Description
These High Protein Yogurt Cookie Dough Cups are a delicious and healthy snack option that combines creamy Greek yogurt, protein powder, nut butter, and a touch of sweetness. They are quick to prepare, require no baking, and are perfect for a protein-packed treat, especially when you want a guilt-free dessert or snack.
Ingredients
Scale
Base Mixture
- 1 cup Greek yogurt
- 1/2 cup nut butter (almond or peanut butter)
- 2 tablespoons sweetener (maple syrup or honey)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/3 cup protein powder (vanilla, chocolate, or unflavored)
- 1/4 cup rolled oats or almond flour
- 1/4 cup mini chocolate chips
- Pinch of salt
Instructions
- Combine Wet Ingredients: In a mixing bowl, combine 1 cup Greek yogurt, 1/2 cup nut butter, 2 tablespoons sweetener, and 1 teaspoon vanilla extract. Stir until the mixture is smooth and homogenous.
- Add Dry Ingredients: Add 1/3 cup protein powder, 1/4 cup rolled oats or almond flour, 1/4 cup mini chocolate chips, and a pinch of salt to the wet ingredients. Mix well until everything is thoroughly incorporated.
- Prepare Muffin Tin: Line a muffin tin with liners to prevent sticking and make removal easier. Spoon the cookie dough mixture evenly into each muffin cup, spreading it gently to fill.
- Freeze Until Firm: Place the muffin tin in the freezer for 1 to 2 hours, or until the cookie dough cups are firm to the touch and hold their shape.
- Serve: Once firm, remove the cookie dough cups from the freezer and let them sit at room temperature for about 5 minutes to soften slightly before serving for the best texture.
Notes
- Ensure the protein powder used suits your dietary preferences and allergies.
- Nut butter can be substituted with seed butter for nut-free options.
- If you prefer a sweeter treat, adjust the amount of sweetener to taste.
- For a crunchier texture, lightly toast the oats before adding.
- Store leftovers in an airtight container in the freezer to maintain freshness.
