High Protein Yogurt Cookie Dough Cups Recipe

Introduction

These High Protein Yogurt Cookie Dough Cups are a delicious and nutritious treat that combines creamy Greek yogurt with the indulgence of cookie dough. Perfect for a quick snack or a healthy dessert, they offer a satisfying balance of protein and flavor.

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 Greek yogurt, nut butter, sweetener, and vanilla extract. Stir until the mixture is smooth and creamy.
2. Step 2: Add the protein powder, rolled oats or almond flour, mini chocolate chips, and a pinch of salt. Mix well until all ingredients are fully incorporated.
3. Step 3: Line a muffin tin with paper liners. Spoon the mixture evenly into each cup, filling them to the top.
4. Step 4: Place the tin in the freezer and freeze for 1 to 2 hours or until the cookie dough cups are firm.
5. Step 5: Remove from the freezer and let sit at room temperature for about 5 minutes before serving to allow them to soften slightly.

Tips & Variations

• For a nut-free version, substitute the nut butter with sunflower seed butter or tahini.
• Use gluten-free oats or almond flour to keep this recipe gluten-free.
• Experiment with different protein powder flavors to switch up the taste.
• Add a sprinkle of cinnamon or a handful of chopped nuts for extra texture and flavor.

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 5 minutes or until they reach your preferred softness. Avoid storing them in the refrigerator as they will become too soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is recommended for its thick texture and higher protein content, but you can use regular yogurt if strained to remove excess liquid. This helps maintain the right consistency.

Can these cookie dough cups be baked?

This recipe is designed to be enjoyed frozen and is not suitable for baking, as the ingredients are meant to stay raw for a chewy and creamy texture.

High Protein Yogurt Cookie Dough Cups Recipe

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★★★★★

4.9 from 118 reviews

These High Protein Yogurt Cookie Dough Cups are a delicious and nutritious treat combining creamy Greek yogurt, protein-packed nut butter, and the sweet crunch of mini chocolate chips. Perfect as a quick snack or dessert, they offer a healthy dose of protein and fiber while satisfying your sweet tooth with natural sweeteners like maple syrup or honey. Easy to prepare and freezer-friendly, these no-bake cookie dough cups are sure to become a favorite guilt-free indulgence.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes
• Yield: 12 cookie dough cups 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Base Ingredients

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

Mix-ins

• 1/4 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. Combine Wet Ingredients: In a mixing bowl, stir together the Greek yogurt, nut butter, sweetener, and vanilla extract until the mixture is smooth and well blended.
2. Add Dry Ingredients: Incorporate protein powder, rolled oats or almond flour, mini chocolate chips, and a pinch of salt. Mix thoroughly until all ingredients are evenly combined and a cookie dough-like consistency forms.
3. Prepare Muffin Tin: Line a muffin tin with cupcake liners to prevent sticking and make removal easier.
4. Fill Cups: Spoon the cookie dough mixture evenly into each muffin cup, filling them about three-quarters full for best results.
5. Freeze: Place the muffin tin in the freezer and allow the cookie dough cups to firm up for 1 to 2 hours.
6. Serve: Take the cookie dough cups out of the freezer and let them sit at room temperature for 5 minutes before serving to soften slightly for the best texture and flavor.

Notes

• For a nuttier flavor and gluten-free option, use almond flour instead of rolled oats.
• Adjust sweetness according to your preference by adding more or less maple syrup or honey.
• Store leftovers in an airtight container in the freezer for up to 1 week.
• You can substitute mini chocolate chips with chopped nuts or dried fruit for variation.

Keywords: protein yogurt cups, healthy cookie dough, no-bake snack, high protein snack, freezer treat, Greek yogurt recipes, protein powder dessert