- serves 10
- prep time 30 minutes
- cooking time freeze 4 hours
Ingredients
| Cookie Dough Base | |
|---|---|
| 1/2 cup | Macro Mike Cookie Dough Peanut Butter Protein |
| 1/2 cup | Almond Flour |
| 1/4 cup | Macro Mike Sweet Original Powdered Peanut Butter (or more protein powder) |
| 1/4 cup | Maple Syrup |
| 1/4 cup | Nut Butter of Choice |
| 2 tbsp | Milk of choice *add more if needed* |
| 3/4 tsp | Vanilla Extract & a Pinch of Salt |
| Caramel Filling | |
|---|---|
| 1/2 cup | Nut Butter of Choice |
| 2 tbsp | Maple Syrup |
| 1 tbsp | Melted Coconut Oil |
| 1/2 tsp | Vanilla Extract & a Pinch of Salt |
| Chocolate Topping | |
|---|---|
| 1 cup | Chocolate Chips (can use DF) |
| 2 tsp | Coconut Oil |
Macros
per serving
- protein 11g
- fat 22g
- carbs 26g
- calories 357
Recipe by: @danishealthyeats
These Cookie Dough Protein Bars have over 10g of protein per bar! They are also vegan and gluten free!😍🙌 Perfect for a post workout treat!🤤
Steps
-
Cookie Dough Base – Mix all base ingredients in a bowl or food processor until a dough forms. Add a splash of milk if needed – it should be firm, not sticky. Press into a lined loaf pan.
-
Caramel Layer – In the same bowl, mix caramel ingredients until smooth. Spread over the base and freeze for 30 mins until set.
-
Chocolate Topping – Melt chocolate in the microwave (20-second bursts) or over a double boiler. Pour over caramel layer and spread evenly. Freeze for 3–4 hours before slicing into bars. Enjoy!
