Easy Protein Cookie Dough Cups with Greek Yogurt Recipe
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.
- 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
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
- 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.
- 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.
- Shape Dough Bases: Press the cookie dough evenly into silicone muffin cups or paper liners to create the base layer for each cup.
- 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.
- 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.
- 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
