Chocolate Chip Cookie Dough Protein Bars

• Refrigerated

  • 9 tbsp Cashew or vanilla almond milk, unsweetened

• Canned Goods

  • 6 tbsp Soy protein powder

• Condiments

  • 1 1/2 tsp Sweetleaf powdered stevia

• Baking & Spices

  • 2 tbsp Chocolate chips, mini
  • 6 tbsp Coconut flour
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Coconut oil

• Other

  • 3 tbsp (37g truvia

Found on amyshealthybaking.com

Description

Ingredients

• 6 tbsp (42g) coconut flour (measured correctly)
• 6 tbsp (30g) soy protein powder (I love Bob’s Red Mill!)
• ¼ tsp salt
• 1 tsp (4g) coconut oil, melted
• 9 tbsp (135mL) unsweetened cashew or vanilla almond milk, room temperature
• 1 ½ tsp vanilla extract
• 3 tbsp (37g) Truvia
• 1 ½ tsp (6g) SweetLeaf powdered stevia
• 2 tbsp (28g) mini chocolate chips

Directions

• Line a 9x5” loaf pan with parchment paper. (See the photos in the blog post above.)
• In a small bowl, whisk together the coconut flour, soy protein powder, and salt. In a separate bowl, whisk together the coconut oil, milk, and vanilla. Stir in the Truvia and SweetLeaf until fully incorporated. Add in the flour mixture, stirring until fully incorporated. Fold in 1½ tablespoons of chocolate chips.
• Pour the crumbly dough into the prepared pan, and gently press it across the bottom using a spatula. Gently press the remaining chocolate chips into the top. Chill for at least 2 hours before slicing into bars. Store in the refrigerator in an airtight container until ready to eat.