August 28, 2018 2 Comments


One of my missions is to start creating more recipes that don’t require “special order” or hard-to-find ingredients. I realized that, if I can’t find it at Walmart, then there’s a good chance some of YOU won’t be able to make my recipes! And that bums me out because more than wanting to “wow” you with jaw dropping creations, I want you to be able to actually make them with as little effort and ingredient-hunting as possible. Which brings me to these brownie chip protein bars: they’re only 6 ingredients (with a couple optional), no-bake, high-protein, and downright delicious! They’re called “brownie” protein bars because that’s just what they taste like 😉

Did you know? More important than the amount of sugar in your diet, is the ratio of sugar to fiber! Eating too much sugar spikes blood glucose and insulin levels, but consuming dietary fiber reduces blood sugar levels after a meal (source). In other words, consuming sugar isn’t such a big deal, so long as you’re also getting fiber (and healthy fats and protein) along with it. Fiber helps prevent blood sugar and insulin spikes that can lead to energy crashes and/or fat storage.

Protein recommendations

For these protein bars, you can use whey, whey-casein blend, casein, or vegan protein powder. The only thing you’ll need to adjust is the amount of water. Casein and plant-based blends tend to be more absorbent, so you may need more water to achieve a crumbly mixture that sticks to itself.

Flour substitutions

Now for the flour, I used oat flour, simply because all you need is some rolled oats and a blender to make oat flour! Just blend and blend until you get a fine powder. Two-thirds cup of rolled oats should yield about half a cup of oat flour (use gluten-free oats if needed). For a lower carb version, use half as much (one quarter cup) coconut flour! You can also use twice as much almond flour.

Other ingredients

Next, you’ll need some unsweetened cocoa powder (I used Hershey’s Special Dark, but any brand will do), a little sea salt (optional), creamy almond butter (cashew butter or even peanut butter works too), water, maple syrup (can use honey, sugar free pancake syrup, fiber syrup, or any other syrup), vanilla extract (optional), and of course, chocolate chips. I like Tollhouse Simply Delicious which are allergy-friendly and available at Walmart!

Making the bars

Just mix everything together until it’s still a little crumbly but moist enough to stick to itself, then press into the bottom of a parchment-line loaf pan. Parchment paper is possibly the best thing I never purchased until a couple years ago (LIFE CHANGER for easy cleanup). Press some chocolate chips on top and cut into fourths! Easy, peasy brownie chip protein bars.

Here’s the printable recipe for these Brownie Chip Protein Bars! I hope you’ll rate and/or comment below if you try them 🙂

Created in collaboration with TransformNation.

This post contains affiliate links.

Brownie Chip Protein Bars

These Brownie Chip Protein Bars are easy to make with basic ingredients, pack 18 grams of protein per bar, and taste like brownies!
Course Snack
Prep Time 10 minutes
Chill Time 20 minutes
Servings 4 bars
Calories 263kcal


  • 2/3 cup (70g) chocolate protein powder* whey, casein, or vegan
  • 1/2 cup oat flour* or 1/4 cup coconut flour
  • 2 tbsp. unsweetened cocoa powder
  • 1/4 tsp. salt optional
  • 1/4 cup creamy almond butter* or any nut or seed butter
  • 1/4 cup water* adjust as needed
  • 2 tbsp. maple syrup* or honey, sugar-free pancake syrup
  • 1/2 tsp. vanilla extract optional
  • 2 tbsp. dark chocolate chips

*See above for substitutions.


    • Combine all ingredients (except chocolate chips) in a small mixing bowl.
    • Mix with a fork until no dry clumps remain and mixture sticks to itself (if it’s too crumbly, add water a tablespoon at a time).
    • Line a loaf pan or 7″x 5″ dish with parchment paper and spread mixture over bottom evenly. Lay another sheet of parchment over top and press down until even and compact.
    • Press chocolate chips in evenly over top, then chill in the fridge for 20 minutes.
    • Cut into four squares and enjoy! Leftovers will keep in the fridge in an airtight container for up to one week.


    Calories (per bar, no substitutions): 263kcal, Fat: 11.6g, Sat fat: 2.7g, Carbs: 25g, Fiber: 5g, Sugar: 10g, Protein: 18g, Sodium: 257mg
    Calories (per bar, using coconut flour and sugar free syrup): 225kcal, Fat: 11.6g, Sat fat: 3.7g, Carbs: 15g, Fiber: 8g, Sugar: 5g, Protein: 18g, Sodium: 273mg

    2 Responses

    Sarah Wilkins
    Sarah Wilkins

    June 07, 2022

    Hi Jazmine – no, collagen would not be absorbent enough for this recipe. Maybe if you omitted all the water and added some coconut flour it would work! You might also like my Collagen Protein Brownies:


    June 07, 2022

    Is it ok to sub whey/plant protein powder for chocolate collage?

    Leave a comment

    Comments will be approved before showing up.

    Also in Blog


    July 02, 2024

    If you love brownies like I do, this Skillet Protein Brownie is a satisfying, dairy free option with plant based protein. It has a moist, fudgey texture that's delicious on its own, and even better with dairy free vanilla ice cream and berries! This shareable treat is low in sugar and high in fiber with a whopping 20 grams of protein per serving! It's the perfect healthy dessert (or even breakfast).

    View full article →


    June 26, 2024 1 Comment

    This Healthy Chicken Pad Thai has the perfect balance of tangy, sweet, savory, and salty with tender chicken, thick rice noodles, mung beans, crunchy peanuts, and colorful veggies. So good! It's also macro-friendly, gluten-free and dairy-free. If you need this vegan, omit the scrambled egg and use crispy baked tofu instead of chicken!

    View full article →


    June 08, 2024

    These Mediterranean Turkey Stuffed Peppers are high on the flavor charts and very filling for the calories. These peppers will not only satisfy your tastebuds, but your hunger, too! I love the combination of seasoned ground turkey, lemon parsley quinoa, and goat cheese. It’s one of those things I can eat all week and not get sick of (perfect for meal prep). The kids gobbled these too, believe it or not! Make these vegan using spiced chickpeas and vegan mozzarella.

    View full article →

    Get my FREE meal prep guide!

    Get family-friendly recipes, nutrition tips and faith-based inspiration delivered straight to your inbox.