Chocolate Chip Cookie Protein Cups (Edit recipe)

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These chocolate chip cookie protein cups are a healthy, no-bake treat made with wholesome ingredients like rolled oats, puffed rice, and almond butter. Topped with rich dark chocolate, they’re the perfect protein-packed snack to satisfy your sweet tooth.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

8

Serves: 8

Ingredients

1 cup Oats, Rolled, *can sub gluten-free
1 cup Puffed Rice
0.5 cup Vanilla Protein Powder, *can sub plant-based
0.25 cup Almond Butter, *can sub cashew butter
0.25 cup Honey, *can sub maple syrup
1 tsp Vanilla Extract
1 tsp Salt
0.75 cup Mini Chocolate Chips, Semi-Sweet, *can sub plant-based

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare a cupcake pan with 8 liners.
Combine the oats, puffed rice, protein powder, almond butter, honey, vanilla, and salt in a mixing bowl and mix. The mixture will appear crumbly at first, but keep going until it holds together when pressed between your fingers.
Gently fold in 1/4 cup of the mini chocolate chips.
Divide the mixture evenly between the 8 lines and press down firmly. Set in the freezer to chill.
In a microwave-safe bowl, melt the remaining 3/4 cup of mini chocolate chips in 30-second intervals, stirring after each interval, until melted and smooth.
Pour the melted chocolate on top of each protein cup and spread evenly.
Allow the chocolate to set, top with a sprinkle of coarse sea salt if desired, and enjoy!
Leftover cookie dough protein cups can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	371
Fat:	15 g
Carbohydrates:	45 g
Protein:	17 g
Cholesterol:	0 g
Sodium:	355 mg
Fiber:	7 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.