Vegan No-Bake Cookie Dough Protein Bars (4 ingredients)
Homemade vegan no-bake cookie dough protein barst are super-easy, high-protein, gluten-free, oil-free, inexpensive and delicious! Only 4 ingredients, too.
Servings: 8 bars
Ingredients
- 1 cup 100 g old-fashioned or quick-cooking rolled oats (GF, if needed)
- 1 and 1/3 cups 315 mL plain nondairy milk (e.g. almond, rice, soy, hemp) or low-fat milk
- 1/2 cup natural unsweetened nut or seed butter (e.g., peanut, cashew, sunflower)
- 1 and 1/3 cups lightly packed all natural vegan vanilla protein powder
Instructions
- Line an 8-inch (20 cm) square baking pan with foil or parchment paper.
- Place the oats in a blender or food processor and process into a fine powder.
- Add the milk amd the nut or seed butte rto the processor bowl. Process, using on/off pulses, until the mixture is blended and smooth, stopping to scrape the sides and bottom of the bowl once or twice with a rubber spatula.
- Add the protein powder to bowl; process using on/off pulses until all of the protein powder is incorporated, stopping to scrape the sides and bottom of the bowl once or twice with a rubber spatula.
- Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper or plastic wrap atop bar mixture and use it to spread and flatten the bars evenly in the pan. Cover and refrigerate overnight until very firm.
- Using the liner, lift the mixture from the pan and transfer to a cutting board. Peel off the foil or parchment and cut into 8 bars.
Notes
Storage: Individually and tightly wrap the bars in plastic wrap. Store the bars in the refrigerator for up to 2 weeks. Alternatively, place the wrapped bars in an airtight container and freeze for up to three months. Let the frozen bars thaw at room temperature for about 1 hour.
Add Chocolate: Consider topping the bars with a bit of melted bittersweet melted chocolate, as I did with these bars.
Whey Protein Tip: Whey protein will not work in this recipe as written; the bars will have a gooey, sticky texture that will not hold together in bar form. But the problem is easily solved: simply increase the total amount of oats to 2 cups and reduce the amount of milk to 1/2 cup.
Protein Balls instead of Bars: You can form into any size or shape that suits your fancy, from balls to rounds to free-form mini bars.
Add Chocolate: Consider topping the bars with a bit of melted bittersweet melted chocolate, as I did with these bars.
Whey Protein Tip: Whey protein will not work in this recipe as written; the bars will have a gooey, sticky texture that will not hold together in bar form. But the problem is easily solved: simply increase the total amount of oats to 2 cups and reduce the amount of milk to 1/2 cup.
Protein Balls instead of Bars: You can form into any size or shape that suits your fancy, from balls to rounds to free-form mini bars.
Nutrition
Serving: 1bar | Calories: 195kcal | Carbohydrates: 10g | Protein: 19g | Fat: 10g