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Preheat your oven to 170°C. Grease or line an 8x8 inch (20x20cm) baking tray with parchment paper.

In a large mixing bowl, combine the eggs and coconut sugar. Mix until well combined and smooth.

Add the peanut butter, coconut oil, and vanilla extract (if using) to the wet mixture. Mix until all ingredients are thoroughly combined and smooth.

Add the almond flour, baking soda, salt, whey protein, and organic oats (if using) to the wet ingredients. Mix until all dry ingredients are fully incorporated and a thick, uniform dough forms. If the mixture is too thick, add milk 1 tablespoon at a time until the desired texture is reached.

Fold in most of the dark chocolate chips/chunks, reserving a small amount to sprinkle on top.

Transfer the cookie dough mixture into the prepared 8x8 inch baking tray. Smooth the dough out evenly with a spatula.

Sprinkle the reserved dark chocolate chips/chunks over the top of the smoothed dough.

Bake in the preheated oven for 20–22 minutes, or until the edges are golden brown. The center may still appear slightly soft.

Remove the pan from the oven and let the cookie bars cool completely in the pan for at least 1 hour before slicing. This allows them to set and develop a fudgy center with crisp edges.


Preheat your oven to 170°C. Grease or line an 8x8 inch (20x20cm) baking tray with parchment paper.

In a large mixing bowl, combine the eggs and coconut sugar. Mix until well combined and smooth.

Add the peanut butter, coconut oil, and vanilla extract (if using) to the wet mixture. Mix until all ingredients are thoroughly combined and smooth.

Add the almond flour, baking soda, salt, whey protein, and organic oats (if using) to the wet ingredients. Mix until all dry ingredients are fully incorporated and a thick, uniform dough forms. If the mixture is too thick, add milk 1 tablespoon at a time until the desired texture is reached.

Fold in most of the dark chocolate chips/chunks, reserving a small amount to sprinkle on top.

Transfer the cookie dough mixture into the prepared 8x8 inch baking tray. Smooth the dough out evenly with a spatula.

Sprinkle the reserved dark chocolate chips/chunks over the top of the smoothed dough.

Bake in the preheated oven for 20–22 minutes, or until the edges are golden brown. The center may still appear slightly soft.

Remove the pan from the oven and let the cookie bars cool completely in the pan for at least 1 hour before slicing. This allows them to set and develop a fudgy center with crisp edges.
