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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