No‑Bake High‑Protein Brookie Bars

These no‑bake high-protein brookie bars hit that sweet spot perfectly: gooey, chocolatey,

cookie‑dough‑meets-brownie decadence, all while packing in protein and whole‑food ingredients. They’re rich enough to feel like a treat, yet wholesome enough to enjoy any day of the week.

The best part is how beautifully they set — the texture becomes fudgy, soft, and sliceable, making them the ideal grab‑and‑go snack or post‑workout bite.

Author: The Honey Buckle

Prep Time: 15 minutes

Cool Time: 1 hour

Total Time: 1 hour & 15 minutes

Nutrition Information (per bar, makes 18 bars): Calories - 144 kcal | Protein - 9.6 g | Carbs - 18.2 g | Fat - 4.6 g

Ingredients for No‑Bake High‑Protein Brookie Bars

Brownie Layer

• ¾ cup (75 g) cocoa powder

• 3 scoops (90 g) chocolate protein powder (approx. 30 g per scoop)

• ½ cup (60 g) oat flour

• 3 tbsp (60 g) maple syrup

• ⅓ cup (85 g) applesauce

• 3 tbsp (48 g) almond butter

• 3 tbsp (45 g) almond milk

• 1 tsp vanilla extract

• Pinch sea salt
  

Cookie Layer

• 6 Medjool dates, pitted (about 120 g)

• ⅓ cup (75 g) almond milk

• 2 tbsp (28 g) almond butter

• ½ cup (60 g) oat flour

• ⅓ cup (40 g) PB Fit powder or vanilla protein powder

• 2–3 tbsp (28–42 g) chocolate chips

  
  

Instructions

1. Make the Brownie Dough

• Add all brownie ingredients to a mixing bowl.

• Stir until a thick, cohesive dough forms.

• Set aside.
  

2. Make the Cookie Dough

• In a blender, combine the pitted dates and almond milk. Blend until smooth and creamy.

• Transfer the mixture to a bowl and add the oat flour, almond butter, and PB Fit or protein powder.

• Mix until fully combined.

• Fold in the chocolate chips.
  

3. Assemble the Brookie Bars

• Line a loaf pan with parchment paper, leaving overhang for easy removal.

• Drop alternating spoonfuls of brownie dough and cookie dough into the pan to create a marbled “brookie” effect.

• Lightly oil a spatula and press the mixture down firmly until the top is flat and compact.
  

4. Chill

• Freeze for 1 hour to set.
  

5. Slice + Store

• Lift the slab out using the parchment.

• Slice into squares or bars.

• Store in the refrigerator for the best texture — they stay soft, gooey, and perfect.