High Protein Yogurt Cookie Dough Cups Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
