Get ready to fall head-over-heels for High Protein Yogurt Cookie Dough Cups—these little no-bake wonders combine creamy Greek yogurt, nutty almond flour, and just the right touch of sweetness for a guilt-free treat you’ll crave at any hour. With the irresistible flavors of peanut butter and real maple syrup plus a crowd-pleasing dose of chocolate chips, they taste exactly like raw cookie dough, only lighter and packed with nourishing protein. This is the kind of recipe you’ll want on repeat, whether you’re after an energizing snack or a wholesome dessert.
Ingredients You’ll Need
The beauty of High Protein Yogurt Cookie Dough Cups is how simple but purposeful each ingredient is. Every scoop, swirl, and sprinkle brings something special—think creamy texture, rich flavor, that classic cookie dough bite, and flecks of chocolate. Here’s your detailed shopping list:
- Vanilla Greek Yogurt: This is the creamy, protein-rich base that makes the cups taste like dessert while fueling you with protein.
- Almond Flour: Adds authentic cookie dough texture and a subtle nutty flavor, all while keeping it gluten-free.
- Peanut Butter: Brings rich, nutty depth and helps bind the mixture; swap for almond or cashew butter if you like.
- Maple Syrup: Natural sweetness that melts perfectly into the dough, balancing the tang of yogurt.
- Mini Chocolate Chips: Lend classic cookie dough charm and a touch of decadence in every bite.
- Vanilla Extract: Enhances that nostalgic cookie dough flavor, making every cup a true treat.
- Pinch of Salt: Just a little lifts and sharpens all those delicious flavors.
How to Make High Protein Yogurt Cookie Dough Cups
Step 1: Mix the Wet Ingredients
Start by grabbing a medium mixing bowl and adding your vanilla Greek yogurt, peanut butter, maple syrup, and vanilla extract. This is where creamy meets luscious—the mixture should look thick, glossy, and dreamy. Be sure to stir thoroughly so everything is evenly combined and the flavors can really meld.
Step 2: Incorporate the Dry Ingredients
Now sprinkle in your almond flour and that tiny pinch of salt. The almond flour instantly thickens the base, recreating that classic cookie dough tenderness. Stir until you have a uniform, thick dough; it should hold its shape and be easy to scoop.
Step 3: Fold in the Mini Chocolate Chips
There’s something magical about adding chocolate chips—they make these High Protein Yogurt Cookie Dough Cups absolutely irresistible. Gently fold them in (don’t over mix) so you get gooey chocolate bits dotted in every bite.
Step 4: Portion Into Cups
Line a mini muffin tin with silicone liners or lightly grease each cup. Use a spoon to fill each section with the dough, smoothing the tops as you go. It’s up to you whether you want 8 super generous cups or stretch it to 10 for perfect little nibbles.
Step 5: Freeze Until Firm
Pop the tray in the freezer for at least 1 hour—the cups will set up beautifully so they’re easy to pop out and enjoy. Freezing delivers that wonderful, fudge-like texture that makes every bite utterly satisfying.
How to Serve High Protein Yogurt Cookie Dough Cups
Garnishes
If you want a little extra pizzazz, try sprinkling flaky sea salt, a few extra mini chocolate chips, or a drizzle of melted peanut butter over your High Protein Yogurt Cookie Dough Cups right before serving. That subtle salty-sweet hint and extra burst of chocolate take them totally over the top.
Side Dishes
Serve these cups alongside fresh berries or a handful of toasted nuts for an energizing snack plate. They also pair surprisingly well with hot coffee or a tall glass of cold almond milk, especially as a midday treat or quick breakfast you can eat with your fingers.
Creative Ways to Present
For parties or lunchboxes, place individual cups in colorful paper liners or mini jars. You can also layer them in parfait glasses with extra yogurt, berries, or more chocolate chips for a decadent, show-stopping dessert. Stack them high on a platter for snacks at a gathering—watch them disappear!
Make Ahead and Storage
Storing Leftovers
Store your High Protein Yogurt Cookie Dough Cups in an airtight container in the fridge. They’ll keep their chewy, cookie dough texture for up to 5 days—perfect for grabbing when hunger strikes or you need a post-workout nibble. The cold makes them even more delicious!
Freezing
For longer storage, freeze the cups in a freezer-safe container, separating layers with parchment paper so they don’t stick. They’ll stay tasty for up to 2 months. When you need a sweet, protein-packed treat, just thaw slightly before eating for the best texture.
Reheating
No reheating needed—these cups are meant to be enjoyed chilled or straight from the freezer. If you prefer them a bit softer, let them sit out at room temperature for 5–10 minutes before eating. That way, they’ll be perfectly creamy and easy to eat!
FAQs
Can I use a plant-based yogurt to make these dairy-free?
Absolutely! Just pick a creamy, high-protein plant-based yogurt—soy or almond protein yogurts work best—so your High Protein Yogurt Cookie Dough Cups still set up perfectly and offer plenty of protein.
Are these suitable for meal prep and busy schedules?
Yes! Make a batch ahead and keep them in the fridge or freezer. They’re quick to grab and require zero prep during the week, making them an awesome choice for busy mornings, after-school snacks, or pre-gym pick-me-ups.
Can I add protein powder for an extra boost?
Certainly—if you want to amp up the protein, just stir in your favorite vanilla or unflavored protein powder. Start with a small amount and add a splash of milk or extra yogurt if the dough gets too thick.
Are there substitutions for almond flour?
If you don’t have almond flour, try using oat flour or cashew flour. Both provide a great texture, though oat flour will give a slightly heartier taste. Just avoid coconut flour, as it absorbs too much moisture.
Do these really taste like cookie dough?
Yes! The combination of Greek yogurt, nut butter, sweet maple syrup, and chocolate chips captures all that nostalgic cookie dough flavor—with none of the raw egg worry and all of the high protein benefits.
Final Thoughts
Truly, there’s nothing quite like whipping up a batch of High Protein Yogurt Cookie Dough Cups and knowing you’ve got a delicious, healthy treat waiting whenever the craving hits. They’re easy, satisfying, and endlessly customizable—once you try them, don’t be surprised if they become your household staple, too!
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High Protein Yogurt Cookie Dough Cups Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8-10 cups
- Diet: Vegetarian
Description
Indulge in these High Protein Yogurt Cookie Dough Cups for a guilt-free treat that’s both satisfying and nutritious. Made with vanilla Greek yogurt, almond flour, and peanut butter, these no-bake cups are easy to prepare and perfect for a quick snack or dessert.
Ingredients
Vanilla Greek Yogurt:
1 cup
Almond Flour:
1/2 cup
Peanut Butter:
2 tablespoons
Maple Syrup:
2 tablespoons
Mini Chocolate Chips:
1/4 cup
Vanilla Extract:
1/2 teaspoon
Salt:
pinch
Instructions
- Mix Ingredients: In a mixing bowl, combine Greek yogurt, almond flour, peanut butter, maple syrup, vanilla extract, and salt until a thick dough forms.
- Add Chocolate Chips: Fold in mini chocolate chips.
- Fill Muffin Tin: Line a mini muffin tin with liners or grease lightly. Spoon the dough into 8-10 cups, smoothing the tops.
- Freeze: Place in the freezer for 1 hour until firm.
- Serve: Store in the fridge or freezer; enjoy chilled for the best texture.
Notes
- For dairy-free option, use plant-based yogurt with added protein.
- Substitute peanut butter with almond or cashew butter.
- Boost protein content by adding a scoop of protein powder.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 3mg
