Protein Cookie Dough Cups
- Prep Time: 30 minutes
- Cook Time: 2 minutes
- Total Time: 32 minutes
- Yield: 24 1x
- Category: Dessert
Ingredients
Scale
- 1 cup rolled oats (gluten-free if desired)
- ½ cup vanilla protein powder (we used whey Garden of Life Protein)
- 1 cup pitted Medjool dates (about 10-14)
- ¾ cup all-natural drippy cashew butter (peanut butter works too)
- â…“ cup maple syrup
- 2 teaspoons vanilla extract
- â…› teaspoon coarse sea salt
- ½ cup mini chocolate chips (dairy-free if desired)
- Chocolate Layer:
- ¾ cup semi-sweet chocolate chips
- 2 teaspoons coconut oil
Instructions
- Line a mini muffin tin with paper liners or use a silicone mini muffin pan.
- In a high-speed food processor, pulse rolled oats until they form oat flour. Add the protein powder and pulse to combine.
- Add dates, cashew butter, maple syrup, vanilla, and sea salt to the food processor and process until dough forms, resembling cookie dough.
- Mix in mini chocolate chips.
- Using a 1-teaspoon cookie scoop, fill each muffin cup with dough, pressing firmly.
- Melt chocolate chips and coconut oil together, then spoon over each cup.
- Freeze for 1 hour to set.
- Remove from muffin tin and store in the freezer.
Notes
- You can use any nut butter instead of cashew butter, which will alter the flavor slightly.
- The type of protein powder used will affect the flavor of the cups.
- Adjust the consistency of the cookie dough by adding more protein powder if too wet or water if too dry.
