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Chocolate Peanut Butter Cookie Dough Bars

Chocolate Peanut Butter Cookie Dough Bars

Who has ever turned down a batch of cookie dough? Yep, that's right, nobody. We set out on a mission to create some irresistible cookie dough that uses our Protein Balls but is also vegan, gluten free and free of refined, un-natural ingredients. 

As always, Amy has pulled through and these Chocolate Peanut Butter Cookie Dough Bars are TO DIE FOR. You heard me, I repeat: TO DIE FOR. Give them a go and you'll never look back...!

Peanut Butter Protein Balls Recipe

PRotein Ball Cookie Dough Bars

Protein Ball Co Cookie Dough Bars

Makes 8

What you need:

Base:

  • 200g dates, pitted weight
  • 250g oats
  • 60g peanut butter
  • 4 tbsp (60g) maple syrup
  • 1 tsp vanilla
  • Pinch of salt
  • 1.5 packs Peanut Butter Protein Balls, chopped in 1/4
  • 50g chocolate chips

Topping:

What you need to do:

  1. Soak the dates in boiling water for 10 minutes and then drain.
  2. Line a loaf tin (approx. 10 x 20cm) with parchment paper.
  3. Add the oats to a food processor and blitz to a flour. Remove from the processor and add to a bowl. Now add the dates, peanut butter, maple syrup, vanilla and salt to the processor and blend until really jammy and sticky. Add in the oat flour and blend to a sticky, thick dough. Tip into the bowl.
  4. Chop 1.5 packs Peanut Butter Protein Balls into ¼ and add to the dough mixture with the chocolate chips. Fold the balls and chocolate into the dough, using a spoon or your hands as it’s quite thick!
  5. Pour into the lined tray and press down firmly to form an even layer. Pop in the fridge.
  6. Melt the chocolate and coconut oil and pour over the base layer. Spoon over the peanut butter and swirl through with a knife to form a pattern. Chop the remaining Peanut Butter Balls and decorate the top of the bars. Place in the fridge for 30 minutes to set.
  7. Using a sharp knife, slice into 8 bars. Store in an airtight container for up to 1 week.
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