These No-Bake Cookies-And-Cream Protein Bars are soft, creamy, and packed with wholesome ingredients—perfect for an on-the-go energy boost!
Growing up in a military family, I’d have to say that protein bars were a dietary staple in our household. My dad would regularly pack a protein bar or two for a quick lunch or on-the-go snack. Try as I might, I could never really stomach the tasteless and lumpy protein bars he bought in bulk from the Army commissary. Once I got older, I decided to experiment with making my own protein bars. I wondered to myself, was it possible to concoct a protein bar that didn’t taste like chalk?
Discovering these no-bake cookies-and-cream protein bars was a dream come true for me. The soft, chocolaty cookie layers sandwich a creamy coconut filling that’s sweetened just right. And with ingredients like almond flour, coconut flour, and applesauce, these bars pack a nutritional punch into each bite.
These days, I’ve swapped the store-bought protein bars for delicious recipes like this one. If you’re looking for a quick energy boost or a post-workout snack, these bars are seriously the way to go! Follow this recipe and enjoy all the benefits of a protein bar plus the delectable classic flavor of cookies and cream.
Are No-Bake Cookies-And-Cream Protein Bars Healthy?
My favorite part of these protein bars is that they are as nutritious as they are delicious! The almond and coconut flour in this recipe are both excellent sources of fiber and healthy fats. In place of processed sugars, these protein bars are naturally sweetened with applesauce and coconut sugar. Bear in mind, however, that the coconut cream and coconut oil in this recipe are both high in saturated fats. For individuals with dairy allergies or sensitivities, be sure to replace the whey protein powder with a dairy-free substitute. And for our diners with nut allergies, you can replace the almond flour with sunflower seed or oat flour.
The Evolution Of The Protein Bar
Nowadays, you can buy protein bars at almost any grocery or convenience store. But have you ever wondered about the origin of these protein-packed snacks? Protein bars were originally developed during the 1960s, when space agencies like NASA were developing nutrient-rich foods for astronauts. One of the earliest commercial protein bars was introduced to the market in the 1960s, but protein bars began to grow in popularity by the 1980s. The famous brand PowerBar launched in 1986 in California, paving the way for generations of new and improved protein bars. Brands like Pure Protein and Clif Builder’s were selling their own versions of the protein bar by the 1990s, when high-protein diets became more popular. By the 2010s, companies began developing protein bars made of clean and more natural ingredients. These days, DIY protein bars are trending more than ever before. By making your own protein bars, you can adjust your recipes to match the flavor and texture of your choosing—a far cry from the bland and chalky protein bars of the 1960s!
How Do I Store Leftovers?
To store your leftover protein bars, place bars in an airtight container and separate each layer with a sheet of parchment paper. You can store these bars in the refrigerator for up to 1 week, or you can freeze them for up to 2 months. If you do freeze your bars, I recommend thawing them in the fridge overnight before serving.
Serving Suggestions
Are you enjoying your protein bars before or after an intense workout? If so, I recommend pairing your bars with a Chocolate Protein Shake or a Cookies-And-Cream Protein Shake. If you’d prefer to serve these bars as part of a sweet treat, you could crumble them over a bowl of Almond Milk Yogurt or Sugar-Free Frozen Yogurt. Personally, I also like to enjoy these bars along with a side of apple slices and Almond Butter.
Ingredients
For The Cookie:
- 1/4 cup almond flour
- 2 1/2 tablespoons coconut sugar
- 1 tablespoon coconut flour
- 1 tablespoon cocoa powder
- Pinch of salt
- 1/2 tablespoon coconut oil melted
- 2 teaspoons unsweetened applesauce
For The Bars:
- 3/4 cup almond flour
- 3/4 cup vanilla whey protein powder
- 3 tablespoons coconut flour
- 3/4 cup unsweetened apple sauce
- 1 tablespoon coconut oil melted
For The Cream:
- 1/3 cup coconut cream softened to room temperature
- 1 tablespoon coconut oil
- 1 teaspoon honey
Instructions
- In a small bowl, whisk together the almond flour, coconut sugar, coconut flour, cocoa powder, and salt for the cookie. Add in the melted coconut oil and applesauce. Use your hands to mix until it forms a cookie-like dough.
- Line a microwave-safe plate with parchment paper and spread the cookie dough onto it until it's very thin (about 1/8 inch thick.) If it's sticky, use a small piece of parchment paper to spread it out.
- Microwave until the edges just begin to darken and the cookie starts to bubble slightly, about 1 minute and 15-20 seconds. Place into the refrigerator for 15-20 minutes, until it crisps up.
- Line an 8×8-inch pan with parchment paper, leaving an overhang to use as a handle.
- In a large bowl, stir together the almond flour, protein powder, and coconut flour. Add in the applesauce and coconut oil and mix until a thick dough forms.
- Take the now-crispy cookie and crumble it up into the dough. Stir until well mixed.
- Press half of the dough into the bottom of the prepared pan, spreading out evenly.
- In a separate, small bowl, whisk together all of the cream ingredients. Spread evenly onto the bars. Place into the refrigerator and chill for 30 minutes, so that the cream can begin to set.
- Once set, press the remaining bar mixture on top, spreading out evenly.
- Cover and let the bars firm up for at least 4 hours.
- Once set, use the parchment handle to lift the bars out of the pan and slice into 12 bars.
- Serve!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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