Sometimes you just need a snack that feels a little indulgent but actually powers you through the afternoon slump. This nut-free cookie dough protein bar fits right into those moments. It’s chewy, subtly sweet, and has just the right touch of chocolate chips melting in your mouth without any nuts involved.
I remember one afternoon when the usual granola bars weren’t cutting it. I was juggling emails, a growing to-do list, and that familiar growl of hunger. I grabbed a bar, and the soft texture and familiar cookie dough taste surprised me. Honestly, I wasn’t expecting much because I was halfway distracted by my phone, but the combination of sunflower seed butter and vanilla protein powder hit the spot. It wasn’t overly sweet, just comforting enough to keep me focused—and I may have eaten two before realizing it.
Why You’ll Love It:
- It’s nut-free, making it a safe choice for those with allergies or anyone avoiding nuts.
- Chewy and satisfying texture that reminds you of cookie dough without baking.
- High in protein to keep energy levels steady during busy days.
- Quick to prepare—no baking required, just mixing and chilling.
- It’s simple—and that’s kind of the point. No complicated steps or weird ingredients.
If you’re a bit skeptical about texture or flavor, give it a shot anyway. Sometimes the best snacks come from the simplest combinations.
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Nut-Free Cookie Dough Protein Bar
- Total Time: 15 minutes
- Yield: 12 bars 1x
Description
Delicious and chewy nut-free cookie dough protein bars packed with protein and perfect for a healthy snack or on-the-go energy boost.
Ingredients
1 cup rolled oats
1/2 cup sunflower seed butter
1/4 cup honey
1/4 cup vanilla protein powder
1/4 cup mini dairy-free chocolate chips
1/4 cup unsweetened shredded coconut
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons ground flaxseed
2 tablespoons water
Instructions
Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the rolled oats, vanilla protein powder, shredded coconut, salt, and ground flaxseed. Stir until evenly mixed.
In a small microwave-safe bowl, warm the sunflower seed butter and honey together for about 20 seconds until slightly softened. Stir in the vanilla extract.
Pour the sunflower seed butter mixture into the dry ingredients and mix well until a thick dough forms.
Add the water and continue mixing until the dough holds together but is not too sticky. Add more water by 1 teaspoon increments if needed.
Fold in the mini dairy-free chocolate chips evenly throughout the dough.
Transfer the dough into the prepared pan and press it firmly and evenly into the pan using a spatula or your hands.
Refrigerate the pan for at least 1 hour to allow the bars to set.
Once set, lift the dough out of the pan using the parchment paper overhang and cut into 12 bars.
Store the bars in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Kitchen Notes: Don’t worry if your bar mixture feels a little sticky—that’s normal. Using parchment paper makes lifting the bars out a breeze, which I learned the hard way the first time I tried this. These bars pair nicely with a cup of tea or your favorite morning coffee for a little pick-me-up. I usually add a pinch of cinnamon for a warm twist, but skipping it works too. You could also swap sunflower seed butter for tahini if you want a slightly different flavor, though I haven’t tested that extensively. Sometimes I toss in a few extra chocolate chips on top before chilling for a little extra chocolate hit.
FAQ:
Can I make these vegan? With minor swaps like maple syrup instead of honey, yes, but texture might be slightly different.
How long do they last? They keep well in the fridge for about a week and freeze nicely if you want to prep in advance.
Are these gluten-free? Rolled oats can be gluten-free if labeled as such, so check your packaging.
Ready to give your snack game a boost? Try making these bars and keep them handy when hunger strikes.