High Protein No bake Monster Cookie Bars
I cannot take credit for this recipe it is straight from @laurenfitfoodie and I love all her recipes!
Macros:
Makes 12 bars
Per Bar:
Calories: 181, Protein: 6.9g, Fat: 9.2g, Carbs: 17.7g
Ingredients:
Chocolate Layer:
▢1/2 cup dark chocolate chips (120g) (I use lilys)
▢1/2 tsp coconut oil
Cookie Dough Layer:
▢1/3 cup peanut butter (75g)
▢1/3 cup light butter (75g) or room temperature regular butter
▢1/2 cup oat flour (64g) (I used coconut flour and it turned out great!)
▢1/2 cup old fashioned oats (40g)
▢1/4 cup vanilla protein powder (30g)
▢1/4 cup brown sugar (48g)
▢pinch of salt more as needed (peanut butters vary in saltiness)
▢1 Tbsp milk plus more as needed
▢1 oz. mini m&m’s (30g) divided
Directions:
1. Line an 8×8-inch pan with parchment paper and set aside.
2. Add the chocolate chips and coconut oil to a microwave-safe bowl and heat in 20-30 seconds intervals, stirring in between, until melted.
3. Pour the melted chocolate into the bottom of the pan lined with parchment paper; use a small spatula to spread out evenly. Add to the freezer until the chocolate hardens, about 10 minutes.
4. Meanwhile to a medium-sized bowl, add the peanut butter, butter, oat flour or coconut flour, oats, protein powder, brown sugar and salt. Mix well to combine. Add 1 tablespoon of milk as needed until you get a dough to form, be careful not to add too much!
5. Freeze dough for 5-10 minutes (this helps prevent the candy color from coming off the M&M's but you can skip), then fold in half the M&M's.
6. Add the cookie dough on top of the chocolate layer and spread out evenly/press down well. Add the remainder of the M&M’s across the top and press down one last time.
7. Place back in the freezer for at least 30 minutes before slicing and enjoy. Keep stored in the freezer.
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