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Cookies and Cream Protein Bars THM FP, Keto, SF, GF

Servings 6
Author Glenda Groff


  • Black Cocoa Layer:
  • 1/4 cup black cocoa powder
  • 2 teaspoons THM Whey Protein Powder
  • 1 tablespoons THM Gentle Sweet
  • 1 teaspoon MCT oil
  • 1 teaspoon butter melted
  • 2 teaspoons water
  • Cookies and Cream layer:
  • 1/2 cup THM Cookies and Cream Whey Protein Powder
  • 3 tablespoons THM Collagen
  • 2 tablespoons Oat fiber
  • 2 tablespoons THM Gentle Sweet
  • pinch mineral salt
  • 1/4 teaspoon Gluccie
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon MCT oil
  • 2 1/2 tablespoons water
  • 1 tablespoon Sugar-free chocolate chips to drizzle over bars


  1. In a Food processor bowl or mixer bowl combine the Black Cocoa layer together. It will be crumbly. Pour into a bowl and set aside. In a Food processor bowl or mixer bowl combine Cookies and Cream dry ingredients together. Add extract, MCT oil and 2 tablespoons water. Mix well. Add remaining water if needed to make the mixture like a stiff play dough. Divided Black Cocoa mixture between 6 bar molds. Press crumbles down. Add the Cookies and Cream crumbles over top. Press bars firmly. Refrigerate to harden. Remove from pan. Layer on a platter or cookie sheet. Place chocolate chips in a small plastic bag. Microwave for 10 second intervals until they are melted. Cut a small corner of of the bag and drizzle chocolate over bars. Allow chocolate to set. 6 THM FP Bars

    If you prefer--you can make a double batch of the Cookies and Cream layer and omit the Black Cocoa Layer for just Cookies and Cream. The Black Cocoa layer gives the bars a great taste.