Easy Protein Cookie Dough Cups with Greek Yogurt Recipe
These Easy Protein Cookie Dough Cups with Greek Yogurt are a delicious and nutritious treat perfect for a quick snack or healthy dessert. Combining the rich flavors of vanilla protein powder, creamy Greek yogurt, and mini chocolate chips, these no-bake cookie dough cups are packed with protein and low in sugar, making them an ideal guilt-free indulgence. Ready in under 30 minutes and chilled to perfection, they are perfect for on-the-go energy or post-workout nourishment.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes plus chilling time
- Yield: 6 cookie dough cups 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1/2 cup rolled oats or almond flour
- 1 scoop vanilla protein powder
- 1–2 tablespoons sweetener (honey or maple syrup)
- 2 tablespoons mini chocolate chips
Wet Ingredients
- 3/4 cup Greek yogurt
- 1–2 tablespoons nut butter
- 1–2 tablespoons milk
Instructions
- Mix Dry Ingredients: In a bowl, combine rolled oats or almond flour, vanilla protein powder, and your choice of sweetener (honey or maple syrup). Stir well to evenly distribute the ingredients.
- Add Nut Butter and Milk: Incorporate the nut butter and milk into the dry mixture. Stir until a soft cookie dough consistency forms. Then, gently fold in the mini chocolate chips for bursts of chocolate in every bite.
- Form the Base: Press the cookie dough mixture firmly into silicone muffin cups or paper liners, creating an even base layer that will hold the yogurt topping.
- Prepare Yogurt Topping: In a separate bowl, whisk together the Greek yogurt and a small scoop of vanilla protein powder until smooth. Sweeten to taste if desired, creating a creamy and flavorful topping.
- Assemble Cookie Dough Cups: Spoon the protein-packed yogurt mixture over each cookie dough base evenly. Garnish with extra mini chocolate chips or a drizzle of nut butter for additional flavor and texture.
- Chill or Freeze: Place the assembled cookie dough cups in the refrigerator for 1-2 hours to set, or freeze for 20-30 minutes for a firmer, chilled treat before serving.
Notes
- You can use almond flour instead of oats to make this recipe gluten-free.
- Adjust the amount of sweetener based on your preferred level of sweetness.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt and use a vegan protein powder.
- Ensure cookie dough is not too wet; add more oats or almond flour if necessary to achieve the right consistency.
- Store finished cookie dough cups in the refrigerator for up to 3 days or freeze for longer storage.
Keywords: protein cookie dough, Greek yogurt cups, healthy snack, no-bake dessert, protein dessert, low sugar snack
