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.

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Jump to:

• Why you'll love this recipe
• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Coconut Whipped Cream
• Helpful Tips
• How to store leftovers
• Recipe
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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

• 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.

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.

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.)

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!

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

Recipe