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

Homemade Biscoff Cookie Butter Protein Bars apv

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

All Purpose Veggies

makes 5 protein bars. Please use the 2x 3x adjustable servings button for larger batches

4.72 from 7 votes

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Prep Time 15

Cook Time 30

Course Snack

Cuisine American

Servings bars

Calories 303 kcal

Ingredients

Protein Bars

¾ cup vanilla protein powder 90g , see notes for more info*
⅓ 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
¼ cup plus 1 Tbsp unsweetened almond milk 133g , or other dairy free milk like cashew or coconut milk

Deco (optional)

5 Lotus Biscoff cookies
½ cup white chocolate chips

Instructions

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 between
OPTIONAL: 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!

Notes

*I used Orgain Plant Based Vanilla Protein Powder. Whey protein powder will also work, but the bars will have a slightly gummier texture. Collagen Peptides Protein Powder DOES NOT work in this recipe (go to my collagen recipe page here).

**For the low carb option reflected in the nutrition facts, use a sugar-free substitute such as monk fruit sweetener or erythritol. For stevia powder, be sure to convert the amount of stevia according to package directions

***you can substitute regular cream cheese with dairy free cream cheese that's made with dairy free milk such as Daiya, Tofutti or Kite Hill Brands.

Nutrition

Calories: 303kcalCarbohydrates: 37gProtein: 15gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 33mgSodium: 200mgPotassium: 83mgFiber: 4gSugar: 9gVitamin A: 0.1IUCalcium: 86mgIron: 2mgZinc: 0.1mg***Net Carbs: 33g

Keyword biscoff, cream cheese, no-bake, protein bars

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