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Vegan Chocolate Chip Cookie Dough Protein Bars

VGFHP

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!

 

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Vegan Chocolate Chip Cookie Dough Protein Bars


  • Author: Camilla
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 12 1x

Description

Easy, no-bake chocolate chip cookie dough bars, made in a muffin tin! They are also gluten-free.


Ingredients

Scale
  • 6 whole pitted Medjool dates
  • 1 15-oz can white beans, rinsed and drained (I used Great Northern beans)
  • 3/4 cup vanilla rice protein powder
  • 2 tablespoons creamy almond butter (or nut/seed butter of your choice)
  • 2 tablespoons virgin coconut oil, melted or softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon baking soda (optional; it adds a distinctive cookie dough flavor)
  • 23 packets organic stevia (optional, to taste)
  • 2 tablespoon miniature semisweet chocolate chips

Instructions

  1. Line all 12 cups of a standard muffin tin with paper or foil liners.
  2. 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.
  3. 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.
  4. 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.

Notes

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.

  • Category: Protein Bars, Snack

Nutrition

  • Serving Size: 1 puck
  • Calories: 114
  • Sugar: 5.3 g
  • Sodium: 65 mg
  • Fat: 4.1 g
  • Saturated Fat: 2.3 g
  • Carbohydrates: 12.1 g
  • Fiber: 2.7 g
  • Protein: 8.7 g

 

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