Edible Protein Cookie Dough Cups

Ingredients

• 1 cup almond flour (heat-treated)
• 1/2 cup vanilla protein powder
• 1/4 cup coconut flour
• 1/4 cup brown sugar substitute
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1/3 cup almond butter
• 3 tbsp maple syrup
• 2-3 tbsp almond milk
• 1/3 cup mini chocolate chips
• 2 tbsp chopped walnuts
• 2 tbsp toffee bits
• 1 tbsp rainbow sprinkles
• 1/2 cup dark chocolate chips
• 1 tbsp coconut oil
• Pinch of sea salt
• Extra mini chocolate chips
• Chopped nuts
• Sea salt flakes
• Caramel drizzle

Instructions

1. 1

   Heat-treat almond flour by spreading on baking sheet and baking at 350°F for 5 minutes, then cool completely

2. 2

   In large bowl, whisk together heat-treated almond flour, protein powder, coconut flour, brown sugar substitute, and salt

3. 3

   In another bowl, combine almond butter, maple syrup, vanilla extract, and almond extract

4. 4

   Mix wet ingredients into dry until well combined

5. 5

   Add almond milk gradually until dough reaches desired consistency (should hold together but not be sticky)

6. 6

   Fold in chocolate chips, nuts, toffee bits, or sprinkles as desired

7. 7

   Using small ice cream scoop or spoon, portion dough into 12 mini muffin cups lined with paper liners

8. 8

   Press dough firmly into cups to create even portions

9. 9

   Refrigerate for 30 minutes to firm up

10. 10

    For chocolate shell (optional), melt chocolate chips with coconut oil in microwave in 30-second intervals

11. 11

    Stir until smooth and let cool slightly

12. 12

    Dip top of each cookie dough cup in melted chocolate or drizzle over tops

13. 13

    Sprinkle with sea salt while chocolate is still wet

14. 14

    Return to refrigerator for 15 minutes to set chocolate

15. 15

    Garnish with extra chocolate chips, nuts, or caramel drizzle before serving

16. 16

    Store in refrigerator in airtight container