YIPPEE! Snacks! Today we’re talking about a good-for-you snack that’s tasty, protein-packed, and reminiscent of cookie dough!
Is there anything better?!
Fitness and working out is pretty important to me. I try to move my body at least a little bit every single day. I have a pretty flexible work schedule, and I work from home, so it’s easy to make exercise a priority.
I love the Peloton app (I don’t have the bike or the tread; I just use the app for the fun classes!), and I do like running or biking outside when my knee isn’t acting up and when Pittsburgh is having an uncharacteristically nice day.
I have a history of having a not-so-awesome relationship with food, and because I’m working out so much these days, it’s helpful to have some easy, nourishing, fueling snacks on-hand for whenever I need a lil boost.
Enter: these protein bars! They are unapologetically almond-y in flavor, and it makes sense: there are three sources of almond goodness in them!
Plus they’re rich, chewy, spiked with some chocolate, and –– I hope I don’t need to say this, but I will –– really freaking tasty.
It’s been a long time (over a year!) since I’ve said this, so I’m extra excited to say it once again: I’m working with Bob’s Red Mill this year!
Longtime readers of the blog will know how big of a fan I am of theirs. It started out with Oat Week, where I published some recipes using the BRM ingredient I’m never without: oats. Then I branched out and started to use a bunch of their other ingredients like their organic all-purpose flour, organic whole wheat flour, vegan egg replacer, and chickpea flour.
Today, we’re using two of Bob’s Red Mill’s almond-based ingredients:
And by “fave,” I mean that I literally eat it every day.
It’s true. Between snacking on one of their protein bars before my workouts and adding a small sprinkling of it in my morning oatmeal, it has become a tried and true staple in the Fooduzzi kitchen.
The reason I love it so much? Almonds are the only ingredient. The only one. No sweeteners, no additives, no flavorings –– just almonds. And a full serving gives you 20g of plant-based protein!
Because almonds are the only ingredient, are you, too, asking how it differs from their almond flour (where almond is also the only ingredient)? That was my main question. So hopefully this pic helps you out:
The one on the left is their almond protein –– much lighter and powdery-er. The one on the right is their almond flour –– a bit more coarse and has much more texture than the protein powder.
Of course, there’s a time and a place for both, and today, the place is in these protein bars!
You’ll also need a few more ingredients to help the bars come together:
- Coconut Oil, which helps them set
- Maple Syrup, for a little bit of sweetness
- Mini Chocolate Chips, a necessity IMO
- Almond Butter, our third “almond source” in this recipe!
They really couldn’t be easier –– just mix and set in the fridge overnight –– but man. I love having them around for whenever I need a snack (which is often).
And, if sliced into 8 bars, each bar will have about 11g of plant-based protein!
The texture reminds me of a cookie dough, and I couldn’t be happier with the final results. They’re chewy, not-too-sweet, and really super almondy. I’m a big fan of easy-to-make snacks that taste great and fuel me for the next part of my day.
These bars fit the bill perfectly, and I hope you love them too!Print
Almond Butter Cookie Dough Protein Bars
A protein-packed, 6-ingredient snack! These protein bars are naturally vegan and gluten free, and they taste like cookie dough!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 bars
- Category: Snack
- Method: Mix
- Cuisine: American
- Diet: Vegan
- Add almond protein powder and almond flour to a medium bowl. Whisk to combine.
- In a smaller bowl, combine your almond butter, coconut oil, and maple syrup. Whisk to combine.
- Add your wet ingredients to your dry ingredients, and mix with a rubber spatula, switching to clean hands once the mixture gets stiff. You’re looking for a cookie dough consistency that easily forms a ball of dough. If it’s too dry, add a wee bit more coconut oil. If it’s too wet, add some more almond flour.
- Add your chocolate chips and mix thoroughly.
- Line an 8×8 square baking pan with parchment paper, and push your dough into HALF of the pan***. Use a bench scraper or measuring cup to compact the mixture into a flat dough.
- Cover the dough to set in the fridge overnight.
- Remove the dough from the baking dish and cut into 8 bars. Store in an air-tight container in the fridge.
* It’s important to spoon and level your protein powder and flour into your measuring cup (versus just scooping it with the measuring cup itself). You don’t want to over-measure these ingredients or your bars will be really dry and crumbly.
** I used a drippy almond butter here. If your almond butter is thick, you may need to adjust the other liquid ingredients to get to the right texture. You’re looking for a cookie dough texture. My almond butter was also salted, so if you’re using unsalted, add a pinch of salt too!
*** I like thicker bars, so I only filled half the pan with the dough. If you don’t mind thin bars, you can fill the entire tray, or just double the recipe if you want a full tray of thick bars!
Keywords: vegan protein, where do vegans get their protein, cookie dough protein bars
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