3 -INGREDIENT CHOCOLATE CHIP COOKIE DOUGH PROTEIN BARS
3 -INGREDIENT CHOCOLATE CHIP COOKIE DOUGH PROTEIN BARS
Bethany Cameron @lilsipper
4
10 minutes
145
Health Food
Snacks
Did you know you can make your own protein bar with fewer ingredients, less money, and in less time than it would take to drive to the grocery store? These 3-ingredient cookie dough protein bars pack 26g of protein per bar while keeping calories and sugar incredibly low. The macros absolutely destroy any store-bought version - and they taste like raw cookie dough!
Why You'll Love These Cookie Dough Protein Bars, These better-for-you protein bars are:
Only 3 ingredients! 26g protein per bar, 145 calories (vs 330 in Perfect Bar), 4g sugar (vs 18g in Perfect Bar), Made in 10 minutes, Cookie dough flavor, High protein, low carb, Gut-friendly with probiotics, No artificial ingredients, Freezer-friendly, Budget-friendly, Meal prep perfect.
The secret is using my Vanilla Digestive Support Protein which creates the perfect cookie dough texture when combined with thick Greek yogurt. The result? Protein bars that taste indulgent but fuel your body with clean, gut-friendly nutrition. Perfect for post-workout fuel, afternoon snacks, or whenever you need that cookie dough fix!
Perfect for Any Lifestyle
Whether you're meal prepping for the week, need a quick post-workout snack, or want to satisfy cookie dough cravings without the guilt, these bars have you covered. Store them in the fridge or freezer - they thaw super fast when you're ready to enjoy!
Ingredients
1 cup Bethany's Pantry Vanilla Digestive Support Protein
1 cup thick Greek yogurt or skyr (full-fat preferred for best texture)
¼ cup filtered water (add gradually as needed)
Mini chocolate chips to taste (for topping)
Directions
In a large mixing bowl, combine Bethany's Pantry Vanilla DSP and thick Greek yogurt. Mix thoroughly until the mixture becomes very crumbly and well combined.
Add ¼ cup of water and continue mixing. The mixture should start coming together into a dough-like consistency. If it's still too dry, add 1 tablespoon more water and continue mixing. Be careful not to add too much water or the mixture will become loose.
If the mixture becomes too wet, simply add more DSP until you achieve the right consistency - it should hold together when pressed but not be sticky.
Using clean hands, knead the mixture until it forms one large, cohesive ball of "dough."
Place a sheet of parchment paper on a clean surface. Transfer the dough ball to the parchment and shape it into a large rectangle about ½ inch thick.
If using chocolate chips, sprinkle them evenly over the top of the rectangle and gently press them into the surface.
Using a sharp knife or pizza cutter, cut the rectangle into 4 equal XL bars (or your desired size and shape).
Place each bar in the refrigerator with parchment paper between each one, or store in a ziplock-type bag. Chill for at least 2 hours to firm up.
For longer storage, freeze the bars - they thaw quite fast when you're ready to enjoy them!
