Indulge in a delightful treat that combines the creamy richness of Greek yogurt with the irresistible flavor of cookie dough. These High Protein Yogurt Cookie Dough Cups are not only delicious but also packed with protein, making them a perfect snack or dessert option for those seeking a healthier alternative.

Why You’ll Love This Recipe

Nutritious and satisfying with a high-protein content
Quick and easy to prepare with no baking required
Customizable to fit a variety of dietary preferences
Freezer-friendly and ideal for meal prep
Great balance of creamy texture and cookie dough flavor

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Greek yogurt
Nut butter (like almond or peanut butter)
Protein powder
Sweetener (maple syrup or honey)
Vanilla extract
Rolled oats or almond flour
Mini chocolate chips
Pinch of salt

Directions

In a mixing bowl, combine Greek yogurt, nut butter, sweetener, and vanilla extract. Stir until smooth.
Mix in the protein powder, oats or almond flour, mini chocolate chips, and salt. Stir until everything is well combined.
Line a muffin tin with liners and spoon the mixture evenly into the cups.
Freeze for 1–2 hours or until firm.
Remove from the freezer a few minutes before serving to slightly soften.

Servings and Timing

Servings: Makes 6 to 8 cups
Prep Time: 15 minutes
Chill Time: 1 to 2 hours

Variations

Dairy-Free: Use a plant-based yogurt and vegan protein powder
Nut-Free: Swap nut butter for sunflower seed butter or tahini
Flavor Add-Ins: Try chopped nuts, dried fruit, shredded coconut, or a sprinkle of cinnamon
Chocolate Lovers: Mix in cocoa powder or top with melted dark chocolate

Storage/Reheating

Storage: Keep in an airtight container in the freezer for up to 2 weeks
Serving Tip: Let sit at room temperature for 5 minutes before eating for the best texture

FAQs

Can I use flavored Greek yogurt?

Yes, but keep in mind it may increase the sugar content. Plain yogurt lets you control the sweetness.

Is it okay to skip the protein powder?

Yes, you can replace it with more almond flour or oats to maintain the texture.

How can I make these cups sweeter?

You can add more honey, maple syrup, or a dash of liquid stevia to taste.

Can I make this recipe vegan?

Absolutely—just use dairy-free yogurt, plant-based protein powder, and a vegan sweetener like maple syrup.

Can kids eat these?

Yes, they're a great high-protein snack for kids, especially if you opt for lower-sugar ingredients.

How long do they last in the freezer?

They stay fresh for up to 2 weeks when stored in an airtight container.

Can I use regular chocolate chips?

Sure, but mini chips blend more evenly throughout the mixture.

What kind of protein powder is best?

Vanilla-flavored protein powder works best, but unflavored or chocolate can also be used for a twist.

Do I have to use muffin liners?

They help with easy removal, but silicone molds or lightly greased tins also work.

Can I double the recipe?

Definitely. Just use a larger bowl and prepare extra muffin liners.

Conclusion

These High Protein Yogurt Cookie Dough Cups are a delicious, nutrient-packed snack you can feel good about. Whether you're craving something sweet post-workout or want a healthy dessert on hand, these cups are the perfect mix of indulgence and health. Easy to make, versatile, and satisfying—this is a recipe you’ll keep coming back to.

High Protein Yogurt Cookie Dough Cups

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Author: Emmily
Total Time: 0 hours
Yield: 6 to 8 cups
Diet: Vegan

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Description

These High Protein Yogurt Cookie Dough Cups are the perfect no-bake treat—packed with protein, creamy Greek yogurt, and a rich cookie dough flavor. Ideal as a healthy snack or post-workout dessert, they’re freezer-friendly, customizable, and kid-approved.

Ingredients

Ingredients:

Greek yogurt

Nut butter (almond or peanut butter)

Protein powder (vanilla, chocolate, or unflavored)

Sweetener (maple syrup or honey)

Vanilla extract

Rolled oats or almond flour

Mini chocolate chips

Pinch of salt

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Instructions

Instructions:

In a mixing bowl, combine Greek yogurt, nut butter, sweetener, and vanilla extract. Stir until smooth.
Add protein powder, oats or almond flour, mini chocolate chips, and salt. Mix until well incorporated.
Line a muffin tin with liners. Spoon the mixture evenly into each cup.
Freeze for 1–2 hours or until firm.
Let sit at room temperature for 5 minutes before serving to soften slightly.