Healthy Chocolate Cookie Dough Cups

Name: Healthy Chocolate Cookie Dough Cups
Prep time: 15 min
Total time: 45 min
Yield: 10 serving
Ingredients: 1/2 cup quick oats (40g); 1/3 cup vanilla protein powder (40g); 1/4 cup oat flour (28g); 1/4 cup peanut butter (56g); 3 Tbsp light butter spread (42g); 2 Tbsp brown sugar (or substitute)* (24g); 2 tsp vanilla extract; 1-2 tsp milk; 1/8 tsp table salt; 1 cup dark chocolate chips (180g); Flake sat

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Additional Time
30 mins
Total Time
45 mins
Servings
10
Calories
137 kcal
Course
Dessert
Cuisine
International

Healthy Chocolate Cookie Dough Cups

Heidi Hunt

Report

Curb your sweet tooth cravings with these no bake Healthy Chocolate Cookie Dough Cups! Each chocolate cup is stuffed with the best lightened up protein cookie dough and it's seriously a match made in heaven!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

1/2 cup quick oats (40g)
1/3 cup vanilla protein powder (40g)
1/4 cup oat flour (28g) see notes
1/4 cup peanut butter (56g)
3 Tbsp light butter spread (42g) or softened regular butter
2 Tbsp brown sugar (or substitute)* (24g)
2 tsp vanilla extract
1-2 tsp milk more as needed (dependent on your protein powder)
1/8 tsp table salt
1 cup dark chocolate chips (180g)
Flake sat optional for garnishing

Add to Shopping List

Instructions

In a medium bowl combine the oats, protein powder, oat flour, peanut butter, butter, brown sugar, vanilla and milk. It takes a while for all the dry ingredients to mix in, but if you find it's still too dry, add a little milk (1 teaspoon at a time) until desired consistency. Place in the freezer until ready to use.
Prepare a double boiler (add water to a saucepan and place a glass bowl in it). Bring water to a light boil then add chocolate chips to the glass bowl. This is the easiest way to melt the chocolate without burning it but you can also microwave in 30 second increments at 50% power if you prefer. Stir the chocolate every 30 seconds until melted.
Meanwhile, gather 10 silicone muffin cups and set on a flat sheet pan you can place in the freezer. You can also use a muffin pan or mini muffin pan.
Add 1 teaspoon of melted chocolate to the bottom of each cup. Lay a dish towel on the counter underneath the pan and gently tap the pan on the counter a few times to spread the chocolate across the bottom.
Roll 1.5 tablespoon of cookie dough into a thick oval disk and place on top of the chocolate base.
Then add the remaining chocolate on top, about 2 teaspoons per cup. Spread around with the back of your spoon or tap the pan on the counter again to get the chocolate to spread out evenly across the top and down the sides.
Sprinkle with flake salt (if desired) then freeze for at least 30 minutes. Keep stored in the freezer.

Equipments used:

Notes

Oat flour is safe to eat raw since it has already been heated in its milling process. If replacing the oat flour with all-purpose flour it is recommended by the FDA that you heat treat the flour before using it to kill any potential bacteria (since this is a no-bake recipe).
To heat treat, pour flour into a large bowl. Heat in 30-second intervals in the microwave until the flour temperature reaches 165°F (74°C). Mix with a spoon between intervals. Each microwave is different, but mine takes around 3 intervals.
To defrost: let sit out at room temperature for 10-15 minutes.
To make vegan: use a vegan protein powder and dairy-free butter. Also make sure your chocolate chips are dairy-free.
*Nutrition calculated using Truvia.