These healthier, no-bake cups are filled with a protein cookie dough and covered with rich dark chocolate. An easy to make dessert that’s also vegan and gluten-free!
If you love peanut butter cups and cookie dough, which I think is pretty much everyone I know, you’re going to love these Chocolate Protein Cookie Dough Cups!
They feel like an indulgent treat, but are made with good-for-you ingredients. By using protein powder, we’re also giving these cookie dough cups a nice boost of protein – perfect for anyone that’s like me and has a sweet tooth but also wants to sneak in some protein!
Ingredients in chocolate protein cookie dough cups
- Dark chocolate: I prefer using dark chocolate over chocolate chips because I find they melt better and taste smoother, however you can use chocolate chips if you’d prefer. Choose a bar that is at least 70% cacao to keep these lower in sugar. If you prefer your treats to be less sweet, I would go with a 80-85% cacao dark chocolate bar.
- Coconut oil: The coconut oil is added to the dark chocolate to help smooth it out. It’s also in the cookie dough filling to add a little more moisture.
- Nut butter: Feel free to use peanut, almond or cashew butter. Just make sure to use a natural nut butter with no added sugar.
- Vanilla protein powder: This gives the cups a nice protein boost. Because we’re using a decent amount of protein powder, make sure that you’re using one that you like the taste of! Whey protein powder is less absorbent than plant-based protein powder, so if you did want to substitute it, you may need to adjust the liquid in the recipe to ensure you get the right texture.
- Almond flour: The almond flour helps give the filling a cookie dough texture.
- Maple syrup: For some natural sweetness! If you find your protein powder is pretty sweet, feel free to use less maple syrup, although you might need to add a little more almond milk to get the right dough consistency.
- Almond milk: Feel free to use any sort of milk.
- Vanilla extract: For a little extra vanilla flavour!
- Sea salt: A bit of salt helps to bring out the flavours of the other ingredients.
- Cacao nibs: These are completely optional, but I love the extra little crunch that these add. You could also use chopped dark chocolate or chocolate chips instead.
How to make chocolate protein cookie dough cups
1. First, you’ll melt your dark chocolate and coconut oil. Place 2 tsp into the bottom of each cup and use a spoon to bring it up the sides of the cups. Place in the freezer.
2. Next you’ll add all your cookie dough ingredients to a bowl and mix it all up with a spoon or your hands. Roll into balls.
3. Place a ball into each cup and flatten with your hands.
4. Top with the remaining chocolate and freeze again to set.
If you make these chocolate protein cookie dough cups, I’d love to hear from you! Feel free to leave a comment or review below, or tag me on instagram.
More chocolate desserts you’ll love
Chocolate Protein Cookie Dough Cups
These healthier, no-bake cups are filled with a protein cookie dough and covered with rich dark chocolate. An easy to make dessert that's also vegan and gluten-free!
Ingredients
Chocolate Coating:
- 6 oz dark chocolate, chopped
- 1/2 tbsp coconut oil
Cookie Dough
- 1/3 cup natural creamy peanut, almond or cashew butter
- 1/2 cup plant-based vanilla protein powder
- 1/4 cup almond flour
- 1 tbsp melted coconut oil, slightly cooled
- 3 tbsp maple syrup
- 1-2 tbsp almond milk
- 1/2 tsp vanilla extract
- Pinch sea salt
- 1 tbsp cacao nibs (optional)
Instructions
- Melt chocolate and coconut oil over the stove on low heat, or in the microwave, stirring every 30 seconds.
- Line a muffin pan with 9 liners and add 2 tsp of melted chocolate to the bottom of each cup. Use the spoon to gently press the chocolate up the sides of each liner (~ 1/3 of the way up). Place in the freezer for 10 minutes to set.
- Meanwhile, place the remaining ingredients in a bowl and mix well to combine. Start with 1 tbsp of milk and add more as needed. You should have a thick cookie dough consistency that you can easily roll into balls. If it’s too sticky, add a little more almond flour. If it seems too dry, add a little more milk. Roll into 9 balls (~1.5 tbsp each).
- Remove the muffin tray from the freezer and place a ball into the centre of each cup. Gently flatten until it almost reaches the edges of the cup.
- If your melted chocolate has firmed up a bit, heat it again until melted. Top each cup with remaining chocolate and spread it out so the cookie dough filling is completely covered. Place back in the freezer for another 10 minutes to harden.
- Once firm, store in the fridge or freezer until ready to eat.
Notes
Did you make this recipe?Let me know how it was!
