On New Year’s Eve, my family generally celebrates with New York City when the ball drops in Times Square, even though it’s only 9 pm here in California. As a bunch of early birds who rise with the sun, staying up late and feeling groggy the next day lacks any big appeal for us!
We continued the tradition this year, so in the morning on New Year’s Day, I ran errands and grabbed groceries for the weekend before most of our town woke up to avoid any crowds. Although empty roads are practically unheard of in our suburban area, I only saw three cars while driving around—but a rather large number of people out jogging to start working on their New Year’s Resolutions!
After picking up a new bottle of vitamins (I’m a kid at heart and still buy these berry-flavored gummy ones!), I turned to check out the display of energy and protein bars on the same aisle. I spotted familiar flavors like chocolate and peanut butter, as well as some fun ones like salted caramel and cookies ’n cream—and chocolate chip cookie dough developed by Food Network Chef Robert Irvine!
But when I picked up the boxes to check the Nutrition Information, I nearly gasped. Many of the brands contained as much sugar as a candy bar! In addition, they had just as many calories from fat as they did from protein. I suppose some bodybuilders who are bulking up wouldn’t mind, but as for me… When I eat a protein bar, I want it to contain mostly protein!
So I put the boxes back on the shelf and walked out with just my groceries and vitamins, but back at home, I mixed up a batch of these Healthy Chocolate Chip Peanut Butter Protein Bars to enjoy instead. They have the same flavors as a Reese’s peanut butter cup (so did my last breakfast recipe post—it’s one of my favorite candies!) but no sugar or strange ingredients… And a huge protein punch!
HOW TO MAKE HEALTHY PEANUT BUTTER PROTEIN BARS
To make these healthy protein bars, you’ll need a few key dry ingredients, starting with coconut flour. Coconut flour is about 3 times as absorbent as regular flour, so we’ll use a lot less… But that also means it’s extremely important to measure the coconut flour correctly! Too much will quickly dry out your protein bars and make them crumbly. The spoon and level method will work, but I highly recommend a kitchen scale. This is the inexpensive one that I own, and I use it in every recipe that I make for my blog because it ensures that my treats turn out with the perfect taste and texture every time.
Next comes peanut flour. Peanut flour is made from finely ground, partially defatted peanuts, so it contains a lot fewer calories than regular peanut butter, which is perfect for these protein bars! Protein Plus is my favorite brand because it only contains one ingredient: peanuts. Any other brand of peanut flour that only contains roasted peanuts will work, such as JIF peanut powder, but I don’t recommend substituting PB2 because it contains sugar, which can change how the mixture behaves and your protein bars turn out.
For the protein source, you’ll need soy protein isolate (aka powder). I buy Bob’s Red Mill on Amazon, and I actually make a smoothie with it every single day! Unlike many protein powders out there, it only contains the protein source and no added sugar or strange ingredients. You can try substituting other plant-based protein powders, but do not substitute whey-based protein powder. The protein bars will be a gooey, sticky mess and refuse to set with whey.
Unsweetened cashew milk holds the bars together. It’s my favorite milk because it’s thick, creamy, and only 25 calories per cup. Yes, just 25! It works beautifully in baking recipes, too, including almost every recipe of mine that’s on this blog. Cashew milk also makes really great lattes and low-calorie coffee creamers!
Finally, these protein bars are sweetened with liquid stevia. Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly. It’s very concentrated, so a little goes a long way! I generally buy this kind because I love its sweet flavor and don’t notice any strange aftertaste, like with some other stevia products. You can find it at many health-oriented grocery stores, but I normally buy it online here because that’s the best price I’ve found. (And you’ll use it in all of these recipes of mine, too!)
Once you’ve mixed together all of the ingredients, you’ll press the mixture into a loaf pan lined with parchment paper. This makes removing the bars much easier after chilling, and it also means you don’t have to wash the pan. (Always a good thing in my kitchen!) Then, after a few hours of waiting…
You’ll have protein bars that taste like Reese’s! For about the same number of calories but with NO added sugar… And nearly 10g of protein… Which sounds like pure bliss to me! 😉
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy peanut butter protein bars!
Healthy Chocolate Chip Peanut Butter Protein Bars
Ingredients
- ¼ cup (28g) coconut flour (measured like this)
- 6 tbsp (45g) peanut flour (measured like this)
- 6 tbsp (30g) soy protein isolate (measured like this)
- ¼ tsp salt
- 1 tsp coconut oil, melted and cooled slightly
- ½ cup + 2 tbsp (150mL) unsweetened cashew milk, room temperature
- 1 tsp vanilla extract
- 1 tsp liquid stevia (or adjusted to taste)
- 1 tbsp (14g) miniature chocolate chips (divided)
Instructions
- Line a 9x5” loaf pan with parchment paper. (See photo in blog post above.)
- In a small bowl, whisk together the coconut flour, peanut flour, soy protein, and salt. In a separate bowl, whisk together the coconut oil, cashew milk, vanilla, and stevia. Add in the coconut flour mixture, stirring until just incorporated. Fold in half of the chocolate chips.
- Press the mixture into the prepared pan using a spatula, and gently press the remaining chocolate chips into the top. Chill for at least 3 hours before slicing into bars.
Notes
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Chocolate Chip Cookie Dough Protein Bars
♡ Healthy Fudgy Brownie Batter Protein Bars
♡ Healthy Lemon Poppy Seed Protein Bars
♡ Healthy Mocha Brownie Protein Bars
♡ Healthy Apple Pie Protein Bars
♡ …and the rest of Amy’s healthy snack recipes!
these sound SO good!!! I’ve been looking for peanut flour recipes, and there aren’t many out there! if i could request something, could you try to make more recipes that don’t use protein powder but DO use peanut flour? 🙂
Thanks Bianca! I hope you enjoy the protein bars if you try them. I love your request, and I have two peanut flour recipes that I think you’d like! These protein buckeyes (no protein powder, just protein from the peanut flour!) and this buckeye fudge. 🙂
These sounds super yummy – so want to make them this weekend! For the soy protein, is 6 Tbsp really only 30 grams!? It sounds so light! Just wanted to double check.
I have some of the Bob’s soy protein so I’m looking forward to using it. Thanks so Amy !
Thanks Kimberly! Yes, Bob’s Red Mill soy protein powder weighs only 5g per tablespoon. That should be what the Nutrition Label says on the side of your package. 🙂 I hope you enjoy the protein bars!
Hi Amy
I made these today and they are wonderful! Maybe a little too wonderful….. I had 2 bars : )
Very easy to make…and I love knowing what is in my protein bars now.
I’ve stashed the rest in the frig out of sight so hopefully…they’ll last the remainder of the week.
Thanks so much !
I’m so glad you enjoyed the protein bars Kimberly! That’s the best sort of compliment if you had to “hide” them from yourself — thank you for sharing that! 🙂
These sound amazing Amy! I LOVE peanut butter and chocolate together so I these are a win-win for me!! I also adore raw cookie dough, but am not a huge fan about those raw eggs! Will have to try this ASAP! Thanks for all your great recipes!
– Madeline<3
You’re so sweet — thanks Madeline! I hope you enjoy the protein bars! 🙂
The recipie sounds interesting but I cannot have soy since whey is out what protein would you suggest?
There are lots of plant-based protein powders out there! I like PlantFusion’s vanilla protein powder, although I haven’t personally tested it in this recipe and can’t guarantee the results. You may need to slightly adjust the amount of milk to compensate since they don’t absorb equally, but plant-based will work much better than whey. I hope you enjoy the protein bars!
These look so good! I am spending a small fortune on protein bars for my family, My (6!) kiddos take them to sports/after school activities and sometimes eat them for breakfast, and I pack one in my husband’s lunch every day. So I’d love to make my own! I have 2 questions. To double the recipe, could I use an 8×8 pan, or would it be better to use 2 9×5 pans? And would there be a way to just use peanut butter instead of powder in the recipe? I am not so worried @ the calories in the peanut butter, I’m just concerned on cutting back on my family’s sugar intake. Thanks!
Thanks for your kind words Amy! Your kids are so lucky to have you as their mom. 🙂 I’m sure you could make these with regular PB by decreasing the amount of milk. I’m not entirely sure by how much since I haven’t tried it myself, but I’d start with half of the original amount and add more 1 tablespoon at a time, as necessary, to get the mixture to come together. For doubling the recipe, I’d recommend a 9″-square pan if you have that. I hope you and your family enjoy the bars!
MMMM! I’ll take one for breakfast, please!! 😉
If only we were still “neighbors!” 😉
Hello, these look delicious, would you happen to know the calories per serving?
Thanks!
The full Nutrition Information for all my recipes is included directly below the recipe. 🙂 I’m excited to hear what you think of the protein bars Jessica!
Could you recommend a substitute for the coconut flour? I know it weird, but I am allergic to coconut.
You’re welcome to try just about any other flour you prefer Remona! You’ll probably need 2-3 times as much of any other flour since coconut flour is much more absorbent. And it’s not weird at all — one of my close friends is highly allergic to coconut too! 🙂 I’m excited to hear what you think of the protein bars!
These look delicious! I was wondering, is there a substitute for the coconut oil? Thanks!
Yes! Just about any oil will work, as will melted butter. 🙂 I can’t wait to hear what you think of the protein bars Timary!
Hi Amy, I’m a professionally trained chef who has transitioned into healthier eating in the past few years. I’ve been getting your newsletter for a while now, but have only tried a few recipes so far. Many of the ingredients and techniques for using them are new to me. Oftentimes, I will buy several products and line them up in a semi-blind tasting to decide which ones fit my criteria for best taste, texture, etc. Yes, I admit it, I’m a little OCD! Which brings me to the reason why I am contacting you today.
Your recipe for peanut butter protein bars looks intriguing! I read your FAQ section on protein powders; however, I did not find all the info I was looking for. My go-to protein powder is an all-natural, grass-fed whey isolate (not whey concentrate) type, and it is terrific in shakes but has proved problematical in baking. I recently became aware of another high quality, all-natural protein powder (casein based) from Optimum Nutrition Gold that is supposedly better for baking. It is also metabolized more slowly and great for those times when you don’t need a power surge before or after working out. I understand that casein is also highly beneficial for muscle recovery while sleeping. I purchased it online and have not had an opportunity to try it yet.
So, my question is: Do you have any experience working with casein protein powders? If so, have you noted any difference in baked goods vs. non-baked recipes? Would casein work in this recipe for peanut butter protein bars? I really don’t want to fill my kitchen cupboards with a multitude of different protein powders. I’m sure you understand—gotta have room for my hundreds of spices and other essentials! I would sincerely appreciate an in-depth response if you can manage it, as the vast number of products available is overwhelming—not to mention, expensive.
Many thanks,
Alyssa
I really appreciate your interest in my recipes Alyssa! I haven’t worked much with casein protein powders before, so I can’t answer all of your questions. However, I do know both your whey isolate and casein powders won’t work in place of plant-based protein powders, so I don’t recommend substituting them in this recipe. As you probably saw on my Protein Powder FAQ Page, my protein powder recipes always work best with the exact protein powder I link to. (I’ve only used 3 different protein powders, most of which come in reasonably sized packaging, so hopefully that means they won’t completely take over your pantry! 😉 ) I’d love to hear what you think if you try these protein bars!