Curb your massive sweet tooth cravings in a healthy, delicious way with these no bake Healthy Chocolate Cookie Dough Cups! Each chocolate shell is stuffed with the best lightened up protein cookie dough you ever did try, and they’re so easy to make!
I want you to imagine this: a chilled Reese’s Peanut Butter Cup, but instead of peanut butter inside, you find cookie dough! Yes, that’s right. That’s exactly what these no-bake Healthy Chocolate Chip Cookie Dough Cups are, and they’re OUT OF THIS WORLD!
These cookie dough cups feature a frozen shell of rich chocolate stuffed with the best lightened up protein cookie dough you ever did try. These guys are sooooo dangerous, but you can feel good about eating them because they’re just 100 calories per cup!
I love creating lightened up sweets like these because while I still want to meet my fitness and nutrition goals, I don’t want to deny my sweet tooth either. Because let’s be honest, when we deny those cravings, 9 times out of 10 we end up going ham on something more indulgent and don’t feel too great about it afterwards. Been there. 🙋♀️ These cookie dough cups strike the perfect balance between healthy and delicious so I can tame my craving while feeling good about it.
Enjoy one as a sweet treat during the day (post lunch sweet tooth anyone??) or have a few during a movie night with your hubby, your friends, or just yourself!
WHY YOU’LL LOVE THESE NO-BAKE COOKIE DOUGH CUPS
- No oven required! The freezer does all the work.
- Just 112 calories per chocolate covered cookie dough cup!
- They require just a handful of staple ingredients you most likely already have.
- Chocolate covered chilled cookie dough…do I need to say more?! 😍
- Lightened up but doesn’t taste it for a second!
- They’re freezer friendly! So they stay fresh and good for a while!
- So easy to make and such a convenient, healthy treat to have on hand!
INGREDIENTS
- Chocolate chips – I used Enjoy Life semi-sweet chocolate morsels.
- Vanilla protein powder – I used PEScience vanilla. For all PEScience products, you can save 15% on PEScience products with my affiliate code LaurenFitFoodie.
- Coconut flour – I used Viva Naturals. Coconut flour is more absorbent than other flours, so if you substitute another flour, you may need to use 2-3x the amount. But almond flour, oat flour, and gluten-free flour would all work, too.
- Brown sugar – This gives the cookie dough that real cookie dough flavor! I used Truvia Brown Sugar blend. You can also use coconut sugar here.
- Baking essentials – pure vanilla extract, baking soda, salt
- Unsweetened applesauce – you can also use canned pumpkin here.
- Milk – I used almond milk. Any milk will work!
HOW TO MAKE NO-BAKE COOKIE DOUGH CUPS
- Prepare cookie dough. In a mixing bowl, combine all the cookie dough ingredients! Mix the dry ingredients first so there are no clumps, then add in the wet ingredients.
- Melt the chocolate. Add the chocolate chips to a microwave-safe bowl and microwave for 30 seconds. Stir. Then, microwave another 30 seconds and stir again until all the chips are melted and gooey.
It’s okay if you end up melting more chocolate than what is called for in this recipe. Some of that chocolate is going to stay in the bowl. If you are tracking macros, I provided the grams you add in the recipe card below. - Assemble the cookie dough cups. Get your Silicone Baking Cups lined out ready to use. Add melted chocolate to the bottom of each cup and place in the freezer to harden for 10 minutes. Take out, add the cookie dough stuffing, and then freeze again for another 5-10 minutes. Lastly, add the remaining melted chocolate on top and freeze one more time for 10 minutes (or until ready to eat).
Keep stored in the freezer in a closed container until you’re ready to grab one. You can place these cups in the fridge a couple of hours before you’re ready to eat, or just let sit at room temperature 15-20 minutes.
GLUTEN-FREE, DAIRY-FREE, VEGAN
These Healthy Chocolate Cookie Dough Cups are naturally Gluten-free! And it’s too easy to make them dairy-free or vegan, too. All you need to do is sub the protein powder!
To make vegan/dairy-free: sub whey/casein protein powder blend for a vegan blend. PEScience has a great line of plant-based protein powders (Vanilla Indulgence and Peanut Butter Delight are my favorite!). I can’t vouch for every protein powder but these are no-bake, so as long as the flavor is good, it’s hard to go wrong here!
MORE LIGHTENED UP COOKIE DESSERTS
- SKINNY CHOCOLATE CHIP PROTEIN SKILLET COOKIE
- CHOCOLATE CHIP COOKIE DOUGH BARS
- CHOCOLATE CHIP COOKIE DOUGH PROTEIN BITES
- PUMPKIN CHOCOLATE CHIP COOKIES
WANT TO MAKE THIS RECIPE?
If you try this chocolate cookie dough cups and love them, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Healthy Chocolate Cookie Dough Cups
Curb your massive sweet tooth cravings in a healthy, delicious way with these no bake Healthy Chocolate Cookie Dough Cups! Each chocolate shell is stuffed with the best lightened up protein cookie dough you ever did try, and they're so easy to make!
Ingredients
- 1 scoop vanilla protein powder (31g)
- 1 Tbsp coconut flour (7g)
- 2 tsp brown sugar or coconut sugar (8g)
- 1/4 tsp salt
- 1/8 tsp baking soda, optional for taste
- 2 Tbsp unsweetened applesauce or pumpkin (30g)
- 1/2 tsp pure vanilla extract
- 1 Tbsp unsweetened almond milk (15g)
- 1/3 cup semi-sweet or dark chocolate chips (84g)
Instructions
For Cookie Dough:
- In a small bowl, combine the protein powder, coconut flour, brown sugar (or coconut sugar), salt, and baking soda. Stir until ingredients are mixed well and there are no clumps.
- Add in the applesauce (or pumpkin), vanilla, and milk. Mix until ingredients are combined.
To Assemble to Cookie Dough Cups:
- Add the chocolate chips to a microwave-safe bowl and microwave for 30 seconds. Stir. Then, microwave another 30 seconds and stir again until all the chips are melted and gooey. It’s okay if you end up melting more chocolate than what is called for in this recipe. Some of that chocolate is going to stay in the bowl. Macro trackers-- I provide the grams of chocolate in parentheses if you want the macros to be exact.
- Line 6 silicon muffin cups up and put 1/2 Tbsp (7g) of melted chocolate at the bottom of each cup. Place cups on a flat plate or baking sheet and place in the freezer for 10 minutes to let the chocolate harden.
- Take out, add 1 Tbsp (16g) of the cookie dough to each cup. Place back in the freezer for 5-10 minutes.
- Remelt the chocolate. Add more chocolate chips to the bowl if needed. Add another 1/2 Tbsp (7g) of melted chocolate to the top of the cookie dough. Place back in the freezer for 10 minutes, then transfer to an airtight container. Keep stored in the freezer until ready to eat.
Notes
MFP entry: LFF Healthy Chocolate Cookie Dough Cups
To defrost: let sit out at room temperature for about 15 minutes.
To make vegan: use a vegan protein powder.
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Nutrition Information
Yield
6Serving Size
1 cup (30g)Amount Per Serving Calories 112Total Fat 5.1gSaturated Fat 3gCarbohydrates 11.5gFiber 1.4gSugar 8.7gProtein 5.1g
