Gluten Free Protein Bars are an easy, healthy, no-bake snack. With 12 grams of protein per bar, they're sure to keep you full in between meals. These homemade protein bars are also vegan and egg-free!

These homemade gluten free protein bars are SO good. They're a simple, no-bake recipe that's ready in just 30 minutes.
Made with staple ingredients like nut butter, protein powder, and maple syrup, along with a shiny chocolate top, each bar packs a whopping 12 grams of protein!
The clean, wholesome ingredients ensure these homemade protein bars are gluten free, dairy free, soy free, dairy free, and even vegan. Make a batch on Monday and you can have a healthy, high protein snack whenever the need arises.
Check out these 3 ingredient peanut butter oatmeal balls for another easy, protein packed snack.
Why You'll Love This Recipe
- They're gluten free, dairy free, egg free, and vegan
- 12 grams of protein per serving
- Made with clean, wholesome ingredients
- Easy to make
- No baking needed, they set up in the fridge
- Great to prep for a healthy snack throughout the week
Gluten Free Protein Bar Ingredients and Substitutions
*full ingredients list and measurements can be found in recipe card below*

- Almond butter: Be sure to use an all natural almond butter without any added oils or sugars.
- Maple syrup: To sweeten this recipe as well as keep it vegan, I use maple syrup.
- Protein powder: I like this vanilla flavored protein powder from Orgain. It's vegan, gluten free, and refined sugar free.
- Almond flour: The almond flour helps bind the bars together without making them too chalky.
- Corn flakes: I use unsweetened corn flakes to add a little bit of texture. Without them the protein bars can feel a bit sticky.
- Chocolate chips: For a decadent chocolate topping, make these with vegan chocolate chips. I like Enjoy Life, but you can also use a chopped dark chocolate bar.
Substitutions:
- Almond butter: Use creamy peanut butter instead or sunflower seed butter for a nut free option
- Maple syrup: You can use honey, but it's a bit thicker than maple syrup so the texture will be different. Also, honey isn't vegan.
- Protein powder: I use a pea protein powder, but soy protein will also work. I didn't test these with whey protein since that wouldn't be vegan
- Corn flakes: These are used to add a little crunch to the protein bars. They can be left out completely if you prefer
- Chocolate chips: Chopped dark chocolate is a good substitute or you can use gluten free white chocolate chips (those are not refined sugar free though)
How To Make Gluten Free Protein Bars
- Line an 8x8 inch square baking dish with parchment paper
- Place corn flakes into a plastic bag and use a rolling pin to roughly crush them into small pieces
- In a large mixing bowl combine all ingredients except the crushed corn flakes. Use a hand mixer to mix until you've got a crumbly texture
- Gently fold in the crushed corn flakes, then dump the gluten free protein bar mixture into the prepared baking pan and press it into a firm, compact even layer. (You want it pressed as tightly as possible)
- Melt the chocolate chips with a little coconut oil in a microwave safe bowl until smooth, then pour over top of the protein bars. Use an offset spatula to spread it out
- Place the baking dish into the fridge or freezer to let the chocolate harden
- Once the chocolate has hardened, use the parchment paper to pull the bars out of the pan and cut into 12 bars
- Store in an airtight container in the fridge for up to 1 week





Diet and Allergy Friendly Recipe Variations
Nut Free: Use sunflower seed butter instead and don't melt the chocolate chips with coconut oil. Use avocado oil or olive oil instead
Soy Free: Make sure to use a pea protein powder instead of soy
Dairy Free: Make these with dairy free chocolate chips. I like the brand Enjoy Life
Storing Your Gluten Free Protein Bars
STORING: Store any leftovers in an airtight container in the fridge. They will stay good for up to 1 week, and are best enjoyed if brought to room temperature before eating. They tend to be crumbly right out of the fridge.
FREEZING: You can place the protein bars into a freezer safe container (plastic preferably) and store them for up to 3 months. Bring to room temperature before enjoying.

Expert Tips
- Use all natural almond butter: All natural almond butter is made with just almonds. It doesn't have any inflammatory ingredients like low quality oils or added sugar
- Use your favorite protein powder: If you have a protein powder you like and it's gluten free, feel free to use that! I typically use vanilla but chocolate protein would also be good.
- Don't skip the corn flakes: I absolutely LOVE the crunch that the corn flakes add. Without them these bars can seem a little too chewy
- Make ahead: Gluten free protein bars will last in the fridge for up to 1 week, so meal prep them for a healthy snack
Frequently Asked Questions
These homemade gluten free protein bars take no time at all to make. They're no bake and take just 30 minutes to set up in the fridge.
Yes, it appears that they have some gluten free varieties. Just be sure to double check the ingredients list before purchasing.
No, Clif bars are not gluten free.

Did you make this recipe?
If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it!
PrintGluten Free Protein Bars
Gluten Free Protein Bars are an easy, healthy, no-bake snack. With 12 grams of protein per bar, they're sure to keep you full in between meals. These homemade protein bars are also vegan and egg-free!
- Prep Time: 10 Minutes
- Chill Time: 20 Minutes
- Total Time: 30 Minutes
- Yield: 12 Servings 1x
- Category: Snack
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 ½ cup almond butter
- ¼ cup maple syrup
- 1 teaspoon vanilla extract (optional)
- 1 cup vanilla protein powder
- ¼ cup almond flour
- ½ teaspoon kosher salt
- 1 cup unsweetened corn flakes- crushed
- ½ cup chocolate chips
- 1 teaspoon coconut oil
Instructions
- Prepare an 8x8 inch baking dish by lining it with parchment paper. Make sure to let the edges overhang for easy removal
- Add the corn flakes to a plastic bag and use a rolling pin to crush them into small crumbs. Set aside for now
- In a large mixing bowl, add almond butter, maple syrup, vanilla extract (if using), protein powder, almond flour, and salt. With a hand mixer, mix on low until all ingredients are well combined and the mixture is crumbly
- Pour the crushed corn flakes into the protein bar mixture and gently fold them in with a rubber spatula
- Dump the entire mixture into your prepared baking dish and use your fingers to press it into a compact, even layer. You want it pressed as tightly as possible
- In a microwave safe bowl melt the chocolate chips and coconut oil for 30 second intervals until smooth and melted. Pour it over the protein bars and use an offset spatula to spread it out evenly
- Pop the entire baking dish into the fridge or freezer and allow the chocolate to harden completely- about 15-20 minutes
- Once the chocolate is hard, use the parchment paper edges to pull the bars out and use a sharp knife to cut them into 12 equal portions
Notes
- Use all natural almond butter: All natural almond butter is made with just almonds. It doesn't have any inflammatory ingredients like low quality oils or added sugar
- Use your favorite protein powder: If you have a protein powder you like and it's gluten free, feel free to use that! I typically use vanilla but chocolate protein would also be good.
- Don't skip the corn flakes: I absolutely LOVE the crunch that the corn flakes add. Without them these bars can seem a little too chewy
- Make ahead: Gluten free protein bars will last in the fridge for up to 1 week, so meal prep them for a healthy snack
- Storing: Store in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months
Keywords: homemade gluten free protein bars, protein bars gluten free, gluten free protein bar recipe
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