High Protein Yogurt Cookie Dough Cups for an Easy Guilt-Free Dessert Recipe

Introduction

These High Protein Yogurt Cookie Dough Cups offer a delicious and guilt-free dessert option that’s easy to prepare without baking. Combining creamy Greek yogurt with a soft protein-packed cookie dough base, they make a perfect snack or treat any time of day.

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, protein powder, and sweetener.
2. Step 2: Stir in the nut butter and milk until a soft cookie dough forms, then gently fold in the mini chocolate chips.
3. Step 3: Press the dough evenly into silicone muffin cups or paper liners to form the base layer.
4. Step 4: In a separate bowl, whisk the Greek yogurt with a small scoop of protein powder until smooth, adding sweetener to taste.
5. Step 5: Spoon the yogurt mixture over each cookie dough base and top with additional chocolate chips or a drizzle of nut butter if desired.
6. Step 6: Chill in the refrigerator for 1–2 hours or freeze for 20–30 minutes before serving to set.

Tips & Variations

• For a vegan version, use plant-based yogurt and vegan protein powder, thinning the mixture with plant milk as needed.
• Try adding cocoa powder to the cookie dough and swirl peanut butter on top for a chocolate peanut butter twist.
• Mix cinnamon and vanilla extract into the yogurt layer to create a cinnamon roll flavor.
• Stir instant coffee into the yogurt and use chocolate protein powder for a mocha-inspired dessert.

Storage

Store these cookie dough cups in an airtight container in the refrigerator for up to five days. For longer storage, freeze them for several weeks and thaw before eating. To enjoy a firmer texture or a refreshing frozen treat, keep them frozen until serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegan protein powder in these Protein Cookie Dough Cups?

Absolutely. Substitute whey protein with pea, soy, or rice-based powders and pair with dairy-free yogurt. You may need to add a bit of plant milk to achieve the right consistency, as vegan yogurts can be thicker.

How long do these High Protein Cookie Dough Greek Yogurt cups last in the fridge?

If stored in a sealed container, they will keep fresh in the refrigerator for up to five days. Freezing is also an option for longer preservation, and thawed cups remain tasty and refreshing.

High Protein Yogurt Cookie Dough Cups for an Easy Guilt-Free Dessert Recipe

Print Recipe

★★★★★

4.8 from 74 reviews

These High Protein Yogurt Cookie Dough Cups offer a delicious, guilt-free dessert combining creamy Greek yogurt and a soft cookie dough base packed with protein. Perfectly balanced for a healthy indulgence, this no-bake recipe is quick to prepare and ideal for an anytime high-protein snack or dessert.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cookie Dough Base

• 1/2 cup rolled oats or almond flour
• 1 scoop vanilla protein powder
• 1–2 tablespoons nut butter
• 1–2 tablespoons sweetener (honey or maple syrup)
• 1–2 tablespoons milk (dairy or plant-based)
• 2 tablespoons mini chocolate chips

Greek Yogurt Layer

• 3/4 cup Greek yogurt
• 1 scoop vanilla protein powder
• Optional sweetener to taste (honey, maple syrup, or sugar-free sweetener)
• Extra mini chocolate chips or nut butter for topping

Instructions

1. Prepare the cookie dough base: In a bowl, mix rolled oats or almond flour, vanilla protein powder, and sweetener until combined. Stir in nut butter and milk until a soft, moldable cookie dough forms. Fold in the mini chocolate chips gently to distribute them evenly.
2. Form the base cups: Using silicone muffin cups or paper liners, press the cookie dough mixture evenly into the bottoms to create the base layer for each cup.
3. Mix the yogurt layer: In a separate bowl, whisk the Greek yogurt with one scoop of vanilla protein powder until smooth and creamy. Adjust sweetness by adding your choice of sweetener if desired.
4. Assemble the cups: Spoon the yogurt mixture evenly over each cookie dough base. Top with extra mini chocolate chips or a small drizzle of nut butter to enhance flavor and texture.
5. Chill to set: Refrigerate the assembled cups for 1-2 hours or place them in the freezer for 20-30 minutes to firm up before serving.
6. Serve and enjoy: Once chilled, remove the cups from molds or liners and enjoy this healthy, high-protein dessert or snack.

Notes

• For a vegan version, substitute Greek yogurt with thick plant-based yogurt and use a plant-based protein powder.
• You can swap rolled oats with certified gluten-free oats or almond flour to accommodate dietary needs.
• Adjust milk quantity to control dough consistency as needed.
• Store refrigerated cups in an airtight container for up to five days or freeze for longer storage.
• Try variations like adding cocoa powder and peanut butter for a chocolate peanut butter twist, cinnamon and vanilla for a cinnamon roll flavor, or instant coffee with chocolate protein powder for a mocha taste.

Keywords: protein cookie dough cups, high protein dessert, greek yogurt snack, no bake dessert, protein powder dessert, healthy dessert, easy protein treat