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 satisfaction of cookie dough with the creaminess of yogurt. Perfect for a quick snack or a post-workout boost, they’re simple to make and packed with protein.

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 until well mixed.
2. Step 2: Stir in the nut butter and milk until a soft cookie dough forms, then fold in the mini chocolate chips gently.
3. Step 3: Press the cookie dough into silicone muffin cups or paper liners to form an even base layer in each cup.
4. Step 4: In a separate bowl, whisk the Greek yogurt with a small scoop of vanilla protein powder until smooth. Sweeten to taste if desired.
5. Step 5: Spoon the yogurt mixture over each cookie dough base, then top with extra mini chocolate chips or a drizzle of nut butter for garnish.
6. Step 6: Chill the cups in the refrigerator for 1-2 hours to set, or freeze for 20-30 minutes if you prefer a firmer texture.

Tips & Variations

• Use almond flour instead of oats for a gluten-free option and a nuttier taste.
• Swap vanilla protein powder for chocolate flavor to change up the taste profile.
• Add a pinch of cinnamon or a splash of vanilla extract for extra flavor depth.
• For a vegan version, opt for plant-based yogurt and protein powder, and use maple syrup as the sweetener.

Storage

Store the cookie dough cups in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 1 month; just thaw in the fridge before eating. Reheat is not recommended as it will alter the texture of the yogurt layer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour or oats?

While regular flour can be used, it is less nutritious and not recommended for this no-bake recipe as it’s typically cooked before eating. Rolled oats or almond flour keep the mixture safe and healthy to eat raw.

What is the best type of nut butter to use?

Peanut butter, almond butter, or cashew butter all work well. Choose natural nut butters without added sugar or oils for the healthiest option and best flavor.

Easy Protein Cookie Dough Cups with Greek Yogurt Recipe

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★★★★★

4.7 from 53 reviews

These Easy Protein Cookie Dough Cups with Greek Yogurt are a healthy and delicious no-bake treat that combines the flavors of classic cookie dough with the added benefits of protein and probiotics. Perfect for a quick snack or dessert, they feature a soft, protein-packed cookie base topped with creamy, sweetened Greek yogurt and chocolate chips. Ready in under 30 minutes, this recipe is simple to make and requires no baking.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 10 minutes (including chilling time)
• Yield: 6 cookie dough cups 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

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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

Topping

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

Instructions

1. Mix dry ingredients: In a mixing bowl, combine the rolled oats or almond flour, vanilla protein powder, and sweetener. Stir to evenly distribute all dry ingredients.
2. Add wet ingredients: Stir in the nut butter and milk gradually until a soft cookie dough forms that holds together but is not too sticky. Fold in the mini chocolate chips gently.
3. Form the base: Press the cookie dough evenly into silicone muffin cups or paper liners, creating a uniform base layer for the cups.
4. Prepare yogurt topping: In a separate bowl, whisk the Greek yogurt with a small scoop of vanilla protein powder until smooth and creamy. Sweeten to taste if desired.
5. Assemble the cups: Spoon the protein-enhanced Greek yogurt over each cookie dough base. Add extra mini chocolate chips or a drizzle of nut butter on top for garnish.
6. Chill and set: Place the assembled cups in the refrigerator for 1-2 hours to firm up or freeze for 20-30 minutes to expedite setting before serving.

Notes

• You can substitute rolled oats with almond flour for a gluten-free option.
• Adjust sweetener amount to taste, depending on your preferred sweetness level.
• If the dough is too dry, add milk 1 teaspoon at a time until the right consistency is reached.
• These cups can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• Use silicone muffin cups for easy removal without sticking.
• Feel free to use any nut butter such as almond, peanut, or cashew for different flavors.

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