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About This Recipe
Talk about an indulgent but healthy dessert! These Healthy Monster Protein Cookie Dough Bars are an epic easy treat to whip up during the week or for a get together. They will be loved by all!
Seriously, if you served these at a party, no one would have a CLUE they’ve been lightened-up with better for you ingredients. All they’ll be doing is reaching back for more because the are THAT good!!
Enjoy these monster cookie bars with a tall glass of cold milk or alongside some yogurt and fruit for a balanced snack. You could even chop them up and throw on your ice cream!
And if I may make a recommendation…add them on top of a Jello Yogurt Bowl or Cookies and Cream Protein Milkshake. They truly are great now matter how you eat it.
If you’re looking for something similar but a little low calorie, check out my Low Calorie Monster Cookie Balls! Or, for an even easier option try my Edible Monster Protein Cookie Dough!
Why You’ll Love These Monster Protein Cookie Dough Bars
- Sweet candy and raw cookie dough dipped in chocolate…so yummy!
- Macro-friendly. Lightened up with less calories and even 7 grams of protein.
- Healthy + made with simple ingredients. Great source of healthy fats.
- Easy and quick to make. We LOVE no-bake recipes!!
- Very freezer friendly. Great to keep stocked when you get a cookie craving.
- PERFECT SNACK for sweet tooth. Seriously the perfect treat to curve your chocolate craving.
- Great healthy crowd favorite. And an awesome choice to bring to a party!
- Chocolate Chips – I used Enjoy Life chocolate chips. Semi-sweet is delicious but you could use milk or dark chocolate chips too. You could also use chopped chocolate.
- Protein powder – I used PEScience vanilla protein powder. Use my code Laurenfitfoodie to save 10% on your purchase. Protein powders can vary in consistency and some will absorb liquid more easier than others. This might cause your cookie dough mixture to seem a little dry or crumbly. Just add a little water or milk, about a teaspoon at a time, until it gets to cookie dough consistency. Add liquid slowly – you also don’t want to over due it!
- Oat flour – You can always make your own oat flour by grinding up some oats. Or use all-purpose flour if you prefer. If using all-purpose, just make sure you are aware of the risks of consuming raw flour. I’ve got more on this in the FAQ section. Coconut flour will not work for this recipe.
- Oats – Old-fashioned is best for thick oat texture. Quick oats will yield a slightly different texture but you can sub in a pinch.
- Brown sugar – I used classic golden monk fruit sweetener. Coconut sugar, brown sugar or any brown sugar alternative would work here.
- Peanut butter – I used All American Dream Nut Butter peanut butter. Drippy natural peanut butter is best!
- Salt – A little bit of salt helps bring the flavor out more. Add more or less depending on how salty your peanut butter is.
- M&Ms – I used mini M&Ms.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Line an 8×8-inch pan with parchment paper and set aside. Add the chocolate chips to a bowl and heat in 20-30 seconds intervals, stirring in between, until melted.
2. Pour the melted chocolate into the bottom of the pan lined with parchment paper; use a small spatula to spread out evenly. Add to the freezer until the chocolate hardens, about 10 minutes.
3. Meanwhile to a medium-sized bowl, add the protein powder, oat flour, oats, sweetener, brown sugar, peanut butter, vanilla, and salt. Mix the dry ingredients well to combine.
4. Then fold in half of the M&M’s.
5. Add the cookie dough on top of the chocolate layer and spread out evenly/press down well.
6. I used a piece of parchment paper sprayed with nonstick cooking spray to press the dough down and prevent sticking.
7. Add the remainder of the M&M’s across the top and press down one last time.
8. Refrigerate for at least 30 minutes before slicing and enjoy. They get better the longer they sit in the fridge!
Keep stored in an airtight container in the freezer for 3 months (recommended) or in the fridge for up to one week.
Fun Cookie Dough Variations!
- Nutella protein bars. Instead of peanut butter protein bars, try Nutella protein bars!
- Chocolate chip cookie dough protein bars. Instead of M&M’s, use mini chocolate chips!
- Loaded healthy cookie dough bars. Add in some flax seeds, sunflower seeds or chia seeds for even more health benefits!
What can I use in place of the peanut butter?
You can also use cashew butter or almond butter. If allergic to tree nuts, you can use also sunflower butter.
Can I use a different flour?
So I have only tested this recipe with oat flour and all-purpose flour – I have not tried it with almond flour but it should work too. I would not recommend using coconut flour for this recipe.
How to heat treat if using all-purpose flour?
Preheat the oven to 350 degrees F. Spread the flour onto a baking sheet and bake for 5 minutes then set aside to cool completely
Can I use a different kind of protein powder?
I have only tested this recipe with PEScience, which is a casein + whey protein blend. I have not tried this recipe with strictly a milk protein isolate or whey protein isolate.
My cookie dough mixture feels too dry/crumbly?
Not all protein powders have the same consistency and some will absorb liquid more easier than others, which might cause your cookie dough mixture to seem a little dry or crumbly. Just add a little water or milk, about a teaspoon at a time, until it gets to cookie dough consistency. Add liquid slowly – you also don’t want to over due it!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Monster Protein Cookie Dough Bars
Ingredients
Chocolate Layer:
- 1/2 cup chocolate chips (120g)
- 1/2 tsp coconut oil
Cookie Dough Layer:
- 2/3 cup peanut butter (150g)
- 1/2 cup oat flour (64g)
- 1/2 cup old fashioned oats (40g)
- 1 scoop protein powder (30g)
- 3 Tbsp brown sugar (36g) I used golden monk fruit sweetener
- pinch of salt add more or less depending on the saltiness of your peanut butter
- 1- oz. mini m&m’s (30g) divided
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Instructions
- Line an 8×8-inch pan with parchment paper and set aside.
- Add the chocolate chips and coconut oil to a microwave-safe bowl and heat in 20-30 seconds intervals, stirring in between, until melted.
- Pour the melted chocolate into the bottom of the pan lined with parchment paper; use a small spatula to spread out evenly. Add to the freezer until the chocolate hardens, about 10 minutes.
- Meanwhile to a medium-sized bowl, add the peanut butter, oat flour, oats, protein powder, brown sugar and salt. Mix well to combine. Then fold in half of the M&M’s.
- Add the cookie dough on top of the chocolate layer and spread out evenly/press down well. Add the remainder of the M&M’s across the top and press down one last time.
- Place back in the freezer for at least 30 minutes before slicing and enjoy. Keep stored in the freezer for 3 months (recommended) or in the fridge for up to one week.
Equipment
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
