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–+ servings
a stack of chocolate protein cookie dough cups on parchment paper.

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!
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Prep Time 15 minutes
Total Time 35 minutes
Course Dessert
Servings 9 cups

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

u003cliu003eProtein powder: This recipe was made using plant-based protein powder. Whey protein powder is less absorbent, so if you did want to use whey you may need to adjust the liquid to get the right texture. u003c/liu003e
Did you make this recipe?Let me know how it was!