Ingredients
Scale
Cookie Dough (from previous recipe on the blog):
- 1/2 cup quick cooking oats
- 1/4 cup natural peanut butter
- 2 tsp pure vanilla extract (avoid HFCS)
- 2 squares of dark chocolate
- 1 Tbsp honey
- 1/4 cup egg whites (pasteurized liquid egg whites)
- 1 Tbsp unsweetened vanilla almond milk
Peanut Butter Cup:
- 1 Tbsp natural peanut butter
- 3 oz unsweetened vanilla almond milk
- 1 small scoop Stevia
- 1 scoop vanilla protein powder
- 1 Tbsp cocoa powder
Instructions
- Prepare cookie dough by adding all cookie dough ingredients to a blender or food processor
- Press cookie dough into the bottom of a muffin tin (lined with muffin liners or coated with coconut oil)
- Prepare peanut butter cup topping by adding all ingredients to a blender
- Pour peanut butter cup topping onto the cookie dough
- Freeze for at least an hour…we actually loved them even better the next day
Notes
- You will need to let them sit out for a few minutes before trying to remove them from the muffin tin
- You can add protein powder to the cookie dough recipe to increase the amount of protein per serving
- Prep Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 174
- Sugar: 5 grams
- Fat: 9 grams
- Carbohydrates: 13 grams
- Fiber: 3 grams
- Protein: 10 grams