Dark Chocolate Chip Cookie Dough Protein Bars
These Dark Chocolate Chip COOKIE DOUGH PROTEIN BARS are loaded with 72% cacao dark chocolate chips, ground almonds, cinnamon, and amaretto flavors in every bite! Naturally sweetened with banana and monk fruit—NO refined sugars, NO refined flours, or butter needed!
Servings Prep Time
16bars 15minutes
Cook Time Passive Time
15-17minutes 5minutes
Servings Prep Time
16bars 15minutes
Cook Time Passive Time
15-17minutes 5minutes
Ingredients
Instructions
  1. Preheat oven to 350.
  2. Add dry ingredients to bowl. Mix well. Add wet ingredients to separate larger bowl. Mix well. Gradually add dry ingredients to wet ingredients bowl, mixing thoroughly. Fold in dark chocolate chips. (Save some for later to add to the top.)
  3. Grease an 8×8 square baking dish with olive oil, or line with parchment paper. Pour batter onto pan. Add more dark chocolate chips on top if desired.
  4. Bake in oven for about 15-17 minutes, or until a toothpick inserted down the center has no wet batter, but crumbs ok.
  5. Remove from oven. Let cool for about 5 minutes.
  6. Slice into 16 equal sized bars. Enjoy immediately! Store in an airtight container in the fridge, best if consumed within 3 days. Try warming them up in the microwave. Enjoy!
Recipe Notes

-Just in case it wasn’t clear up top, that’s 1/2 cup + 2 tbsp almond flour.

-You can sub in 1/2 cup applesauce instead of the large banana.

–After pouring the batter onto the baking pan, add more dark chocolate chips on top!  How much is up to you!

-Very important not to over-bake these!  This is KEY.

Generally, you want to take it out of the oven at about the 15 minute mark.  When you shake the pan, there should be no jiggle, the surface should appear to be set, and when you insert a toothpick down the center, it should come out with NO wet batter, but crumbs would be ok.

-If the surface appears set, but the toothpick down the middle still comes out with wet batter, stick the pan back in the oven and let it bake a little bit more.  Check it again after every minute or so.  It should be done after about a minute, but keep a very close eye on it.

-If the toothpick down the middle comes out completely clean and dry—-you’ve over-baked it!

–Better to slightly under-bake them, than to over-bake!

-Remember, the cookie bars will continue to bake in the hot pan, even when removed from the oven.

-After taking them out of the oven, let the cookie bars rest for about 5 minutes before slicing into them!  This will allow them to bake a bit more, and give you cleaner slices.

–Store in an airtight container in the fridge.  Best if consumed within about 3-4 days.  Try warming them up in the microwave!

Did you try this recipe?  How did it work out for you?  Any questions about my method?  I would love to hear from you!  Sound off in the comments section below or use the social media links above or throughout the blog.  Thanks guys!!

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