Introduction

These Monster Cookie Protein Bars are a delicious and convenient way to fuel your day with a sweet, nutty flavor and satisfying texture. Packed with peanut butter and protein powder, they make for a perfect snack or post-workout boost.

The image shows six long rectangular bars of a light brown cookie dough with colorful candy-coated chocolates mixed inside and scattered on top, placed on a piece of parchment paper. The bars have a soft, slightly textured surface with visible chocolate chips inside. The colors of the candies are blue, green, red, yellow, and orange, adding bright spots across each bar. The bars are arranged on a white marbled surface with more candy pieces spread around them. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup creamy natural peanut butter (must be natural, the kind with oil separating out)
5 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup oat flour
60 grams vanilla whey protein powder (about ½ cup + 2 tablespoons)
1 tablespoon mini chocolate chips
¼ cup mini M&M’s

Instructions

Step 1: Add the peanut butter, maple syrup, vanilla extract, oat flour, and protein powder to a large bowl.
Step 2: Mix everything together with an electric mixer or by hand with a silicone spatula until well combined.
Step 3: Add the mini chocolate chips and mini M&M’s, folding them into the mixture until evenly distributed.
Step 4: Line a loaf pan or meal prep container with parchment paper and press the dough firmly into the container, using your hands or a spoon to form an even, thick base.
Step 5: Cover the container with plastic wrap and place it in the freezer for 1 hour, or until firm.
Step 6: Lift the parchment paper out and cut the mixture into 6-8 bars using a knife.
Step 7: Wrap the bars individually and store them in the fridge for up to 1 week or in freezer bags in the freezer for up to 2 months.

Tips & Variations

Use natural peanut butter with oil separation for the best texture and to help bind the bars properly.
Substitute oat flour with almond flour if you prefer a nutty flavor and gluten-free option.
Try swapping mini M&M’s for dried fruit or nuts for different texture and taste.
If you don’t have vanilla whey protein, plain or chocolate protein powder can work as well, adjusting sweetness accordingly.

Storage

Store the bars wrapped individually in the refrigerator for up to one week. For longer storage, keep them in freezer bags in the freezer for up to two months. To enjoy, thaw in the fridge or at room temperature before eating.

How to Serve

The image shows a close-up of four thick bars stacked slightly unevenly, made of a light brown dough with a dense, soft texture. Each bar is embedded with colorful round candy pieces in blue, green, yellow, red, and orange scattered on top and inside, along with small chocolate chips visible in the dough. The bars rest on a light tan parchment paper that lies on a surface with a white marbled texture. Some candy pieces are also placed in front of the bars on the parchment paper, adding vibrant splashes of color in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peanut butter that isn’t natural?

Natural peanut butter is recommended because the oil separation helps with the bar’s texture and binding. Using processed peanut butter may result in bars that are harder or crumbly.

Can I make these bars without protein powder?

While protein powder adds nutritional value and helps bind the mixture, you can omit it if needed. The bars will be less protein-rich and may need a bit more oat flour to achieve the right consistency.