If you’re on the hunt for a snack that combines the nostalgia of cookie dough with the crave-able creaminess of yogurt, let me introduce you to High-Protein Yogurt Cookie Dough Cups! These little cups are your ticket to a healthier indulgence that’s packed with protein, easy to put together, and guaranteed to crush those midday cravings. Imagine a bite that’s velvety, satisfyingly chewy, studded with chocolate chips, and so delicious that you’ll want to keep a batch ready in your freezer — all while knowing each cup is fueling your day the right way. Trust me, once you try these, snack time will never be the same.

High-Protein Yogurt Cookie Dough Cups Recipe - Recipe Image

Ingredients You’ll Need

What I love about High-Protein Yogurt Cookie Dough Cups is that the ingredient list is refreshingly short, with each element working its magic to amp up the flavor, protein, and texture. Here’s what you’ll need, along with my favorite tips make every bite shine:

Greek yogurt: Choose plain or vanilla for a tangy, creamy protein base that holds everything together.
Almond butter or peanut butter: Adds richness, healthy fats, and a nutty hug to every bite.
Maple syrup or honey: Natural sweeteners that blend seamlessly, while adding their signature subtle flavor notes.
Vanilla extract: This is your secret pop of warmth — don’t skip it!
Oat flour: Gives the dough its classic cookie texture; you can sub almond flour for a grain-free twist.
Vanilla or unflavored protein powder: Bumps up the protein and lets you customize with your favorite flavors.
Salt: Just a pinch is enough to balance sweetness and make all the flavors sing.
Mini chocolate chips: Because no cookie dough is complete without a touch of chocolate.
Chopped nuts (optional): Throw in some crunch and extra nutrition—walnuts or pecans work beautifully!

How to Make High-Protein Yogurt Cookie Dough Cups

Step 1: Whisk Together the Creamy Base

Start by grabbing a medium mixing bowl and add in your Greek yogurt, nut butter of choice, maple syrup (or honey), and a splash of vanilla extract. Whisk until velvety and completely blended—the goal here is a creamy, decadent base that’ll make your cookie dough cups irresistible.

Step 2: Stir in the Dry Ingredients

Next, sprinkle in the oat flour, protein powder, and that essential pinch of salt. With a spatula or wooden spoon, gently fold everything together until you get a thick, slightly sticky dough—it should remind you of classic cookie dough, only a bit lighter and creamier thanks to the yogurt.

Step 3: Fold in Goodies

Time for the fun part! Pour in the mini chocolate chips and, if you’re feeling fancy, a handful of chopped nuts. Gently fold to distribute those mix-ins evenly throughout the dough. Try not to eat it all out of the bowl—this step can be dangerously tempting.

Step 4: Fill and Smooth the Cups

Line a mini muffin tin with paper liners or give it a quick spritz of nonstick spray. Spoon the mixture evenly into each cup, then use your spoon to smooth the tops. You want them neat and uniform, but don’t stress about perfection—a little rustic charm is always welcome!

Step 5: Freeze Until Firm

Place the filled muffin tin in your freezer and let the cups set for 1 to 2 hours. This brief chill time transforms the dough into perfectly grabbable, poppable bites. When they’re firm enough to release from the liners, they’re ready to devour!

How to Serve High-Protein Yogurt Cookie Dough Cups

Garnishes

Make your High-Protein Yogurt Cookie Dough Cups even more irresistible by adding a few mini chocolate chips or a sprinkle of flaky sea salt on top just before serving. Fresh berries, a drizzle of melted dark chocolate, or even a dusting of cinnamon can also make these look and taste extra special.

Side Dishes

These little cups are protein-packed enough to stand solo for snack time or dessert, but they pair beautifully with a hot cup of coffee, a refreshing cold brew, or a simple fruit salad. For kids (or your inner child), try serving alongside a smoothie for a fun afternoon pick-me-up.

Creative Ways to Present

If you’re sharing with friends or family, arrange the High-Protein Yogurt Cookie Dough Cups in a pretty tiered dessert tray, or pop them into mini cupcake wrappers for a playful party treat. For a sweet on-the-go snack, tuck a few into a bento-style lunchbox or wrap them up for a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

Store any leftover cups in an airtight container in the fridge for up to 5 days. Refrigerating keeps them soft and chewy—just the way cookie dough lovers adore. They’ll be ready-to-eat for whenever a snack attack strikes!

Freezing

If you want a longer shelf life or prefer a firmer texture, freeze the High-Protein Yogurt Cookie Dough Cups. Toss them into a zip-top bag or airtight container and freeze for up to 2 months. They’re ultra-refreshing this way, especially in warmer months.

Reheating

These cups are meant to be enjoyed chilled or frozen, so no reheating required. If you like them extra soft, set a frozen cup on the counter for a few minutes before enjoying. You’ll get a melt-in-your-mouth treat with the perfect creamy bite.

FAQs

Can I use dairy-free yogurt for High-Protein Yogurt Cookie Dough Cups?

Absolutely! Use your favorite dairy-free Greek-style yogurt and a plant-based protein powder for a vegan version. The texture may vary slightly, but they’ll still be just as tasty and satisfying.

Can I swap the protein powder for something else?

You can leave out the protein powder, but you may want to add a bit more oat flour to help thicken the dough. The result will still be delicious, just a tad lower in protein.

Are these gluten-free?

Yes—if you use certified gluten-free oat flour and make sure your other ingredients are gluten-free (including the protein powder), these cups are safe for those avoiding gluten.

How do I make the cups sweeter or less sweet?

If you prefer a sweeter treat, add an extra drizzle of maple syrup or honey. If you like things less sweet, cut back slightly or use unsweetened protein powder. Taste as you go and adjust for your perfect level of sweetness.

Can kids enjoy High-Protein Yogurt Cookie Dough Cups?

Definitely! They’re full of wholesome ingredients and just sweet enough to satisfy little ones. Swap peanut butter for sunbutter if there are nut allergies, and feel free to use mini chocolate candies for some extra fun.

Final Thoughts

Make these High-Protein Yogurt Cookie Dough Cups once and you’ll see why they have a permanent spot in my snack line-up. Whether you’re fueling your day, treating yourself after a workout, or sharing with family, every bite is a celebration of flavor, creaminess, and wholesome energy. Give them a whirl and watch your snack game soar!

High-Protein Yogurt Cookie Dough Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

Author: Emma
Total Time: 1 hour 10 minutes (including freezing time)
Yield: 10–12 mini cups 1x
Diet: Vegetarian

Print Recipe

Description

These High-Protein Yogurt Cookie Dough Cups are a delightful and healthy treat perfect for snacking or satisfying your sweet tooth guilt-free. Made with Greek yogurt, nut butter, and protein powder, these no-bake cups are easy to prepare and loaded with flavor.

Ingredients

Scale

Yogurt Mixture:

1 cup Greek yogurt (plain or vanilla, full-fat or low-fat)
¼ cup almond butter or peanut butter
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract

Dry Ingredients:

½ cup oat flour
¼ cup vanilla or unflavored protein powder
a pinch of salt

Mix-Ins:

¼ cup mini chocolate chips
2 tablespoons chopped nuts (optional)

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Instructions

Prepare Yogurt Mixture: In a medium bowl, whisk together Greek yogurt, nut butter, maple syrup, and vanilla extract until smooth.
Add Dry Ingredients: Stir in oat flour, protein powder, and salt until a dough-like texture forms.
Include Mix-Ins: Fold in chocolate chips and nuts if desired.
Fill Cups: Line a mini muffin tin, spoon mixture into each cup, and freeze until firm.
Serve: Store in the fridge for a softer texture or keep frozen for a firmer bite.