Homemade Chocolate Chip Cookie Dough Protein Bars

I’m really surprised that I’ve never gotten sick with Salmonella.  I used to eat raw cookie dough by the tub.

The 36oz tubs.  From Costco.  Yeahhh.

So I’d be lying if I said I didn’t miss grabbing a movie, a spoon and the cookie dough tub then plopping myself on the couch… ehem… so I solved that problem by making cookie-dough-meets-protein-bar.

Healthy Homemade Chocolate Chip Cookie Dough Protein Bars

These protein bars are super sweet, buttery and decadent, just like the cookie dough you’d buy from the store only a lot healthier.  These are chewy with the occasional crunch from the chocolate chips.  They don’t taste healthy by a long shot, you need to make them ASAP!

Healthy Homemade Chocolate Chip Cookie Dough Protein Bars (low sugar, gluten free, dairy free, vegan)

Prep Time: 20 minutes

Yield: 10 protein bars

Serving Size: 1 protein bar

Healthy Homemade Chocolate Chip Cookie Dough Protein Bars (low sugar, gluten free, dairy free, vegan)



  1. Line a 9" brownie pan with parchment paper both ways and set aside.
  2. Blend the oats into a flour and set aside.
  3. In a large stand mixer bowl, add the almond butter and almond milk and stir (don't use a whisk attachment. If you feel like getting an arm workout, skip the stand mixer and use a spoon and your arm!)
  4. While the mixer is still mixing, add the Truvia, stevia, butter extract and salt.
  5. Still mixing, add the brown rice flour and oat flour. Add the protein powder (dough should be thick like cookie dough)
  6. Take the bowl off the stand mixer and fold in the chocolate chips. Dump into the prepared pan and flatten with the spatula (or if you're fancy, a pastry roller). Cover and refrigerate overnight.
  7. The next day, slice into bars and store covered in the fridge.


This recipe is: no bake, low sugar, high fiber, high protein, gluten free, vegan!


If you are the on-the-go type, wrap each bar in parchment paper, tape to close and keep covered on a plate, that way you can easily grab them out of the fridge.

Healthy Homemade Chocolate Chip Cookie Dough Protein Bars

Quite honestly, this recipe shouldn’t be limited to just protein bars… you can totally eat it straight out of the mixing bowl!  Or just keep it in the fridge.  You know, for emergency snacks… emergency snacks that must contain chocolate.

Healthy Dessert Blog

With an amazing nutrition label like this, I’d choose these Cookie Dough Protein Bars over cookie dough, storebought protein bars and junk food in every way, shape and form!

Healthy Homemade Chocolate Chip Cookie Dough Protein Bars  Healthy Homemade Chocolate Chip Cookie Dough Protein Bars

Healthy Homemade Chocolate Chip Cookie Dough Protein Bars

Does that look healthy to you?  I didn’t think soooo  😉



Like this recipe?  Then you’ll LOVE the DIY Protein Bars Cookbook!  With 48 dessert-like protein bar recipes, full-color pages and photos for every recipe, you’ll never think twice about buying protein bars from the store again.  See this page for more information on the book, including the Table of Contents, some sneak peaks and sample images.

DIY Protein Bars Cookbook – Jessica Stier of Desserts with Benefits

Order it from Amazon here!

Labels: Almond-Butter, Bars-Blondies-and-Brownies, Brown-Rice-Flour, Brown-Rice-Protein, Chocolate, Gluten-Free, High-Fiber, High-Protein, Low-Sugar, No-Bake, Nutrition-Label, Oats, Vegan

7 Trackbacks/Pingbacks

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Comments (53)

  1. The Cooking Actress: August 25, 2012


    ….that sums it up.


  2. Lesa Balcom: August 25, 2012

    Can you use whey isolate protien??

  3. Sonia! The Healthy Foodie: August 26, 2012

    Jessica, these look AMAZING! I so have to give them a try! And I will… soon!

  4. I’ve tried making these with whey but it turns very gooey rather than cookie-dough-like. However, my friend them with pretty good results using !2/3 cup of soymilk rather than 1c+2T of almond milk (I guess mine didn’t turn out well because I used too much liquid)

    If you try these with whey I would mix all the dry ingredients together, mix in the almond butter + extracts, THEN add the almond milk 1 tbs at a time until you get a cookie dough consistency.

    Good luck! I’m crossing my fingers this works :)

  5. Sarah @ The Chunky Tales: August 29, 2012

    I just tried making these and instead used pea protein powder. They are in the fridge, but they were pretty crumbly. Thoughts? Should I add more liquid? Thanks :) Can’t wait!

  6. swati: August 29, 2012

    yum..yum…want to reach out and take a bite.

  7. Hi Sarah, it could be the pea protein. I’ve used a couple protein powders with pea protein as a main ingredient and they usually end up with a crumbly texture. The dough should be like cookie dough and should form a bar. I would try adding more almond butter or maybe even some liquid sweetener to help hold together, say ~1/4 cup? I’m crossing my fingers they hold together, but most of all I hope they taste good :)

  8. This looks so amazing. I’m obsessed with chocolate chip cookies, so to find healthier versions is always exciting. I absolutely love your recipes/pictures/blog!

  9. Thanks Raechel! :)

  10. ilovechagall: September 2, 2012

    Yeah I used whey and it did not work out very well. Still tastes good though!

  11. Colleen: September 3, 2012

    Just found your blog.. great stuff. Thanks for figuring this all out… and sharing your yummy results! I think this will be my first recipe to try. :-)

  12. Christina: September 10, 2012

    Wow – one little bar sure packs a punch in the protein department! Definitely my type of “on the way to the gym” type of snack. Would love to get my hands on a non-whey protein powder to give these bad boys a go. I absolutely love how you give us health-foodies something BEAUTIFUL to drool over, cupcakes don’t really do it for me anymore eh 😀

  13. Anonymous: September 30, 2012

    Great recipe. Just a question regarding fibre – is it possible to up the fibre by adding psyllium and if so, how many grams?

  14. Jessica | Desserts with Benefits: September 30, 2012

    Although I have a bottle of psyllium in my pantry, I’ve never used it yet so I’m not sure how much you should add. If it absorbs a lot of liquid (like flax and chia) then I would add 1 tbs psyllium powder + 1 tbs almond milk. Mix it in a bowl first then add it with the almond butter and almond milk :)

  15. Melissa: October 17, 2012

    OMGoodness, I made these over the weekend and they are soooooooooooooo GOOD!!!

    I used oat flour instead of old fashioned oats (didn’t have that much on hand), I added some ground psyllium, half the stevia (I’m hit or miss with stevia, sometimes it makes me feel weird and sometimes I’m ok- so to be safe I went with half)and some agave (again, this is what I had on hand)

    I’ve eaten one every single day as part of my lunch and WOW, it really has helped keep me stay full before my after work work-out = ) thank you so much for sharing!!!

  16. I’m so glad you liked the protein bars Melissa!! Maybe I’ll try adding psyllium to my next batch :)

  17. Anonymous: December 5, 2012


    This is my first visit to your site and I saw that you had truvia listed as an ingredient. I had never heard of it before, although, I am a stevia fan. I came across this review site for the product and thought I’d pass it along..


  18. Hi! Thanks for sharing the site. I have never had any problems with Truvia, and I prefer the taste over manmade-Splenda. Erythritol is considered to be one of the best sugar substitutes because fewer people react to it opposed to sucralose, maltitol, xylitol, etc.
    You can certainly use a different packeted sweetener in the recipe, such as stevia packets :)

  19. Anonymous: January 26, 2013

    I made these and they are in my fridge now, firming up! I can’t wait to eat them! I know FOR SURE that I won’t be able to sleep comfortably tonight, knowing that they are in the kitchen waiting for me… Gosh I wish the morning would hurry up already so I can bite into their savory goodness!

  20. EEK I hope you love the protein bars! Every time I make this I eat a few spoonfuls before I flatten it into the pan 😉

  21. Bonnie: February 6, 2013

    Can I use something instead of Brown Rice Protein Powder? Can I use Skim milk powder in place of it and if so would I use the same amount? Thank you! Cant wait to make them.

  22. dessertswithbenefits: February 6, 2013

    Hmmm, I’m not sure if dried milk would work… you would need a lot more than the protein powder since it dissolves easily and it will taste too “milky.” You can try a combination of dried milk and your favorite flour(s) though (I would try a combination of flours, my favorites are oat flour, brown rice flour and coconut flour). I hope these substitutions work for you, make sure to give the dough some taste tests as you go along to see if it needs anything else! Good luck :)

  23. Maggie: February 9, 2013

    Hi!! I love your blog so much! I have made these and the peanut butter fudge protein bars so many times! I even know both recipes by heart… I always have them on hand, and I make at least 1-2 batches a week. I just wanted to thank you for posting this recipe and all the others on your blog! I am addicted to these bars I think…SO GOOD! :)

  24. dessertswithbenefits: February 9, 2013

    Aw thank you so much, Maggie! I’m glad you like them (and I’m glad I’m not alone with making them on a regular basis) 😉

  25. Paula Pike: April 17, 2013

    What about adding gaur gum for fibre?

  26. Paula Pike: April 17, 2013

    And instead of adding normal almond butter and peanut butters would it be possible to incorporate pb2, to save on the fat content?

  27. dessertswithbenefits: April 18, 2013

    I haven’t tried these adding any gums but I sure hope it works! If you try it let me know how it turns out :)

  28. dessertswithbenefits: April 18, 2013

    Again, I haven’t really tried deviating from this recipe. If PB2 can create an authentic peanut butter texture, try it out and I’m crossing my fingers that it works!

  29. Rosalie: May 31, 2013

    I made these with a few minor tweaks and ah! So good!

    I used 1/3c erythritol + some liquid vanilla stevia, added a bit of cinnamon, and used vanilla casein and some plain pea protein powder (don’t have rice protein!). Worked out lovely :) The nutritionals on mine are a bit different (260kcal/12th of the batch, 160/16th of the batch) but hey, it’s all good healthy stuff :)

  30. dessertswithbenefits: May 31, 2013

    The cinnamon sounds like a delicious addition! I need to try that on my next batch :)

  31. Ashley: August 19, 2013

    I made these one morning and they were all gone by the end of the night! Thanks for the great recipe! The only issue I had was one friend cannot eat oats…would almond meal work in its place?

  32. dessertswithbenefits: August 20, 2013

    Almond meal or almond flour should work just fine, however the bars might be a little bit delicate to handle because almond meal/flour tends to produce a crumbly texture.
    I’m glad you liked the recipe!!

  33. Laura: February 25, 2014

    How much is a scoop for the protein powder? 1tsp? 1Tbsp?

  34. dessertswithbenefits: February 25, 2014

    A scoop of the brown rice protein powder is about 3-4 tbs :)

  35. Darci: March 2, 2014

    Hi, just wondering if there is a website that you use to get the nutrition facts label or what is the easiest way to figure that out? Thanks!

  36. dessertswithbenefits: March 3, 2014

    I use this program to make my nutrition labels:
    It’s super easy and free! :)

  37. Kim: April 17, 2014

    I just found this recipe and I’d love to try it, but I’m allergic to ALL sugar substitutes. Could I just use the same amount of real sugar?

  38. dessertswithbenefits: April 17, 2014

    Oh no, I’m sorry to hear that! :(
    10 packets of Truvia = 6 tbs + 2 tsp of sugar
    1/2 tsp of Stevia = 1/2 cup of sugar

    That equals nearly A FULL CUP of sugar, so I wouldn’t recommend it (unless you don’t mind getting a serious blood sugar spike/crash) :/

  39. Olivia: May 3, 2014

    Could you replace the oats with something? I’m celiac and can’t handle them :(

  40. dessertswithbenefits: May 3, 2014

    I’m not sure if there is a good replacement for the oats since there is so much used in the recipe. Oat flour absorbs a lot of liquid and tends to bind things together. But, you can try using almond flour. I’m not exactly sure how much you will need, so I would start out by using 3/4 cup. After step 5, if the cookie dough is too “wet” looking, add more almond flour.
    I hope this substitution works out for you! :)

  41. Helen: November 11, 2014

    Is the butter extract necessary or could I use vanilla extract instead?

  42. Helen-
    Nope, the butter flavor is just there for that yummy buttery flavor typical to storebought cookie doughs. You can definitely use vanilla extract instead! I hope you like the recipe :)

  43. Yesika: December 23, 2014

    Hi, this recipe sounds amazing! Cant wait to try it :)
    Just wondering if you have ever tried using egg white protein. I have both whey (chocolate) & egg white (vanilla) available at home at the moment. Do you know if I would use the same amount or need to add/subtract any liquid? Thanks!

  44. Yesika-
    Thanks so much! I haven’t tried egg white protein here but I don’t think it’ll work. I haven’t had luck making protein bars with whey protein and casein protein, and whey, casein and egg white protein are pretty similar. I think brown rice protein powder is the only protein that will work here.

  45. Chelsea: January 11, 2015

    Have you tried any of your recipes with soy protein?

    I am a vegetarian and prefer soy protein over other plant-based protein powders because of the higher protein content and it is the only complete plant-based protein.


  46. chelsea: January 11, 2015

    Have you tried whey low? It is a sugar substitute but it may work for you. It’s made with 3 different forms of real sugar. It is equal in volume and sweetness to granulated sugar so you would still have to use quite a bit but it has a much lower glycemic index. It is a little pricey but you could use it for this recipe and not have to worry as much about having a high sugar content.

  47. Chelsea-
    No, I’m afraid I haven’t tried using soy protein in my protein bar recipes. I haven’t found a brand I like yet… what brand do you use?
    While brown rice itself is not a complete protein, brown rice protein powder is. However, soy protein has a higher bioavailability, so maybe I’ll try using soy on my next batch :)

  48. Chelsea: January 12, 2015

    I use the Optimum Nutrition Soy protein vanilla. I haven’t tried any of the other flavors yet but I found that the Optimum Nutrition isn’t chalky like a lot of other soy protein powders. I haven’t used it for baking though, only smoothies.

  49. Chelsea-
    All I know is that whey, casein and egg don’t work at all in my protein bar recipes… but I have yet to try the soy version! Maybe I’ll try those sample packets, the ones that are like one scoop per packet, so I don’t have to buy a whole tub.
    If you’re up for some recipe testing you can give it a shot! I’m crossing my fingers the protein bars turn out for you! :)

  50. Lydia: February 18, 2015

    Hi! I buy truvia in a small container instead of packets. How many tsp is 10 packets?


  51. Lydia-
    10 packets should be about 7+1/2 teaspoons of Truvia (or 2+1/2 tablespoons) :)
    If you ever need help converting the packets –> spoonfuls, here’s the conversion chart:
    I hope you like the recipe!

  52. Mason: March 22, 2015

    I’m looking to minimize carbohydrates and I am aware that the carbs in flax meal are mostly fiber, could I swap flax meal for the oats/oat flour??

  53. Mason-
    Yes, flax is minimal in net carbs :)
    I haven’t tried replacing the Oats and Brown Rice Flour in this recipe with Flax so I can’t be sure, but I guess it’s worth a shot! I used Ground Flaxseed in one of the protein bars in my Cookbook and it worked really well (although the recipe was quite different). Note that Flax absorbs liquid and tends to turn gelatinous with too much, so be careful when adding the Milk.
    I’d say, substitute the Oats and Brown Rice Flour with 1-1+1/4 cups of Ground Flaxseed. After mixing, the mixture should look like cookie dough. I hope this works out for you!

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