I have a real passion for Girl Scout Cookies, and I was thrilled to learn about the latest addition to their lineup. The Exploremore Cookie draws its inspiration from the classic rocky road ice cream flavor, and I absolutely adored it. This enthusiasm led me to create a special Fit Foodie oat cup version that pays homage to this delightful treat. These oat cups feature a rich blend of almond butter, hearty oats, and cocoa powder, finished off with a generous topping of rocky road-inspired elements like marshmallows, almonds, and chocolate chips. The result is an irresistibly tasty snack that captures all the charm of the original cookie in a healthier, freezer-friendly format.
Every spring brings a wave of excitement when the Girl Scouts start selling their cookies door-to-door. While I always stock up on my longtime favorites like Thin Mints and Trefoils, I make it a point to try the newest offering each year. This season, the spotlight is on the Exploremore cookie, which perfectly aligns with my love for rocky road ice cream. Its combination of flavors is simply mouthwatering.
There are times when I find myself yearning for the taste of Girl Scout cookies, yet I prefer having a nutritious alternative ready in the freezer. Over the years, I’ve crafted several oat cup recipes inspired by these iconic treats, offering a bit more fiber and fewer sugars while maintaining that satisfying flavor profile. These creations provide a wholesome twist on the classics, making them perfect for guilt-free indulgence whenever the craving strikes.
Chocolate Oat Layer
- 1.75 cups oat flour
- 2 tablespoons cocoa powder
- ½ cup all-natural maple syrup
- ⅓ cup all-natural, creamy almond butter
- ½ teaspoon almond extract
- 2 teaspoons water
Chocolate Almond Butter Layer
- ½ cup chocolate chips
- 2 teaspoons coconut oil
- ½ teaspoon almond extract
- ½ cup all-natural, creamy almond butter
Rocky Road Topping
- 2 tablespoons chopped almonds, raw
- 2 tablespoons marshmallow bits
- 2 tablespoons mini chocolate chips
Begin by lining a standard muffin pan with paper liners and setting it aside for later use. In a spacious mixing bowl, thoroughly combine the oat flour, cocoa powder, maple syrup, almond butter, almond extract, and water. Mix everything together until the ingredients come together into a dough-like texture that holds its shape. Should the mixture appear too crumbly or dry, incorporate an additional teaspoon of water incrementally until it reaches the ideal consistency where it can be easily formed into a ball without falling apart.
Scoop a heaping tablespoon of this chocolate oat dough into each prepared muffin cup. If any mixture remains after filling all the cups, distribute it evenly among them. Use the back of a spoon to press the dough firmly and evenly into the bottom of each cup, creating a solid base layer. Once done, set the pan aside momentarily.
For the next layer, place the chocolate chips and coconut oil into a microwave-safe bowl. Heat them on high power in 20-second intervals, stirring well after each burst, until the chocolate melts completely and achieves a smooth, glossy appearance.
Stir in the almond extract and almond butter to the melted chocolate mixture, blending until everything is fully incorporated and velvety smooth.
Carefully spoon about one teaspoon of this warm chocolate almond butter mixture over the top of the oat base in each muffin cup. Gently spread it out to cover the surface evenly, ensuring a uniform layer.
In a small separate bowl, toss together the chopped raw almonds, marshmallow bits, and mini chocolate chips. Evenly sprinkle this rocky road topping mixture over the chocolate layer in each cup for that signature crunch and texture.
Place the entire muffin pan into the freezer and allow the oat cups to set for a minimum of one hour, or until they are firm to the touch.
Once fully frozen, remove the oat cups from the pan and enjoy them straight away, or transfer them to a freezer-safe bag or airtight container for longer storage. Keep them in the freezer for optimal freshness and texture.
Please note that the exact amount of water needed may vary depending on the consistency of your chosen almond butter—drippier varieties might require less. Always adjust gradually to achieve a soft, cookie-dough-like dough that is pliable but not sticky.
This recipe has been successfully tested with peanut butter as a substitute, yielding fantastic results. Feel free to experiment with any variety of nut butter to suit your preferences or dietary needs.
Nutritional Information (per serving): Calories: 290 kcal, Carbohydrates: 34 g, Protein: 7 g, Fat: 15 g, Fiber: 3 g, Sugar: 17 g
The nutrition facts provided are estimated through automated calculation and should be regarded as approximate values rather than precise measurements.
