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–+ servings
High Protein Yogurt Cookie Dough Cups

High Protein Yogurt Cookie Dough Cups for Guilt-Free Indulgence

These High Protein Yogurt Cookie Dough Cups are a delicious, guilt-free treat perfect for satisfying sweet cravings while packing in protein.
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Prep Time 10 minutes
Freezing Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 cups
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 cups Greek Yogurt Substitute with plant-based yogurt for a dairy-free option.
  • 1/2 cup Nut Butter Almond or peanut butter recommended; sunflower seed butter for nut-free.
  • 1/2 cup Protein Powder Opt for flavored options for added taste.
Sweetness and Flavor
  • 1/4 cup Sweetener Use maple syrup or honey, adjusting to preference.
  • 2 teaspoons Vanilla Extract
Texture Ingredients
  • 1 cup Rolled Oats or Almond Flour Use either; extra oats for gluten-free.
  • 1/2 cup Mini Chocolate Chips Substitute dark chocolate chunks for a richer taste.
  • 1 pinch Salt Enhances flavors.

Equipment

  • Mixing bowl
  • muffin tin
  • Spatula or whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine Greek yogurt, nut butter, sweetener, and vanilla extract. Mix until smooth and creamy.
  2. Add protein powder, rolled oats or almond flour, mini chocolate chips, and salt. Stir vigorously until combined and thick.
  3. Line a muffin tin with paper liners. Spoon the dough mixture into each cup, packing lightly.
  4. Freeze the muffin tin for 1-2 hours until the cups are firm and solid.
  5. Remove the cups from the tin and let sit for 5 minutes at room temperature before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 50mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

Adjust sweetness to your preference and experiment with flavors using spices or cocoa powder. Store in airtight containers in the freezer for up to two weeks.

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