Total Time: 20 mins
Servings: 12 cups
Macros (per cup): ~220 calories | 7g protein | 17g fat | 12g carbs
Freezer-Friendly | No Eggs | No Oven Needed
Ingredients
Chocolate Base Layer:
- 1 cup dark chocolate chips or chopped chocolate (semi-sweet or 70%)
- 1 tbsp coconut oil (helps soften the chocolate slightly)
Edible Cookie Dough:
- 1/2 cup unsalted butter or coconut oil, softened
- 1/3 cup brown sugar or monk fruit brown sweetener
- 1 tsp vanilla extract
- 1/4 cup almond flour (heat-treated if needed)
- 1/2 cup oat flour (or additional almond flour)
- 1/2 tsp sea salt
- 1 tbsp Greek yogurt or cottage cheese (for protein + creaminess)
- 1/2 cup mini chocolate chips
Instructions
1. Melt the Base
Melt chocolate chips and coconut oil in a double boiler or microwave-safe bowl in 30-second intervals. Stir until smooth.
Spoon 1-2 tsp of chocolate into each silicone muffin cup. Use the back of a spoon to push it slightly up the sides to form a “cup.” Freeze for 10 minutes.
2. Make the Edible Cookie Dough
In a bowl, cream the butter and sweetener until light and fluffy.
Add vanilla, Greek yogurt, and mix well.
Then fold in almond flour, oat flour, and sea salt.
Mix until a soft dough forms. Stir in mini chocolate chips.
TIP: If dough feels too dry, add a splash of milk. If too wet, chill it or add extra flour.
3. Assemble the Cups
Once the base is set, roll about 1 tbsp of dough into a ball, flatten slightly, and press it into the cup on top of the chocolate base.
Top with extra chocolate chips if desired.
4. Chill & Serve
Refrigerate for at least 30 minutes or freeze for 10–15 to firm up.
Pop out of silicone molds and store chilled.
Pro Tips
- Use silicone muffin liners for easy pop-out.
- For a peanut butter twist, sub half the butter with peanut butter.
- Add a pinch of espresso powder to the chocolate layer for grown-up depth.
- Want a crunch? Add chopped walnuts or crushed pretzels.
Substitutions & Variations
| Ingredient | Substitution |
|---|---|
| Butter | Coconut oil or vegan butter |
| Brown Sugar | Monk fruit or maple syrup (adjust flour) |
| Almond Flour | Cashew flour or ground oats |
| Oat Flour | Whole wheat pastry flour |
| Chocolate Chips | Dark, white, or peanut butter chips |
Storage & Meal Prep
- Fridge: 7–10 days in airtight container
- Freezer: Freeze up to 3 months. Let sit out for 5–10 mins before eating for perfect texture
They taste even better cold. Like ice cream + cookie dough had a baby.
Real Feedback from High-Protein Lovers
- “My boyfriend thinks I’m hiding these from him. He’s right.”
- “Perfect for PMS cravings. Thank you for saving me from store-bought junk.”
- “I make these every Sunday now — they’re my 3pm happy bite.”
Who This Recipe is For
- High-protein eaters who crave real dessert
- Busy moms who want freezer-ready snacks
- Emotional eaters looking for a treat that won’t ruin progress
- Kids who love cookie dough — minus the raw eggs
Make It Protein-Packed
Add 1 scoop vanilla whey or casein protein to the dough.
Adjust flour and sweetness to compensate. It adds texture, flavor, and 5–8g protein per cup.
Save It, Share It, Savor It
Cookie Dough Cups > Regular Cookies.
Save this for cravings.
Tag a chocoholic.
Batch it. Freeze it. Sneak it at midnight.