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Clean recipe · fitfoodiefinds.com

Protein Cookie Dough Cups

These protein cookie dough cups are little bites of joy that'll keep you energized and full with a satisfied sweet tooth to boot! No matter when or where you serve them, they'll always deliver top-tier flavor and texture.

Original recipe: fitfoodiefinds.com

Yield:
24 servings
Prep:
30 min
Cook:
2 min
Total:
32 min
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Protein Cookie Dough Cups

Ingredients

  1. 1 cup rolled oats (gluten-free if desired)
  2. ½ cup vanilla protein powder (we used whey Garden of Life Protein)
  3. 1 cup pitted Medjool dates ~10-14*
  4. ¾ cup all-natural (drippy cashew butter (peanut butter works too))
  5. ⅓ cup maple syrup
  6. 2 teaspoons vanilla extract
  7. ⅛ teaspoon coarse sea salt
  8. ½ cup mini chocolate chips (dairy-free if desired)
  9. ¾ cup semi-sweet chocolate chips
  10. 2 teaspoons coconut oil

Instructions

  1. Line a mini muffin tin with paper liners or use a silicone mini muffin pan and set aside.
  2. Place rolled oats in a high-speed food processor and process on high for about a minute until you’ve formed oat flour. Add the protein powder to the food processor and pulse to combine.
  3. Then, add dates, cashew butter, maple syrup, vanilla, and sea salt to your food processor and process on high for 1 to 2 minutes, stopping to scrape the sides until your dough is formed. It should look and feel like cookie dough.
  4. Add in mini chocolate chips and pulse to combine.
  5. Using a 1-teaspoon cookie scoop, scoop the dough onto the bottom of each muffin cup. It should be about ¾ of the way full. Press the cookie dough firmly into the bottom of the pan. Repeat until all cups are full. Set aside.
  6. Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave the mixture for 20-second increments, stirring after each increment, until the mixture is melted and glossy. This will take around 2 minutes.
  7. Add 1-1.5 teaspoons of melted chocolate to the top of each cup, evenly spreading the chocolate to cover the cookie dough.
  8. Transfer the pan to the freezer for 1 hour to set.
  9. Remove the cups from the muffin tin and store them in an airtight container in the freezer.