Name: High Protein Yogurt Cookie Dough Cups Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup plain Greek yogurt; 1/4 cup vanilla protein powder; 2 tablespoons almond butter; 2 tablespoons maple syrup or honey; 1/2 teaspoon vanilla extract; 1/4 cup mini dark chocolate chips; 1/2 cup almond flour; pinch of salt

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There’s nothing quite like a creamy, chocolate-flecked treat that feeds your cookie dough cravings and fuels your day! High Protein Yogurt Cookie Dough Cups are bliss for anyone who loves cookie dough but wants a nutritious, satisfying snack. With a luscious texture, plenty of chocolatey goodness, and a sweet hint of vanilla, this chilled, no-bake snack feels indulgent but lands on the healthier side. Whether you’re reaching for a post-workout pick-me-up, a lunchbox surprise, or a better-for-you dessert, you’ll adore making and sharing these High Protein Yogurt Cookie Dough Cups again and again.

High Protein Yogurt Cookie Dough Cups Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a few staple ingredients transform into pure cookie dough magic. Each one brings something essential, from the creaminess of Greek yogurt to the rich bite of dark chocolate, making every cup truly irresistible and packed with nutrition.

Plain Greek Yogurt: Gives the creamy base and plenty of protein for that satisfying richness you expect from cookie dough.
Vanilla Protein Powder: Lends a protein boost while adding natural sweetness and depth of flavor.
Almond Butter: Ensures a luscious texture and adds nutty undertones that pair perfectly with chocolate chips.
Maple Syrup or Honey: Brings just the right kiss of natural sweetness—pick your favorite for a custom touch.
Vanilla Extract: Amplifies that classic cookie dough flavor, making each bite taste like a treat.
Mini Dark Chocolate Chips: Create pockets of chocolate in every mouthful and look extra cute sprinkled throughout.
Almond Flour: Thickens the “dough” for that true cookie dough feel, while keeping it gluten-free.
Pinch of Salt: Balances the sweetness and enhances the other flavors, making everything pop.

How to Make High Protein Yogurt Cookie Dough Cups

Step 1: Mix the Wet Ingredients

Start by grabbing a medium-size bowl—nothing fancy, just something big enough to stir up happiness! Add your Greek yogurt, vanilla protein powder, almond butter, maple syrup or honey, and that lovely splash of vanilla extract. Whisk everything together thoroughly until you get a velvety, smooth mixture without any lumps. You’re building the creamy foundation for your High Protein Yogurt Cookie Dough Cups here, so mix with enthusiasm!

Step 2: Create Cookie Dough Texture

Now it’s time to bring in texture and substance. Sprinkle in your almond flour and a generous pinch of salt, and then gently stir until a thick, cookie dough-like mixture forms. Don’t rush this step—the mixture will transform from a runny batter to a doughy consistency that holds its shape. If it looks a little too loose, a spoonful more almond flour will firm it right up.

Step 3: Add Chocolate Chips

The best part—chocolate! Tip in those mini dark chocolate chips and fold gently using a spatula. You want the chips to be evenly distributed so you get a chocolatey surprise in every bite of your High Protein Yogurt Cookie Dough Cups. Resist the urge to snack on the dough (okay, at least try) so you have enough for all six cups.

Step 4: Spoon into Muffin Liners

Line a muffin tin with silicone or paper liners—this makes popping out your cups effortless. Divide the cookie dough mixture evenly among the six cups, using the back of your spoon to press and level the tops for a neat look. Each cup should be satisfyingly full and ready for its chilly transformation.

Step 5: Freeze Until Set

Transfer the entire tin to the freezer and let your cups set for 1 to 2 hours, or until they’re nice and firm. This step is all about achieving that perfect, cool bite characteristic of High Protein Yogurt Cookie Dough Cups. If you love a softer texture, move them to the fridge after freezing or pull them out a few minutes before you’re ready to indulge.

How to Serve High Protein Yogurt Cookie Dough Cups

Garnishes

Dress up your cups with a drizzle of melted dark chocolate, a scatter of extra mini chips, or a pinch of flaky sea salt right before serving. For a fresh touch, try a sprinkle of finely chopped nuts or even a dusting of coconut—easy ways to make your High Protein Yogurt Cookie Dough Cups look as special as they taste.

Side Dishes

Turn these into a mini dessert platter! Pair your High Protein Yogurt Cookie Dough Cups with crisp apple slices, a handful of fresh berries, or a glass of almond milk for a snack-board feel. They also work alongside a small bowl of your favorite fruit salad or a frothy protein latte for a satisfying treat.

Creative Ways to Present

For a party or gathering, nestle each cup in a colorful cupcake liner and arrange them on a platter with fun toothpicks or mini forks. Stack them in small mason jars for gifting, or layer diced fruit beneath the dough cups to make parfait-style snacks. Kids (and grown-ups) will love the endless possibilities these High Protein Yogurt Cookie Dough Cups offer!

Make Ahead and Storage

Storing Leftovers

Keep leftover High Protein Yogurt Cookie Dough Cups in an airtight container in the fridge for up to 5 days. Storing them chilled maintains their creamy texture and makes them easy to grab whenever you want a quick, nutritious treat. Just note they’ll soften a bit, which many people (me included) find totally heavenly.

Freezing

Freeze your cups for a firmer, almost ice cream-like treat—just pack them into a well-sealed container or zip-top bag, and they’ll keep fresh for up to 2 months. When you’re ready for a snack, let a cup sit at room temperature for about 10 minutes to soften slightly and achieve the best texture.

Reheating

Since these are a no-bake treat, there’s no reheating needed—just bring to room temperature if you’d like them softer, or eat straight from the fridge or freezer if you prefer a firmer bite. It’s absolutely hassle-free!

FAQs

Can I make High Protein Yogurt Cookie Dough Cups vegan?

Absolutely! Just swap in a plant-based Greek-style yogurt and your favorite vegan vanilla protein powder. Use maple syrup as the sweetener and double-check that your chocolate chips are dairy-free. Easy, delicious, and inclusive for all.

What kind of protein powder works best?

For these cups, a vanilla-flavored whey or plant-based protein powder does the trick—just pick one you love the taste of, since it’ll flavor the dough. Neutral, sweet, and smooth varieties make for the best texture and flavor in your High Protein Yogurt Cookie Dough Cups.

Can I use peanut butter instead of almond butter?

Definitely! Peanut butter gives a slightly richer, more distinct flavor that pairs beautifully with chocolate chips. Sunflower seed butter also works if you need a nut-free option. Each choice brings a slightly different character to your cups.

Are these suitable for meal prep?

Yes, and that’s what makes High Protein Yogurt Cookie Dough Cups so convenient! Make a batch on Sunday, and you’ll have grab-and-go snacks or desserts all week. Just keep them chilled and they’ll be ready whenever you are.

Can I double the recipe for a crowd?

Of course! Simply scale up each ingredient and make as many High Protein Yogurt Cookie Dough Cups as you need. You may need multiple muffin tins or to make the dough in batches, but the process stays just as easy and fuss-free.

Final Thoughts

There’s nothing quite as rewarding as whipping up a super-simple, nutritious treat that truly satisfies those cookie dough cravings! I hope you love High Protein Yogurt Cookie Dough Cups as much as I do. They’re creamy, chocolatey, and packed with wholesome goodness—give them a try and let them become a new favorite in your snack rotation!

High Protein Yogurt Cookie Dough Cups Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 10 minutes (plus chilling)
Yield: 6 cups 1x
Diet: Vegetarian

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Description

Indulge in these High Protein Yogurt Cookie Dough Cups for a guilt-free treat that satisfies your sweet tooth while providing a protein boost.

Ingredients

Scale

Cookie Dough:

1 cup plain Greek yogurt
1/4 cup vanilla protein powder
2 tablespoons almond butter
2 tablespoons maple syrup or honey
1/2 teaspoon vanilla extract
1/4 cup mini dark chocolate chips
1/2 cup almond flour
pinch of salt

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Instructions

Mix Wet Ingredients: In a medium bowl, combine Greek yogurt, protein powder, almond butter, maple syrup, and vanilla extract until smooth.
Add Dry Ingredients: Stir in almond flour and salt until a thick cookie dough-like mixture forms.
Fold in Chocolate Chips: Gently fold in the mini dark chocolate chips.
Fill Muffin Tin: Line a muffin tin with liners. Spoon the mixture into 6 cups, pressing down slightly.
Freeze: Freeze for 1-2 hours until firm.
Enjoy: Store in the refrigerator for a softer texture or freezer for a firmer bite.