No-Bake Cookies and Cream Protein Bars

These homemade cookies and cream protein bars combine crunchy chocolate cookies, creamy almond butter, and protein powder into chewy, no-bake bars ready in 30 minutes.

The Best Homemade Cookies and Cream Protein Bar Recipe

These cookies and cream protein bars blend oat flour, coconut flour, chocolate cookie crumbles, creamy almond butter, and vanilla protein powder into thick, chewy bars with 10 grams of protein per serving—no baking required, just thirty minutes of chilling time.

You know those moments when you need something sweet but also want to feel good about what you’re eating? That’s exactly why I started making these homemade cookies and cream protein bars. They taste like you’re indulging in a candy bar, but they’re packed with wholesome ingredients and real protein.

Why You’ll Love This High Protein Cookies and Cream Bar Recipe

These cookies and cream protein bars recipe checks every single box. Here’s why they’ve become my go-to snack:

They’re ridiculously easy. No oven, no mixer, just a bowl and a spoon. I’ve made these while watching Netflix, and they still turned out perfect.

The texture is spot-on. Not crumbly like some homemade bars, and definitely not rock-hard like others. These have that perfect chewy-dense texture that reminds me of the expensive bars at health food stores.

You control the sweetness. I use monk fruit sweetener, but you can adjust based on your taste. My husband likes them less sweet, so I cut the sweetener in half for his batch.

They actually keep you full. Between the protein powder, almond butter, and oat flour, these aren’t just empty calories. According to King Arthur Baking, oat flour provides sustained energy thanks to its beta-glucan fiber content.

The cookies and cream flavor hits differently when you make it yourself. Store-bought bars can taste artificial, but when you crumble real chocolate cookies into homemade batter, you get those crunchy cookie bits throughout. It’s the difference between artificial vanilla flavoring and actual vanilla extract.

I learned the hard way that the milk addition matters more than you’d think. Add it too fast, and your batter gets soupy. Add it slowly, one spoonful at a time, and you get that perfect firm texture.

Nutritional Peek

Here’s what you’re getting in each bar:

Per Bar	Amount
Calories	185
Protein	10g
Carbs	22g
Fat	7g
Fiber	3g

Ingredients for Your Cookies and Cream Protein Bars Recipe

Making homemade cookies and cream protein bars starts with simple pantry staples. Here’s everything you’ll need:

Amount	Ingredient
2 cups	Oat flour (I grind my own from old-fashioned oats—it’s fresher and cheaper!)
½ cup	Coconut flour (Can substitute almond flour or more oat flour if coconut isn’t your thing)
½ cup	Protein powder (Vanilla works best, but unflavored is fine too)
2 tablespoons	Granulated sweetener of choice (I use monk fruit, but coconut sugar adds a caramel-like depth)
2 cookies	Chocolate cookies, crumbled (Oreos work perfectly, or use any crunchy chocolate cookie)
½ cup	Almond butter (Any nut or seed butter works—I’ve used cashew and peanut butter successfully)
½ cup	Maple syrup (Or agave nectar, brown rice syrup, or even honey)
¼ cup	Milk of choice (Almond, oat, regular—whatever you have in the fridge)

Quick tip: Room temperature almond butter mixes much more easily than cold. I learned this after wrestling with cold almond butter for ten minutes straight!

You might also want to check out how I use similar ingredients in my Kodiak cake muffins for another protein-packed treat.

Equipment You’ll Need

Essential:

• 8 x 8-inch baking dish
• Parchment paper
• Large mixing bowl
• Spoon or spatula
• Measuring cups and spoons

Optional but helpful:

• Food processor (if making your own oat flour)
• Kitchen scale (for precise measurements)

How to Make Cookies and Cream Protein Bars Step-by-Step

These cookies and cream protein bars come together faster than you’d think. Here’s exactly how I make them every single time:

1. Prep your pan first. Line your 8 x 8-inch baking dish with parchment paper, leaving some overhang on the sides. This makes lifting the bars out so much easier later—trust me on this one.

2. Mix your dry ingredients. Combine the oat flour, coconut flour, protein powder, and granulated sweetener in a large mixing bowl. Whisk them together until everything’s evenly distributed with no protein powder clumps lurking at the bottom.

3. Add the wet ingredients. Pour in the almond butter and maple syrup, then mix well using a sturdy spoon or spatula. The mixture will look crumbly and dry at first—this is completely normal, don’t panic!

4. Add milk gradually. Here’s where patience pays off: add the milk one spoonful at a time, mixing after each addition. You’ll see the batter transform from crumbly to thick and moldable. Stop adding milk once you can press the mixture together and it holds its shape (if it’s sticky or wet, you’ve added too much).

5. Fold in the cookie pieces. Gently stir in your crumbled chocolate cookies, distributing them evenly throughout the batter. Don’t overmix—you want distinct cookie chunks, not cookie dust.

6. Press firmly into the pan. Transfer the mixture to your lined baking dish and press down firmly with your hands or the back of a measuring cup. Really pack it in there—the firmer you press, the better your bars will hold together.

7. Chill and cut. Refrigerate for at least 30 minutes until firm. Lift out using the parchment paper overhang, then cut into 12 bars. I use a sharp knife wiped clean between cuts for the neatest edges.

Pro Tips for Perfect High Protein Cookies and Cream Bars

Start with the right protein powder. Not all protein powders behave the same in no-bake recipes. Whey protein tends to create a softer texture, while plant-based proteins can be slightly grittier. I prefer vanilla whey for these bars because it blends smoothly and adds sweetness.

The milk amount is flexible. Humidity, flour brands, and even how you measured can affect how much liquid you need. According to Serious Eats, flour absorbs moisture differently based on humidity levels, which is why spoon-by-spoon addition prevents soupy batter. Start with less—you can always add more, but you can’t take it out.

Don’t skip the chill time. I know 30 minutes feels like forever when you’re hungry, but cutting these too soon results in crumbly bars that fall apart. If you’re really impatient, pop them in the freezer for 15 minutes instead.

Press harder than you think. Seriously, put some muscle into it. The compression is what makes these bars hold together instead of crumbling into protein sand.

Troubleshooting Common Issues

Why are my cookies and cream protein bars too crumbly? You probably didn’t add enough milk or didn’t press them firmly enough. Add milk one more spoonful at a time until the mixture holds together when squeezed, then really pack it into the pan.

What if my batter is too wet and sticky? No worries—just add more oat flour, one tablespoon at a time, mixing well after each addition. The batter should be thick and firm, not spreadable like cake batter.

My bars taste chalky. What happened? That’s usually the protein powder. Some brands have a chalky aftertaste, especially if you use too much. Try cutting back to ⅓ cup protein powder next time, or switch to a higher-quality brand like Optimum Nutrition or Isopure.

Can I make these if I don’t have coconut flour? Absolutely! Just use 2½ cups oat flour total instead. Coconut flour is super absorbent, so with just oat flour, you might need slightly less milk.

Variations and Creative Twists

Make them chocolate lovers’ dream bars. Use chocolate protein powder instead of vanilla, add 2 tablespoons cocoa powder to the dry ingredients, and swap regular cookies for double-chocolate cookies. The result is intensely chocolatey.

Go full cookies and cream overload. Increase the cookies to 4 instead of 2, and press extra cookie crumbles on top before chilling. Drizzle with melted white chocolate if you’re feeling fancy.

Try seasonal flavors. Swap chocolate cookies for ginger snaps in fall, add pumpkin pie spice, and use pumpkin seed butter. For summer, use lemon cookies and add lemon zest.

Make them vegan. Use maple syrup (not honey), plant-based protein powder, and dairy-free milk. Easy swap with zero difference in taste.

For a completely different approach to protein-packed snacks, explore our rich chocolate protein fudge guide—it uses similar techniques but with a fudgier result.

How to Serve, Store, and Reheat Your Bars

Serving ideas: I love these straight from the fridge with my morning coffee. They’re also perfect sliced into smaller pieces for an afternoon pick-me-up, or wrapped individually for gym bag snacks.

Storage: Keep your homemade cookies and cream protein bars in an airtight container in the refrigerator for up to 10 days. Stack them with parchment paper between layers so they don’t stick together.

Freezing: These freeze beautifully for up to 3 months. Wrap each bar individually in plastic wrap, then store in a freezer bag. Thaw in the fridge overnight or at room temperature for 20 minutes before eating.

No-Waste Kitchen Magic

Use leftover protein powder creatively. That last scoop sitting at the bottom of the container? Add it to pancake batter, oatmeal, or smoothies. Don’t let it go stale in the cabinet.

Repurpose broken cookie pieces. Those crumbs at the bottom of the cookie package? Perfect for these bars. You can also use broken graham crackers, vanilla wafers, or even stale cookies that need using up.

Save your parchment paper. If it’s still clean after lifting out the bars, fold it up and reuse it for your next batch. One sheet can last through several recipes.

Cookies and Cream Protein Bar FAQs

Make These Your New Favorite Protein Snack

These homemade cookies and cream protein bars prove that healthy snacks don’t have to taste like cardboard. They’re chewy, satisfying, and packed with real ingredients you can actually pronounce.

I’d love to see how yours turn out! Drop a comment below with your favorite variation, or tag me in your photos. Have you tried mixing in different cookies or nut butters?

And if you’re on a protein kick like me, don’t miss my blueberry pie smoothie protein recipe next—it’s another game-changer.