These cosmic protein brownies look and taste like the plastic-wrapped treats from your childhood, but are a better-for-you version made completely from scratch! They’re made with dates, oats, almond butter, and your favorite protein powder for a sweet, chewy, fudgy flavor. You just need 20 minutes to assemble them, frost, and sprinkle colorful candy chips on top. So easy! {Gluten-free, Dairy-free, Vegetarian}
Table of Contents
Healthy Protein Brownies
There’s nothing quite like those Little Debbie Cosmic Brownies with their fudgy, chewy texture. Of course, the original cosmic brownies are highly processed and certainly don’t come anywhere close to being a nutritious treat.
The good news is, these copycat cosmic brownie protein bars are a better-for-you sweet treat that will scratch that same itch and load you up with 5 grams of protein per brownie. They’re the best!
Elysia’s Recipe Recap
Texture: Fudgy, chewy brownie texture
Taste: Rich, chocolaty flavor with a nutty undertone
Ease: Super simple to make – just blend and then press into bars!
Recommended: 10/10 – Perfect for a healthier sweet treat with that nostalgic flavor and texture
Would I make these again? Absolutely. We could easily eat these every week!
If you’re a fan of these brownies, you’ll also want to check out these Cottage Cheese Brownies!
Why We Love This Healthy Cosmic Brownie Recipe
- The ultimate no bake brownies
- Formulated by a Registered Dietitian to contain 5g protein and 3g of fiber per serving
- Naturally gluten-free thanks to rolled oats
- Low sugar option to satisfy those sugar cravings
- Lasts in the fridge for an entire week (great for meal prep!)
- Easy way to satisfy any sweet tooth
- Very low effort recipe anyone can make
Ingredient Notes
For the brownies
- Medjool pitted dates: Soaked dates turn into a thick, fudgy paste in the blender, making them perfect for recipes like this. It’s easiest to buy them pitted, but you can also remove the pits yourself.
- Espresso powder: Totally optional, but this adds a deep, dark flavor that amps up the cocoa powder. Plus, ½ teaspoon is a nominal amount and will not add any significant caffeine.
- Hot water
- Rolled oats: These act as a binder and add extra fiber to keep you going.
- Chocolate protein powder: Feel free to use vegan or whey protein powder, whichever you prefer. I’m a huge fan of the vegan protein powders from GoodProtein. Save 30% off your first order with discount code ELYSIAC30.
- Good quality cocoa powder: Use any cocoa powder or 100% cacao powder that you like, just use a good quality one for the best flavor. Cheap cocoa powders tend to have lots of additives.
- Almond butter: I prefer the flavor of almond butter here, but you can also use cashew butter or any other healthy nut or seed butter that you like. The brownies will take on a lot of the nut butter flavor, so be sure to choose one that you enjoy eating.
- Honey: For just a little extra sweetness. If you’re vegan, try using maple syrup instead.
- Coconut cream: For extra healthy fats and a lusciously creamy texture similar to the original.
For the frosting
- Coconut cream: I used canned coconut cream (Thai Kitchen brand) for the frosting. This makes a delicious, rich chocolate ganache. Coconut milk will be much too thin, so I don’t recommend swapping it out for that. Heavy cream can be used in place of the coconut cream.
- Chocolate chips: The frosting is basically an easy dairy-free ganache, particularly if you use dairy-free chocolate chips!
- Rainbow chips: I ordered these naturally colored candy chips on Amazon.
Step-by-Step Instructions
Step 1: Make the Protein Brownie Mixture
- Lightly grease an 8×8” cake pan or baking dish and line the bottom with parchment, leaving yourself some parchment paper handles sticking up on two sides to make the brownies easier to remove later.
- Place the dates, espresso powder and hot water into a small bowl. This will help soften up the dates and dissolve the espresso powder.
- Meanwhile, place the oats, protein powder and cocoa powder in the bowl of a food processor and pulse until the oats are finely ground. It’s ok if there’s still some texture.
- Add the dates and the liquid from the bowl to the food processor, followed by the almond butter, honey and coconut cream. Pulse until a soft dough forms, scraping down the bowl as needed. The mixture should be sticky, if it’s not, add another tablespoon of coconut cream and pulse again.
- Press the mixture into the bottom of the prepared pan using a silicone spatula. Place in the fridge.
Prepare the Frosting
- Make the frosting: Place the coconut cream in a microwave safe bowl and heat in microwave until it begins to steam, but not boil, about 30 seconds. Place the chocolate chips in a medium bowl and pour the hot coconut cream over the chips, let it stand 2-3 minutes, then whisk until smooth and lump free.
Step 3: Frost Brownies and Refrigerate
- Remove the brownies from the fridge, pour the frosting over top, return to the fridge for 5 minutes.
- Add the sprinkles once the frosting has cooled slightly, then refrigerate uncovered for a minimum of 3 hours. The longer you refrigerate them, the better the frosting will set.
- Run a thin knife around the edge of the pan, remove brownies from pan, slice into 16 squares and enjoy!
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- My dates were nice and fresh. If yours are more dehydrated, you may need to soak them for a while longer and use boiling water.
- You can use dark chocolate chips or semi sweet, just keep in mind that semi sweet will add more sugar to the brownies. You could also use sugar free chocolate chips if you enjoy them.
- This comes together well in a food processor, but you can also use a high powered blender like a Vitamix.
Recipe FAQs
You can really use any type of protein powder you prefer. I typically use vegan protein powder, particularly the GoodProtein brand since I love the flavors and nutritional breakdown. Otherwise, whey protein is a great option.
This recipe is only intended to be eaten raw and doesn’t have the necessary ingredients to be baked. Think of them like large protein bars instead of traditional brownies.
No, the frosting is completely optional! It does help make the bars a little easier to eat and gives the chips somewhere to land. If you’re not into it though, skip it.
Storage Guidelines
Store any leftovers in an airtight container in the fridge covered for up to 7 days. You can also freeze them for up to 2-3 months. They thaw quickly at room temperature.
Serving Suggestions
I typically serve these copycat cosmic protein brownies instead of a protein bar before or after a workout, between meals as a healthy snack, or as a healthier sweet treat.
If you want to serve them as a snack, I recommend pairing them with some fresh fruit, like sliced berries, and a little Greek yogurt to make them even more satiating. Otherwise, you may find yourself wanting to eat one after another!
Recipe Variations
- Make gluten-free protein bars: Use certified gluten-free oats. The remaining ingredients are naturally gluten-free.
- Ditch the frosting: If you want to reduce the calories a bit, skip the frosting (or adjust the serving size).
- Play with the protein powder flavor: You can adjust the flavor profile of the bars by using a different type of protein powder. Cookies and cream or smores would be a fun alternative to traditional chocolate.
More Recipes You’ll Love
- Peanut Butter Oatmeal Protein Bars
- Chocolate Date Peanut Butter Balls
- Protein Brownie Bites
- Sugar Free Chocolate Birthday Cake
- Homemade Larabar Recipe
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Healthy Cosmic Protein Brownies
Ingredients
For the brownies
- 4 fresh Medjool pitted dates, chopped
- 1/2 teaspoon espresso powder, optional
- 2 tablespoons hot water
- 1/2 cup rolled oats
- 1/2 cup chocolate protein powder
- 1/2 cup good quality cocoa powder
- 1/2 cup almond butter (or other nut butter)
- 2 tablespoons honey
- 2 tablespoons coconut cream
For the frosting
- 1/2 cup coconut cream
- 3/4 cup chocolate chips
- 2 tablespoons rainbow candy chips
Instructions
- Lightly grease an 8×8” cake pan or baking dish and line the bottom with parchment, leaving yourself some parchment paper handles sticking up on two sides to make the brownies easier to remove later.
- Place the dates, espresso powder and hot water into a small bowl. This will help soften up the dates and dissolve the espresso powder.
- Meanwhile, place the oats, protein powder and cocoa powder in the bowl of a food processor and pulse until the oats are finely ground. It’s ok if there’s still some texture.
- Add the dates and the liquid from the bowl to the food processor, followed by the almond butter, honey and coconut cream. Pulse until a soft dough forms, scraping down the bowl as needed. The mixture should be sticky, if it’s not, add another tablespoon of coconut cream and pulse again.
- Press the mixture into the bottom of the prepared pan using a silicone spatula. Place in the fridge.
- Make the frosting: Place the coconut cream in a microwave safe bowl and heat in microwave until it begins to steam, but not boil, about 30 seconds. Place the chocolate chips in a medium bowl and pour the hot coconut cream over the chips, let it stand 2-3 minutes, then whisk until smooth and lump free.
- Remove the brownies from the fridge, pour the frosting over top, return to the fridge for 5 minutes. Add the sprinkles once the frosting has cooled slightly, then refrigerate uncovered for a minimum of 3 hours. The longer you refrigerate them, the better the frosting will set. Run a thin knife around the edge of the pan, remove brownies from pan, slice into 16 squares and enjoy!
Notes
- My dates were nice and fresh. If yours are more dehydrated, you may need to soak them for a while longer and use boiling water.
- You can use dark chocolate chips or semi sweet, just keep in mind that semi sweet will add more sugar to the brownies. You could also use sugar free chocolate chips if preferred.
- This comes together well in a food processor, but you can also use a high powered blender like a Vitamix.
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