The healthy cookie cup. Why bother washing up your bowl when you can eat it!
Generally, I am not a lazy person but when it comes to doing dishes… I am super lazy, especially because I don’t have a dishwater. And cooking so often, this become a problem. So why not decrease the amount of washing up by creating an edible bowl. An edible cookie bowl to be more precise.
I am a SUPER fan of choc chip cookies whether they are baked, warm, chilled, dunked in milk, with ice-cream and my all time fave… Cookie dough. Could eat it endlessly, I am obsessed. So I was lucky that I was even able to complete this recipe haha, honestly the dough would have probably made more cookie cups, but I ate some… well most of it. So if you are a cookie dough lover, maybe double the ingredients or have somebody follow you whilst you are cooking and smack the cookie dough out of your hand.
These bad boys are:
High in protein
Perfectly proportioned chip to dough ratio
Ultra soft (but they hold their shape)
A little bit crumbly
I filled mine with protein ice-cream and a few sprankles. Because you can never have enough spranks. But the filling options are endless…
Let’s go…. Nutella (double tick of approval from me), peanut butter (triple tick), fruit if your feeling fancy, jam, light whipped cream, healthy peanut butter cups, yogurt, Greek yogurt, dates, healthy caramel, smoosh a brownie in there, hell fill the cookie cup with cookie dough and more ice-cream of course.
Let us be creative, if you make this tag me with your filling ideas! I would love to see them.
Made a Miss K recipe? Be sure to tag me on Instagram and #MissK_J6 so I can check out all your amazing recreations!
The healthy protein cookie cup
- 1 c spelt flour (or oat flour)
- 1 c vanilla protein powder (can sub out for the flour)
- 1/2 c natural sweetener (I used erythritol)
- 1/4 c coconut palm sugar (can use all coco nut palm sugar)
- 1/2 c coconut oil (melted)
- 1/4 c applesauce
- 1 egg + 1 egg yolk
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp natural sea salt
- 1/2 c dairy free chocolate chips
Preheat the oven to 175C. Line a muffin tin with baking paper and set aside.
In a large bowl toss together the flour, protein powder, baking soda and salt.
- Place the egg, apple sauce, vanilla, coconut oil and sweetener (plus the palm sugar if you are adding it) into the medium sized bowl, then beat with a hand held/electric mixer on high for 2-3 minutes. Slowly fold into the dry ingredients.
- The batter will be sticky, set in the fridge for 1 hour (or freezer for 20mins). Cover with cling wrap/film.
- Once the batter has set, roll the batter into tablespoon sized balls and push into the muffin mold until the cookie batter is about 3/4 of the way up the side. I then place a piece of baking paper on top of each cookie cup and then fill it with pie weights, dry beans or rice, this will stop the “base” of the cookie cup from rising too much.
- Bake for 15-17 minutes (depending on your oven) or until the, these cookies will puff up a little. Allow to stand in the muffin tray until cool and then transfer onto a wire cooling rack.
Nutrition per cookie cup -Calories 160.