Protein Filled Cookie Dough Cups

No Bake + High Protein Dessert

These cookie dough cups have quickly become my new dessert obsession. They are super easy to make while still being delicious.

I love the addition of protein powder, so you feel satisfied after eating them. The almond butter, coconut flour, and almond flour also add plenty of healthy fats.

Applesauce: I always use unsweetened applesauce. Ideally, you want the only ingredients to be water and apples. You can use sweetened applesauce; however, I find it to be sweet enough using unsweetened applesauce.

Sugar: I like to use coconut sugar as it is refined sugar free. Any granulated sugar will work such as monk fruit or white sugar.

Almond butter: you can use any nut or seed butter of your choice. Be sure it is on the runnier side as compared to chunky.

Cacao powder: I like using cacao powder for the extra nutrients. Normal cocoa powder will also work.

Almond flour: I like using almond flour in this recipe for the texture it gives. You could swap this for protein powder or more coconut flour. Keep in mind the measurements WILL BE DIFFERENT. I recommend adding slowly and stirring as you go until you reach a dough like texture.

Coconut flour: I like using coconut flour in this recipe for the texture it gives. You could swap this for protein powder or more almond flour. Keep in mind the measurements WILL BE DIFFERENT. I recommend adding slowly and stirring as you go until you reach a dough like texture.

Vegan yogurt: I used unsweetened cashew milk yogurt. Any vegan yogurt will work. You want it to be on the thicker side as compared to super runny as that will affect the outcome of the recipe. I used the Forager brand.

Protein powder: I used a plant-based vanilla protein powder. Any protein/flavor will work.

Chocolate chips: any chocolate will work.

Ingredients:

• Applesauce

• Sugar

• Almond butter

• Cacao powder

• Almond flour

• Coconut flour

• Vegan yogurt

• Protein powder

• Chocolate chips

Recipe:

Makes 12 cups

Base:

• ½ cup applesauce

• 1/3 cup sugar

• ¼ cup almond butter

• ¼ cup cacao powder

• 1 ½ cup almond flour

• 3 tablespoons coconut flour

• ½ cup chocolate chips

Filling:

• ½ cup vegan yogurt

• 2 scoops protein powder

Top:

• 1 cup chocolate chips

Directions:

1.    Line a cupcake pan with liners or spray with cooking spray. Set aside.

2.    In a bowl combine the applesauce, sugar, and almond butter. Add in the cacao powder, almond flour, and coconut flour. Stir until a dough is formed. Fold in the chocolate chips.

3.    Scoop 2-3 tablespoons of the dough and add to each liner. Press down and use a spoon to hollow out the center. Repeat until all the dough is used. Place in the refrigerator.

4.    In a bowl combine the vegan yogurt and protein powder. Stir until well incorporated and ensure there are no lumps. Add 1-1 ½ tablespoons of this mixture to the center of the cups.

5.    Place back in the refrigerator for 1 hour. After the hour, melt the 1 cup of chocolate chips and top with cup with chocolate. Place back in the refrigerator to allow the chocolate to harden.

Be sure to store the cups in an airtight container in the refrigerator. They should last up to one week. You can store them in the freezer to last longer.

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