Craving a delicious, high-protein snack that’s also gluten-free and dairy-free? This Salted Maple Protein Cookie Bars recipe is exactly what you need.
Packed with roughly 9 grams of protein per bar, and the perfect balance of sweet maple and sea salt, these cookie bars are a game changer. The upgrade from my viral Healthy Twix Bars (also gf, df, and refined sugar-free) we didn’t know we needed!
I’ve already made two batches since creating this recipe—seriously, they’re that good. A soft, chewy base, a gooey maple-date caramel layer, and a smooth dark chocolate topping. No gluten, no dairy, just pure dessert magic. I’m so proud of this one; you’re going to love it.
WHY YOU’LL LOVE THIS GLUTEN-FREE PROTEIN COOKIE BARS RECIPE
There’s honestly so many reasons you’ll love these Salted Maple Protein Cookie Bars. They’re truly insane.
But here’s the background: because you guys are as obsessed with my Twix Bars as I am, I wanted to bring you a brand new recipe. Something that was similar, but high-protein, and no-bake – you don’t have to use an oven for this; so ideal.
We still have our 3 favorite layers, but the bottom layer is a shortbread cookie that is high-protein and gluten-free, very chewy, soft and fluffy. Then we have a maple-date caramel sauce in the middle, and a simple dark chocolate layer (I used dairy-free chocolate chips), with flaky sea salt on top.
Dare I say these are even better than the original? You guys tell me..!
SATISFYINGLY SWEET SALTED MAPLE PROTEIN COOKIE BARS
Whether you need a post-workout snack or just something to satisfy your sweet tooth, these protein-packed bars have got you covered.
Made with wholesome, nutrient-rich ingredients like almond flour, coconut flour, almond butter and medjool dates, these gluten-free goodies are the perfect mix of flavor and nutrition. Although the GF flours and almond butter used in these cookie bars naturally contain this macronutrient; to really boost the protein content, I added vanilla protein powder.
And let me just say I love dates because they already taste like a sweet treat on their own, but are rich in fiber and antioxidants, and provide a natural energy boost.
I mean, why not have a treat that tastes incredible but is also good for you? Keep these stocked, and you’ll never be without a healthier sweet treat when you need one.
Also, don’t forget to tag me on tag me on IG when you make them – and check out my cookbook, Rachael’s Good Eats, for more desserts like this. Enjoy! xx
INGREDIENTS YOU’LL NEED:
Base Layer:
- Almond flour
- Vanilla protein powder
- Coconut flour
- Coconut oil, melted
- Almond butter (or cashew butter for a milder flavor)
- Pure maple syrup
- Vanilla extract
- Cinnamon
- Sea salt
Maple-Date Layer:
- Medjool dates (softened in hot water)
- Almond butter
- Pure maple syrup
- Vanilla extract
- Sea salt
- Unsweetened almond milk (to blend smoother)
Chocolate Drizzle:
- Dairy-free dark chocolate, melted
- Coconut oil
- Flaky sea salt for topping
HOW TO MAKE THESE SALTED MAPLE PROTEIN COOKIE BARS
In a large bowl, mix almond flour, protein powder, coconut flour, cinnamon, and sea salt. Add melted coconut oil, almond butter, maple syrup, and vanilla extract. Stir until a soft dough forms.
Line an 8×8-inch pan (or similar) with parchment paper and press the dough evenly into the pan. Place in the freezer while preparing the next layer.
Blend dates, maple syrup, almond butter, vanilla, and sea salt in a food processor. Add almond milk gradually until smooth and thick. Spread evenly over the base layer.
In a small bowl, melt the chocolate with coconut oil in the microwave in 20-second intervals, stirring in between. Pour the chocolate over the top of the date layer, then gently tilt the pan in different directions to help the chocolate spread evenly to the edges. Once the top is fully covered, place the pan in the freezer for 2-4 hours to set.
Remove from the freezer, sprinkle with flaky sea salt, and slice into bars. Store in an airtight container in the fridge for a soft texture, or the freezer for a firmer texture.
RECIPE SUBSTITUTIONS & QUESTIONS
I’ve only made this recipe as listed here, but one easy swap is cashew butter instead of almond butter in the base layer, for a milder flavor.
As for the protein powder, I recommend a vanilla-flavored one, or if you go with an unflavored powder, you could try adding a little bit more extract, to taste, to ensure you get that perfect vanilla flavor. I used
I used Ritual, but have a list on the blog of My 6 Favorite Protein Powders, if you need some recs.
Also, if dairy is not a concern, option to sub regular milk and/or dark chocolate or chocolate chips.
WHAT IS THE DIFFERENCE BETWEEN A COOKIE AND A COOKIE BAR?
The difference between a cookie and a cookie bar is simply that cookie bars are typically prepped and/or baked in a single baking dish, then cut into bars, vs. individually scooping cookie dough batter onto a baking sheet.
CAN I MAKE THESE BARS WITHOUT PROTEIN POWDER?
While I haven’t tested this recipe otherwise, you should be able to make them without protein powder, but you’d likely need to adjust the amounts of almond and coconut flours, and vanilla extract to get the right texture and flavor.
MORE GLUTEN-FREE SNACKS AND SWEETS YOU’LL LOVE:
Double Chocolate Zucchini Blender Muffins
Healthy Twix Bars (gluten-free, dairy-free, refined sugar-free) OR my Bite-Sized Twix Cups
Click here to watch the reel I made of this recipe 🙂
Salted Maple Protein Cookie Bars
Equipment
- large and small mixing bowls
- 8×8-inch pan (or similar)
- Food processor
Ingredients
Base Layer:
- 1 ½ cups almond flour
- ½ cup vanilla protein powder
- ¼ cup coconut flour
- ¼ cup coconut oil, melted
- â…“ cup almond butter, or cashew butter for a milder flavor
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¾ teaspoon cinnamon
- ¼ teaspoon sea salt
Maple-Date Layer:
- 10 pitted Medjool dates (softened in hot water)
- ¼ cup almond butter
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 2-3 tablespoons unsweetened almond milk, to blend smoother
Chocolate Drizzle:
- ½ cup dairy-free dark chocolate, melted
- 1 teaspoon coconut oil
- Flaky sea salt for topping
Instructions
- In a large bowl, mix almond flour, protein powder, coconut flour, cinnamon, and sea salt. Add melted coconut oil, almond butter, maple syrup, and vanilla extract. Stir until a soft dough forms.
- Line an 8×8-inch pan (or similar) with parchment paper and press the dough evenly into the pan. Place in the freezer while preparing the next layer.
- Blend dates, maple syrup, almond butter, vanilla, and sea salt in a food processor. Add almond milk gradually until smooth and thick. Spread evenly over the base layer.
- In a small bowl, melt the chocolate with coconut oil in the microwave in 20-second intervals, stirring in between. Pour the chocolate over the top of the date layer, then gently tilt the pan in different directions to help the chocolate spread evenly to the edges. Once the top is fully covered, place the pan in the freezer for 2-4 hours to set.
- Remove from the freezer, sprinkle with flaky sea salt, and slice into bars. Store in an airtight container in the fridge for a soft texture, or the freezer for a firmer texture.
