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+ servings
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!
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
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.
  • 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!