Treat yourself to these chocolate chip cookie dough protein bars by healthy dessert blogger and founder of Desserts With Benefits, Jessica Stier.
What you’ll need (makes 10 bars)
- 128 g (½ cup) roasted almond butter
- 270 g (1 cup + 2 tbsp) unsweetened vanilla almond milk
- 1 tsp vanilla crème-flavoured liquid stevia extract
- 1 tsp natural butter flavour
- 168 g (1¼ cups, lightly packed) vanilla brown rice protein powder
- 80 g (2⁄3 cup) oat flour
- 2⁄3 tsp salt
- ¼ cup mini semi-sweet chocolate chips
What you’ll do
Line a 20 x 20 cm brownie pan with parchment paper. Set aside.
In an electric stand mixer bowl fitted with a beater attachment, add the almond butter, almond milk, stevia extract and butter flavour. Mix on low speed while you prepare the dry ingredients.
In a medium-sized mixing bowl, whisk together the protein powder, oat flour and salt. Turn off the stand mixer and dump in the dry ingredients. Return mixer to low speed and mix until the dry ingredients are fully incorporated. Scrape down the sides of the bowl, add the mini chocolate chips, then return to low speed for one last mix. Mixture should be thick and fudgy, like cookie dough.
Scoop the mixture into the brownie pan and flatten it out. Tightly cover the pan with plastic wrap and refrigerate overnight.
Lift the mixture out of the pan. Slice into 10 bars. Individually wrap the protein bars in plastic sandwich baggies and refrigerate to store (keeps for about 1 week).
While you’re here why not try your hand at these red velvet cake fudge protein brownies.