Protein Cookie Dough Cups

A stack of chocolate oatmeal cups on a plate.

5 from 27 votes

These protein cookie dough cups are little bites of joy that'll keep you energized and full with a satisfied sweet tooth to boot! No matter when or where you serve them, they'll always deliver top-tier flavor and texture.

Prep 30

Cook 2

Total 32

Fat 8

Carbs 18

Protein 4

Yield

Ingredients

1 cup rolled oats gluten-free if desired
½ cup vanilla protein powder we used whey Garden of Life Protein
1 cup pitted Medjool dates ~10-14*
¾ cup all-natural drippy cashew butter (peanut butter works too)
⅓ cup maple syrup
2 teaspoons vanilla extract
⅛ teaspoon coarse sea salt
½ cup mini chocolate chips dairy-free if desired

Chocolate Layer

¾ cup semi-sweet chocolate chips
2 teaspoons coconut oil

Instructions

Line a mini muffin tin with paper liners or use a silicone mini muffin pan and set aside.
Place rolled oats in a high-speed food processor and process on high for about a minute until you’ve formed oat flour. Add the protein powder to the food processor and pulse to combine.
Then, add dates, cashew butter, maple syrup, vanilla, and sea salt to your food processor and process on high for 1 to 2 minutes, stopping to scrape the sides until your dough is formed. It should look and feel like cookie dough.
Add in mini chocolate chips and pulse to combine.
Using a 1-teaspoon cookie scoop, scoop the dough onto the bottom of each muffin cup. It should be about ¾ of the way full. Press the cookie dough firmly into the bottom of the pan. Repeat until all cups are full. Set aside.
Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave the mixture for 20-second increments, stirring after each increment, until the mixture is melted and glossy. This will take around 2 minutes.
Add 1-1.5 teaspoons of melted chocolate to the top of each cup, evenly spreading the chocolate to cover the cookie dough.
Transfer the pan to the freezer for 1 hour to set.
Remove the cups from the muffin tin and store them in an airtight container in the freezer.

Tips & Notes

Any nut butter can be used in place of cashew butter. The flavor of the cups will vary by which nut butter is used.
The flavor of the protein cups will vary based on what type of protein is used.
If the cookie dough is wet, add a few tablespoons more protein powder to the dough. If the cookie dough is dry, add a few teaspoons of water to the dough.

Watch it

Nutrition Facts