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 |
