High Protein Yogurt Cookie Dough Cups Recipe

Introduction

These High Protein Yogurt Cookie Dough Cups are a delicious and nutritious treat that satisfy your sweet tooth without the guilt. Packed with protein and healthy ingredients, they make a perfect snack or dessert for any time of day.

Ingredients

• 1 cup Greek yogurt
• ¼ cup nut butter (almond or peanut butter)
• ½ cup protein powder (vanilla, chocolate, or unflavored)
• 2 tablespoons sweetener (maple syrup or honey)
• 1 teaspoon vanilla extract
• ½ cup rolled oats or almond flour
• ¼ cup mini chocolate chips
• Pinch of salt

Instructions

1. Step 1: In a mixing bowl, combine Greek yogurt, nut butter, sweetener, and vanilla extract. Stir until smooth.
2. Step 2: Add protein powder, oats or almond flour, mini chocolate chips, and salt. Mix until well incorporated.
3. Step 3: Line a muffin tin with liners. Spoon the mixture evenly into each cup.
4. Step 4: Freeze for 1–2 hours or until firm.
5. Step 5: Let sit at room temperature for 5 minutes before serving to soften slightly.

Tips & Variations

• Use almond flour instead of oats for a grain-free option.
• Swap mini chocolate chips for dried fruit or chopped nuts for different textures.
• Adjust sweetness to taste by adding more or less maple syrup or honey.
• For extra flavor, try adding a pinch of cinnamon or nutmeg.

Storage

Store the cookie dough cups in an airtight container in the freezer for up to 1 week. When ready to enjoy, thaw for about 5 minutes at room temperature for the best texture. Avoid leaving them out too long to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt works best because of its thick texture and higher protein content, but you can use regular yogurt if you strain it to reduce excess liquid.

Is it necessary to freeze the cookie dough cups?

Yes, freezing helps the cookie dough cups firm up and hold their shape. Without freezing, they will be too soft to hold as a firm treat.

High Protein Yogurt Cookie Dough Cups Recipe

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★★★★★

4.5 from 77 reviews

These High Protein Yogurt Cookie Dough Cups are a delicious and nutritious treat combining creamy Greek yogurt, protein powder, and nut butter with the classic flavor of cookie dough. Easy to make and perfect for a high-protein snack or dessert, they require no baking and are conveniently portioned in muffin liners. Frozen until firm and slightly softened before eating, these cups satisfy cookie dough cravings while offering a healthier alternative.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes
• Yield: 6 cookie dough cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Greek yogurt
• 1/2 cup nut butter (almond or peanut butter)
• 1/4 cup protein powder (vanilla, chocolate, or unflavored)
• 2 tablespoons sweetener (maple syrup or honey)
• 1 teaspoon vanilla extract
• 1/4 cup rolled oats or almond flour
• 1/4 cup mini chocolate chips
• Pinch of salt

Instructions

1. Combine wet ingredients: In a mixing bowl, combine Greek yogurt, nut butter, sweetener, and vanilla extract. Stir until the mixture is smooth and well blended, ensuring the nut butter is integrated evenly.
2. Add dry ingredients: Add protein powder, rolled oats or almond flour, mini chocolate chips, and a pinch of salt to the wet mixture. Mix thoroughly until all ingredients are well incorporated to form a dough-like consistency.
3. Prepare the muffin tin: Line a muffin tin with paper liners to prevent sticking and for easy portioning. Spoon the cookie dough mixture evenly into each cup of the tin.
4. Freeze the cups: Place the filled muffin tin in the freezer and allow the cookie dough cups to freeze for 1 to 2 hours, or until they are firm to the touch.
5. Serve: Before eating, let the cookie dough cups sit at room temperature for about 5 minutes to soften slightly for best texture and flavor.

Notes

• You can substitute rolled oats with almond flour to keep the recipe gluten-free.
• Adjust the sweetness by adding more or less sweetener according to your taste.
• For vegan adaptation, use plant-based yogurt and a vegan protein powder.
• Store any leftovers in an airtight container in the freezer for up to one week.
• The cookie dough cups soften best when allowed to sit at room temperature briefly before serving.

Keywords: high protein, yogurt, cookie dough, no bake, healthy dessert, snack, protein powder, Greek yogurt