High Protein Yogurt Cookie Dough Cups for an Easy Guilt-Free Dessert Recipe

Introduction

These High Protein Yogurt Cookie Dough Cups are a simple and delicious guilt-free dessert. Combining creamy Greek yogurt with a soft, protein-packed cookie dough base, they’re perfect for a quick treat or post-workout snack.

Ingredients

• 1/2 cup rolled oats or almond flour
• 1 scoop vanilla protein powder
• 3/4 cup Greek yogurt
• 1-2 tablespoons nut butter
• 1-2 tablespoons sweetener (honey or maple syrup)
• 2 tablespoons mini chocolate chips
• 1-2 tablespoons milk

Instructions

1. Step 1: In a bowl, combine the rolled oats or almond flour, vanilla protein powder, and sweetener.
2. Step 2: Stir in nut butter and milk until a soft cookie dough forms, then gently fold in the mini chocolate chips.
3. Step 3: Press the dough evenly into silicone muffin cups or paper liners to form the base layer.
4. Step 4: In a separate bowl, whisk the Greek yogurt with a small scoop of protein powder until smooth. Sweeten to taste if desired.
5. Step 5: Spoon the yogurt mixture over each cookie dough base and top with extra chocolate chips or a drizzle of nut butter.
6. Step 6: Chill the cups in the refrigerator for 1-2 hours or freeze for 20-30 minutes before serving to set.

Tips & Variations

• Use almond flour for a gluten-free version or rolled oats for extra texture.
• Substitute nut butter with sunflower seed butter to make it nut-free.
• Adjust sweetener amounts to your taste or use a sugar-free alternative for fewer carbs.
• Add chopped nuts or dried fruit into the cookie dough for added flavor and crunch.

Storage

Store the yogurt cookie dough cups in an airtight container in the refrigerator for up to 3 days. For longer storage, keep them in the freezer and thaw in the fridge for 20 minutes before eating. Reheat is not recommended as it can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different flavors of protein powder?

Yes, vanilla works best for this recipe, but you can try chocolate or other flavors to customize the taste. Just keep in mind it may change the final flavor slightly.

Is it necessary to chill the cups before serving?

Chilling helps the cookie dough base set and firms up the yogurt layer, making the cups easier to handle and enjoy. You can freeze them for a quicker set if preferred.

High Protein Yogurt Cookie Dough Cups for an Easy Guilt-Free Dessert Recipe

Print Recipe

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These High Protein Yogurt Cookie Dough Cups are an easy, guilt-free dessert combining the wholesome goodness of oats, Greek yogurt, and protein powder. Perfect for a quick snack or post-workout treat, these no-bake cups offer a creamy, sweet, and satisfying flavor with a delightful crunch from mini chocolate chips.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 10 minutes (including chilling time)
• Yield: 6 cookie dough cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

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Cookie Dough Base

• 1/2 cup rolled oats or almond flour
• 1 scoop vanilla protein powder
• 1–2 tablespoons sweetener (honey or maple syrup)
• 1–2 tablespoons nut butter
• 1–2 tablespoons milk
• 2 tablespoons mini chocolate chips

Yogurt Topping

• 3/4 cup Greek yogurt
• Small scoop vanilla protein powder (about 1/4 scoop)
• Extra mini chocolate chips or drizzle of nut butter (for topping)

Instructions

1. Mix Dry Ingredients: In a bowl, combine the rolled oats or almond flour with vanilla protein powder and sweetener. This creates the base dry mixture for your cookie dough, ensuring even sweetness and protein distribution.
2. Add Nut Butter and Milk: Stir in your choice of nut butter and milk gradually until a soft cookie dough forms. The dough should be pliable but not too sticky. Then gently fold in the mini chocolate chips for a burst of chocolaty texture.
3. Form Cookie Dough Base: Press the prepared dough into silicone muffin cups or paper liners to create an even base layer. This sets the foundation for your cups and helps them hold their shape.
4. Prepare Yogurt Topping: Whisk Greek yogurt together with a small scoop of vanilla protein powder until smooth and creamy. Sweeten to taste, balancing the tartness of the yogurt with a little extra sweetness if desired.
5. Assemble Cups: Spoon the protein-packed yogurt mixture over each cookie dough base. Top with extra mini chocolate chips or drizzle with nut butter for added flavor and visual appeal.
6. Chill to Set: Refrigerate the assembled cups for 1-2 hours to allow them to firm up properly. Alternatively, you can freeze them for 20-30 minutes for a quicker set before serving.

Notes

• You can substitute rolled oats with almond flour for a lower-carb version.
• Adjust the sweetener quantity to your taste preference or dietary requirements.
• For a dairy-free option, use plant-based yogurt and milk alternatives.
• These cups can be stored in the refrigerator up to 3 days or frozen for longer freshness.
• Using silicone muffin cups makes removing the cups easier without sticking.

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