With nearly 9g of protein per cup, these cookie dough protein bars are a great option if you are looking for homemade protein snacks. 

They are very simple to make too! You just combine the base ingredients together and top with melted chocolate.

These cups are rich in healthy fats, plant-based protein and essential nutrients! And because they are home-made, you can judge for yourself what goes in them. 

And if you want to have them as a pre or post workout treat and don’t want the chocolate, you can leave this out too.

HOW TO MAKE THESE cookie dough PROTEIN BARS

You simply add all the base ingredients and mix together in a bowl. Press down into a cupcake tray, top with dark chocolate and refrigerate. Couldn’t be easier! No blender and no food processor required!

WHY MAKE YOUR OWN HOMEMADE PROTEIN BARS?

Many shop-bought protein bars contain high levels of refined sugar, and many contain emulsifiers and additives that you really don’t want to be consuming on a regular basis. Making your own protein bars couldn’t be easier and means you can be in charge of the ingredients.

Why you should use an unflavoured protein powder

I always like to use an organic, unflavoured protein powder and add my flavours to it. If you read the ingredients list on many of the flavoured ones, they can contain a lot of artificial colours and flavourings – it’s much better for your health to add your own flavouring!

For these cookie dough protein bars, I’ve used an organic pea protein.

what ingredients do you need to make protein bars?

One of the best things about these Cookie Dough Protein Cups is you don’t need many ingredients to make them. And all the ingredients are very good for you too.

This recipe only uses 6 store-cupboard ingredients:

• Almond flour (ground almonds)
• Unflavoured pea protein
• Almond butter
• Maple syrup
• Almond milk
• Dark chocolate

Almond Flour (ground almonds)

I’m in the UK so we call them ground almonds – but in the US and other countries it’s more commonly known as almond flour. This is the base of the cookie dough cup. And rather than wheat flour, almond flour contains so many more nutrients including healthy fats, plant-based protein, as well as being naturally gluten-free. It is also a great source of Vitamin E and magnesium.

Organic Unflavoured Protein Powder

Protein can be talked about a lot, particularly if you mention you are plant-based! It’s essential for you to have adequate amounts every day and you definitely have to plan more on a plant-based diet. Adding protein powders to your smoothies and treats can definitely help to top up, where required. I like to use an unflavoured organic pea protein powder. As mentioned above, this ensures it’s without artificial additives or sweeteners. Hemp is another good choice, but it has a slightly stronger flavour than pea, so not always great in sweeter recipes.

Almond Butter

This adds a creamy, rich texture to the cups while providing similar nutritional benefits to the almond flour. Like almond flour, it’s a great source of monounsaturated fats and is high in protein. Almond butter is also rich in fibre, which can help digestion and also keep you feeling fuller for longer. 

Maple Syrup

A natural sweetener, maple syrup adds just the right amount of sweetness without the need for more refined sugars. It’s a good source of antioxidants and contains small amounts of essential minerals like manganese, zinc, and iron. Making the bars yourself means you can judge how much sugar you add. I add 4 tbsp but add more or less depending on your own tastes. If you add less, just add a little more milk to ensure they stick together.

Almond milk

I only use a few tbsp of milk to help them hold together. Any milk will do. I like to use almond as it pairs well with the taste of the almond flour and butter. 

Dark Chocolate

You will know by now that dark chocolate is always my preferred choice. It’s a good source of antioxidants and contains minerals such as iron, magnesium, and copper. I also opt for one that has minimal sugar and at least 70% cocoa solids. 

Storage and Shelf Life

These cups store really well in the fridge. I like to store in the fridge as it keeps them harder and ensures they last longer. They’ll last for at 8-10 days.

Try them for yourself and let me know what you think in the comments!

Recipe Tips

• Chocolate: I have used dark chocolate that is 70% cocoa solids.  I prefer this as it’s less sweet and has more of the goodness from chocolate. However, if you would prefer a different chocolate option, please use that.
• Almond butter: For added texture, I use a crunchy almond butter, but you can use smooth too. Other nut butters will also work well.
• Sweetness adjustments: Depending on your taste preferences, you can adjust the sweetness by either increasing or reducing the amount of maple syrup. Alternatively, try adding a tsp of vanilla extract for a bit of sweetness without adding extra sugar.
• Use a silicone mould: For ease I use silicone moulds to shape the cups. Paper cases will also work.
• Chocolate drizzle alternative: If you don’t want to coat the cups in a layer of chocolate, you can drizzle the dark chocolate on top for a lighter finish. This way, you still get a bit of the chocolate taste without fully covering the cup.
• Add a pinch of sea salt: For a salty-sweet taste, add a pinch of sea salt to the base.

If you love no-bake recipes – here are a few more to try:

• No Bake Hazelnut & Buckwheat Bars
• No Bake Superfood Brownies
• No Bake Almond & Strawberry Brownies
• No Bake Granola Bars
• Easy Protein Bars