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    Home » Cookies

    Protein Cookie Dough Cups

    Published: Mar 17, 2022 · Modified: Dec 1, 2022 by Mariah Knight

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    These Protein Cookie Dough Cups taste so decadent and are sure to satisfy your sweet tooth! You would never guess they're made with simple, good for you ingredients like coconut yogurt, vanilla collagen, and almond butter.

    Cookie dough cups with a mini chocolate chip cookie on top.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why you'll love this recipe
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Coconut Whipped Cream
    • Helpful Tips
    • How to store leftovers
    • Recipe
    • Want more recipes?
    • 💬 Reviews

    Why you'll love this recipe

    • Simple ingredients.
    • Easy to make.
    • Great for kids or adults.
    • High in protein.
    • Lower in sugar.
    • Gluten-Free + Dairy-Free.

    Love high protein recipes? Try my Protein Cookie Dough Bites, Protein Pumpkin Muffins, or Banana Protein Pancakes.

    🍴Ingredient Notes

    Overhead shot of chocolate chip cookie dough yogurt cup ingredients.
    • Coconut Yogurt - Any plain or unsweetened vanilla yogurt will work with this recipe! If you can tolerate dairy, swap for Greek yogurt.
    • Vanilla Collagen Powder - You can use any vanilla protein powder or collagen powder with this recipe. I used Primal Kitchen Vanilla Collagen Powder.
    • Vanilla Extract - The vanilla extract is what gives this recipe the "cookie dough" flavor!
    • Almond Butter - You could also use Cashew Butter, Peanut Butter, or if you're allergic to nuts, swap for Sunflower Butter.
    • Lakanto Monkfruit - Any granulated sugar will work with this recipe. I like using Lakanto Golden Monkfruit for a lower sugar option, but coconut sugar will work too!
    • Almond Flour - I have not tried this recipe with any other flour. My favorite almond flour brands are Blue Diamond and Bob's Red Mill. You could try swapping it for coconut flour but use only 3-4 tablespoons.
    • Chocolate Bar - Any dark chocolate bar or chocolate chips will work with this recipe. My favorite chocolate brands are Hu Kitchen, Pascha, and Evolved Chocolate.
    • Chocolate Chip Cookies - For this recipe I used Hu Kitchen's Chocolate Chip Cookies. If you don't have cookies and want a little crunch, swap for granola!

    🍴Step by Step Instructions

    Step 1: Cookie Dough Yogurt

    Start by adding the coconut yogurt, vanilla collagen, almond butter, vanilla extract, and golden monkfruit into a mixing bowl. Use a hand mixer to blend until smooth.

    Then, fold in the almond flour chocolate chunks. Place in the refrigerator to set for 30-60 minutes.

    Cookie dough yogurt in glass bowl.

    Step 2: Assembling the cups

    Add crushed cookies to the bottom of small single serve cups. Then add the cookie dough yogurt, chopped chocolate, and more crushed cookies. Chill before serving.

    Cookies at the bottom of mini glass cups.
    Cookie dough yogurt cups with cookie on top.

    Coconut Whipped Cream

    Add the THICK part at the top of full fat coconut cream can to a mixing bowl with a few tablespoons of powdered sugar, and a dash of vanilla extract. (I like using Lakanto Powdered Sugar.)

    Whip with a hand mixer or stand mixer for a few minutes until it thickens up. (It will thicken, be patient!)

    Helpful Tips

    • Feel free to skip the crumbled cookies at the bottom! It's not necessary, but it adds a little crunch!
    • Let the cups chill for at least 30 minutes so they have time to set up. The dough will thicken as it chills.
    • In my experience, it's easiest to use a hand mixer to blend the "cookie dough."
    • Top with coconut whipped cream and extra chocolate or cookie crumbs!
    • This recipe is very rich, so I like using small serving cups. (4-6 ounces.)
    Spoon scooping out cookie dough yogurt.

    How to store leftovers

    Leftovers should be stored in the refrigerator - up to 5 days.

    You can keep them in the cups, just cover the top with plastic wrap or whatever non-toxic cover you have on hand.

    More cookie recipes!

    • Gluten-Free double chocolate chip cookies on parchment paper with melted chocolate chips on top.
      Gluten Free Double Chocolate Chip Cookies
    • Funfetti sugar cookie broken in half on baking tray.
      Gluten-Free Funfetti Sugar Cookies (Soft & Chewy!)
    • Gingerbread cookies decorated with frosting like gingerbread men and women.
      Gluten Free & Dairy Free Gingerbread Men Cookies
    • Almond flour cookies with chocolate chips on top.
      3 Ingredient Almond Flour Cookies (Gluten-Free!)

    After you make these Protein Cookie Dough Cups, make sure to leave a comment & rate the recipe!

    Recipe

    Cookie dough cups with a mini chocolate chip cookie on top.

    Protein Cookie Dough Cups

    These Protein Cookie Dough Cups taste so decadent! You would never guess they're made with simple, good for you ingredients like coconut yogurt, vanilla collagen, and almond butter. They're such a fun treat for kids and adults!
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 15 minutes mins
    Chill Time 30 minutes mins
    Total Time 45 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 9
    Calories 199 kcal

    Equipment

    • Small Glass Cups

    Ingredients
      

    Cookie Dough Yogurt

    • 1 Cup Coconut Yogurt Or any dairy-free yogurt. I used unsweetened vanilla coconut yogurt.
    • 3 Scoops Vanilla Collagen Or any vanilla protein powder.
    • ⅓ Cup Almond Butter
    • ¼ Cup Lakanto Monkfruit Or any granulated sweetener.
    • 1 Cup Almond Flour
    • 2 Teaspoons Vanilla Extract

    Cookies & Chocolate

    • 1 Dark Chocolate Bar, Chopped
    • 1 Cup Chocolate Chip Cookies I used Hu Kitchen mini chocolate chip cookies.

    Instructions
     

    Cookie Dough Yogurt

    • Start by adding the coconut yogurt, vanilla collagen, almond butter, vanilla extract, and golden monkfruit into a mixing bowl. Use a hand mixer to blend until smooth.
    • Then, fold in the almond flour chocolate chunks. Place in the refrigerator to set for 30-60 minutes.

    Assembling the cups

    • Add crushed cookies to the bottom of small single serve cups. Next add the cookie dough yogurt, chopped chocolate, and more crushed cookies. Chill before serving.

    Notes

    **Nutrition facts are for just the cookie dough yogurt.**

    Helpful Tips

    • Feel free to skip the crumbled cookies at the bottom! It's not necessary, but it adds a little crunch!
    • Let the cups chill for at least 30 minutes so they have time to set up. The dough will thicken as it chills.
    • In my experience, it's easiest to use a hand mixer to blend the "cookie dough."
    • Top with coconut whipped cream and extra chocolate or cookie crumbs!
    • This recipe is very rich, so I like using small serving cups. (4-6 ounces.)

    How to store leftovers

    Leftovers should be stored in the refrigerator - up to 5 days. You can keep them in the cups, just cover the top with plastic wrap or whatever non-toxic cover you have on hand.

    Coconut Whipped Cream

    Add the THICK part at the top of full fat coconut cream can to a mixing bowl with a few tablespoons of powdered sugar, and a dash of vanilla extract. (I like using Lakanto Powdered Sugar.)
    Whip with a hand mixer or stand mixer for a few minutes until it thickens up. (It will thicken, be patient!)

    Nutrition

    Serving: 1gCalories: 199kcalCarbohydrates: 12gProtein: 12gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 24mgSodium: 48mgPotassium: 154mgFiber: 2gSugar: 6gVitamin A: 27IUVitamin C: 1mgCalcium: 143mgIron: 1mg
    Keywords cookie dough yogurt, edible cookie dough, gluten free cookie dough, healthy cookie dough
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

    Want more recipes?

    Check out my recipe box where you can browse by season, diet, and flavor!

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    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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