Best High Carb Egg-Free Gluten-Free Protein Bars

Built on a sprouted brown rice and pea protein blend, GoMacro’s Lemon + Lemon MacroBar is fully plant-based and unapologetically citrusy thanks to real lemon juice powder and lemon oil. The foundation is brown rice syrup with crisped and puffed brown rice, so carbs and calories skew closer to energy-bar territory than a pure protein bar.

Fats come from cashew and sunflower seed butters, plus a little coconut milk powder and sunflower oil, tilting mostly unsaturated. You get 10 grams of protein, balanced by creamy fats for some staying power and a clean, bright finish.

Meet PROBAR Base Sea Salt Caramel, a vegan bar built on 20g of soy protein isolate and an unapologetically sweet‑salty profile. The recipe is mid‑length—about 12 ingredients—with three modern helpers that keep the bar soft and stable.

Carbs run high at 33g and calories land at 270, typical for a chewy caramel style, while fat stays moderate at 7g from palm kernel oil, safflower oil, and a little almond butter.

In short: plant protein, quick fuel, and a caramel finish driven by real sugar and sea salt.

Vanilla meets almond in a soy‑protein bar that doesn’t tiptoe around flavor. It delivers 20g of complete, dairy‑free protein, then leans into a confection‑style build—real almonds and almond butter, plus a firm coating set by cocoa butter and palm kernel oil.

There are two functional additives to help texture and shelf life, but the experience is intentionally indulgent. With carbs, sugar, and calories near the top of the category, it eats more like a small meal than a dainty snack—quick energy, solid satisfaction.

good! snacks Cookie is a vegan, gluten-free bar built to taste like a chocolate cookie, using cocoa powder, cocoa nibs, chocolate liquor, and vanilla for the real-deal flavor.

It packs 15g of plant protein from a fava bean-brown rice blend, while the energy tilt is carb-forward, driven by tapioca syrup, cane sugar, and a modern binder called isomalto-oligosaccharides (a processed, fiber-like syrup that adds chew while keeping labeled sugar lower).

Fats are modest and mostly unsaturated from almond and peanut butters and high-oleic sunflower oil, with a small amount of palm kernel oil to help the bar hold its shape. Of its 18 ingredients, three are refined helpers—IMO, vegetable glycerin (keeps it soft), and sunflower lecithin (helps cocoa and fats blend)—common in many dessert-leaning bars.

This bar is built on a whey-first blend, backed by soy protein isolate and sodium caseinate, with a little bovine gelatin to create that candy-bar chew. The richness—and higher fat and calorie count—comes from palm and palm-kernel oils that give the layers their snap and melt.

Carbs lean refined, using fast-binding syrups like glucose and maltodextrin with a bit of tapioca starch for body; most sweetness comes from sugar alcohols and a pinch of sucralose, which keep total sugar modest but can bother sensitive stomachs.

The cookies-and-cream taste is driven by alkalized cocoa and vanilla, and a whitening color helps the “milk” look the part. It’s a deliberately engineered build—roughly 14 functional additives across a 37-ingredient label—designed to deliver dessert-like satisfaction plus a big protein punch.

Skout Organic’s Peanut Butter & Jelly Protein Bar sticks to the classics: organic dates bind the bar, peanut flour and peanut butter supply the plant protein, and real strawberries bring the jammy nostalgia, lifted by a hint of strawberry essence.

This is more fruit-and-nut energy than protein juggernaut, with 10g of peanut-based protein. Carbs and sweetness come from whole fruit rather than syrups or sugar alcohols, and fat stays modest and mostly unsaturated thanks to peanuts.

At 200 calories, it reads like a lunchbox throwback—just with better ingredients.

Peanut butter leads every bite of The GFB Peanut Butter Protein Bar, backed by Virginia peanuts, a pinch of sea salt, and a whisper of vanilla. Under the hood, it’s plant-powered: a pea-and-brown-rice protein blend supplies 12g of protein.

Carbs run higher than many protein-first bars, coming from organic brown rice syrup, agave, and dates; fats come mostly from peanuts and flax, so they’re largely unsaturated. The label stays short and familiar—no emulsifiers, gums, or sugar alcohols—and the bar is vegan and gluten-free.

Peanut Power reads like a fruit-and-nut bar that drafted soy for backup. Dates and raisins supply the base, peanut butter and roasted peanuts steer the flavor, and gluten-free oats add a bit of chew.

The protein comes from soy protein crunchies—puffed soy bound with a little tapioca starch—plus a touch of soy flour, which keeps the texture snappy rather than pasty. Grape and apple juice concentrates act as the glue, with simple rice and tapioca starch helping it hold together.

The net effect is fast, fruit-leaning carbs, moderate soy protein, mostly peanut-derived fats, and a vegan, gluten-free label.

Send’s Lemon Cherry reads like portable trail mix with a plant-protein upgrade. Real lemon oil and actual cherries ride on a base of dates, which act as both sweetener and binder, while cashews, almonds, and a touch of coconut supply staying-power fats.

Protein is fully plant-based—pea leads, with help from hemp and chia—and the sweetness skews higher-carb because it comes from whole fruit rather than lab-made sweeteners.

The ingredient list is short and pantry-familiar with just one refined helper, sunflower lecithin, plus tiny, flavor-light sprinkles of spinach, turmeric, and 'functional' mushrooms (reishi, cordyceps) that read as culinary accents, not megadoses.