Friday Foodspiration: Collagen Cashew Cookie Bars

High protein, low carb, chocolatey, gooey, cookie bars . . . is that all even possible?

Well, I had a big tub of collagen protein and a half used jar of cashew butter, so I got creative and came up with a sweet treat. The best part – it actually fueled my workout instead of making it obsolete.

Gluten Free. Grain Free. Dairy Free. Paleo. Keto friendly.

Ingredients:

Brownie Layer –

• 1/4 cup Collagen Protein Powder
• 1/2 cup Almond Flour
• 1/4 cup Swerve Sweetener
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/3 cup Cashew Butter
• 2 Egg Whites
• 1 tsp Vanilla Extract

Cookie Layer –

• 1/4 cup Collagen Protein Powder
• 1/2 cup Almond Flour
• 1/4 cup Swerve Sweetener
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/4 cup Cashew Butter
• 2 Egg Whites
• 2 tbs Non Dairy milk (I used almond milk)
• 1 tsp Vanilla Extract
• 1/4 cup Lily’s Dark Chocolate Chips

Instructions:

1. Preheat Oven to 350 degrees. and line an 8-inch baking pan with parchment paper.
2. Combine dry ingredients for brownie layer and whisk together. With electric mixer beat remaining ingredients until smooth. Add dry ingredients to wet ingredients.
3. Spread brownie layer in the bottom of the pan.
4. Combine dry ingredients for cookie layer and whisk together. With electric mixer beat remaining ingredients (except chocolate chips) until smooth. Add dry ingredients to wet ingredients. Stir in chocolate chips.
5. Spread cookie layer over brownie layer.
6. Bake for 20 minutes or until edges are lightly brown.
7. Cut and serve warm and gooey, or refrigerate for the center to completely set.