Hot Chocolate Protein Cookie Cups

We’re delighted to be partnering with Andréa’s Protein Cakery, run by Andréa Marchese. Her delicious cake, cookie and frosting mixes are the perfect addition to a flexible dieting lifestyle – we all know that cake by itself doesn’t stop you losing weight, but sometimes you want a sweet treat without wiping out your calorie budget for the day. That’s where Andréa comes in. Not only are her products high protein and low calorie, but they’re also all-natural, gluten-free, and free from refined sugars. They offer egg-free options, and use lecithin-free protein powders so the products are soy-free, as well!

Andrea will be writing regularly for our blog and sharing some of her incredible recipes for you. Here’s a favorite of ours for the cold winter months – Hot chocolate protein cookie cups!

~ Lawrence


Makes 6 cookie cups

Macros per cookie cup:

Calories: 106 kcal | Protein: 6 g | Carbs: 9 g (3 g fiber, 1 g sugar, 3 g erythritol) | Fat: 7 g |  

What you need:



  1. Preheat oven to 325F.
  2. Mix together cookie mix, almond butter, and water.
  3. Spray mini-muffin pan with cooking spray.
  4. Spoon cookie batter into 6 mini-muffin cavities.
  5. Bake for 5-6 minutes, just until puffed and firm.
  6. Meanwhile, break the mini-pretzels and set aside 6 pieces for mug handles.
  7. Remove cookie cups from oven and let cool enough to touch.
  8. Remove cookie cups from pan and while they are still warm, insert the pretzel handles.
  9. Prepare Toasted Marshmallow Sugar-Free Frosting Mix as instructed on the package (add milk and palm shortening).
  10. Spoon frosting into a piping bag or ziplock bag. Cut off the tip, and push the frosting toward it.
  11. Once the cookie cups are fully cool, pipe mini-marshmallows on top.
  12. Enjoy! Store leftovers refrigerated.