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No Bake Cookies & Cream Protein Bars - Easy, Chewy, and Packed With Protein

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Vanilla or cookies & cream protein powder (about 1 cup or 90–120 g, depending on brand)
  • Rolled oats (1 1/2 cups, quick oats also work)
  • Almond butter or cashew butter (1/2 cup, smooth)
  • Greek yogurt (1/2 cup, plain; 2% or whole for creamier texture)
  • Honey or maple syrup (1/4 cup)
  • Crushed chocolate sandwich cookies (8–10 cookies, about 1 to 1 1/4 cups crushed)
  • Vanilla extract (1 teaspoon)
  • Pinch of salt (optional but recommended)
  • Milk of choice (2–4 tablespoons, dairy or non-dairy, as needed to bring the dough together)
  • Dark or white chocolate chips (1/3 cup, optional for topping or mixing in)
  • Coconut oil (1 teaspoon, optional, to help melt chocolate chips if drizzling)

Method
 

  1. Line your pan: Line an 8x8-inch baking pan with parchment paper, leaving overhang to lift the bars out later. This keeps the bars from sticking.
  2. Mix dry ingredients: In a large bowl, stir together the protein powder, rolled oats, and a pinch of salt. Break up any clumps in the powder.
  3. Stir wet ingredients: In a separate bowl, whisk the almond butter, Greek yogurt, honey, and vanilla until smooth and glossy.
  4. Combine: Pour the wet mixture into the dry mixture. Use a sturdy spoon or spatula to mix. If the dough looks too dry or crumbly, add milk 1 tablespoon at a time until it forms a thick, pliable dough.
  5. Fold in the cookie pieces: Gently fold in the crushed sandwich cookies. If you’re adding chocolate chips, stir them in now or save for a topping.
  6. Press into the pan: Transfer the dough to the lined pan. Use lightly damp hands or a piece of parchment to press the dough evenly into the corners. Aim for an even, compact layer.
  7. Optional chocolate drizzle: Melt the chocolate chips with coconut oil in the microwave in short bursts, stirring between each. Drizzle over the top and sprinkle with a few extra cookie crumbs.
  8. Chill: Refrigerate for at least 1–2 hours, or freeze for 30–40 minutes, until firm enough to cut.
  9. Slice and serve: Lift the slab out by the parchment and cut into 10–12 bars. Wipe the knife between cuts for clean edges.