Gluten Free High Protein Cookie Bars

What You'll  Need:

  • 1 and ½ cups Gluten-Free All-Purpose Flour or Coconut Flour 
  • 1 serving/scoop Protein Milkshake Cupcake Batter
  • 1 and ½ teaspoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter or coconut oil softened to room temperature
  • ¾ cup granulated sugar 
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • ¾ cup semi-sweet chocolate chips
  • ⅓ cup rainbow sprinkles 

How It's Made:

  1. Preheat oven to 350 degrees F.
  2. Line a square baking pan (8x8 or 9x9-inch) with aluminum foil and spray with nonstick cooking spray.
  3. In a medium-sized bowl, combine flour, cornstarch, baking powder, baking soda, protein powder, and salt, and whisk well.
  4. In another large bowl, cream butter and sugar with a handheld mixer about 2 mins or until soft and fluffy.
  5. Add egg, egg yolk, and vanilla extract and beat until well combined. 
  6. Slowly add dry ingredients to the bowl of wet ingredients, and stir by hand until ingredients are just combined. Do not overmix!
  7. Carefully fold in the chocolate chips and rainbow sprinkles.
  8. Pour cookie dough into the prepared baking pan and spread evenly.
  9. Bake for 22-28 minutes, or until the top is very lightly browned. The center should still look soft. 
  10. Allow pan to cool completely before cutting into bars and enjoy! 

 Click Here for Cupcake Batter! 

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