Easy, no-bake chocolate chip cookie dough bars, made in a muffin tin! They are also gluten-free.
It wasn’t until the summer after my junior year in college that I became aware that cookie dough was a thing.
Sure, my mom made homemade cookies, and I was the child who pilfered the most dough from the bowl when my the coast was clear. But up until that summer, I was unaware that cookie dough was considered a food possibility in and of itself. Apparently, I had led a sheltered childhood.
My friend Darah set about enlightening me. We were both attending a summer program at the University of Chicago and the temperatures ranged from sweltering to insufferable. We were staying at the International House where there was zero air conditioning. Ben & Jerry’s Cookie Dough ice cream, eaten late at night while dunking our feet in the courtyard fountain, soon became our only relief.
I don’t eat Ben & Jerry’sthese days, but I am still a sucker for cookie dough, hence these super-easy, no-bake, high-protein chocolate chip cookie dough power pucks.
I ate one just before teaching my spin class tonight. I am a better woman for it 🙂 They are equally good as dessert, too. I’ve tried. Either way, the ingredients will empower you, even if the only feat for the day is surviving the summer heat. Enjoy!
1/4 teaspoonbaking soda (optional; it adds a distinctive cookie dough flavor)
2–3 packets organic stevia (optional, to taste)
2 tablespoon miniature semisweet chocolate chips
Line all 12 cups of a standard muffin tin with paper or foil liners.
In a small bowl, cover dates with enough hot (not boiling) water to cover; let soak 15 minutes. Drain, reserving 1/4 cup soaking water.
In a food processor process the dates and beans until blended. Add the protein powder, peanut butter, coconut oil, vanilla and salt, Process until blended, stopping and scraping down sides of bowl 1-2 times, and adding a few tablespoons reserved water as needed until mixture is light and smooth, but not loose. Taste for sweetness; if desired, add additional stevia to taste.
Scoop about about 3 tablespoons batter for each puck (it will be fluffy, but still easy to handle, like a soft clay); shape into a ball, then flat slightly into a puck shape. Place in prepared cups. If desired, sprinkle with sprinkle. Refrigerate for at least 2 hours until firm.
Storage: Store in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 6 months.
Variation: An equal amount of coconut butter (not oil) can be used in place of the nut or seed butter.