This no-bake treat tastes like cookie dough but feels light and fresh thanks to tangy Greek yogurt. The texture is creamy and slightly firm after freezing, studded with melty mini chocolate chips. These cups make a quick high-protein snack or dessert you can feel good about.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 1 hour (freezing time)
- Total Time: 1 hour 10 minutes
- Servings: 8 small cups
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 130 kcal
- Protein: 8 g
- Carbohydrates: 15 g
- Fat: 5 g
- Fiber: 1 g
- Sugar: 13 g
- Sodium: 95 mg
Why Make This High Protein Yogurt Cookie Dough Cups
These cups are fast, no-bake, and protein-packed. They bring the familiar smell and taste of cookie dough with less guilt. Greek yogurt adds creaminess and tang. Protein powder boosts satiety, while almond flour gives a lightly nutty crumb. Freeze them for a cool, chewy texture that’s great after workouts or as a healthy dessert. They’re simple to customize and travel well when frozen.
How to Make High Protein Yogurt Cookie Dough Cups
This recipe uses basic pantry staples and one bowl. Mix until the mixture holds together, scoop into molds, freeze, and enjoy. The steps are short and forgiving, so it’s easy to tweak sweetness, texture, or add-ins.
Ingredients:
1 cup Greek yogurt, 1/2 cup almond flour, 1/4 cup protein powder, 1/4 cup honey or maple syrup, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 1/4 cup mini chocolate chips
Directions:
Step 1: Preparation
Measure all ingredients. Line a small muffin tin with paper liners or use silicone molds. If you want smaller bites, use a mini muffin pan.
Step 2: Mixing
In a mixing bowl, combine Greek yogurt, almond flour, protein powder, honey or maple syrup, vanilla extract, and salt. Stir with a spatula until the mixture becomes thick and holds together like dough.
Step 3: Cooking
Fold in mini chocolate chips gently so they spread through the dough. Scoop the mixture into the prepared cups or molds, pressing lightly to form compact cups. Place the tray in the freezer for at least 1–2 hours until the cups are firm.
Step 4: Finishing
Remove cups from the freezer and let sit 2–5 minutes to soften slightly before eating. Serve chilled. Store extras in an airtight container in the freezer.
How to Serve High Protein Yogurt Cookie Dough Cups
Serve frozen or slightly thawed. For a creamy bite, let them sit at room temperature 2–3 minutes. Top with extra mini chips, a drizzle of nut butter, or a sprinkle of sea salt. They make a good post-workout snack, a kid-friendly treat, or a light dessert after dinner. Pair with fresh berries or sliced banana for contrast.
How to Store High Protein Yogurt Cookie Dough Cups
- Freezer: Store in an airtight container or freezer bag for up to 2 months. Place parchment between layers to prevent sticking.
- Refrigerator: If you prefer a softer texture, thaw in the fridge for up to 24 hours and keep in an airtight container for up to 3 days (texture will be softer and more like chilled cookie dough).
- To serve: Move from freezer to fridge for 20–30 minutes to soften, or leave on the counter 5 minutes for a quick thaw.
Expert Tips for Perfect High Protein Yogurt Cookie Dough Cups
- Use thick Greek yogurt for best texture. Strain runny yogurt through a fine mesh for 30 minutes if needed.
- If your protein powder is very dry, add 1–2 teaspoons of milk (dairy or plant) to help bind.
- Taste and adjust sweetness before freezing. Honey and maple vary in sweetness.
- Press firmly into molds to avoid air pockets and to get a satisfying bite.
- For cleaner removal, freeze in silicone molds or use liners.
- To lower sugar, reduce honey/maple to 2 tablespoons and add 1–2 teaspoons of a zero-calorie sweetener if you like.
- Swap almond flour for oat flour if you need a nut-free option; texture will be a bit softer and more cakey.
Delicious Variations
- Peanut Butter Chocolate Chip: Stir 2 tbsp natural peanut butter into the mix for nutty richness.
- Double Chocolate: Add 1 tbsp cocoa powder and use dark chocolate chips.
- Berry Swirl: Fold in 2 tbsp mashed raspberries or chopped strawberries for bright color and tang.
- Cinnamon Oat: Replace almond flour with oat flour and add 1/2 tsp cinnamon.
- Salted Caramel: Drizzle a little caramel sauce and sprinkle flaky sea salt just before serving.
Frequently Asked Questions
Q: Can I eat these without freezing?
A: You can, but the texture will be soft and more like a thick dip. Freezing firms them into little cups and gives a more cookie-dough bite. If you skip freezing, serve immediately and keep chilled.
Q: What protein powder works best?
A: Whey or casein protein powders work well for a smooth texture. Plant proteins (pea, soy) work too, but they can be drier. If using plant protein, add a splash of milk to help bind.
Q: Can I use flavored yogurt or protein powder?
A: Yes. Vanilla or plain yogurt and vanilla protein powder keep flavors balanced. Chocolate or flavored powders will change taste—adjust honey if it becomes too sweet.
Q: Are these safe for kids?
A: Yes. All ingredients are common kitchen staples. Be mindful of portion size and allergies (nuts in almond flour). For young children, use smaller servings.
Q: Can I make these ahead for parties?
A: Absolutely. Make them up to 2 months ahead and keep frozen. Transfer to the fridge 30 minutes before serving to soften slightly.
Q: How can I reduce sugar?
A: Reduce the honey/maple to 2 tablespoons and add a little extra vanilla or a pinch of salt for flavor. You can use a liquid sugar substitute that measures like sugar if you prefer.
Conclusion
These High Protein Yogurt Cookie Dough Cups are an easy, satisfying snack with a creamy, slightly tangy flavor and a cookie-dough feel. They freeze well, travel easily, and adapt to many flavor twists—perfect for busy days or a healthy treat. For a quick reference and extra tips, check this recipe: HIGH PROTEIN COOKIE DOUGH YOGURT CUPS. Give them a try—you’ll love the texture and the protein boost. Enjoy!
Print
High Protein Yogurt Cookie Dough Cups
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
No-bake, creamy yogurt cups that taste like cookie dough, packed with protein and mini chocolate chips.
Ingredients
- 1 cup Greek yogurt
- 1/2 cup almond flour
- 1/4 cup protein powder
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips
Instructions
- Measure all ingredients and line a small muffin tin with paper liners or silicone molds.
- In a mixing bowl, combine Greek yogurt, almond flour, protein powder, honey or maple syrup, vanilla extract, and salt. Stir until thick and dough-like.
- Fold in mini chocolate chips. Scoop the mixture into prepared cups, pressing lightly to form compact shapes.
- Freeze for at least 1–2 hours until firm. Let sit for 2–5 minutes before eating. Store extras in an airtight container in the freezer.
Notes
Use thick Greek yogurt for best results. Adjust sweetness as needed before freezing.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 13g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 5mg
