Cookie Dough Protein Cups

DessertGluten Free
Written By Michelle Gauvreau

These are the perfect sweet treat, with a delish protein filling!

*makes 6-9 cups

INGREDIENTS

  • 1 + 1/4 cups oat flour (blend your oats)

  • 1/4 cup almond flour

  • 1/2 cup or 2 -3 scoops APHINA protein (code MICHELLEMETHOD)

  • 1/4 tsp Himalayan sea salt

  • 1/4 tsp baking soda

  • 1/3 cup pure maple syrup

  • 1/2 cup cashew, almond or peanut butter

  • 1/4 cup unsweetened almond/cashew milk

  • 1 tsp vanilla

  • 1 cup @enjoylifefoods chocolate chips

  • 1 tbsp coconut oil

  • 1 tbsp cashew butter

DIRECTIONS 

1. Line a muffin tin or use a silicone muffin tray

2. Melt the chocolate and coconut oil over low heat, stirring frequently.

3. Once chocolate is melted, add some chocolate mixture to the bottom of each muffin tin. Place in the freezer for a few minutes to harden the chocolate.

4. In the meantime make the cookie dough filling, mix the oat flour, almond flour, protein powder, salt in a large bow. Add in maple syrup, nut butter, nut milk, vanilla and mix.

5. Take the muffin in out, add the filling to each cup, and top with more melted chocolate and ass a little sea salt on top.

6. Place back in the freezer until set, 15-20 minutes.

7. Keep in an airtight container in the fridge or freezer. Enjoy! xo

Michelle Gauvreau
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