Description
Delicious and healthy High-Protein Yogurt Cookie Dough Cups that are easy to make and perfect for a guilt-free snack. These no-bake, protein-packed treats combine the creaminess of vanilla Greek yogurt with the texture of almond flour and a touch of sweetness from maple syrup, enhanced by decadent mini chocolate chips. Ideal for a quick energy boost or a nutritious dessert.
Ingredients
Scale
Yogurt Mixture
- 1 cup vanilla Greek yogurt
- 1/4 cup almond flour
- 1/4 cup protein powder
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Add-ins
- 1/4 cup mini chocolate chips
Instructions
- Mix Ingredients: In a bowl, combine the vanilla Greek yogurt, almond flour, protein powder, maple syrup, and vanilla extract. Stir thoroughly to ensure all ingredients are evenly blended into a smooth dough-like consistency.
- Add Chocolate Chips: Gently fold in the mini chocolate chips, distributing them evenly throughout the mixture without overmixing, to maintain the texture.
- Portion Mixture: Spoon the cookie dough mixture into cupcake liners or small cups to create individual serving sizes, making the dessert easy to handle and serve.
- Freeze: Place the filled cups in the freezer for 1-2 hours until the mixture firms up, allowing the cups to hold their shape and reach a cool, firm consistency.
- Serve and Enjoy: Remove from the freezer and serve immediately. These cookie dough cups are best enjoyed straight from the freezer for a refreshing and satisfying treat.
Notes
- Use full-fat Greek yogurt for creamier texture and richer flavor.
- For a vegan option, substitute Greek yogurt with coconut or almond-based yogurt and ensure the protein powder is plant-based.
- Adjust sweetness by adding more or less maple syrup to taste.
- Store leftover cookie dough cups in the freezer in an airtight container for up to one week.
- Can substitute mini chocolate chips with chopped nuts or dried fruit for variety.
