Peanut Butter Cookie Dough Protein Bars

These peanut buttery protein bars only require 6 ingredients for a healthy, tasty snack to have any time of day! Simply mix the first 5 ingredients together with a spatula and then add the water and mix until you get a doughy texture. 

They taste so decadent and rich, but are made from simple, healthy ingredients like crunchy peanut butter, coconut flour and honey.

I'm really loving the new chocolate coconut iso protein 100. Combining it with the other ingredients in these bars is so tasty. I'm totally hooked.

If you like having something sweet these are the perfect cure. They're really good after a meal as a healthy dessert too. I don't know about you guys but I often have an urge for something sweet after dinner ;)

With only 2.7 grams of sugar per serving, the only sweetener in these bars is a little bit of honey. Unless you opt to use 70% dark chocolate, then you will add another gram or two, but I chose to use stevia sweetened chocolate chips this time.

Just a little FYI, in case you guys wondered I mostly use North Coast Naturals ISO Whey Protein 100 in my protein powder recipes. I like the texture and taste it gives them and it has no added sugars, artificial flavours or colours. Plus it only has 1-3 grams of carbs per scoop/ serving. It's some of the best out there! If you can't get your hands on some though you can make these bars using another good quality vanilla whey protein powder.

Peanut Butter Cookie Dough Protein Bars

(makes 6 bars)



  1. In a small bowl, mix together first five ingredients.
  2. Add the water and mix thoroughly until a lightly sticky dough forms. If your mixture is too dry, add more coconut flour as needed; if the mix is too wet and more water one tsp at a time.
  3. Shape the dough into small 6 bars about 1 1/2 inches in length. Store in the fridge. Enjoy!

Nutrition Facts

For one bar: 126 calories, 7g of fat, 1.5g saturated fat, 7g of carbs, 2.3g fiber , 2.7g sugar, 23.3mg sodium, 10.6g of protein

Dark Chocolate Peanut Butter Protein Cookies

Happy Tuesday people! How about some cookies to get you through the rest of this week?

I'm a bit short on words + brain power tonight. So I figure we should just get right down to business and into things.

I was super pumped about the way these turned out. I’ve been working on a few different trials for protein cookies lately, and the first handful of tries were just not quite cutting it.

But THESE, these were an absolute YES. I made them in 20 minutes flat.

The light was acting quite nice for this photo shoot, so I continued to snap away and have fun with it. Sometimes it can be a real tough thing to work with. The great thing about using these cookies as a photo subject, was that they have a lot of texture, which makes for an interesting photo.

I think the key ingredient to these cookies is definitely the brown rice protein. It makes all the difference when it comes to texture. They don’t spread very much at all while baking, so if you want a flatter cookie you can give them a little pat down before baking.

In one of my un-blog worthy trials, I used whey protein powder. While they were good they came out far too dry for my liking.

These cookies are super soft, moist, and full of peanut buttery chocolate flavour.

Oh and did I mention that they’re low carb?

Just look at that texture!

Now I suppose I should give you that recipe. ;)

Dark Chocolate and Peanut Butter Protein Cookies

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(makes 10 cookies)


  • 1/4 cup Brown Rice Protein Powder (chocolate, vanilla, or plain)
  • 1/4 cup Almond Flour 
  • 3 packets of stevia (or 2 tbsp unrefined sugar)
  • 1 tsp butter, softened (or melted coconut oil)
  • 3 tbsp natural peanut butter
  • 1/4 cup unsweetened almond milk
  • 25 grams 70% dark chocolate 


  1. Preheat oven to 350˚F.
  2. In a medium sized bowl, mix together brown rice protein powder, ground almonds, and stevia (or sugar if using instead). Stir in softened butter, peanut butter, and milk to combine thoroughly. 
  3. Add chocolate and stir.
  4. Spoon the dough onto a cookie sheet lined with parchment paper. The recipe makes 10 cookies.
  5. Bake for 10-12 minutes. Remove from the oven and let cool completely on cookie sheet before transferring to a sealed container. The cookies will be slightly crumbly when they first come out of the oven so be sure to let them rest and cool before storing.

Nutritional Facts:

(per cookie)

Calories: 190   Fat: 12.5g   Saturated Fat: 2.7g   Carbs: 7g   Fibre: 2.2g   Sugar: 2.4g   Sodium: 28mg   Protein: 13.7g

I'm pretty sure your Tuesday needs a cookie.

What are you waiting for?