No Bake Mini Cookie Dough Cups

Citrus Free, Dairy Free, Egg Free, Gluten Free, Meal Prep, Pescatarian, Soy Free, Vegan, Vegetarian

284 Calories | 7g Protein | 26g Carbs | 17g Fat | 3g Fiber | 14g Sugar

1 hour 20 minutes | 11 servings

These no bake mini cookie dough cups taste exactly like the spoonfuls of cookie dough you sneak straight from the bowl, but you’re also getting a dark chocolate coating sprinkled with flaky sea salt. The cookie dough layer is rich and creamy with that classic vanilla-sweet flavor, while the chocolate shell adds a satisfying snap when you bite through.

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Why You'll Love This

They're the perfect two-bite treat that keeps in the freezer for up to two months, which means you can make them when you have energy and grab one whenever you need a little something sweet. No oven required, so you won't heat up the kitchen or trigger hot flashes while you're making them.

The Nutrition Profile

Each serving of two mini cups delivers 7g of protein, 3g of fiber, and healthy fats from the almond butter, oat flour, and coconut oil. As we age, getting adequate protein and fiber becomes increasingly important for maintaining muscle mass, supporting gut health, and managing energy levels throughout the day. Even though this is technically a dessert, it’s still packing a healthy protein and fiber count you won’t often find in the bakery section of the grocery store.

Despite this being a sweet treat, the fiber from the oat flour supports digestive health and helps with blood sugar balance. This isn’t a low sugar treat at 14g per serving, but it’s sweetened with maple syrup rather than refined sugar.

The Ingredient List

This recipe keeps it simple with pantry staples you probably already have.

The almond butter is the base of the cookie dough, providing richness and binding everything together. If almond butter isn’t available or preferred, cashew butter makes an excellent swap.

Oat flour gives these their cookie dough texture, and you can easily make your own by blending rolled oats in a food processor until fine.

The dark chocolate chips melt easily with just a touch of coconut oil to create that smooth, glossy coating.

For the flaky sea salt garnish, use whatever you have on hand, Maldon or another finishing salt works great, but regular sea salt is fine too.

The Practical Stuff

Store these in an airtight container in the fridge for up to five days or freeze them for up to two months. If you're freezing them, let them thaw for five to ten minutes before eating so they're not rock hard.

You'll need a mini muffin tin and liners, nothing fancy or specialized beyond that. The hardest part is waiting the hour for the chocolate to set in the fridge, but you can speed this up by popping them in the freezer for about 20 minutes instead.

Make a double batch when you have the time and energy, toss half in the freezer, and you've got a sweet treat ready to go whenever you need one.

The Method

Line your mini muffin tray with liners to make cleanup easy and prevent sticking.

In a large bowl, stir together the almond butter, maple syrup, and vanilla until smooth and well combined. Add the oat flour and salt, then use a sturdy spatula to mix everything together. The dough will be thick and a bit sticky, that's exactly what you want.

Press about one tablespoon of the cookie dough mixture into each lined muffin cup, smoothing the top with your fingers or the back of a spoon to create an even surface for the chocolate.

For the chocolate coating, melt the dark chocolate chips with the coconut oil either in a small saucepan over low heat or in the microwave using 30-second intervals, stirring between each one. The coconut oil helps thin the chocolate just enough to make it easy to work with and gives it that glossy finish.

Spoon the melted chocolate over each cookie dough cup, using the back of the spoon to spread it to the edges if needed. Immediately sprinkle with flaky sea salt before the chocolate sets.

Transfer the muffin tray to the fridge and let everything chill for about an hour or so until the chocolate has completely hardened. If you're impatient or need them sooner, the freezer works in about 20 minutes.

Pop them out of the tray and enjoy!

Why This Works

These mini cookie dough cups give you the satisfaction of a sweet treat without turning on the oven, and they're pretty easy to portion out with the naked eye so you don’t have a ton of spoons and dough scoops to clean up afterwards.

The combination of protein, healthy fats, and fiber means they'll keep you satisfied, and having them pre-made in the freezer means you always have something on hand when the menopausal cravings hit. Make a batch during a high-energy window and enjoy them for weeks to come.

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