These no-bake chocolate chip peanut butter protein bars taste like cookie dough heaven (but healthier). Are they for breakfast, a snack, or dessert? You decide. Who doesn't love peanut butter and chocolate together, I ask you?
Best Recipe For Protein Bars With Peanut Butter
- Loaded With Taste. Chocolate peanut butter cookie dough. Enough said.
- Quick! Literally super simple. No baking required. Make-ahead and eat them all week - they can also be frozen for later.
- Healthy. Protein, flourless, plant-based.
Ingredients - What You need
Here are the ingredients you will need to make this recipe:
- Almond Flour.
- Vanilla Protein Powder. The final flavor and texture depend upon the protein powder you use. Please use your favorite brand. If you're not sure, this is what I use. If your powder has a thickening agent, you may need to add extra almond milk.
- Chocolate Chips. Use any chocolate chip you want - I used sugar-free, but vegan, plant-based, dark chocolate and milk chocolate can all be used.
- Honey. I used honey, but you could use a liquid sweetener substitute or agave if preferred.
- Almond Milk. Or other plant-based milk such as soy milk or oat milk.
- Vanilla Extract. Please use pure vanilla extract it has the best flavor.
- Cinnamon.
- Salt. I used pink Himalayan salt as that was what was right in front of me but you can use any fine salt - iodized, sea salt, etc.
For exact ingredient quantities, please see the recipe card below!
Be sure to pin this pin to Pinterest to save for later! 🙂
Variations and Substitutions
- Nut Flours - you can use cashew flour in place of the almond flour.
- Deluxe - half the chocolate chips and add in the difference using chopped peanuts or even dried berries.
- Nut Butters - most nut butters can be substituted.
How To Make Peanut Butter Protein Bars
This is intended as an overview only. For detailed instructions, please see the recipe card below. Enjoy!
- Combine the protein powder, almond flour, and cinnamon in a medium mixing bowl.
- Stir in the peanut butter, honey, almond milk, and vanilla extract. Add the chocolate chips and then salt to taste.
- Do a test and press a spoonful together into a ball with your hands. It should clump together but not be too wet. If it won't hold together it is too dry. Stir in more almond milk a little at a time (about ½ to 1 tablespoon at a time) until the dough will hold together but isn't too soft or sticky.
- Transfer the dough to the dish and press in firmly with your hands. Freeze for 25 minutes then remove and slice into 12 bars.
How To Serve It
These can be served sliced or you can shape them into balls.
If you're really feeling lazy - eat the dough right out of the bowl. I'm a bit guilty of that... 😉
Serve as a part of breakfast, a snack, or dessert.
Kori's Tips
- Use all-natural peanut butter (the kind you have to stir that contains only peanuts and salt). I used a freshly opened, unrefrigerated jar, so the peanut butter was really runny.
- Since different protein powder and peanut butter brands have varying amounts of salt, add it to taste after adding the chocolate chips.
- If, for some reason, you add too much almond milk and your dough is too soft. It's okay. Refrigerate until they firm up and just roll them into balls. Store them in the freezer.
Storage and Freezing Tips
How to store it. These can be store in the refrigerator up to 1 week, or the freezer 3 months if stored in an airtight container.
Can I ask you a favor?
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📖 The recipe.
Chocolate Chip Peanut Butter Protein Bars Recipe
These are wonderful make-ahead healthy protein bars for those busy mornings - or when you just need a filling snack or yummy dessert. My favorite part about these bars? There is no baking, AND they taste like cookie dough!
Ingredients
- 1½ cups finely ground almond flour
- ½ cup vanilla protein powder
- ½ teaspoon ground cinnamon (can be added to taste)
- ¾ cup organic creamy peanut butter (all natural)
- 4 to 6 tablespoons almond milk (the final amount will depend on your protein powder)
- ⅓ cup dark chocolate chips (I used sugar free chips sweetened with stevia)
- ¼ cup honey
- 1 teaspoon vanilla extract
- fine sea salt or Himalayan pink salt to taste (adjust to taste at the end)
Instructions
- Line a bread loaf pan or an 8 x 8-inch square baking dish with parchment paper. All some excess parchment paper to use as handles to lift the bars out.
- Combine the protein powder, almond flour, and cinnamon in a medium mixing bowl. Use a whisk to combine and break apart any clumps.
- With a spoon or spatula, stir in the peanut butter, honey, almond milk, and vanilla extract. Once blended, add the chocolate chips and then salt to taste.
- Do a test and press a spoonful together into a ball with your hands. It should clump together but not be too wet. If it won't hold together it is too dry. Stir in more almond milk a little at a time (a ½ to 1 tablespoon at a time) until the dough will hold together but isn't too soft or sticky. Transfer the dough to the dish and press in firmly with your hands.
- Freeze for 25 minutes then remove and slice into 12 bars. Transfer the bars to an airtight container and store in the refrigerator for up to 1 week.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Up to ⅓ cup of chopped toasted peanuts may be added; ½ to 1 teaspoon of vanilla extract may also added.
- TIPS: Use all-natural peanut butter (the kind you have to stir with only peanuts and salt); Since different protein powders and peanut butters have varying amounts of salt, add salt to taste after adding the chocolate chips.
- STORAGE: Store in an airtight container in the fridge up to 1 week. They can also be frozen for up to 3 months.
- NOTES: The final nutritional value will depend on the protein powder you use.
Nutrition
Calories: 239kcalCarbohydrates: 16gProtein: 10gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 88mgPotassium: 114mgFiber: 3gSugar: 8gVitamin A: 0.2IUVitamin C: 0.04mgCalcium: 68mgIron: 1mg
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