Sweets You Can Eat

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Cookie Dough Chocolate Cups


Cookie Dough Chocolate Cups

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

Base
1 cup dark chocolate chunks or chips
1 tablespoon coconut oil
Cookie dough
1 cup oat flour
1/2 cup whole oats
1/4 cup coconut flour
1/4 cup vanilla protein powder
1/2 teaspoon salt
1/2 cup nut butter
1/2 cup maple syrup
1/4 cup plant-based milk
1 teaspoon vanilla extract 

Makes 20 cups


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Instructions

1. Base: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 90 seconds. Remove and stir to combine into a glossy, smooth chocolate coating.
2. Pour a thin (1/8-inch, 3 mm) base of melted chocolate into the mini cup molds and set in freezer for 10 minutes.
3. Cookie dough: Combine oat flour, whole oats, coconut flour, protein powder and salt in a large bowl and stir.
4. In a microwave-safe bowl combine nut butter, maple syrup, milk and vanilla. Heat for 30 seconds, then stir well to achieve a creamy batter. Pour nutty batter into flour mixture, stir to combine.
5. Assemble: Scoop 1 tablespoon of dough into your hands and roll into a ball. About 20 total. Place one ball onto each chocolate base and press down lightly to flatten a bit. Freeze for 20 minutes. Remove from freezer and drizzle the final melted chocolate over cookie dough for a pretty decoration. Sprinkle crystal salt on tops before chocolate hardens in minutes. Store in refrigerator. Enjoy at cool room temperature.

Photos by Brian Byllesby

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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!