These gorgeous babies are exactly like cookie dough in taste and texture but without butter, eggs, flour or extra refined sugar. It's true! They are also gluten-free and dairy-free and totally delicious. Store in the fridge to keep them cold, or freeze if you'll be taking them to work as a snack or stashing in a lunch box. Many yums with this one.
"If you want to make the bar like standard chocolate chip cookie dough, use vanilla plant protein powder instead of chocolate."
Notes: Chocolate chips are Lily's.
DOUBLE CHOCOLATE COOKIE DOUGH PROTEIN BARS
Ingredients: 1 cup finely milled almond flour, 1/2 cup nut butter like almond or cashew, pinch of salt, 3 tbsp. agave nectar (or honey if not Vegan), 1/3 cup chocolate plant protein powder, 2 tbsp. melted coconut oil, 1 tsp. vanilla extract, 1/3 cup GF/DF chocolate chips + more for the top.
Makes about 8 bars.
1. Line a 9x5 loaf pan with parchment paper in one direction.
2. Combine all ingredients except chocolate chips in the bowl of a food processor, process until mixture is coming together into a ball.
3. Add 1/3 cup chocolate chips, then pulse to distribute.
4. Press mixture evenly into the bottom of the loaf pan. Press more chocolate chips into the top. Refrigerate 2 hours before cutting. Store covered in the fridge.