Healthy cookie dough, packed with protein, using the secret ingredient... cottage cheese! It’s gluten-free, dairy-free, naturally sweetened with no refined sugar, and so easy to whip together in the blender with just a few simple ingredients..
Skip the box of chocolates, this makes a perfect healthy Valentine's Day truffle.
Why You’ll Love This Recipe:
Healthier: This recipe is packed with protein, and much healthier than a traditional peanut butter cup. It’s a sweet treat you can feel good about indulging in.
Easy: The cookie dough recipe comes together with only a few simple ingredients.
Kid-friendly: This is a great treat for kid ( I skip the protein powder when making it for kids), and a great healthy indulgence for adults too!
This is a great treat for not only kids, but for adults too, who are looking for a wholesome dessert alternative, that doesn't have the million artificial chemicals.
These are seriously so much fun and so addictive. I made them pink, because, well... CUTENESS! But, you can customize the color of them to match the theme of party for a really fun treat. You can freeze them and eat them cold, or store them at room temperature and let them just melt in your mouth. I swear I could sit and eat like a zillion of these in one sitting.
The chocolate chip cookie dough is also completely safe to eat raw because there's no eggs in the recipe.
Cottage Cheese Cookie Dough Cups
Cookie Dough:
Directions
Fold in chocolate chips. Scoop rounded teaspoons of dough and roll into little balls. Flatten slightly with your fingers.
Melt candy melts in microwave in 30 second intervals, stirring after each interval, until smooth. Transfer to a plastic sandwich bag, if desired, for easy piping.
Line mini cupcake pan (or regular size for bigger cups) with cupcake wrappers. Add one teaspoon of melted candy to cover the bottom of the cupcake wrapper. Gently press in cookie dough ball, making sure not to press all the way to the bottom. Add enough melted candy to cover the sides and top of cookie dough. Tap against counter to release any air bubbles and to smooth. Repeat with remaining cookie dough. Chill in freezer for about 5-10 minutes to set and harden.
Melt semisweet chocolate. Add a layer on top of hardened pink chocolate cups, about 1 teaspoon. Tap against counter to release any air bubbles and to smooth tops. Add sprinkles if desired. Repeat with remaining cups.
Set in freezer for about 5 minutes. Store at room temperature until ready to serve.
- 8 oz cottage cheese
- 2 tablespoon agave or maple syrup
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1 scoop vanilla protein powder
- ½ cup chocolate chips
Coating:
- 12 oz. pink candy melts or white chocolate and pink food coloring, per 1 dozen cups
- 1/4 cup semisweet chocolate chips, per 1 dozen cups
- sprinkles, optional
Directions
In a blender or food processor blend together the cottage cheese, maple syrup, vanilla until smooth, almond flour, and protein powder until smooth.
Melt candy melts in microwave in 30 second intervals, stirring after each interval, until smooth. Transfer to a plastic sandwich bag, if desired, for easy piping.
Line mini cupcake pan (or regular size for bigger cups) with cupcake wrappers. Add one teaspoon of melted candy to cover the bottom of the cupcake wrapper. Gently press in cookie dough ball, making sure not to press all the way to the bottom. Add enough melted candy to cover the sides and top of cookie dough. Tap against counter to release any air bubbles and to smooth. Repeat with remaining cookie dough. Chill in freezer for about 5-10 minutes to set and harden.
Melt semisweet chocolate. Add a layer on top of hardened pink chocolate cups, about 1 teaspoon. Tap against counter to release any air bubbles and to smooth tops. Add sprinkles if desired. Repeat with remaining cups.
Set in freezer for about 5 minutes. Store at room temperature until ready to serve.
