This Recipe Is Free of gluten, dairy, soy, eggs, and peanuts. It is also vegan.
I don’t know how you guys feel about them, but I don’t really like protein bars. They usually have a dry taste and texture than I don’t care for. But, I love the idea of a protein snack. Something easy to grab on the go that will keep you full for a while. So, as the cookie monster that I am, I decided to make these gluten free protein cookie bars. These are, well, cookies. Yea they have sugar and fat and all that good stuff. But, they do have protein powder too. Making these cookies your new best friend.
Not only do these cookies have protein powder, but they also are loaded with nuts. This offers even more protein which will help you stay full longer. Protein is great when you need a pick me up. Often our body is craving protein but instead, we grab a mindless snack and eat a whole back. This nutty protein cookie will help combat that snacking problem.
These are the perfect gluten-free protein cookie. They taste like a soft and buttery cookie, but they're loaded with healthy protein powder and nuts. These cookies will make you and your body happy.
- 2 tablespoons Ener-G egg replacer
- 6 tablespoons warm water - for egg replacer
- 1 1/2 cups Gluten Free Cookie Flour Blend - an Eat or Drink recipe
- 1/2 cup vegan protein powder
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup shortening
- 1/2 cup dairy free butter - melted
- 3/4 cup cane sugar
- 1/4 cup coconut sugar
- 1/2 cup chopped walnuts
- 1/4 cup chopped almonds
- 1/3 cup powdered sugar
- 2 tablespoons almond butter
- 1/2 teaspoon chocolate powder
- 1/2 teaspoon coconut oil
- 2 tablespoons dairy free milk
Preheat oven to 350°F. Grease a 9x9 baking dish or two bread pans.
Whisk together Ener-G egg replacer and water and set aside.
Whisk together cookie flour blend, protein powder, xanthan gum, baking soda, baking powder, and salt until combined very well.
In the bowl of a stand mixer add in your shortening, cane sugar, and coconut sugar and mix on medium for about a minute then slowly pour in your melted dairy free butter. Mix for about 3 minutes on medium high. Then add in your egg replacer and mix on high for another 3 minutes.
Turn your mixer off and add half of your dry ingredients. Mix on low until combined. Then add the rest of your dry ingredients and mix until combined. Add in your nuts and mix on low just for a few seconds until they are incorporated.
Press your cookie mixture evenly into your baking dish.
- Bake for about 20 minutes or until they start to pull away from the baking pan and don't jiggle when you move the pan. They will still feel slightly soft to the touch, but they will firm up as they cool.
While they are baking make your glaze. Combine your almond butter, chocolate powder, and coconut oil in a small pot and melt while mixing continuously over medium heat. Pull off heat and let cool for about 10 minutes then add in your powdered sugar. Mix very well until combined then slowly add in your almond milk. Add a tablespoon at a time until it becomes a smooth mixture that you can easily drizzle.
- Let your bars cool completely before cutting them. When you are ready to cut them scrape the edges with a butter knife just to make sure there's no sticking, then quickly flip the pan over onto a cutting board. Then go ahead and cut to your desired size.
- Drizzle on your glaze and enjoy!