This protein bar contains palm kernel oil (highly processed industrial fat) and sunflower lecithin (seed oil derivative) that contribute to inflammation. Our DIY version eliminates these problematic fats and replaces them with clean coconut oil and organic ingredients, while maintaining the high protein content and cookie dough flavor profile.
Based on: PUFF COOKIE DOUGH CHUNK
· Makes approximately 30 bars (44g each)
· Serving: 1 bar (44g) - matches commercial product
Why This Recipe is Seed Oil Free
Commercial PUFF COOKIE DOUGH CHUNK from BUILT often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original PUFF COOKIE DOUGH CHUNK may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Grass-Fed Whey Protein Isolate
270g (about 9 scoops or 2.25 cups) · Promix Grass-Fed Whey Protein Isolate Unflavored
Primary protein source providing clean, complete amino acid profile without artificial additives
Potent natural sweetener to balance erythritol's cooling effect
Sea Salt
6g (1 teaspoon) · Redmond Real Salt Fine
Enhances sweetness perception and provides essential minerals
Filtered Water
60ml (4 tablespoons) · Clean filtered water
Helps bind ingredients and achieve proper texture consistency
Instructions
Step 1. Line a 9x13 inch baking dish with parchment paper. In a large mixing bowl, combine the whey protein isolate (270g), collagen peptides (180g), organic erythritol (120g), almond flour (150g), cacao powder (45g), stevia extract (3g), and sea salt (6g). Whisk thoroughly for 2-3 minutes to ensure even distribution - protein powders tend to clump, so this step is crucial for smooth texture.
Step 2. In a separate bowl, melt the coconut oil (90g) gently in a double boiler or microwave at 50% power for 30-60 seconds until liquid but not hot. Add the vanilla extract (15ml) and filtered water (60ml) to the melted coconut oil and whisk until combined. The mixture should be room temperature before proceeding - if too hot, it will cook the proteins.
Step 3. Create a well in the center of the dry ingredients and pour in the liquid mixture. Using a large wooden spoon or silicone spatula, mix from the center outward, gradually incorporating the dry ingredients. The mixture will be thick and somewhat crumbly at first - this is normal. Continue mixing for 3-4 minutes until it forms a cohesive dough that holds together when squeezed.
Step 4. Fold in the dark chocolate chips (90g) evenly throughout the dough. The mixture should now resemble chunky cookie dough that holds its shape but isn't dry or crumbly. If too dry, add water 1 tablespoon at a time. If too wet, add almond flour 1 tablespoon at a time.
Step 5. Transfer the dough to your prepared baking dish and press firmly into an even layer using the bottom of a measuring cup or your hands covered with parchment paper. The surface should be smooth and compact - loose packing will cause bars to crumble. Press firmly enough that the surface feels solid when tapped.
Step 6. Refrigerate for at least 3 hours or freeze for 1 hour until completely firm. Using a sharp knife, cut into 30 equal bars (6 cuts lengthwise, 4 cuts widthwise). Wipe the knife clean between cuts for neat edges. Each bar should weigh approximately 44g - use a kitchen scale to verify portion sizes if desired.
Storage
Store bars in an airtight container in the refrigerator for up to 2 weeks or freeze individually wrapped for up to 3 months. Bars can be eaten cold or left at room temperature for 10-15 minutes to soften slightly before eating.
Cost Comparison
Cost per serving (homemade)$0.43
Cost per serving (store-bought)$3.99
Savings89%
Massive upfront ingredient investment (~$200) but incredible per-serving savings. The commercial bars cost $3.99 each at most retailers, making DIY extremely cost-effective after the first few batches. Quality is substantially higher with grass-fed proteins and organic ingredients.