Easy Protein Cookie Dough Cups with Greek Yogurt Recipe

Introduction

These Easy Protein Cookie Dough Cups with Greek Yogurt are a delicious and healthy treat that combines the comfort of cookie dough with the creaminess of Greek yogurt. Perfect for a quick snack or a guilt-free dessert, they come together in minutes and pack a good protein punch.

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 thoroughly.
2. Step 2: Stir in the nut butter and milk until a soft cookie dough forms, then gently fold in the mini chocolate chips.
3. Step 3: Press the cookie dough evenly into silicone muffin cups or paper liners to create the base layer.
4. Step 4: Whisk the Greek yogurt with a small scoop of protein powder until smooth, and adjust sweetness to your preference.
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 until set before serving.

Tips & Variations

• Use almond flour for a nuttier flavor or rolled oats for more texture.
• Try different nut butters like peanut, almond, or cashew for varied taste.
• Substitute mini chocolate chips with cacao nibs or dried fruit for a twist.
• Adjust the amount of sweetener based on your preference or dietary needs.

Storage

Store the cookie dough cups in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 1 month. When ready to eat, thaw in the refrigerator for 15-20 minutes or enjoy chilled straight from the freezer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can use any vanilla or unflavored protein powder you prefer. Just be mindful that flavor and sweetness may vary slightly depending on the brand.

Can I make these dairy-free?

Absolutely. Use a plant-based yogurt alternative and choose a dairy-free protein powder to make this recipe suitable for a dairy-free diet.

Easy Protein Cookie Dough Cups with Greek Yogurt Recipe

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★★★★★

4.8 from 68 reviews

These Easy Protein Cookie Dough Cups with Greek Yogurt are a healthy and delicious no-bake treat. Packed with protein from Greek yogurt and protein powder, combined with wholesome oats or almond flour, and sweetened naturally, these cookie dough cups offer a satisfying dessert or snack. The creamy yogurt topping complements the soft, nutty cookie base, while mini chocolate chips add a delightful touch of indulgence. Perfect for a quick, nutritious snack that requires minimal prep and no oven.

• Author: Ria
• 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: Gluten Free

Ingredients

Scale 1x2x3x

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

Greek Yogurt Topping

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

Instructions

1. 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 all dry ingredients.
2. Form Cookie Dough: Add nut butter and milk to the dry mixture, stirring until a soft cookie dough forms. Gently fold in the mini chocolate chips to incorporate them throughout the dough.
3. Shape Dough Bases: Press the cookie dough evenly into silicone muffin cups or paper liners to create the base layer for each cup.
4. Prepare Yogurt Topping: In a separate bowl, whisk the Greek yogurt with a small scoop of vanilla protein powder until the mixture is smooth and slightly sweetened to your taste preference.
5. Assemble Cups: Spoon the yogurt mixture over each cookie dough base evenly. Add extra mini chocolate chips or a drizzle of nut butter on top if desired to enhance flavor and presentation.
6. Chill Before Serving: Place the cookie dough cups in the refrigerator to chill for 1-2 hours, or alternatively freeze for 20-30 minutes to firm up before serving. Enjoy chilled.

Notes

• Use almond flour instead of oats for a gluten-free version.
• Adjust sweetness to your taste by varying the amount of honey or maple syrup.
• Nut butter can be peanut, almond, or your preferred choice for flavor variations.
• Silicone muffin cups make removing the cookie dough cups easier compared to paper liners.
• These cups can be stored in the fridge for up to 3 days or frozen for longer storage.
• For a vegan adaptation, substitute Greek yogurt with a plant-based Greek-style yogurt.

Keywords: protein cookie dough cups, Greek yogurt dessert, no-bake cookie cups, healthy protein snack, easy dessert recipe