Protein Cookie Dough Cups are the most delicious high protein treat to sneak in an extra 10g of protein. This is one of my favourite protein desserts to keep on hand in the fridge or freezer every time I have a sugar craving! Prioritising protein in my diet keeps me satiated, boosts my metabolism and builds a strong and resilient body.
What goes in Protein Cookie Dough Cups
- Chocolate Cups: made from dark chocolate and coconut oil, for a softer chocolate texture then if just plain chocolate was used!
- Cookie Dough: packed with protein from whey protein isolate, non-fat Greek yoghurt and almond flour
- Optional to decorate with some sea salt flakes to bring out the sweetness!
How long can you keep it for?
Store in the fridge for 3-4 days or freezer for 3 months. To thaw, defrost on counter for 15 minutes.
Protein Cookie Dough Cups
Protein Cookie Dough Cups are the most delicious high protein treat to sneak in an extra 10g of protein. Prioritising protein in my diet keeps me satiated, boosts my metabolism and builds a strong and resilient body.
Ingredients
Chocolate Coating
- 1 1/2 cups (225g) dark chocolate
- 2 tbsp (30g) coconut oil
Cookie Dough
- 1 cup greek yogurt or coconut yoghurt for dairy-free
- 1/4 cup (55g) cashew butter or tahini for nut-free
- 1 tsp vanilla essence
- 1 tbsp maple syrup (optional for extra sweetness)
- 2/3 cup 2 scoops (60g) vanilla protein powder (I use Optimum Nutrition Vanilla Icecream Gold Standard Whey)
- 3 tbsp (30g) almond flour
- 1/2 tsp salt
- 1/3 cup (60g) chocolate chips
Optional Decoration
- sea salt flakes
Instructions
- Chocolate Coating: Melt chocolate chips and coconut oil in the microwave on low or a small sauce pot over low heat, stirring often. When melted, pour 1 tbsp of chocolate into a muffin liner to coat all the edges then freezer for a minute. Repeat the process to coat another layer. This keeps the coating nice and thin. Repeat for all six cups.
- Cookie Dough: In a small mixing bowl, stir together yogurt, cashew butter, vanilla, then protein powder, almond flour, salt and chocolate chips. Taste and adjust, optional to add maple syrup.
- Divide your cookie dough between the 6 cups and top off with melted chocolate. Optional to sprinkle sea salt flakes on top. Freeze for 15 minutes. Remove the muffin liners and enjoy! Store in the fridge for 3-4 days or freezer for 3 months. To thaw, defrost on counter for 15 minutes.
Protein 10g | Fat 5g | Carbs 9g
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