Why You’ll Love This Recipe
These protein bars are a quick, no-bake option that provides a nutritious boost of energy. With coconut flour as the base, these bars are naturally gluten-free and high in fiber, while the protein powder ensures you’re getting a good dose of protein. You can personalize them by adding almond butter and chocolate chips for a richer flavor. Whether you need a snack on the go or a post-workout refuel, these protein-packed bars are both satisfying and delicious.
Ingredients
- 1 cup coconut flour, sifted
- 2 cups protein powder (flavored)
- 1/2 cup milk (of your choice)
- 1/2 cup almond butter (optional)
- 1 cup dairy-free chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare an 8 x 8-inch baking tray by lining it with baking paper and greasing it lightly. Set aside.
- In a large mixing bowl, combine the sifted coconut flour and protein powder. If you’re using almond butter, add it at this stage.
- Gradually add the milk, 1/4 cup at a time, stirring as you go, until a thick batter forms.
- Once the batter has reached the desired consistency, transfer it to the prepared baking tray. Use your hands or the back of a spoon to press it down firmly and evenly into the pan.
- If using, sprinkle the dairy-free chocolate chips on top of the batter.
- Refrigerate the cookie bars for at least 30 minutes to allow them to firm up.
- After chilling, slice the bars into squares or rectangles, and store them in an airtight container in the refrigerator for up to a week.
- For longer storage, wrap each bar individually in baking paper and place them in a freezer bag. Freeze for up to 3 months. Let them sit at room temperature for 10 minutes before eating if frozen.
Servings and Timing
- Servings: 12-16 bars (depending on size)
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 40 minutes
Variations
- Nut Butter Swap: If you don’t have almond butter, you can use peanut butter, cashew butter, or any other nut butter of your choice.
- Sweetener Options: You can add a bit of honey, maple syrup, or stevia if you like your bars sweeter.
- Add-ins: Mix in seeds like chia or flaxseeds, or add dried fruit like raisins or cranberries for extra texture and nutrition.
- Flavor Variations: Experiment with different flavored protein powders, such as chocolate, vanilla, or berry, to give the bars a different taste.
Storage/Reheating
- Storage: These bars can be kept in an airtight container in the fridge for up to a week.
- Freezing: To freeze, wrap each bar in baking paper and store them in a freezer bag. They will keep for up to 3 months. Allow them to sit at room temperature for about 10 minutes before eating after freezing.
FAQs
1. Can I use a different type of flour instead of coconut flour?
Yes, you can substitute coconut flour with almond flour, but keep in mind that coconut flour absorbs more liquid. You may need to adjust the amount of milk accordingly.
2. Can I use whey protein powder instead of plant-based protein powder?
Yes, you can use whey protein powder in place of plant-based protein powder. Just be sure to adjust the flavor to your preference.
3. Can I make these bars without the nut butter?
Yes, you can omit the almond butter, but it will affect the texture and richness of the bars. You may need to increase the milk slightly to compensate.
4. Can I add protein powder in different flavors?
Absolutely! Feel free to experiment with different protein powder flavors, such as chocolate, vanilla, or even berry, to create a unique taste.
5. How can I make these bars sweeter?
If you want to make the bars sweeter, you can add honey, maple syrup, or a sugar substitute like stevia, depending on your taste.
6. Can I use regular milk instead of dairy-free milk?
Yes, you can use regular milk instead of dairy-free milk if you prefer. Any type of milk (cow’s milk, almond milk, oat milk, etc.) will work.
7. Can I make these bars without chocolate chips?
Yes, you can skip the chocolate chips for a more savory bar, or substitute them with other add-ins like dried fruit or nuts.
8. How long do these bars last in the fridge?
These bars will last up to a week in the refrigerator if stored in an airtight container.
9. Can I make these bars vegan?
Yes, simply use plant-based protein powder, almond butter, and dairy-free milk to make these bars vegan.
10. How do I prevent these bars from being too dry?
To avoid a dry texture, make sure you’re adding enough milk to the dough. It should form a thick, but slightly sticky batter. If it’s too dry, add a little more milk, a tablespoon at a time.
Conclusion
These Protein-Packed Coconut Flour Bars are a delicious, nutritious, and easy-to-make snack that will keep you energized throughout the day. They are perfect for those following a gluten-free or low-carb diet, and they’re customizable to suit your tastes. Whether you prefer a chocolatey treat or a simple protein-packed bar, this recipe is a great way to fuel your body and satisfy your sweet tooth. Enjoy these bars as a post-workout snack, a breakfast on the go, or a healthy dessert!
Print
Cookie Bar
- Total Time: 45 minutes
- Yield: 12-16 servings
- Diet: Gluten Free
Description
These Protein-Packed Coconut Flour Bars are a delicious and easy-to-make snack, perfect for fueling your day with protein and healthy fats. Made with coconut flour, protein powder, and almond butter, these bars are gluten-free, customizable, and no-bake. Add chocolate chips or dried fruit for an extra touch, and enjoy them as a quick post-workout treat or a snack on the go!
Ingredients
1 cup coconut flour, sifted
2 cups protein powder (flavored)
1/2 cup milk (of your choice)
1/2 cup almond butter (optional)
1 cup dairy-free chocolate chips (optional)
Instructions
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Line an 8×8-inch baking tray with parchment paper and grease lightly.
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In a large bowl, combine sifted coconut flour and protein powder. Add almond butter if using.
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Gradually add milk, 1/4 cup at a time, stirring until a thick batter forms.
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Transfer batter to the prepared pan, pressing it evenly with your hands or a spoon.
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Top with chocolate chips if desired.
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Refrigerate for at least 30 minutes to firm up.
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Slice into squares or rectangles and store in an airtight container for up to a week.
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For longer storage, wrap individually and freeze for up to 3 months.
Notes
Nut Butter Swap: Use peanut butter, cashew butter, or other nut butters for variation.
Sweetener Options: Add honey, maple syrup, or stevia for more sweetness.
Add-ins: Mix in seeds like chia or flaxseeds, or add dried fruit for added texture.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Gluten-Free, Vegan (with substitutions)
