Cookie Dough Brownie Protein Bars
Recipe by
Ingredients
- For the Brownie Layer:
- 1 scoop (30g) chocolate whey or casein protein powder
- 1/3 cup unsweetened cocoa powder
- 1/4 cup almond flour
- 1/2 tsp baking powder
- 1/4 cup unsweetened almond milk
- 2 tbsp maple syrup or honey
- 1 egg (or flax egg for vegan)
- For the Cookie Dough Layer:
- 1 cup chickpeas (cooked, rinsed, and patted dry)
- 1/4 cup peanut butter or almond butter
- 1 scoop (30g) vanilla whey or vegan protein powder
- 2 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- 1/4 cup dark chocolate chips
Directions
- Preheat Oven: Set oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Make Brownie Layer: In a bowl, mix protein powder, cocoa powder, almond flour, baking powder, almond milk, maple syrup, and egg until smooth. Spread evenly in the pan. Bake 12–15 minutes, then let cool.
- Make Cookie Dough: In a food processor, blend chickpeas, peanut butter, protein powder, maple syrup, and vanilla until smooth and creamy. Stir in chocolate chips by hand.
- Assemble Bars: Spread cookie dough mixture evenly over cooled brownie layer.
- Chill & Slice: Refrigerate for at least 1 hour to firm up. Slice into 9 squares.
Tips for Meal prep
Store in the fridge for up to 5 days or freeze for up to 2 months.
For extra indulgence, drizzle melted dark chocolate on top before chilling.
Swap chickpeas for blended oats + Greek yogurt if you prefer a grain-based dough.
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