These vegan protein bars are a cookie dough flavored treat you’re going to love! They’re made with simple ingredients like oat flour and nut butter and are completely refined sugar free. Perfect for a post workout snack or healthy dessert.
These vegan protein bars, however, are one of my favorite recipes because they’re so perfect for a grab and go snack. I just keep them sliced up in the fridge and grab one when I’m headed out the door.
They’re made with incredibly simple ingredients, are naturally refined sugar free, high in protein and even kid approved.
Not all protein bars on the market are vegan because they contain either egg whites or whey protein. They can also be loaded with added sugar and less than healthy ingredients.
Making homemade protein bars is always my preference because you’re in completely control of the flavor and ingredients.
OAT FLOUR. Oat flour makes up the base of these vegan protein bars to keep them completely gluten free. I do not recommend any subs here because other kinds of flours don’t have the same level of absorbability.
PROTEIN POWDER. I used a vanilla pea protein, but any kind works! If you are not vegan, whey protein works well!
MAPLE SYRUP. The maple syrup will add just the right amount of sweetness without adding too much sugar.
I also opted for maple syrup instead of dates so you don’t need any special equipment like a food processor in order to make these. Just a bowl and a spoon!
NUT BUTTER. I suggest cashew or almond butter because they have the most neutral flavor. However, for a different flavor variation, you can use peanut butter as well.
MILK. A bit of non-dairy milk will help blend all of the ingredients together.
CHOCOLATE. You will need chocolate chips for the base of the bars as well as chocolate for the coating as well! I suggest a stevia sweetened chocolate to keep the sugar content low.
How to make vegan protein bars
Line an 8 inch baking pan with parchment paper and set aside.
Whisk together the oat flour, protein powder and salt.
Whisk in all remaining ingredients aside from the chocolate chips, then use a rubber spatula to fold together.
Once a dough has formed, fold in the chocolate chips. Press into the baking pan in an even layer.
Add the ingredients for the chocolate layer in a bowl and melt in 20 second intervals, stirring between each, until fully melted.
Add on top of the bars, then stick in the freezer to set for at least 2 hours. Slice into squares and enjoy!
Optional mix ins
While I kept the ingredients pretty simple to give them a real cookie dough feel, you are welcome to add in some optional mix ins.
CHIA SEEDS. Add in a couple tablespoons of chia seeds or flax seeds for an extra boost of fiber and omega 3’s. If you notice the dough gets too thick because of the addition of the seeds, add in a bit more cashew butter or milk.
SPICES. Since it’s fall when I’m writing this, I obviously have to mention pumpkin spice, but even just some cinnamon can take these to the next level.
NUTS. Instead of chocolate chips, you can add in some chopped nuts. I like almonds, walnuts or pumpkin seeds (not a nut but we’ll put it here anyway)!
How to store and freeze
I suggest storing these vegan protein bars in the fridge to ensure the chocolate coating doesn’t melt. In the fridge they will keep for up to 2 weeks.
These do, however, freeze really well! Keep them in an air tight container or freezer safe bag and freeze for up to 3 months. Let them thaw in the fridge for a few hours until they’re soft enough to enjoy.
Make them low sugar!
Since I used a protein powder that had stevia, I kept the amount of maple syrup content low so we don’t have too much sugar!
If you want these more keto friendly, you can use a keto maple syrup and stevia sweetened chocolate chips so these protein bars have no added sugar.
High protein recipes you’ll love!
Vegan Protein Bars
by: claire cary
- 1 cup chocolate chips
- 3 tablespoons cashew or almond butter
- Line an 8 inch baking pan with parchment paper and set aside.
- Whisk together the oat flour, protein powder and salt.
- Whisk in all remaining ingredients aside from the chocolate chips, then use a rubber spatula to fold together. If it seems too dry, add in just a touch more milk until it mixes well (but not too much or they won't set!).
- Once a dough has formed, fold in the chocolate chips.
- Press into the baking pan in an even layer.
- Add the ingredients for the chocolate layer in a bowl and melt in 20 second intervals, stirring between each, until fully melted.
- Add on top of the bars, then stick in the freezer to set for at least 2 hours.
- Slice into squares and enjoy!