Homemade Biscoff Cookie Butter Protein Bars (Easy, No-Bake Recipe)

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

• no-bake
• 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

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.

Final Tips

• 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.

MORE PROTEIN BAR RECIPES HERE