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30 Minutes or Less

Collagen Cookie Dough Protein Bars

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overhead image of sliced collagen cookie dough protein bars.

It’s no secret I love cookie dough. The cookie dough obsession started with my viral healthy 4-ingredient cookie dough bark, then spiraled into an edible cottage cheese cookie dough and healthy cookie dough date bites. So up next in our cookie dough lineup are these seriously delicious collagen cookie dough protein bars. Made in just one bowl, with 7 simple ingredients – they’re totally gluten-free, dairy-free, and pack 15 grams of protein per bar! I’ve truly never found a protein bar recipe with cleaner ingredients than this one right here. I love meal prepping a double batch of these homemade protein bars, freezing half, then enjoying the other half as an afternoon protein snack all week long. So simple, healthy, and truly delicious!

Why You’ll Love These Cookie Dough Protein Bars

These cookie dough protein bars taste just like edible cookie dough, but with a healthy, nourishing twist! They’re no-bake, gluten-free, dairy-free, and made in just one bowl with 7 simple ingredients, perfect for busy weeks and meal prep. Each bar packs 15 grams of protein, making them a satisfying snack, dessert, or post-workout treat you’ll actually look forward to snacking on!

a bite taken out of a collagen cookie dough protein bar

Frequently Asked Questions

What collagen powder did you use?
I used Vital Proteins Collagen Powder, but Further Foods Collagen works just as well. Any unflavored collagen powder will work here without affecting the taste or texture.

Can I use a different nut or seed butter?
Yes! Cashew butter makes these bars extra creamy, but peanut butter works great too. For a nut-free option, sunflower seed butter is a solid substitute – just note it may slightly change the flavor.

How much protein is in each bar?
Each bar contains about 15 grams of protein, primarily from the collagen powder and nut butter, making them a great high-protein snack option!

Storage Tips

Store these cookie dough protein bars in an airtight container in the refrigerator for up to 1 week. For longer storage, keep them in the freezer for up to 2 months and let them thaw for a few minutes before enjoying. They’re best served chilled for that classic cookie dough texture.

overhead image of sliced collagen cookie dough protein bars.
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Collagen Cookie Dough Protein Bars

These cookie dough protein bars taste just like classic cookie dough, but are made with simple, better-for-you ingredients and 15 grams of protein per bar. They’re no-bake, gluten-free, and dairy-free, making them the perfect easy snack, dessert, or post-workout treat. Made in just one bowl with 7 ingredients, these healthy cookie dough protein bars are a must-make for meal prep.
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Prep Time: 5 minutes
Chill Time: 30 minutes
Servings: 10 servings

Equipment

  • 1 large bowl
  • 1 9×4-inch loaf pan

Ingredients

  • 1 cup almond flour
  • 3/4 cup creamy cashew butter or peanut butter
  • 1/2 cup collagen
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/2 cup chocolate chips

Nutrition

Serving: 1bar | Calories: 280kcal | Carbohydrates: 18g | Protein: 15g | Fat: 20g | Fiber: 3g | Sugar: 9g
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30 Minutes or Less

3-Ingredient Protein Cookies (20g protein each!)

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overhead image of 3 ingredient protein cookies with a bite taken out.

The self-proclaimed protein cookie queen (hi, it’s me!) is at it again with yet another quick, easy, and ttoally delicious protein cookie recipe! My single serve protein cookie was such a big hit, I received soooo many requests to make a full batch version. Well, I present to you – a rich, chewy, slightly fudgy, protein-packed cookie made with just 3 ingredients! Honestly, if I hadn’t tried them myself, I’d think these 3 ingredient protein cookies were too good to be true. They’re just as delicious as any other cookie, but pack in a whopping 20 grams of protein each!

Why You’ll Love These 3-Ingredient Protein Cookies

  • Ridiculously simple – only three main ingredients and 10 minutes in the oven!
  • Naturally healthy – made with real food, no refined sugars and totally gluten-free.
  • High-protein & satisfying – perfect for post-workout snack or quick breakfast treat.
  • Totally customizable – add your favorite mix-ins like chocolate chips, nuts, or dried fruit.

Frequently Asked Questions

What protein powder did you use?
I used the Be Well By Kelly vanilla protein powder, which mixes in perfectly and keeps these cookies soft and chewy.

Can I use almond butter instead of peanut butter?
Yes! Almond butter, cashew butter, or sunflower seed butter all work beautifully – just use the same amount.

How much protein is in each cookie?
Each cookie contains around 20 grams of protein, depending on your protein powder brand and mix-ins.

close up of 3 ingredient protein cookies with a bite taken out.

Recipe Variations and Substitutions

  • Chocolate Lovers: Fold in ¼ cup dark chocolate chips or cacao nibs.
  • Nut-Free/Vegan: Use sunflower seed butter and dairy-free protein powder.
  • Low-Sugar: Swap chocolate chips for chopped nuts or unsweetened shredded coconut.
  • Spice It Up: Add a pinch of cinnamon, nutmeg, or pumpkin spice for seasonal flavor!

Sam’s Recipe Tips

  • Mash the banana very well for an even and smooth batter!
  • If the dough is too dry, add 1–2 teaspoons of non-dairy milk.
  • For crispier edges, flatten the cookies a little more before baking.
  • Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
overhead image of 3 ingredient protein cookies with a bite taken out.
5 from 1 vote

3-Ingredient Protein Cookies (20g protein each!)

These 3 ingredient protein cookies are soft, chewy, naturally sweet, and packed with protein for the perfect healthy snack or post-workout treat! Made with banana, peanut butter, and protein powder, they’re quick to make, totally customizable, and naturally gluten-free and dairy-free. If you’re looking for an easy high-protein cookie recipe that tastes amazing and comes together in minutes, this is it!
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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 5 cookies

Equipment

  • 1 large bowl

Ingredients

  • 1 ripe banana
  • 1/2 cup peanut butter or any nut/seed butter
  • 1/2 cup protein powder

Optional:

  • 1/4 cup chocolate chips or any mix-ins you'd like!

Instructions

  • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
  • Mash the banana in a bowl until mostly smooth, then mix in the peanut butter and protein powder.
  • Fold in the chocolate chips or any mix-in you’d like, then scoop 2 tablespoon-sized mounds of cookie dough onto the parchment paper. Slightly wet your hands, then use them to gently press and flatten each cookie slightly.
  • Bake the cookies for 10 minutes, or until lightly golden brown around the edges, then remove from the oven and transfer to a wire cooling rack before serving or storing.

Nutrition

Serving: 1cookie | Calories: 190kcal | Carbohydrates: 10g | Protein: 20g | Fat: 13g | Fiber: 2g | Sugar: 5g
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30 Minutes or Less

Protein Coffee Recipe (15g protein!)

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protein coffee on a table with coffee and milk on the side.

I’ve done my research and discovered that most of us are not eating enough protein every day! And while I can tell myself I want to eat more protein throughout the day, it’s not always possible – and definitely not easy. So I came up with the easiest way possible to get in an extra 15 grams (at least!) of protein first thing in the morning… in my coffee! Because while I might not have time to think about or remember to eat a protein-packed meal, I always make time for my morning coffee. By adding this protein coffee recipe to my morning routine, I add anywhere from 15 grams – 30 grams of additional protein to my day. It keeps me energized, reduces caffeine-related jitters, and honestly tastes delicious too. Paired with a high-protein breakfast like my 3-ingredient protein pancakes I feel amazing knowing I’m starting my day doing and feeling my BEST!

Why You’ll Love This Protein Coffee Recipe

This protein coffee is everything you love about your morning latte, but with more staying power. The added protein helps balance blood sugar, keeps you fuller longer, and gives you that extra boost to power through workouts, busy work mornings, or school drop-offs. It’s incredibly creamy, tastes like a coffee shop treat, and takes just minutes to make – no blender required.

protein coffee on a table.

What Kind of Protein Drink or Protein Powder Should I Use?

Choose a protein drink or powder you genuinely love the taste of, because you’ll definitely taste it in your coffee. I love the Aloha protein drinks and powders, or the Remedy Organics protein drinks for added nutritional benefits. I’ll even use a scoop of unflavored collagen powder – Vital Proteins collagen has 18 grams of protein per serving, which is amazing!

Recipe Variations and Substitutions

  • Make it Dairy-Free / Vegan: Use almond milk, coconut milk, soy milk, or any dairy-free protein drink.
  • Hot or Iced: This recipe works beautifully iced – just skip warming the milk and pour over chilled coffee!
  • Mocha Protein Coffee: Add 1 teaspoon cocoa powder or use chocolate protein.
  • Sweeter Version: Add maple syrup, honey, or monk fruit sweetener if you prefer a sweeter coffee!
  • Extra Creamy: Use barista-style non-dairy milk for a creamy, frothy latte texture.
protein coffee on a table with coffee and milk on the side.
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Protein Coffee Recipe (15+ grams protein!)

Wake up to this easy protein coffee recipe that adds at least 15 grams of protein to your morning without sacrificing that rich, cozy coffee flavor you love! It’s creamy, energizing, dairy-free (if you want it to be!), and the perfect way to stay fuller longer. Whether you use a protein drink, protein powder, or collagen, this high-protein coffee is the delicious, healthy upgrade your morning routine needs!
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Servings: 1 serving

Ingredients

For the protein drink version:

  • 1 cup vanilla protein drink
  • 1 cup hot or iced coffee

For the protein powder version:

  • 1 cup milk or non-dairy milk
  • 1 scoop vanilla protein powder or collagen powder
  • 1 cup hot or iced coffee

Instructions

For the protein drink version:

  • Pour the protein drink into a milk frother and froth until it’s warm, then pour over your coffee.

For the protein powder version:

  • Add the milk and protein powder to a milk frother and froth until it’s warm, then pour over your coffee.

Notes

Nutrition info is not included for this recipe, because it greatly varies based on what kind of protein drink or protein powder you use.
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30 Minutes or Less

4-Ingredient Peanut Butter Cornflake Bars

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overhead image of peanut butter cornflake bars with a bite taken out.

Peanut butter + chocolate is the ultimate flavor combo if ya ask me. I really can’t get enough of it! I made my frozen banana and peanut butter bites all summer, and my healthy strawberry peanut butter cups were one of the most popular recipes I’ve ever shared. So when I was thinking up this recipe for a peanut butter and chocolate bar, loaded with cornflakes for extra crunch – I knew it’d be a huge hit! I actually tested this peanut butter cornflake bars recipe right before my family came over a few weeks ago, so they all got to be the first to try it and gave it raves reviews. After that, I wasted no time getting this recipe ready to share with you all! I just know you’ll love these crunchy, peanut butter-y, and extra chocolatey cornflake bars as much as they did!

peanut butter cornflake bars cut into squares with flaky sea salt on top.

Why You’ll Love These Peanut Butter Cornflake Bars

  • Simple & no-bake: Only four base ingredients and no oven – ideal for quick treats or busy days. They’re naturally gluten-free, dairy-free, vegan, and ready in no time at all!
  • Crunchy + chewy texture: Cornflakes give a satisfying crunch, peanut butter binds it all together, and the chocolate layer adds richness – a classic combo that hits sweet and salty just right!
  • Flexible & allergy-friendly: It’s easy to swap ingredients – use sunflower butter or almond butter instead of peanut butter, or gluten-free cornflakes – and still get delicious bars that work for vegan, dairy-free, or gluten-free diets.

How to Store These Bars

Once assembled and chilled until firm, store the bars in an airtight container in the fridge – they’ll stay good for up to 1 week. For longer storage, you can freeze individual bars for up to 2–3 months; just thaw for a few minutes before serving for best texture.

overhead image of peanut butter cornflake bars.

Sam’s Recipe Tips

  • Use gluten-free cornflakes like these ones, if you’re avoiding gluten – always double-check cereal packaging!
  • Press the cornflake-peanut butter mixture firmly into the pan so bars hold together well after chilling.
  • Melt chocolate gently (microwave or double-boiler), and pour while warm for a smooth top that sets evenly.
  • For extra crunch or festive flair: sprinkle sea salt, chopped nuts, or crushed candy over the chocolate before it sets!
overhead image of peanut butter cornflake bars with a bite taken out.
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4-Ingredient Peanut Butter Cornflake Bars

These 4-ingredient peanut butter cornflake bars are the ultimate no-bake treat – crunchy, chocolatey, and ready in minutes! Made with simple pantry staples, they’re naturally gluten-free, dairy-free, and even vegan. These peanut butter cornflake bars are delicious as an easy sweet snack or holiday treat!
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Servings: 16 servings

Ingredients

  • 1 cup creamy peanut butter unsweetened
  • 1/2 cup maple syrup or honey
  • 3 1/2 cups cornflakes

For the chocolate layer:

  • 1 cup chocolate chips
  • 1/4 cup creamy peanut butter unsweetened

Instructions

  • Mix together the peanut butter and maple syrup in a large bowl, then add in the cornflake and mix again until the cornflakes are coated in the peanut butter mixture.
  • Transfer the cornflake mixture to a 9×9-inch pan lined with parchment paper, and gently press it down into an even layer.
  • Make the chocolate layer by melting together the chocolate chips and peanut butter in either the microwave or over a double boiler until completely smooth and combined.
  • Pour the melted chocolate mixture over the cornflakes and smooth it into an even layer. Transfer the pan to the fridge for set for about 1 hour, then remove from the fridge and cut into squares.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 18g | Protein: 6g | Fat: 14g | Fiber: 2g | Sugar: 11g
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30 Minutes or Less

One-Bowl Gluten-Free Molasses Cookies

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overhead image of gluten-free molasses cookies on a table.

My focus this holiday season has been on creating family traditions. With the recent arrival of my second baby, I’ve fallen in love with the idea of creating family recipes that will hopefully last us generations – like the gluten-free cinnamon rolls I plan on making every Christmas morning and the gluten-free Christmas cookies we’ll bake for family and friends.

These gluten-free molasses cookies are classic and totally timeless – yet easy to make in just one-bowl, NO chilling required! It’s these minor tweaks I made over rounds of recipe testing that I hope one day even my great grandkids will appreciate. I also baked these cookies with my toddler last week, and it passed the kid-friendly test with flying colors! He loved rolling the cookies in sugar, and I loved that I only had one bowl to clean. 🙂 Win, win!

a gluten-free molasses cookie with a bite taken out.

What Makes These the BEST Gluten-Free Molasses Cookies

These gluten-free molasses cookies check every box:

  • Soft, chewy, and perfectly spiced like classic bakery-style molasses cookies
  • Made in one bowl with easy pantry-staple ingredients
  • No chilling required—meaning cookies in under 20 minutes
  • Naturally gluten-free, and easily dairy-free/vegan with simple swaps
  • Perfect crackly tops thanks to rolling the dough in sugar
  • A reliable dough that doesn’t spread too much and bakes evenly every time

If you’ve been looking for a gluten-free molasses cookie that tastes exactly like the real thing, this is the recipe you’ll keep forever!

Key Ingredients & Substitutions

  • Molasses: I recommend using unsulphured molasses and avoiding blackstrap molasses – it’s more bitter and a little too thick for this cookie recipe.
  • Gluten-Free Flour: A high-quality gluten-free all-purpose flour with xanthan gum works best. I love and recommend either the King Arthur Gluten-Free Flour or Bob’s Red Mill 1:1 Gluten-Free Flour. If your blend does not contain xanthan gum, add ½ teaspoon.
  • Butter: To make these cookies dairy-free, swap the butter for vegan butter sticks or softened coconut oil.
  • Spices: The spice blend of ginger, cinnamon, nutmeg, and cloves gives these cookies their classic “gingersnap meets molasses cookie” flavor. Adjust ginger for more or less spice!
one gluten-free molasses cookie with a bite taken out.

Frequently Asked Questions

How do I store these gluten-free molasses cookies?

Store in an airtight container at room temperature for 4–5 days. They also freeze beautifully – store baked cookies in a freezer-safe bag for up to 3 months, thawing on the counter before enjoying.

Can I make them dairy-free?

Yes! Replace the butter with vegan butter or softened coconut oil. The texture remains soft and chewy.

How do I also make these cookies vegan?

Yes – simply use vegan butter and replace the egg with a flax egg (1 tbsp flax meal + 2.5 tbsp water). Bake time remains the same!

Sam’s Baking Tips

  • Don’t skimp on the spices! Molasses cookies need a strong spice profile.
  • Avoid over-mixing once the flour is added to keep the cookies chewy and tender.
  • Roll in sugar for that perfect crackly top and bakery-style finish!
  • Use a cookie scoop for evenly sized cookies that bake uniformly.

Why You’ll Love This Recipe

These gluten-free molasses cookies are soft, chewy, perfectly spiced, made in one bowl, and require no chilling—a holiday win! They taste just like the classic version, and no one will ever guess they’re gluten-free or dairy-free.

overhead image of gluten-free molasses cookies on a table.
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One-Bowl Gluten-Free Molasses Cookies (no chilling required!)

These soft and chewy gluten-free molasses cookies are packed with warm holiday spices and made in just one bowl – no chilling required! They bake up with perfectly crackled tops, rich molasses flavor, and a tender, melt-in-your-mouth texture no one will believe is gluten-free. The perfect easy Christmas cookie that’s also dairy-free friendly and ideal for gifting, parties, or cozy winter baking!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies

Equipment

  • 2 large cookie sheets
  • 1 large bowl

Ingredients

  • 6 tablespoons butter softened (or non-dairy butter)
  • 1/2 cup brown sugar or coconut sugar for a healthier option
  • 1/3 cup molasses
  • 1 egg at room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups gluten-free all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves

Optional:

  • 1/4 cup granulated sugar for coating the cookies

Instructions

  • Preheat oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
  • Beat butter and brown sugar together in a large bowl with either a hand or stand mixer, until light and fluffy. Add in molasses, egg, and vanilla extract and beat again until combined.
  • Add in the gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Mix again just until a dough forms – careful not to over-mix the cookie dough!
  • Scoop 2 tablespoon-sized balls of dough, roll the dough between the palm of your hands to form a smooth ball, then roll the ball in sugar before placing it on your prepared baking sheet.
  • Lightly press down each cookie just a little to flatten it, then bake the cookies for about 10-12 minutes. Remove the cookie from the oven and transfer to a wire cooling rack to cool completely before serving or storing.

Nutrition

Serving: 1cookie | Calories: 90kcal | Carbohydrates: 14g | Protein: 0.5g | Fat: 3g | Sugar: 7g
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