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Chocolate Chip Cookie Dough Protein Bars:
INGREDIENTS
- 6 tbsp (42g) coconut flour (measured like this)
- 6 tbsp (30g) soy protein powder (I love Bob’s Red Mill!)
- ¼ tsp salt
- 1 tsp (4g) coconut oil, melted
- 9 tbsp (135mL) unsweetened cashew or vanilla almond milk, room temperature
- 1 ½ tsp vanilla extract
- 3 tbsp (37g) Truvia
- 1 ½ tsp (6g) SweetLeaf powdered stevia
- 2 tbsp (28g) mini chocolate chips
INSTRUCTIONS
- Line a 9x5” loaf pan with parchment paper. (See the photos in the blog post above.)
- In a small bowl, whisk together the coconut flour, soy protein powder, and salt. In a separate bowl, whisk together the coconut oil, milk, and vanilla. Stir in the Truvia and SweetLeaf until fully incorporated. Add in the flour mixture, stirring until fully incorporated. Fold in 1½ tablespoons of chocolate chips.
- Pour the crumbly dough into the prepared pan, and gently press it across the bottom using a spatula. Gently press the remaining chocolate chips into the top. Chill for at least 2 hours before slicing into bars. Store in the refrigerator in an airtight container until ready to eat.
Notes:
- This recipe was specifically designed for soy protein powder. Most protein powders behave differently, especially when it comes to absorbing moisture. If you substitute a different plant-based protein powder, you may need to add more protein powder if the dough is too wet OR more milk if the dough is too dry. Do not substitute whey-based protein powder; the bars will not set.
- Any sweetener may be substituted in place of the Truvia and SweetLeaf. You may need to adjust the amounts to taste. If using a highly different amount, you may need to adjust the amount of coconut flour or protein powder if the dough is too wet OR more milk if the dough is too dry.
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