Here’s my new favorite dessert bar that is loaded with cookie butter flavor and is rich, smooth, soft, creamy and topped with a layer of lotus biscoff cookie. Made with plant-based protein powder, coconut flour, cream cheese, almond milk, and sweetened with monk fruit sweetener which is sugar-free and low carb – these homemade Biscoff Cookie Butter Protein Bars are on a whole new level of deliciousness!
Here’s why I love this recipe
- easy to prepare
- a delicious way to incorporate more protein into your diet
- high-fiber, so it’ll keep you fuller longer
- the best dessert swap to eat when you’re craving sweets
Ingredients used to make Biscoff Cookie Butter Protein Bars
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Protein Powder – My go-to protein powder is a vanilla plant-based protein powder, like this Orgain Protein Powder.
- Notes on using other Protein Powders in this recipe: Most frothy protein-shake type powders like whey, casein, pea, hemp, brown rice, egg protein powders should give you similar results, but slightly different textures. (Whey tends to produce gummier protein bars, for example). Collagen Peptides protein powder DOES NOT work with this recipe, so I highly recommend that you stick with the recommended protein powders. For collagen protein bar posts, check out this collagen page instead.
- Coconut Flour – Coconut flour is a great low carb flour that is gluten-free, wheat free, and grain-free. Coconut flour is also nut-free (even though it’s called coco-nut) because it’s made from coconut flesh (which is a fruit, not a nut) that’s been dried and then grind into small flour particles. Here is a brand of coconut flour I like to use.
- Sugar of Choice – I used monk fruit sweetener in this recipe to keep this recipe low-sugar and low carb, but raw cane sugar, coconut, date, and maple sugars are perfectly acceptable substitutes.
- Cookie Butter – like this one
- Cream Cheese – I used low fat dairy cream cheese. For a vegan friendly recipe, try using dairy free (vegan) cream cheese made from almond milk or coconut milk.
- Almond Milk – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe. You can even use water.
- Lotus Biscoff Cookies – you know the one. You can find them at most grocery stores, or online (here)
- White chocolate chips – you can use any white chocolate chips (or chopped white chocolate), but to make these low-carb, use a lower sugar, stevia sweetened brand instead. For a dairy-free, vegan alternative, try this brand.
More Protein Powder Recipes (HERE)
Step by Step
How to Make Biscoff Cookie Butter Protein Bars
In a clean bowl, mix the dry ingredients: protein powder, coconut flour and sugar (I used monk fruit sweetener).
Next, add in the cookie butter and cream cheese, using your hands to knead and incorporate those ingredients together best you can until you get a slightly wet crumbly dough.
Now add the almond milk, using your hands to knead and get the dough to combine together.
You can change the dough to a softer or firmer consistency you prefer. Add more coconut flour if the dough is too soft, and add more of milk or water if the dough is too thick. TRY TO ADD A TEASPOON AT A TIME! The final dough should be firm, but soft enough that you can roll the dough into a ball without it falling apart.
Shape the protein dough into a rectangular mound
Now press on the lotus cookies side by side on top of the mound. Carefully cover in plastic wrap or seal inside an airtight container lined with parchment, and let the dough set in the freezer for at least 30 minutes.
Use a sharp knife to cut the protein dough into bars so that each bar has one lotus cookie on top. Keep the bars in the freezer until the next step. The longer they stay in the freezer the better!
NOTE: You can take the extra pieces and mold them together into another bar, or roll them into protein balls!
Melt chocolate chips in the microwave in 20 second bursts until melted, stirring in between. Dip the protein bars into the melted chocolate and then set it aside on a clean parchment paper.
TIP: I’ve found that the biscoff cookies don’t stay on the protein bars when you flip them over to coat them in chocolate. Either use a spoon to pour the chocolate on the bars or dip the bars one side at a time so that you can hold the cookies from separating. The cookies will stay in place once the chocolate has a chance to set.
Let the chocolate set before serving.
Recipe Variations and Optional Add Ins:
- Feel free to experiment with natural flavoring / extracts. Add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as almond, hazelnut or coffee extract.
Just keep in mind that some extracts contain alcohol, and since this is a no-bake recipe, the alcohol won’t have a chance to fully evaporate. If serving this to kids, or if you’re sensitive to alcohol, be sure to use non-alcoholic extracts or flavorings. Here are some non-alcoholic brands, here: Non-alcoholic peppermint extract, non-alcoholic vanilla extract
How to Make this Healthier
- Make Biscoff Cookie Butter Protein Bars healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition. Even better, add a tablespoon of ground flaxseed, hemp seeds, or chia seeds.
How to Store Biscoff Cookie Butter Protein Bars
- You can keep the protein bars out at room temperature for 1 day but for maximum freshness and best texture, it’s best to store these protein bars covered in the fridge. They’ll be fresh for up to 5-7 days.
- These protein bars also freeze very well! Seal them inside an airtight container or Ziploc bag and freeze them in a single layer so that they don’t stick together. I recommend double-bagging if you want to keep out the fridge smell. They can be frozen for up to 4 months.
- For best results, use cream cheese that’s softened to room temperature
- If you want to make the chocolate coating process easier, freeze the protein bars for 2-3 hours before coating so that they’re easier to handle.
- Also, I like to mix in 2 tsp coconut oil (or olive oil) to the melted chocolate. This thins out the chocolate and makes it easier to coat the protein bars.
Homemade Biscoff Cookie Butter Protein Bars (Easy, No-Bake Recipe)
- 3/4 cup vanilla protein powder 90g , see notes for more info*
- 1/3 cup coconut flour 40g
- 2 Tbsp monk fruit sweetener 24g , or any granulated sugar of choice**
- 3 oz low fat cream cheese , softened to room temperature. See notes on using vegan cream cheese***
- 4 Tbsp Biscoff cookie butter 60g , or other creamy spreads such as peanut butter spread
- 1/4 cup plus 1 Tbsp almond milk 133g , or other dairy free milk like cashew or coconut milk
- 5 Lotus Biscoff cookies
- 1/2 cup white chocolate chips
- In a clean bowl, mix the dry ingredients: protein powder, coconut flour and sugar of choice (I used monk fruit sweetener).
- Next, add the cream cheese and cookie butter and use your hands to incorporate the ingredients throughout the dry ingredients.
- Add in the milk, using your hands to knead and get the dough to combine together.Add more coconut flour if the dough is too soft, add a teaspoon or more of milk or water if the dough is too thick. The final dough should be firm, but soft enough that you can roll the dough into a ball without it falling apart.
- Shape the protein dough into a rectangular mound, then line up the biscoff cookies on top of the mound side by side. Press gently to get the cookies to stick.
- Carefully wrap in plastic wrap or an airtight container, and let the dough set in the freezer for at least 30 minutes.
- Use a sharp knife to cut the protein dough into 5 bars. Keep the bars in the freezer until the next step.
- Melt chocolate chips in the microwave in 20 second bursts until melted, stirring in betweenOPTIONAL: for a thinner chocolate shell, mix in 2 tsp coconut oil or olive oil to the melted chocolate. This thins out the chocolate and makes it easier to coat the protein bars.
- Dip the protein bars into the melted chocolate and then set it aside on a clean parchment paper. TIP: I've found that the biscoff cookies don't stay on the protein bars when you flip them over to coat them in chocolate. Either use a spoon to pour the chocolate on the bars or dip the bars one side at a time so that you can hold the cookies from separating. The cookies will stay in place once the chocolate has a chance to set.
- Let the chocolate set before serving. Enjoy!
Looks delicious! What are some good suggestions to substitute coconut flour?
All Purpose Veggies says
Hi there! Unfortunately, I haven’t tried another flour substitute with this recipe. You could try almond flour, but you may need to reduce almond milk by half or more since almond flour does not absorb liquids very well which would give you a softer dough. Hope this helps!