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!
1CupChocolate Chip CookiesI 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!)