Protein Cookie Dough Cups – Fit Foodie Finds


Crunchy and flavor-packed, these protein cookie dough cups are a cookie dough lover’s dream! A combination of vanilla protein powder, dates, cashew butter, and rolled oats, this high protein cookie dough is a quick snack that’ll satisfy your sweet craving, all while keeping you energized throughout the day. 

A stack of chocolate oatmeal cups on a plate.
The logo for protein desserts on a red background.

These Protein Cookie Dough Cups are part of our 2024 Protein Dessert Series. If you make this recipe, snap a photo and upload it to the comment section to enter for a chance to win The Prep Set from Merit. You’ll also be entered into a greater giveaway for this series — a $500 lululemon shopping spree! Winners will be chosen on January 31.

One of the best parts about this easy recipe is that it doesn’t involve any baking. Just mix, assemble, and freeze. It doesn’t get any easier than that!

The ingredients for a healthy granola bowl.

(Note: These are the recipe’s main ingredients, but you can find all the ingredients with exact measurements in the recipe card below!)

To make this deliciously edible cookie dough, you’ll need old-fashioned oats that’ll get blended to create oat flour. This is then mixed with vanilla protein powder. We like to use whey Garden of Life Protein Powder, but you’re welcome to use your favorite brand! 

Then you’ll need pitted Medjool dates to add natural sweetness and help keep the dough together, cashew butter for a creamier texture, maple syrup to supply that sweet tooth craving, and semi-sweet chocolate chips to give that classic cookie dough taste. 

And, of course, you’ll also need a mini muffin tin, paper liners, and a high-speed food processor to make this recipe a breeze!

Variations and Substitutions

Rolled oats: If you have a gluten intolerance, you can easily swap out the rolled oats for gluten-free rolled oats.

Cashew butter: Feel free to swap the cashew butter for any other natural nut butter of your choice. Peanut butter or sunflower butter works particularly well in this recipe.

Semi-sweet chocolate chips: If you’re dairy-free, simply use dairy-free chocolate chips instead. You can also switch up the flavor by using white chocolate chips or dark chocolate chips.

Maple syrup: Monk fruit sweetener, agave nectar, or honey can be used as a substitute for maple syrup. Note that it’ll change the flavor slightly. 

Tasty add-ins: Make these cookie dough cups your own by adding or substituting other tasty layers like coconut cream or coconut yogurt,  nuts or seeds, sprinkles, or dried fruit. Make it as decadent as you’d like!


Can I make these cookie dough cups ahead of time?

Absolutely! These protein cookie dough cups can be stored in the freezer for up to two weeks, making them a perfect grab-and-go school snack, workout snack, or late-night treat for those sweet cravings.

What if my cookie dough is too wet?

If the cookie dough is wet, add a few tablespoons more protein powder to the dough. This will help absorb the excess moisture and make the dough easier to handle.

What if my cookie dough is too dry?

If the cookie dough is dry, add a few teaspoons of water to the dough. This will help bring the dough together and make it easier to form into cups. 

Storage + Freezer Directions

​Store any leftover cookie dough cups in an airtight container in the fridge for 2 to 3 days.

To freeze, place the cups in a freezer-safe, airtight bag or container and store them in the freezer for up to 2 weeks.

What to Serve with Protein Cookie Dough Cups

Want to add more epic snacks to your menu? We’ve got the mother load. For starters, our Spinach Egg Muffins, Chocolate Quinoa Crisps, and Healthy Tuna Salad are a few of our top protein-packed favorites. 

And if you’re looking for more sweet treats, try our Pumpkin Peanut Butter Cereal Bars, Apple Smoothie Bowl, or Snickers Energy Balls!

A plate topped with chocolate covered granola bars.
A stack of chocolate oatmeal cups on a plate.

Protein Cookie Dough Cups

These protein cookie dough cups are little bites of joy that’ll keep you energized and full with a satisfied sweet tooth to boot! No matter when or where you serve them, they’ll always deliver top-tier flavor and texture.

Prep:30 minutes

Cook:2 minutes

Total:32 minutes


  • Line a mini muffin tin with paper liners or use a silicone mini muffin pan and set aside.

  • Place rolled oats in a high-speed food processor and process on high for about a minute until you’ve formed oat flour. Add the protein powder to the food processor and pulse to combine.

  • Then, add dates, cashew butter, maple syrup, vanilla, and sea salt to your food processor and process on high for 1 to 2 minutes, stopping to scrape the sides until your dough is formed. It should look and feel like cookie dough.

  • Add in mini chocolate chips and pulse to combine.

  • Using a 1-teaspoon cookie scoop, scoop the dough onto the bottom of each muffin cup. It should be about ¾ of the way full. Press the cookie dough firmly into the bottom of the pan. Repeat until all cups are full. Set aside.

  • Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave the mixture for 20-second increments, stirring after each increment, until the mixture is melted and glossy. This will take around 2 minutes.

  • Add 1-1.5 teaspoons of melted chocolate to the top of each cup, evenly spreading the chocolate to cover the cookie dough.

  • Transfer the pan to the freezer for 1 hour to set.

  • Remove the cups from the muffin tin and store them in an airtight container in the freezer.

Tips & Notes

  • Any nut butter can be used in place of cashew butter. The flavor of the cups will vary by which nut butter is used.
  • The flavor of the protein cups will vary based on what type of protein is used.
  • If the cookie dough is wet, add a few tablespoons more protein powder to the dough. If the cookie dough is dry, add a few teaspoons of water to the dough.

Nutrition facts

Calories: 154kcal Carbohydrates: 18g Protein: 4g Fat: 8g Fiber: 2g Sugar: 12g

Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.


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