High Protein Chocolate Chip Cookie Bars
High Protein Chocolate Chip Cookie Bars
Ingredients
For the Cookie Bars
- 2 eggs
- 200 grams coconut sugar
- 150 grams peanut butter
- 40 grams coconut oil
- 100 grams almond flour
- 2.5 grams baking soda
- 1.5 grams salt
- 85 grams dark chocolate, chips or chunks, divided
- 60 grams whey protein, (2 scoops)
- 2 tablespoons milk, 2-3 tablespoons, if needed for texture
- 1/2 teaspoon vanilla extract, optional
- 1/4 cup organic oats, optional
Instructions
- 1
Preheat your oven to 170°C. Grease or line an 8x8 inch (20x20cm) baking tray with parchment paper.
⏱️ 10 min•🌡️ 170
- 2
In a large mixing bowl, combine the eggs and coconut sugar. Mix until well combined and smooth.
⏱️ 3 min
- 3
Add the peanut butter, coconut oil, and vanilla extract (if using) to the wet mixture. Mix until all ingredients are thoroughly combined and smooth.
⏱️ 4 min
- 4
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.
⏱️ 5 min
- 5
Fold in most of the dark chocolate chips/chunks, reserving a small amount to sprinkle on top.
⏱️ 1 min
- 6
Transfer the cookie dough mixture into the prepared 8x8 inch baking tray. Smooth the dough out evenly with a spatula.
⏱️ 1 min
- 7
Sprinkle the reserved dark chocolate chips/chunks over the top of the smoothed dough.
⏱️ 1 min
- 8
Bake in the preheated oven for 20–22 minutes, or until the edges are golden brown. The center may still appear slightly soft.
⏱️ 22 min•🌡️ 170
- 9
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.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Chocolate Chip Cookie Bars
For the Cookie Bars
- 2 eggs
- 200 grams coconut sugar
- 150 grams peanut butter
- 40 grams coconut oil
- 100 grams almond flour
- 2.5 grams baking soda
- 1.5 grams salt
- 85 grams dark chocolate, chips or chunks, divided
- 60 grams whey protein, (2 scoops)
- 2 tablespoons milk, 2-3 tablespoons, if needed for texture
- 1/2 teaspoon vanilla extract, optional
- 1/4 cup organic oats, optional
Instructions
- 1
Preheat your oven to 170°C. Grease or line an 8x8 inch (20x20cm) baking tray with parchment paper.
⏱️ 10 min•🌡️ 170 - 2
In a large mixing bowl, combine the eggs and coconut sugar. Mix until well combined and smooth.
⏱️ 3 min - 3
Add the peanut butter, coconut oil, and vanilla extract (if using) to the wet mixture. Mix until all ingredients are thoroughly combined and smooth.
⏱️ 4 min - 4
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.
⏱️ 5 min - 5
Fold in most of the dark chocolate chips/chunks, reserving a small amount to sprinkle on top.
⏱️ 1 min - 6
Transfer the cookie dough mixture into the prepared 8x8 inch baking tray. Smooth the dough out evenly with a spatula.
⏱️ 1 min - 7
Sprinkle the reserved dark chocolate chips/chunks over the top of the smoothed dough.
⏱️ 1 min - 8
Bake in the preheated oven for 20–22 minutes, or until the edges are golden brown. The center may still appear slightly soft.
⏱️ 22 min•🌡️ 170 - 9
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.
⏱️ 60 min