Description
These Monster Cookie Dough Protein Bars are a delicious, no-bake treat packed with protein and wholesome ingredients like oat and almond flours, peanut butter, and chia seeds. Perfect for a quick snack or post-workout boost, they feature a soft, chewy texture studded with mini M&Ms and chocolate chips for a fun twist.
Ingredients
Dry Ingredients
- 1 cup oat flour
- 1/2 cup almond flour
- 1 scoop (30-32g) vanilla or peanut butter protein powder
- 1-2 tablespoons collagen peptides (optional)
- 1-2 tablespoons ground flax
- 1 tablespoon chia seeds
- Pinch of salt
Wet Ingredients
- 1/2 cup peanut butter
- 3-4 tablespoons agave syrup
- 2-3 tablespoons Greek yogurt
- 1 teaspoon vanilla extract
Add-ins
- 1/4 cup mini M&Ms
- 1/4 cup mini chocolate chips
- 2-3 tablespoons rolled oats
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the oat flour, almond flour, protein powder, collagen peptides (if using), ground flax, chia seeds, and a pinch of salt until evenly distributed.
- Add Wet Ingredients: Incorporate the peanut butter, agave syrup, Greek yogurt, and vanilla extract into the dry mixture. Stir well until a thick, soft dough forms. If the dough feels too dry, add a little more agave syrup or an extra tablespoon of yogurt to achieve the right consistency.
- Fold in Mix-ins: Gently fold in the mini M&Ms, mini chocolate chips, and rolled oats until they are evenly spread throughout the dough.
- Press into Pan: Line a 9x5 inch loaf pan with parchment paper. Transfer the dough into the pan and press it down firmly to create an even layer.
- Chill to Set: Cover the pan and refrigerate for 1 to 2 hours until the bars are firm enough to slice.
- Slice and Serve: Use the parchment paper to lift the dough out of the pan. Slice into 6 thick bars and enjoy your protein-packed monster cookie dough bars.
Notes
- For a vegan option, substitute Greek yogurt with a plant-based yogurt.
- If you prefer bars less sweet, reduce the amount of agave syrup.
- Add more rolled oats for an extra chewy texture.
- Store bars in the refrigerator for up to one week or freeze for longer storage.
- Collagen peptides are optional but can add extra protein and support joint health.
