Cookie Dough Protein Bars (with Lotus Biscoff Spread)

Fudgy high protein bars with no peanut butter, but instead delightful Lotus Biscoff cookie butter and Oreos. These make the bars slightly more indulgent (not really a bad thing!). They are great if you are looking for something a bit different from the usual high protein snacks containing peanut butter.

I am obsessed with the Lotus Biscoff cookie butter spread, especially when it recently came out in Australia (end of 2019). I knew I had to come up with a protein bar recipe for it. With the combination of cream cheese (for additional protein) and the Lotus Biscoff spread, the bar resembles a cookie cheesecake flavour (so yum).

How to make Cookie Dough Protein Bars:

Equipment

• Small baking tray (roughly 15 cm x 25 cm or 7 in x 11 in).
• Baking paper.
• Large mixing bowl.
• Mortar and pestle (or similar) to crush the Oreos.
• Spatula to combine the ingredients.

Ingredients:

• Oreos
• Oat flour/oat meal: finely ground up oats. You can do this at home by blending up the same quantity of rolled oats.
• Light cream cheese: I choose light as the cookie butter adds enough fat content.
• Smooth Lotus Biscoff spread: or other cookie butter spread if you prefer.
• Vanilla protein powder: any brand you prefer. Choose vanilla or neutral flavour so it doesn’t impact the overall cookie cheesecake flavour of the bars.

Instructions:

1. Line a small baking tin with baking paper (approximately 15 cm x 25 cm).
2. Crush the Oreo biscuits until finely ground using a mortar and pestle (or similar).
3. Place crushed Oreos into a medium-sized mixing bowl and add all other ingredients
4. Mix with a spatula until combined well and press the mixture into the lined tin.
5. Roughly break apart 2-3 more Oreo biscuits to sprinkle on top of the slice.
6. Place tin in the freezer and let it set for about 1 hour. Once set, remove from the freezer and let the slice soften for about 5 minutes so it is easy to cut into bars. Cut into 12 bars and store in the fridge or freezer.

Frequently Asked Questions (FAQs):

Oreo Cheesecake Protein Bars

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5 from 1 reviews

• Author: Aimee Ergovic
• Total Time: 75 minutes
• Yield: 12 bars 1x

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Description

Fudgy high protein bars with no peanut butter, but instead delightful Lotus Biscoff cookie butter and Oreos.

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Ingredients

Scale 1x2x3x

• 6 Oreo biscuits, plus more the sprinkle on top
• 2 cups oat flour/oat meal (I used rolled oats grinded up in a blender)
• 250 g light cream cheese (at room temperature so it can be easily combined with the other ingredients)
• 150 g smooth cookie butter spread (I used the Lotus Biscoff spread)
• ¼ cup vanilla protein powder of your choice (or substitute for more oat flour/oat meal)

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Instructions

1. Line a small baking tin with baking paper (approximately 15 cm x 25 cm).
2. Crush the Oreo biscuits until finely ground using a mortar and pestle (or similar).
3. Place crushed Oreos into a medium-sized mixing bowl and add all other ingredients.
4. Mix all ingredients together with a spatula until combined well. Then, pour the mixture into the lined tin. Flatten the mixture into the tin with the back of a spoon until the top is smooth.
5. Roughly break apart 2-3 more Oreo biscuits to sprinkle on top of the slice.
6. Place tin in the freezer and let the mixture set for about 1 hour.
7. Once set, remove from the freezer and let the slice soften for about 5 minutes so it is easy to cut into bars.
8. Cut into 12 bars and store in the fridge or freezer. I recommend individually wrapping each bar with cling film/plastic wrap so they don’t stick to each other in the fridge or freezer.

Notes

Will keep for about 10-14 days in the fridge, and longer in the freezer.

• Prep Time: 15 minutes
• Freeze time: 60 minutes
• Category: Sweet, high protein
• Method: Easy
• Cuisine: Australian

Keywords: protein bar, high protein snack bar, cheesecake bar, cheesecake slice, protein slice