Cookies 'n Cream Breakfast Bars

Start your morning with this nutritious breakfast bar packed with protein powder, peanut butter, coconut flour and more!


  • For the cookies:
  • 3 tbsp coconut flour
  • 1 scoop vanilla protein powder
  • 2 tbsp peanut butter
  • 2 tbsp dark chocolate morsels
  • 1 tbsp pure maple syrup
  • 2 tbsp unsweetened almond milk
  • For the bars:
  • 2 cups almond meal
  • 1/2 cup coconut flour
  • 1/2 cup vanilla protein powder
  • 1/2 cup peanut butter
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/2 cup unsweetened almond milk, plus more as needed
  • 4 cookies, baked (see above for recipe)
  • For the frosting:
  • 1 cup plain greek yogurt
  • 1 1/2 tbsp pure maple syrup
  • 1 tsp vanilla extract


  1. To make the cookies, preheat the oven to 350 F and line a baking sheet with parchment paper.
  2. In a small mixing bowl, add the coconut flour, protein powder, peanut butter, chocolate, syrup, and 1 tbsp. of the almond milk, and stir well to combine. The mixture will look crumbly, but should hold together when pinched. Add additional almond milk, as needed.
  3. Divide the dough into 4 portions and press cookies onto the lined cookie sheet.
  4. Bake for 6-8 minutes, until the cookies are just cooked through and still soft.
  5. Remove from oven and allow to cool completely.
  6. While the cookies are baking, prepare the bars.
  7. Line a large 8 x 8 inch baking dish with parchment paper and set aside.
  8. In a large mixing bowl, add the almond meal, coconut flour, protein powder, peanut butter, syrup, and the applesauce. Mix until a crumbly texture is formed.
  9. One tablespoon at a time, add the unsweetened almond milk until the batter becomes thick and creamy.
  10. Break the cookies into the mixture, and stir to combine, adding any additional milk as necessary.
  11. Transfer to mixture to the prepared baking dish, and press firmly into place.
  12. To make the frosting, combine the greek yogurt, maple syrup, and vanilla extract in a medium mixing bowl, and stir to combine well.
  13. Spread the greek yogurt mixture over the top of the breakfast bars in an even layer.
  14. Place the bars into the refrigerator to harden for 2 hours to become firm.
  15. Then, slice into bars.
  16. Keep refrigerated in an air-tight container.