has everything that I love: soft cookie dough dipped in a crunchy millet coating.
This bar is delicious, and it’s also a great source of protein!
CHOCOLATE CHIP COOKIE DOUGH PROTEIN BAR RECIPE
The full step-by-step recipe for these cookie dough protein bars is below, but overall it’s super easy! Start by mixing the protein bar ingredients together in a small bowl. Spread the cookie dough mixture in a loaf pan and chill for about an hour until firm.
Meanwhile, melt the dark chocolate chips in the microwave, and add in the puffed millet. Millet is such an underrated grain, and it adds a nice crunchy texture to our chocolate coating.
Cut the cookie dough into five bars and dip each of them in the chocolate-millet mixture, making sure they’re completely coated. Place on a parchment paper lined baking sheet and pop back in the fridge for another hour until set.
PROTEIN BAR INGREDIENTS
almond butter
maple syrup
vanilla extract
almond extract
cacao nibs
CRUNCH COATING
dark chocolate chips
puffed millet, a protein-rich grain
Are protein bars healthy?
I generally don’t like to categorize individual foods as healthy or unhealthy. Instead, I believe eating a balanced diet that mainly consists of whole foods is more important than scrutinizing individual meals and ingredients.
That being said, store-bought protein bars are a highly processed food, so they’re not something I would reach for every day. They’re a quick way to satisfy hunger, but they generally also include tons of artificial sweeteners and processed ingredients.
If you’re a protein bar lover, then this homemade recipe would be a good alternative to satisfy your cravings!
What is Millet?
Millet is a whole grain that’s in the same food family as oats, rice, corn, etc. It’s a starchy, protein-rich grain that’s also high in magnesium and phosphorous, so I’ve been loving millet a lot lately for all types of cooking!
I use puffed millet for this recipe instead of puffed rice because it has a higher protein content. You can totally use puffed rice though if it’s easier for you to find. Just make sure whichever grain you use is the puffed version, and not the raw grain that needs to be cooked.
WhIch type of protein powder do you use?
I love the Gold Standard 100% Whey Protein Powder. HERE is a link to it. I use the vanilla ice cream flavor since it really enhances the cookie dough flavor in these protein bars.
If you are vegan though, make sure you use a plant-based protein powder instead.
HOW DO YOU STORE THESE PROTEIN BARS?
Simply place the finished protein bars in an airtight container and store them in the fridge. They’ll stay nice and crunchy for a few days.
YOU MAY ALSO LIKE
Cookie Dough Crunch Protein Bars
Ingredients
- 1/2 c almond butter
- 1/4 c maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 c almond flour
- 1/2 c protein powder
- 3 tbsp cacao nibs
- 2 c dark chocolate chips*
- 1 c puffed millet
Instructions
- Line a loaf pan with parchment paper. Set aside.
- Mix the almond butter, maple syrup, vanilla extract, and almond extract together in a large bowl.
- Add in the almond flour and protein powder, cacao nibs, and mix with a spoon until smooth. The dough will be thick!
- Press the dough into the bottom of the loaf pan. I like thicker protein bars so my dough only filled about 3/4ths of the pan.
- Place in the refrigerator and chill for one hour.
- Slice into five bars.
- Line a baking sheet with parchment paper, and set aside.
- In a medium bowl, melt the chocolate chips in the microwave at 15s intervals, pausing to stir each time.
- Pour the millet into the melted chocolate chips and stir until evenly mixed.
- Dip each of the cookie dough bars into the chocolate mixture, spooning the chocolate on top so it's evenly coated.
- Place each bar on the baking sheet. Refrigerate for an hour until firm.
Notes
- You can use sugar free chocolate chips if you'd like to cut down on the sugar content. I really like the dark chocolate chips by the brand Lily's.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!