Protein Cookie Dough Cups
Protein Cookie Dough Cups
Ingredients
For the Cookie Dough
- 1 cup almond flour
- 1/3 cup vanilla protein powder
- 2 tablespoons maple syrup, or up to 3 tablespoons for sweeter dough
- 1/4 cup peanut butter, or almond butter
- 1 pinch salt
- 1/3 cup chocolate chips
For the Chocolate Topping
- 1/2 cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- 1
In a medium-sized bowl, combine the almond flour, vanilla protein powder, and a pinch of salt. Whisk briefly to ensure all dry ingredients are well mixed.
⏱️ 2 min
- 2
Add the peanut butter (or almond butter) and maple syrup to the dry ingredients. Mix thoroughly with a spoon or your hands until a soft, cohesive cookie dough forms. If the dough seems too dry, add a tiny bit more maple syrup, 1/2 teaspoon at a time, until it comes together.
⏱️ 5 min
- 3
Gently fold in the 1/3 cup of chocolate chips until they are evenly distributed throughout the cookie dough.
⏱️ 2 min
- 4
Press the cookie dough mixture firmly into mini silicone muffin cups. Aim for even thickness in each cup. This recipe should yield approximately 12-16 mini cups, depending on their size.
⏱️ 6 min
- 5
In a microwave-safe bowl, combine the 1/2 cup dark chocolate chips and 1 teaspoon of coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min
- 6
Spoon the melted chocolate mixture over the top of each cookie dough cup, ensuring the entire surface is covered.
⏱️ 2 min
- 7
Place the filled silicone cups in the refrigerator for at least 30 minutes, or until the chocolate topping is completely set and firm. Once set, carefully pop the cups out of the silicone molds.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Protein Cookie Dough Cups
For the Cookie Dough
- 1 cup almond flour
- 1/3 cup vanilla protein powder
- 2 tablespoons maple syrup, or up to 3 tablespoons for sweeter dough
- 1/4 cup peanut butter, or almond butter
- 1 pinch salt
- 1/3 cup chocolate chips
For the Chocolate Topping
- 1/2 cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- 1
In a medium-sized bowl, combine the almond flour, vanilla protein powder, and a pinch of salt. Whisk briefly to ensure all dry ingredients are well mixed.
⏱️ 2 min - 2
Add the peanut butter (or almond butter) and maple syrup to the dry ingredients. Mix thoroughly with a spoon or your hands until a soft, cohesive cookie dough forms. If the dough seems too dry, add a tiny bit more maple syrup, 1/2 teaspoon at a time, until it comes together.
⏱️ 5 min - 3
Gently fold in the 1/3 cup of chocolate chips until they are evenly distributed throughout the cookie dough.
⏱️ 2 min - 4
Press the cookie dough mixture firmly into mini silicone muffin cups. Aim for even thickness in each cup. This recipe should yield approximately 12-16 mini cups, depending on their size.
⏱️ 6 min - 5
In a microwave-safe bowl, combine the 1/2 cup dark chocolate chips and 1 teaspoon of coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min - 6
Spoon the melted chocolate mixture over the top of each cookie dough cup, ensuring the entire surface is covered.
⏱️ 2 min - 7
Place the filled silicone cups in the refrigerator for at least 30 minutes, or until the chocolate topping is completely set and firm. Once set, carefully pop the cups out of the silicone molds.
⏱️ 30 min