Description
Delicious and nutritious High Protein Yogurt Cookie Dough Cups that combine creamy Greek yogurt, protein-packed nut butter, and a hint of sweetness. These no-bake treats are studded with mini chocolate chips and provide a perfect balance of protein and flavor. Ideal as a guilt-free snack or dessert, they are easy to prepare and frozen to achieve a satisfyingly firm texture.
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 tbsp sweetener (maple syrup or honey)
- 1 tsp vanilla extract
- 1/4 cup rolled oats or almond flour
- 1/4 cup mini chocolate chips
- Pinch of salt
Instructions
- Mix Wet Ingredients: In a mixing bowl, combine Greek yogurt, nut butter, sweetener, and vanilla extract. Stir until the mixture is smooth and creamy.
- Add Dry Ingredients: Incorporate protein powder, rolled oats or almond flour, mini chocolate chips, and a pinch of salt into the wet mixture. Mix thoroughly until all ingredients are well combined.
- Prepare Muffin Tin: Line a muffin tin with paper liners or silicone cups. This will make it easier to remove the cookie dough cups after freezing.
- Fill Cups: Spoon the cookie dough mixture evenly into each muffin cup, distributing the batter to create six portions.
- Freeze: Place the muffin tin in the freezer for 1 to 2 hours, or until the cookie dough cups have firmed up adequately.
- Serve: Remove the cups from the freezer and let them sit at room temperature for about 5 minutes before serving to soften slightly and enhance flavor and texture.
Notes
- You can substitute rolled oats with almond flour for a gluten-free version.
- Use unflavored protein powder to keep the taste neutral, or vanilla/chocolate to add extra flavor.
- Nut butters such as almond or peanut work well; choose your favorite or what you have on hand.
- The cookie dough cups can be stored in the freezer for up to one week.
- If you like a sweeter treat, add more maple syrup or honey to taste.
