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This post is sponsored by Bob’s Red Mill.
Chris and I have been on a huge vegan protein bar kick lately and it seemed like we picked some up almost every time we visited the market for groceries.
As a lot of you probably already know, store-bought protein bars are quite pricey and definitely add up at the end of the month. We have been working hard to cut down on unnecessary expenses as we get into “saving mode” in preparation for our upcoming move, and vegan protein bars were something we both decided we needed to cut ties with.
You best believe that we got right into the kitchen to try to fill the void and behold, our Chocolate Chip Protein Cookie Bars were born!
We partnered up with our friends over at Bob’s Red Mill for this recipe today and we couldn’t be more excited. If you have been following our blog for a while, you’ll know that we have been working with BRM for quite a while now and they still continue to impress us with the quality and value of their products. We are committed to only sharing with you the best of the best and products that we truly love, and we couldn’t recommend them more. Did you know that they offer the largest line of organic, whole grain foods in the United States and all of their products are certified Kosher and made with ingredients grown from non-GMO seeds? If you have a moment, check them out (and show them some love!) plus leave a comment down below if you have any recipe requests for our future collaborations.
Okay okay, back to the recipe.
These are the perfect on-the-go vegan snack or breakfast and make a great addition to weekly meal prep! With these vegan chocolate chip protein cookie bars, you won’t have to buy protein bars at the store ever again. These are sweet, chewy, chocolatey and packed with fiber and healthy plant-based protein. 
From one batch of this recipe, we were able to yield 12 bars which we stored in an airtight container in the refrigerator and were able to enjoy throughout the week! These bars last about 2 weeks in the refrigerator but trust me, they ain’t gonna make it that far 😉 Ours were gone pretty quick!
Not only is this recipe easy, but it is also open to customization! If you don’t have coconut flakes, sub in more oats, if you want to use a different nut (or seed) butter, change it up! You can even use any other chopped nut of your choice, the variations are endless. Play around with this, have fun and make it your own! 
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Chocolate Chip Protein Cookie Bars (Oil-free)
- Total Time: 45 minutes
- Yield: 12 bars
Description
These are the perfect on-the-go vegan snack or breakfast and make a great addition to weekly meal prep! With these vegan chocolate chip protein cookie bars, you won’t have to buy protein bars at the store ever again. These are sweet, chewy, chocolatey and packed with fiber and healthy plant-based protein.
Ingredients
Wet
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1/2 cup unsweetened almond milk
Dry
- 1 cup whole grain oat flour*
- 1/2 cup gluten-free rolled oats
- ⅓ cup unsweetened coconut flakes
- 1/3 cup chopped hazelnuts
- 1/2 cup vegan probiotic vanilla protein powder
- 1/3 cup dark chocolate chips
- 1 tablespoon hemp hearts
- 1 tablespoon chia seeds*
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
Other
- Coconut oil spray
Instructions
- Preheat oven to 350°F and lightly spray a medium-sized baking dish* with coconut oil spray.
- In a small bowl, stir together the flaxseed meal and water, and set aside for 15 minutes to thicken.
- In a medium bowl, whisk together the rest of the wet ingredients until smooth.
- In a separate medium bowl, mix together all of the dry ingredients until uniform. Add the wet ingredients and the flax egg, and mix until smooth.
- Pour the dough into the prepared baking dish and press down until it is uniformly spread and packed tight. Place in the oven for 30 minutes or until golden brown, then cool completely.
- Once cooled, carefully flip the pyrex dish over onto a cutting board. The contents should slip right out. Flip the bards over once again, and cut into 12 even pieces.
- Serve with a glass or your favorite plant-based milk and store in the refrigerator in an airtight container for up to 2 weeks.
Notes
- We used a 6-cup rectangular pyrex dish that measures 8 1/2″ x 6 3/4″ x 2 1/2″.
- This recipe can be made completely gluten-free by using gluten-free rolled oats and gluten-free oat flour.
- We opted to leave out the chia seeds as the protein powder we used already contains some.
- Not only is this recipe easy, but it is also open to customization! If you don’t have coconut flakes, sub in more oats, if you want to use a different nut (or seed) butter, change it up! You can even use any other chopped nut of your choice, the variations are endless. Play around with this, have fun and make it your own!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition facts label provided by Nutri Fox.
Disclaimer: This post is sponsored by Bob’s Red Mill. We only share products with you that we truly love and we highly recommend that you check them out! 🙂
Jasmine and Chris ?,
Thank you for coming up with this amazing recipe. I made this twice already. I also added sunflower seeds, macadamia nuts (not a lot) and raisins. I did not have enough oats so I replaced the oat flour with quinoa flakes. It worked! Family loves it. My little nephew and niece ate 2 bars in one sitting and asked for more. They are super picky eaters, I must add. To please them is a miracle. You guys outdid yourselves with this wonderful recipe. Thanks again millions!
Keep shining!
Much love ?????
Jaggie
Hi Jaggie! Thank you so much for taking the time to comment and share this with us, this truly made our day and we are so happy that you and your family loved the recipe 🙂
I’ve just hit a 3pm afternoon slump and I just know these delicious bites would fix me right up! Please send some over:)
We’d love too! 🙂
Most store bought bars are so full of sugar that you might as well eat a candy bar. These are so much better for you, and I’m sure they taste amazing!
Agreed!! And it is SO easy to make them at home to last a long while!
These bars are fantastic!! They are so tasty and very environmentally-friendly. Please see https://meals4planet.org/recipe/planet-friendly-chocolate-chip-protein-cookie-bars-sweet-simple-vegan/ for info on the carbon footprint of the ingredients.
These look amazing! I am totally pinning them to make for our camping trips this summer. Yum!!!
Great idea on bringing these camping! 🙂
Ugh. I fell in love with the meal plan, now you have protein COOKIES?! Totally making these for the next vegan society meet at my university.
Amazing. ??
We are so happy to hear that you’ve like our recent recipes! 🙂
Delicious – the perfect healthy snack!
This is soooo smart; I love finding homemade recipes for stuff I usually buy at the store. It’s like cracking a secret code! lol Can’t wait to make these, definitely adding them to our weekly meal prep for quick post-workout snacks. Looks like they would do really well in the freezer too. Thanks so much!
Hahaa yess that is the best way to put it, we know exactly how you feel!
awesome sounding recipe – thanks.
You had me at chocolate chips, but then I was super convinced when I saw delicious protein bars in the mix too. Yum. Yum. YUM! Definitely trying this recipe soon!