Description
These High Protein Yogurt Cookie Dough Cups are a delicious and nutritious no-bake treat combining creamy Greek yogurt, protein powder, nut butter, and a touch of sweetness. Perfect for a quick snack or a healthy dessert, they deliver a satisfying boost of protein and flavor with minimal prep time and freezer firmness.
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, stir together the Greek yogurt, nut butter, sweetener, and vanilla extract until the mixture is smooth and creamy.
- Add Dry Ingredients: Mix in the protein powder, rolled oats or almond flour, mini chocolate chips, and a pinch of salt. Stir thoroughly until all ingredients are evenly incorporated.
- Prepare Muffin Tin: Line a muffin tin with cupcake liners to keep the cups from sticking and to make removal easy.
- Fill Cups: Spoon the cookie dough mixture evenly into each muffin cup, filling them fully but not overflowing.
- Freeze: Place the muffin tin in the freezer and freeze for 1 to 2 hours, or until the cups are firm to the touch.
- Serve: Remove from the freezer and let the cookie dough cups sit at room temperature for about 5 minutes to soften slightly before enjoying.
Notes
- Use unflavored protein powder if you want a milder taste or flavored for extra sweetness.
- Substitute nut butter with seed butter for a nut-free option.
- Allowing the cups to soften slightly before serving helps enhance texture and flavor.
- Store leftovers in an airtight container in the freezer for up to 1 week.
- Feel free to add nuts or dried fruit for added texture.
