Dessert · Snack

Cookies & Cream Protein Bars

I love baking with vegan protein powder. Orgain sent me their newest flavor of protein powder, Cookies & Cream, and I couldn’t wait to make something with it!

I had 3 large ripe bananas, so I threw that in my mixer and went from there. I bake a lot with bananas & I’ve been asked by some of you for alternative options. Pumpkin puree is a great replacement for bananas. You will end up with a slightly different taste but the texture will remain the same.

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Enjoy!

Cookies & Cream Protein Bars

  • Servings: about 9
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 3 scoops (70g) @drinkorgain Cookies & Cream protein powder
  • 1 c quick oats (gluten-free if needed)
  • 1/3 c coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 3 large ripe bananas
  • 4 oz natural apple sauce
  • 2 T pure local honey or agave

Additional:

  • 1/3 c non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray a 8X8 pan or similar with coconut oil spray & set aside.
  2. Add your ripe bananas to a large mixing bowl & beat until pureed.
  3. Add the rest of your wet ingredients to your mixing bowl & mix until combined.
  4. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  5. Pour your dry ingredients into your wet & mix until just combined.
  6. Fold in your choc chips.
  7. Pour your batter into your pan & smooth with a spoon so that it is evenly distributed.
  8. Bake for 30 minutes or until a toothpick comes out clean & your edges are golden brown. You can also bake them on a baking sheet, in cookie shapes, for 15 minutes. img_9140I like mine best after being refrigerated. Top with almond butter or protein powder mixed with water. Enjoy!

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy Saturday!

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