High Protein Yogurt Cookie Dough Cups Recipe

Introduction

If you love cookie dough but want a healthier twist, these High Protein Yogurt Cookie Dough Cups are perfect. Packed with protein and naturally sweetened, they make a delicious and guilt-free snack or dessert.

Ingredients

• 1 cup Greek yogurt
• ½ cup nut butter (almond or peanut butter)
• ¼ cup protein powder (vanilla, chocolate, or unflavored)
• 2 tbsp sweetener (maple syrup or honey)
• 1 tsp vanilla extract
• ⅓ 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 your favorite nut butter or try sunflower seed butter for a nut-free version.
• Swap mini chocolate chips for raisins or chopped nuts for different textures.
• Adjust sweetener amount to taste, especially if your protein powder is already sweetened.

Storage

Store the cookie dough cups in an airtight container in the freezer for up to 2 weeks. For best texture, thaw at room temperature for a few minutes before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred because of its thick texture and higher protein content, but regular yogurt can be used if strained to remove excess liquid.

Is this recipe suitable for vegans?

This recipe can be made vegan by using plant-based Greek-style yogurt, vegan protein powder, and a plant-based sweetener like maple syrup.

High Protein Yogurt Cookie Dough Cups Recipe

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★★★★★

4.6 from 135 reviews

• Author: Gabriel
• Total Time: 2 hours 10 minutes
• Yield: 8 cookie dough cups 1x
• Diet: Low Fat

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Description

Delicious and nutritious High Protein Yogurt Cookie Dough Cups that are perfect for a quick snack or dessert. These no-bake cups combine creamy Greek yogurt with protein powder, nut butter, and mini chocolate chips for a satisfying and healthy treat that you can enjoy straight from the freezer or slightly softened.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup Greek yogurt
• 1/3 cup nut butter (almond or peanut butter)
• 2 tablespoons sweetener (maple syrup or honey)
• 1 teaspoon vanilla extract

Dry Ingredients

• 1/2 cup protein powder (vanilla, chocolate, or unflavored)
• 1/4 cup rolled oats or almond flour
• 1/4 cup mini chocolate chips
• Pinch of salt

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Instructions

1. Combine Wet Ingredients: In a mixing bowl, combine 1 cup of Greek yogurt, 1/3 cup of nut butter (almond or peanut butter), 2 tablespoons of sweetener (maple syrup or honey), and 1 teaspoon of vanilla extract. Stir the mixture thoroughly until it becomes smooth and creamy.
2. Add Dry Ingredients: Next, add 1/2 cup of protein powder (choose from vanilla, chocolate, or unflavored), 1/4 cup of rolled oats or almond flour, 1/4 cup of mini chocolate chips, and a pinch of salt to the wet mixture. Mix everything together until the ingredients are well incorporated into a thick cookie dough consistency.
3. Prepare Muffin Tin: Line a muffin tin with paper liners to prevent sticking and make serving easier. Using a spoon, evenly divide the cookie dough mixture into each muffin cup, filling them to the top.
4. Freeze: Place the muffin tin in the freezer and freeze the cookie dough cups for 1 to 2 hours or until they are firm enough to hold their shape.
5. Serve: Remove the cups from the freezer and let them sit at room temperature for about 5 minutes to soften slightly before enjoying. This will enhance the creamy texture while still keeping that cookie dough feel.

Notes

• You can swap rolled oats for almond flour to make these gluten-free.
• Use your preferred nut butter for different flavor profiles.
• These cups can be stored in the freezer for up to 2 weeks in an airtight container.
• For a vegan version, choose plant-based yogurt and protein powder, and use maple syrup instead of honey.
• If you prefer sweeter cups, increase the sweetener slightly to taste.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: high protein, yogurt cups, no bake, healthy dessert, protein snack, cookie dough, Greek yogurt, gluten free option, easy snack