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Healthy chocolate cookie dough cups stacked on top of each other on a small plate.

Healthy Chocolate Cookie Dough Cups

Course: Desserts
Cuisine: Universal
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Servings: 10
Calories: 137kcal
Author: Lauren
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!
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Ingredients

  • 1 cup dark chocolate chips (180g)
  • 1/2 cup quick oats (40g)
  • 1/2 cup vanilla protein powder (40g)
  • 1/4 cup oat flour (28g) or all-purpose flour**
  • 1/8 tsp salt
  • 1/4 cup peanut butter (56g)
  • 2 Tbsp Truvia brown sugar* (24g) or brown sugar
  • 3 Tbsp light butter (42g) or regular/dairy-free butter
  • 2 tsp vanilla extract
  • 1-2 tsp almond milk more as needed
  • Flake sat for garnishing

Instructions

Make the Cookie Dough:

  • Mix together all the cookie dough ingredients (oats through milk) in a bowl until well combined and cookie dough consistency. 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 at a time (1 tsp) until desired consistency. Place in the freezer until ready to use. 

Melt the Chocolate:

  • 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. 

Make the Cups:

  • Meanwhile, gather 10 silicone muffin cups and set on a flat sheet pan you can place in the freezer. You can also line a mini muffin pan with liners. 
  • Add 1 tsp of melted chocolate to the bottom of each liner. 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 tsp 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.

Notes

*Nutrition calculated using Truvia.
**Heat treating flour: If replacing the oat flour with all-purpose (or GF 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). Oat flour is safe to eat raw since it has already been heated in its milling process.
  • 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

Serving: 1cup | Calories: 137kcal | Carbohydrates: 13g | Protein: 6.5g | Fat: 6.6g | Saturated Fat: 2.4g | Fiber: 1.1g | Sugar: 6.4g