Homemade Cookie Dough Protein Bars

Add the SunButter and maple syrup to a large bowl. Use a rubber spatula to mix the two together.

Once smooth, add in the rest of the ingredients and stir to combine. This part takes a little elbow grease, but keep working and it will come together.

Right before it’s fully combined together, add in the chocolate chips and continue to mix until the dry ingredients have disappeared and the chips are evenly distributed.

Line an 8×8 square baking dish with parchment paper and allow it to hang over the sides for easy removal.

Press the dough into the baking dish and spread it as evenly and smoothly as possible.

Sprinkle a handful of chocolate chips on top (optional) and press them into the surface.

Chill the bars for at least 1 hour. At the 1-hour mark they may still be a bit soft, but definitely manageable. The longer the bars chill, the more solid/thick they become (but not tough or hard).

Remove from the pan and slice into 12 bars. Store the bars in an airtight container in the refrigerator where they will keep for about 10 days. Enjoy!