High Protein Brookie Slice (Gluten Free, Vegan)
This brookie no bake slice is everything you want in a treat—fudgy, sweet, high in protein, and totally gluten-free. The brownie layer is soft and rich, the cookie dough is packed with vanilla flavor and melty chocolate chips, and it’s all finished off with a creamy ganache topping. It stores well in the freezer and comes together fast—no oven needed.
It doesn’t get more satisfying than a layered no bake treat. This brookie slice hits every craving with a chewy, chocolatey brownie base, thick vanilla cookie dough, and a ganache layer that brings it all together. Plus, it’s high in protein, free from refined sugar, and naturally gluten-free.
Watch Me Make No Bake Brookie Slice
I LOVE baking—but honestly, no bake recipes just hit different. I might be exposing myself here, but I actually prefer most foods cold, even when they’re cooked. So being able to grab a cold, fudgy, chewy sweet treat straight from the fridge? Heaven.
This version uses Abby’s Better brownie almond butter and cookie dough cashew butter to amp up the flavor in both layers. If you haven’t tried their butters before, this is a solid place to start. They add the perfect sweet-salty flavor and blend beautifully into no bake treats. However, any nut butter works for this recipe!
You don’t need much to make this—just a few pantry staples, a mixing bowl, and a freezer. You really can’t mess this one up. It’s been my go sweet treat to for meal prep snacks, post-dinner dessert, or anytime I want something sweet without the effort of turning on my oven.
Why You’ll Love This
No Bake & Easy – No oven required! Just mix, press, and chill. Minimal cleanup and no heating up the kitchen, perfect for days when it’s just too hot out to turn on that oven.
Protein-Packed, Nutrient Dense– Each layer includes a scoop of plant based protein powder plus healthy fats, making this a sweet snack that actually fuels you, keeps your hormones happy, and blood sugar balanced.
Naturally Sweetened – Sweetened with just organic maple syrup and date syrup—no refined sugars.
Grain-Free – Made with almond flour so it’s gluten and grain free, plus almond flour is just made from blanched almonds, so theres no need to heat treat the flour even in a no bake recipe!
What You’ll Need
Almond Flour – Used in both layers for a soft fudgy dough. Make sure it’s superfine for the best texture.
Cocoa Powder – Adds rich chocolate flavor to the brownie base. Can also sub cacao powder if you prefer (i’ve tried both!)
Chocolate Protein Powder – I love Truvani (Code: SARI) because it’s plant based, and only contains a few real ingredients. Plus, the flavor on its own is like brownie batter… so it just WORKS.
Vanilla Protein Powder -You can also sub more almond flour for the protein in the cookie dough layer, but i love adding some protein (Code: SARI) to both.
Coconut Oil – Helps bind and add moisture. Use refined if you don’t want a coconut taste.
Date Syrup or Maple Syrup – Use one or both! I personally love adding date syrup to the brownie layer for a deeper, richer flavor, whereas maple syrup is lighter in flavor and works perfectly for the cookie dough layer.
Abby’s Better Brownie Almond Butter – Rich, chocolatey almond butter that makes the brownie layer fudgy and satisfying. Any nut butter works, but i truly think this just takes it over the top.
Abby’s Better Cookie Dough Cashew Butter – Adds that buttery, cookie dough flavor. Sub with any creamy cashew or almond butter.
Vanilla Extract - Ups the cookie dough flavor… measure with your heart.
Salt – Salt is a necessity in any cookie dough
Almond Milk – Just a splash helps loosen the cookie dough layer. Any milk works.
Cacao Nibs – Add texture and chocolate crunch to the cookie dough layer.
Chocolate Chips + Coconut Oil – Make the ganache topping smooth and glossy. I also add an extra scoop of the brownie almond butter to the ganache.
How To Make
Line a loaf pan or square baking dish with parchment paper. (Loaf pan = thicker slices, square pan = thinner.)
Mix all brownie layer ingredients in a bowl until well combined. Press firmly into the bottom of the pan.
In a clean bowl, stir together all cookie dough ingredients until a soft dough forms. Press evenly on top of the brownie layer.
Place the pan in the freezer for 30 minutes to set.
Melt chocolate chips, coconut oil, and brownie almond butter together until smooth. Spread evenly over the chilled cookie dough layer.
Return to the freezer for another 30 minutes until the chocolate is fully set.
Remove, slice into bars, and store in the fridge or freezer. Enjoy cold for the best texture!
Recommended Tools
Loaf Pan or Square Pan - Caraway for nontoxic (Code: SARI)
Frequently Asked Questions
Can I make this brookie slice nut-free?
This recipe relies on almond flour and nut butters, so going completely nut-free will change the texture and flavor. You could try sunflower seed butter and oat flour, but results may vary.
How long do these bars last in the fridge?
They’ll stay fresh for up to 1 week in the fridge in an airtight container. You can also freeze them for up to 2 months.
Can I use a different protein powder?
Yes! Any plant-based protein should work, as long as it’s not too chalky. Just note that sweetness and consistency may change slightly depending on the brand. I don’t recommend whey protein for this but give it a go and comment how it turned out!
Do I need to use both types of nut butter?
Not necessarily—you can use just one if that’s what you have on hand. Just keep the total volume the same and adjust the flavor to your liking.
Is this recipe kid-friendly?
Totally! It’s made with whole-food ingredients, free of refined sugar, and has a soft, sweet texture that kids will love. Plus it feels super fun with the layers!
No Bake Brookie Slice
Grain-free, high protein brookie bars with layers of brownie, cookie dough, and chocolate ganache. No baking required!
Ingredients
Instructions
Like This Recipe?
💡 More no bake recipes you’ll love: [No Bake Pistachio Matcha Brownies] / [Strawberry Pistachio Cream Protein Bars] / [Edible Cookie Dough]