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Birthday Cake Protein Cookie Dough Cups

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These Birthday Cake Protein Cookie Dough Cups are a fun, healthy, no-bake snack that tastes like a celebration in every bite. Packed with protein and nostalgic birthday cake flavor, they’re perfect for lunchboxes, post-workout treats, or anytime you want a guilt-free indulgence.

Ingredients

Scale
  • 1 cup (112g) almond flour (fine blanched)
  • 1/2 cup (40g) vanilla protein powder (whey or plant-based)
  • 2 tablespoons (14g) coconut flour
  • 3 tablespoons (45ml) coconut oil, melted
  • 1/4 cup (60ml) maple syrup or honey (or agave)
  • 2 tablespoons (30ml) unsweetened almond milk (or any milk)
  • 2 teaspoons (10ml) pure vanilla extract
  • Pinch of salt
  • 2–3 tablespoons (25g) rainbow sprinkles
  • 1/2 cup (85g) white chocolate chips or white melting wafers
  • 1 tablespoon (15ml) coconut oil (for chocolate shell)
  • Extra rainbow sprinkles (for topping)

Instructions

  1. In a medium mixing bowl, combine almond flour, vanilla protein powder, and coconut flour. Stir together with a fork to break up any lumps.
  2. Add melted coconut oil, maple syrup, almond milk, vanilla extract, and a pinch of salt. Mix until a thick, slightly sticky dough forms. If too dry, add a splash more milk.
  3. Gently fold in rainbow sprinkles. Do not overmix to prevent color bleeding.
  4. Using a small cookie scoop or tablespoon, divide the dough into 12 even portions. Roll each into a ball, then flatten slightly to fit the bottom of a mini muffin cup. Press gently to spread the dough to the edges.
  5. Place the pan in the freezer for 10-15 minutes to firm up the dough.
  6. In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 15-second bursts, stirring in between, until smooth and glossy. (Or melt gently in a double boiler.)
  7. Remove the dough cups from the freezer. Spoon about 2 teaspoons of melted chocolate over each cup, tilting the tray to cover evenly. Sprinkle extra rainbow sprinkles on top before the chocolate sets.
  8. Return the pan to the freezer for 10-15 minutes, or until the chocolate shell is firm.
  9. Pop the cups out and enjoy! Store in the fridge or freezer.

Notes

For vegan cups, use plant-based protein powder, maple syrup, and dairy-free white chocolate. For nut-free, substitute oat flour for almond flour and sunflower seed butter for coconut oil. Dough texture may vary depending on protein powder; add milk as needed. Store in an airtight container in the fridge for up to a week or freeze for up to a month. Best served chilled for optimal texture.

Nutrition

Keywords: birthday cake, protein, cookie dough, healthy snack, no-bake, gluten-free, dairy-free, vegan option, funfetti, meal prep, post-workout, easy dessert

Find it online: https://yumnode.com/birthday-cake-protein-cookie-dough-cups-easy-healthy-snack-recipe/