High Protein Yogurt Cookie Dough Cups Recipe

Introduction

These High Protein Yogurt Cookie Dough Cups are a delicious and nutritious treat that feels indulgent without the guilt. Loaded with Greek yogurt and protein powder, they provide a satisfying snack perfect for any time of day.

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. Step 1: In a mixing bowl, combine the Greek yogurt, nut butter, sweetener, and vanilla extract. Stir until the mixture is smooth and well blended.
2. Step 2: Add the protein powder, rolled oats or almond flour, mini chocolate chips, and a pinch of salt to the bowl. Mix everything together until fully incorporated.
3. Step 3: Line a muffin tin with paper liners. Spoon the cookie dough mixture evenly into each cup, pressing gently to fill.
4. Step 4: Freeze the cookie dough cups for 1 to 2 hours or until firm.
5. Step 5: Remove from the freezer and let them sit at room temperature for about 5 minutes before serving to soften slightly.

Tips & Variations

• Substitute nut butter with sunflower seed butter for a nut-free option.
• Use gluten-free oats or almond flour to keep this recipe gluten-free.
• Add chopped nuts or dried fruit for extra texture and flavor.
• If you prefer sweeter cups, adjust the sweetener amount to taste.

Storage

Store the cookie dough cups in an airtight container in the freezer for up to 2 weeks. When ready to eat, let them thaw at room temperature for a few minutes to soften. They can also be stored in the refrigerator for up to 3 days but will be softer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt provides a thicker texture and higher protein content, making it ideal for this recipe. Using regular yogurt may result in a softer dough that is harder to handle.

Is it necessary to freeze the cookie dough cups?

Freezing helps the cookie dough cups set firmly so they hold their shape. You can refrigerate them, but they may be softer and less firm.

High Protein Yogurt Cookie Dough Cups Recipe

Print Recipe

★★★★★

4.9 from 124 reviews

Delicious and nutritious High Protein Yogurt Cookie Dough Cups made with Greek yogurt, nut butter, and protein powder, perfect for a healthy snack or dessert. These no-bake treats combine creamy, sweet, and chocolatey flavors with the satisfying texture of oats or almond flour and mini chocolate chips.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes
• Yield: 8 cookie dough cups 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

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

Dry Ingredients

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

Instructions

1. Mix wet ingredients: In a mixing bowl, combine Greek yogurt, nut butter, sweetener, and vanilla extract. Stir until the mixture is smooth and creamy, ensuring the nut butter is fully incorporated.
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 combined and a cookie dough-like consistency is achieved.
3. Prepare muffin tin: Line a muffin tin with paper liners. This will make it easier to remove the cookie dough cups after freezing.
4. Fill muffin cups: Spoon the cookie dough mixture evenly into each muffin liner, pressing gently to pack the mixture.
5. Freeze: Place the muffin tin in the freezer for 1 to 2 hours or until the cookie dough cups are firm to the touch.
6. Serve: Remove the cookie dough cups from the freezer and let them sit at room temperature for about 5 minutes to soften slightly before serving for optimal texture and flavor.

Notes

• You can substitute nut butter types based on preference or allergies.
• The protein powder flavor impacts the final taste; vanilla adds sweetness, chocolate adds richness, and unflavored keeps it neutral.
• Use almond flour for a gluten-free version instead of oats.
• Store leftover cookie dough cups in the freezer in an airtight container for up to one week.
• Allow cups to soften a little after freezing for best bite texture.

Keywords: high protein snack, cookie dough cups, healthy dessert, Greek yogurt recipe, no bake protein snacks