Cookie Protein Bars (Gluten Free)

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by Heather Harris Brady

We have a little office fitness challenge going on and when I looked at my daily routine I realized my snacks could use some work. I needed to bump up the protein. The problem was still keeping it snack-like, because while my brain says “eat healthy” all the other cells are an unruly mob shouting “give me cookies or give me death!”. Drama queens.

The cookie base is very close to a recipe from a recent edition of Cooking Light. These bars are the best compromise I’ve found so far, a larabar masquerading as a peanut butter cookie, ready not only for your desk but also summer hikes and trips to the beach.

Cookie Protein Bars, Makes about 18 3” x 2” bars

  • 1 c. natural peanut butter (just ground peanuts), creamy or chunky
  • 1 egg white
  • 1 t. vanilla
  • ½ c. vanilla protein powder
  • ½ bar – salted almond 70% chocolate bar, chopped

Filling

  • 1-1/2 c. peanuts
  • 1 c. medjool dates (soaked if necessary to soften them)
  • ½ bar – salted almond 70% chocolate bar
  • 1/3 c. protein powder

Preheat the oven to 375 and generously grease a 13 x 9 pan. To make the cookie base, stir together well the peanut butter, egg white, vanilla and protein powder.

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Stir in the chocolate bits and press the mixture in the pan. (It will be on the thin side but that’s okay.)

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Bake about 10 minutes, until the outside edges barely begin to brown. Let it cool while you make the filling.

Put the dates in a food processor and roughly chop, then pulse in the peanuts.

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Add the protein powder and chocolate, blend until the mixture begins to stick together.

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Press the date mixture on one half of the cookie base. Cut the rest of the cookie base into squares and put them on top of the date filling.

Chill thoroughly before cutting the stacked layers into bars.

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I like to wrap these individually and freeze them, ready to go for hikes and trips to the beach.

One year ago: Breton Butter Cake (Kouign Amann)

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