Recipes

Plant-Based Protein Cookie Dough Cups

This is a dairy-free cookie dough recipe that you’ll be desperate to sink your teeth into. These vegan cookie dough cups are a creamy, chocolatey mouthful of complete and utter goodness. They’re also low in sugar and are packed with protein, so you can snack happy.

Each cup has 10g of protein and is perfect for packing in your bag for that late afternoon snack, when the hunger hits hard. Even better, they take barely any time at all to whip up and you don’t even need to switch your oven on.

protein cookie dough cups

Makes 9 cups

Ingredients

  • 150g vegan dark chocolate – melted
  • 40g coconut flour (blended desiccated coconut)
  • 100g oat flour
  • 2 scoops Vegan Protein Blend
  • 125g of smooth peanut butter
  • 2 tbsp. coconut oil
  • 30g vegan dark chocolate chips

Method

1. Break up the chocolate into a microwavable bowl and microwave for thirty seconds at a time until completely melted, stirring as you go.

2. Pour the melted chocolate evenly between nine cupcake cases and shake the tray so that the chocolate is even in each. Put in the fridge for 10 minutes.

3. While the chocolate’s in the fridge, mix together the oat flour, Vegan Blend, coconut flour, peanut butter and coconut oil until smooth.

4. Sprinkle in the chocolate chips, leaving a few for decoration, and mix through the cookie dough.

5. Once the chocolate bases are solid, you can spread the cookie dough over the top of them.

6. Finally, sprinkle over the remaining chocolate chips and chill for 30 minutes before you tuck in.

Plant-Based Protein Cookie Dough Cups

Nutritional Facts

Amount per serving

Calories 243kcal 153 Calories from Fat
% Daily Value *
Total Fat17g26%
Total Carbohydrates11g4%
Protein10g20%

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Evangeline Howarth

Evangeline Howarth

Writer and expert

Evangeline is a Veganuary convert and newbie vegan with a degree in English and French from the University of Nottingham. Having recently ditched the meat and dairy, she really enjoys the new flavours and cooking techniques she’s encountered on a plant-based diet. She’s been shocked by the millions of ways you can use tofu, however still hasn’t found a decent cheese substitute!

When she’s not in the office or eating, Evangeline usually out running or sailing. As a qualified RYA Dinghy Instructor and a marathon runner, she knows the importance of providing your body with the right nutrients for endurance sports as well as a busy lifestyle.

Find out more about Evie's experience here.