Mini Egg Cookie Dough Protein Bars
No-bake mini egg cookie dough protein bars made with nut butter, protein powder, and Cadbury mini eggs. These soft and chewy bars are easy to make and perfect for a high-protein snack or Easter treat.
Equipment
- 1 Mixing Bowl
- 1 Measuring cups and spoons
- 1 loaf pan
- 1 Parchment Paper
- 1 Spatula
- 1 Sharp Knife to cut the bars
Ingredients
- 1 cup nut butter
- 3/4 cup vanilla protein powder, unflavored works too
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/3 cup maple syrup
- 2 tbsp coconut sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup chopped mini eggs + 2 tbsp chunky chopped to press on top. You can swap for chocolate chips if making these year-round.
- 3 tbsp almond milk or milk of your choice
- 1 tbsp melted coconut oil
- Optional chocolate layer: Melt 1/2 cup chocolate chips + 1 tsp coconut oil
Instructions
Line your Pan
- Start by lining a loaf pan with parchment paper, leaving some overhang so you can easily lift the bars out later. I like to use binder clips to secure the paper to the pan.
Mix the Cookie Dough Ingredients
- In a large bowl, add the nut butter, protein powder, almond flour, coconut flour, maple syrup, coconut sugar, vanilla extract, salt, almond milk, and melted coconut oil. Mix everything together until a thick cookie dough forms. It should be soft but hold together when pressed.1 cup nut butter, 3/4 cup vanilla protein powder,, 1/2 cup almond flour, 2 tbsp coconut flour, 1/3 cup maple syrup, 2 tbsp coconut sugar, 2 tsp vanilla extract, 1/4 tsp salt, 3 tbsp almond milk or milk of your choice, 1 tbsp melted coconut oil
Melt the nut butter slightly in the microwave to help it mix better.
Crush and Add the Mini Eggs
- Add your mini eggs to a zip top bag and use a mallet or rolling pin to easily crush you mini eggs. Then fold them into the batter, making sure they are evenly distributed throughout the dough.1/2 cup chopped mini eggs + 2 tbsp chunky chopped to press on top. You can swap for chocolate chips if making these year-round.
Optional: Add Chocolate Layer
- If you’re adding the chocolate layer, melt the chocolate chips with the coconut oil until smooth, then spread it evenly over the top. Then add some extra chopped mini eggs on top while the chocolate is still warm.Optional chocolate layer: Melt 1/2 cup chocolate chips + 1 tsp coconut oil
Chill
- Place the pan in the fridge for about one hour, or in the freezer for 15 minutes, until the bars are set. Lift the bars out using the parchment paper and slice into 8 even bars.
Notes
- If you want bakery-style bars, press the dough very firmly into the pan. This helps them hold together and slice cleanly.
- Don’t skip the chill time. This is what helps the bars fully set.
- If your dough feels dry, add a small splash of almond milk. If it feels too soft, add a bit more almond or coconut flour.Swap the mini eggs for chocolate chips for a chocolate chip cookie dough protein bar.