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No-Bake Cookie Dough Protein Bars

kept bydesyo

*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.

*Consider topping the bars with a bit of melted bittersweet melted chocolate, as I did with these bars.

*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 ½ cup.

*You can form into any size or shape that suits your fancy, from balls to rounds to free-form mini bars.

Serving size: 1 bar
10g fat
10g carbs
19g protein


8-inch square baking pan, lined with foil or parchment and then sprayed with nonstick cooking spray
1 cup old-fashioned or quick-cooking rolled oats (GF, if needed)
1-1/3 cups plain nondairy milk (e.g. almond, rice, soy, hemp) or low-fat milk
½ cup natural, unsweetened nut or seed butter (e.g., peanut, cashew, sunflower)
2 teaspoons vanilla extract (GF, if needed)
1-1/3 cups packed all-natural sweetened raw vanilla vegan protein powder (I used Sunwarrior)



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