Monster Cookie Dough Protein Bars

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Thick, chewy no-bake monster cookie dough protein bars loaded with peanut butter, M&Ms, chocolate chips, and oats. About 16g protein and 5g fiber per bar, naturally sweetened, and ready in under 2 hours with only 10 minutes of hands-on work.

Prep Time10

Chill Time2

Total Time2 10

Course: Snack

Cuisine: American

Keyword: cookie dough, healthy snack, M&Ms, monster cookies, no bake bars, oat bars, peanut butter bars, protein bars

Servings: bars

Calories: 405kcal

Author: Kim Lange

Equipment

9x5 loaf pan
Parchment paper
Large mixing bowl
Measuring cups and spoons

Ingredients

Monster Cookie Dough Base

1 cup oat flour
½ cup almond flour
1 scoop (30-32g) vanilla or peanut butter protein powder
1-2 tablespoons collagen peptides optional
1-2 tablespoons ground flax
1 tablespoon chia seeds
½ cup peanut butter
3-4 tablespoons agave syrup
2-3 tablespoons Greek yogurt
1 teaspoon vanilla extract
salt Pinch of

Mix-ins

¼ cup mini M&Ms
¼ cup mini chocolate chips
2-3 tablespoons rolled oats

Instructions

Make the Monster Cookie Dough

In a large bowl, stir together 1 cup oat flour, 1/2 cup almond flour, 1 scoop protein powder, 1-2 tablespoons collagen peptides (if using), 1-2 tablespoons ground flax, 1 tablespoon chia seeds, and a pinch of salt.
Add 1/2 cup peanut butter, 3-4 tablespoons agave syrup, 2-3 tablespoons Greek yogurt, and 1 teaspoon vanilla extract. Stir until a thick, soft dough forms. If the dough feels dry, add another splash of agave or a tablespoon more yogurt.
Fold in 1/4 cup mini M&Ms, 1/4 cup mini chocolate chips, and 2-3 tablespoons rolled oats until evenly distributed.

Press and Chill

Line a 9x5 loaf pan with parchment paper. Transfer the dough and press firmly into an even layer.
Cover and refrigerate for 1-2 hours until firm.
Lift the bars out using the parchment paper and slice into 6 thick bars.

Notes

Storage: Store in an airtight container in the refrigerator for up to 7 days. Wrap individually and freeze for up to 2 months.
If the bars are crumbly, add another tablespoon of peanut butter, yogurt, or agave and press the dough more firmly into the pan.
For a chocolate shell topping, melt 1/2 cup chocolate chips with 1 teaspoon coconut oil and spread over the bars before chilling.

Nutrition values are estimates based on mid-range ingredient amounts.

Nutrition