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Protein Cookie Dough Cups

Course Dessert
Prep Time 30 minutes
Cook Time 2 minutes
Total Time 32 minutes
Servings 24

Ingredients

  • 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
  • ⅓ cup maple syrup
  • 2 teaspoons vanilla extract
  • ⅛ 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.