If there is anything better in this world than edible cookie dough, I haven’t found it.
So let’s take it one step further. Let’s combine the experience of eating cookie dough with the macros of a protein bar.
Introducing: soft, buttery, decadent Sugar Cookie Dough Protein Bars!
These no-bake protein bars capture everything you love about sugar cookies, providing the perfect balance of smooth butter flavor and sweetness.
Plus, these protein bars pack 17 grams of protein each, making them the ultimate post-workout snack or on-the-go breakfast treat.
And the best part? They’re incredibly easy to make. With just a few simple ingredients and a little bit of chill time, you’ll have a batch of these soft, chewy protein bars ready to go in no time.
Ingredients for the Perfect Sugar Cookie Dough Protein Bars
The star of the show is the protein powder, and we are using PEScience’s newest Sugar Cookie Whey/Casein blend protein powder here.
If you’ve made any of my other recipes before, you know I exclusively use PEScience protein powder. Not only does a whey/casein blend work best in most recipes, but the flavors are always on point, and sugar cookie is no exception (don’t forget that you can use the code “MATT” if you want to save money on any PEScience products).
Want to make these sugar cookie bars without this specific protein powder? No worries! Vanilla protein powder works great too, I just recommend sticking with a whey/casein blend.
To create the perfect cookie dough base, we’ll also be using oat flour, sugar substitute (or regular sugar if you prefer), light butter or butter spread (I love using Country Crock Original), vanilla extract, and a pinch of salt.
For the white chocolate coating and topping, all you need are some white chocolate chips and a tiny bit of oil (coconut oil works great) to help thin out the chocolate for easy drizzling. I love the aesthetic of the white chocolate, and the bottom layer makes these much easier to hold, but you can leave the white chocolate out all together if you’re looking to save some calories and carbs.
Without the added white chocolate, each protein bar contains just 165 calories and still has 17 grams of protein.
How to Make Sugar Cookie Dough Protein Bars
Now that we’ve got our ingredients ready, let’s dive into how to make these incredible protein bars.
First, we’ll mix together the oat flour, sugar substitute, and salt in a large bowl. Then, we’ll add in the butter, vanilla extract, and syrup, mixing until a thick paste forms.
Next, we’ll add in the protein powder and mix until a thick cookie dough forms. Don’t worry if it takes a minute or two to come together – that’s totally normal!
Why add the protein powder last? In all my experiments through the years, I’ve discovered that the order of ingredients can make a big difference in some cases. With no-bake recipes, the protein powder acts as a thickener and absorbs a lot of the liquid, and I’ve had much better results adding it after the wet ingredients.
Once your cookie dough is mixed, fold in the sprinkles and pop the bowl in the fridge for an hour. This will help the dough firm up and make it easier to shape into bars.
After the dough has chilled, place it on some parchment paper and form it into a rectangle. The size is totally up to you, but I like to make 6 good-sized protein bars out of this recipe.
The above photo is from my chocolate chip cookie dough version, but the process remains the same!
Using a pizza cutter or butter knife, slice your rectangle into 6 even bars. Now it’s time for the fun part: the white chocolate coating.
Melt your white chocolate chips with a teaspoon of oil in the microwave, stirring every 15 seconds to prevent burning. Then, coat one side of each protein bar with the melted chocolate. You can either dip them or use a spoon to spread the chocolate on top.
Let the white chocolate harden for a minute or two, then flip the bars over and drizzle the remaining white chocolate on top for a pretty finish.
Pop your sugar cookie dough protein bars in the fridge to keep them firm, and you’re done!
Want to save calories? While each of these sugar cookie dough protein bars contains similar macros to the average protein bar (215 calories and 17 grams of protein), you can save calories by leaving out the white chocolate.
To take it one step further, you can even form these into small cookies! If you go that route, you can make 12 no-bake sugar cookies, each with only 80 calories and 8.5g protein.
More High-Protein Sugar Cookie Recipes to Explore
If you’re going to pick up some sugar cookie protein powder, I’ll help you put it to good use!
First up, you’ll never go wrong enjoying a bowl of edible protein sugar cookie dough.
If you love cookie dough but need some help in the portion-control department, check out of my cut-out sugar cookie dough recipe.
Of course, we can’t neglect classic sugar cookies. My low-calorie sugar cookie recipe is one of my all-time favorites!
And if that’s not enough for you, I’ve got tons of additional protein cookie recipes here on my site, and the sugar cookie-flavored protein powder would work great in virtually all of them!
Ingredients
Sugar Cookie Base
White Chocolate Coating & Topping
- 60g White Chocolate Chips
- 1 tsp Oil (Coconut Oil works great)
Instructions
- In a large bowl, combine the oat flour, sugar substitute, and salt.
- Add butter, vanilla extract, and syrup to the bowl and mix until a thick paste forms.
- Add your protein powder last and mix until thick cookie dough forms. It may take a minute for it to come together. Once mixed, fold in your sprinkles.
- Refrigerate the cookie dough for one hour to firm up as it will be a bit too soft when first mixed.
- Once chilled, add the cookie dough to parchment paper and form into a rectangle. The exact size is up to you, but I shaped my cookie dough to make 6 protein bars.
- Using a pizza cutter or butter knife, cut the cookie dough into 6 rectangular bars.
- In a microwave-safe bowl, add the white chocolate chips along with one teaspoon of oil. The oil is only a very small amount, but enough to help thin out the white chocolate. Microwave the white chocolate for roughly 1 minute, stopping every 15 seconds to mix (this prevents the chocolate from burning).
- Coat one side of the protein bars with the melted white chocolate. You can either dip the bars and return them to the parchment paper with the chocolate side up, or take a spoon and spread the melted white chocolate right over the bars.
- The white chocolate should harden in just a minute or two. Once it does, flip the bars over and drizzle the remaining white chocolate over the tops.
- Keep your sugar cookie dough protein bars stored in the fridge to remain firm.
Notes
- A whey/casein blend protein powder works the best for authentic cookie dough texture and flavor. PEScience is my go-to brand, and the sugar cookie flavor is perfect for this recipe, but I’ve had great success with vanilla as well.
- The “buttery spread” I use is Country Crock. It’s a light butter/margarine with 50 calories per tablespoon vs 100, which saves some calories here.
- No oat flour, no problem! All you need to do is throw plain ol’ oats into a food processor or blender until you get a flour.
- Want to make these bars vegan? Swap out a vegan protein powder, bump the sugar amount up to 80-90g (a plant-based protein requires more sweetness) and add an extra 2 tablespoons of milk at the end, since plant-based protein is more absorbent.
- I do not count the sugar substitute I use in my total carb count as it does not contribute any calories. If you’re very strict about carbs, be sure to factor those in.
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Nutrition Information
Yield 6
Serving Size 1 Bar
Amount Per Serving
Calories 215Total Fat 10gCarbohydrates 16gProtein 17g
