Dang Foods
Almond Cookie
TL:DR
In 2 Sentences
A rare vegan, low‑carb bar that skips sugar alcohols and keeps a short, recognizable ingredient list—nuts, seeds, and pea protein—delivering a subtly sweet almond‑cookie flavor without syrupy sweetness.
When to choose Dang Foods Almond Cookie
Plant‑based or low‑carb eaters who want a steady, not‑too‑sweet snack for afternoons, road trips, or coffee breaks—not a 20g protein replacement.
What's in the Dang Foods bar?
Dang Foods’ Almond Cookie Protein Bar leans more keto nut bar than muscle shake: plant-based pea protein sets the foundation, while almonds, sunflower seeds, coconut, and a touch of cocoa butter carry most of the energy.
The carbs stay low by design, thanks to chicory root fiber (a soluble, prebiotic fiber) and sweetness from highly purified stevia instead of sugar. You’ll taste the almond‑cookie profile from real almonds and vanilla, with coconut and cocoa butter adding that soft, cookie‑like richness.
Protein lands on the lighter side compared with many bars, but the fat‑and‑fiber matrix is built for steady, unhurried energy. If you like your snack to feel like a dessert and perform like a slow burn, this one telegraphs its macros right through its ingredients.
- Protein
- 9 g
- Fat
- 15 g
- Carbohydrates
- 11 g
- Sugar
- 3 g
- Calories
- 210
Protein
915LOWMost of the 9g of protein comes from pea protein and pea protein crisps (pea protein bound with a little rice flour and calcium carbonate for texture). Nuts and seeds contribute a small bonus, but this is a dairy‑free, soy‑free, plant protein bar at heart. Pea protein is well‑digested and complete, though the overall protein amount sits lower than many bars, making this a lighter protein boost rather than a heavy hitter.
Fat
159HIGHFat is where this bar shines: almonds, sunflower seeds, coconut, cocoa butter, and chia deliver a rich mix. You get mostly heart‑friendly unsaturated fats from almonds and sunflower seeds, balanced by naturally saturated fats from coconut and cocoa butter that give the cookie‑like snap and creaminess. It’s a higher‑fat bar than most, which helps with fullness and slow energy; just note the saturated fat contribution if you track it.
Carbs
1120LOWCarbs skew ‘cleaner’ and lower‑glycemic: chicory root fiber (inulin) supplies much of the total, with a small amount of refined starch from the rice flour in the crisps. That combo, plus all the nuts and seeds, points toward steadier energy instead of a quick spike‑and‑crash. If you’re sensitive to fermentable fibers (FODMAPs), know that chicory fiber can be gassy for some at higher intakes.
Sugar
34MIDOnly 3g of sugar shows up here, largely inherent to the nuts and coconut. Sweetness is mainly handled by stevia extract—a highly purified, zero‑calorie sweetener from stevia leaves—while chicory fiber adds body so it doesn’t taste thin. There are no sugar alcohols, which many appreciate, though stevia’s refined nature may leave a light aftertaste for very sensitive palates.
Calories
210210MIDAt 210 calories, it sits around the middle of the pack, but most of those calories come from fat rather than sugar or starch. The protein is modest, and the digestible carbs are low, so the ‘feel’ is a sustained, slow release rather than a quick carb jolt. It’s a tidy snack when you want staying power from fats and fiber more than a post‑workout protein surge.
Vitamins & Minerals
No single vitamin or mineral clears the 10% DV mark, but the ingredients explain the small boosts you do get: pea protein and seeds bring a touch of iron, the crisps’ calcium carbonate bumps calcium a little, and nuts and seeds add a bit of potassium. Almonds and sunflower seeds naturally carry vitamin E, while the ‘mixed tocopherols’ are added mainly to protect those oils from going rancid rather than to fortify you.
Additives
A short list of functional add‑ins supports texture and sweetness: sunflower lecithin (an emulsifier that helps fats blend), chicory root fiber (a refined prebiotic fiber for body), and stevia extract (a high‑intensity, calorie‑free sweetener). ‘Natural flavors’ and vanilla round out the cookie profile, and mixed tocopherols help keep the nuts’ oils fresh. These are refined ingredients used sparingly, and notably, there are no sugar alcohols.
Ingredient List
Almond tree seeds
Chicory root
Cocoa beans
Yellow pea seeds
Rice grain (Oryza sativa)
Limestone and chalk
Sunflower plant seeds
Coconut palm fruit flesh
Chia plant seeds (Salvia hispanica)
Sunflower seeds
What are people saying?
Sources
Range
“Dang bars are delicious keto and vegan I love the lemon matcha and the peanut butter”
“The peanut butter Dang bars are AWESOME. The other flavors are good too but the PB one that came out recently is by far the best of the bunch.”
“Dang! bars are far better than any others imo.”
Main Praise
Fans praise the flavor balance: it tastes like a grown‑up almond cookie—nutty, lightly sweet, and not candy‑bar sweet. Several reviewers note it keeps them satisfied for hours, which tracks with the fat‑and‑fiber build and modest digestible carbs.
Keto and vegan eaters especially appreciate having a bar that fits both boxes without relying on sugar alcohols, which many people try to avoid. The texture—crisped pea protein bits among nuts and seeds—earns points from those who like a seedy, crunchy bite.
Media roundups tend to slot Dang as a smart, plant‑centric option for low‑carb goals, and some long‑time customers say it’s become a daily coffee companion precisely because it’s subtle, not sticky.
Main Criticism
Texture is the lightning rod. A chunk of buyers find it dry or crumbly, with a few calling it chalky; if you expect a soft, fudgy bar, this isn’t it.
Flavor is polarizing across the line: some adore Almond Cookie while others prefer chocolate or peanut butter and find vanilla‑leaning flavors flat. It’s not a high‑protein play at 9g, so lifters looking for a heavy hitter will feel underwhelmed.
Chicory root fiber can bother sensitive stomachs (it’s a fermentable prebiotic), and a small subset of tasters notice a stevia aftertaste. Price comes up, too; for a bar this size and protein level, some wish it were cheaper.
The Middle Ground
So who’s right—the “far better than any others” crowd or the “gravel” camp? Both, depending on what you want.
The dryness critique isn’t a defect so much as a by‑design outcome of using nuts, seeds, fiber, and cocoa butter instead of syrups or sugar alcohols to glue everything together. That gives you a crumbly, seedy cookie texture and the slow, steady energy many reviewers love with coffee; it also means it won’t eat like a nougat bar.
On protein, Reddit’s heavy‑lifters have a point: 9g won’t replace a shake, but for a vegan keto bar, the trade‑off favors fats and fiber over protein density. On sweetness, the absence of sugar alcohols is a win for people who avoid them, though if you’re stevia‑sensitive you may catch a whisper of aftertaste.
And if chicory fiber (inulin) historically troubles your gut, the mixed stomach feedback tracks with your experience—try half a bar first. In short: it’s a purposeful build that will delight the low‑carb, not‑too‑sweet crowd and perplex anyone expecting a dessert bar.
What's the bottom line?
Dang’s Almond Cookie is less “protein bar” and more “smart, vegan keto snack” that happens to bring 9g of plant protein along for the ride. It’s anchored by real nuts and seeds, uses stevia instead of syrups, and skips sugar alcohols, producing a subtle almond‑vanilla flavor and a crumbly, seedy texture that fuels steadily for hours. If you want a dessert‑level sweet, soft chew and 20g of protein, you’ll be happier elsewhere.
But if you’re plant‑based or low‑carb and prefer a not‑too‑sweet bar you can pair with coffee, toss in a gym bag, and count on for even energy, Almond Cookie earns its spot. Just know your texture preferences—and your tolerance for chicory fiber—before you commit.