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

Introduction

These High Protein Yogurt Cookie Dough Cups offer an easy, guilt-free dessert that combines creamy Greek yogurt with a soft, delicious cookie dough base. Perfect for a nutritious snack or a post-workout treat, they satisfy sweet cravings while keeping protein levels high.

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 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: Whisk the Greek yogurt with a small scoop of protein powder until smooth, then sweeten to taste.
5. Step 5: Spoon the yogurt mixture over each cookie dough base and top with extra chocolate chips or a drizzle of nut butter.
6. Step 6: Chill in the refrigerator for 1-2 hours or freeze for 20-30 minutes before serving.

Tips & Variations

• Substitute almond flour to keep the recipe gluten-free or use thick plant-based yogurt for a vegan version.
• Add cocoa powder to the dough and swirl in peanut butter for a chocolate peanut butter twist.
• Mix cinnamon and vanilla extract into the yogurt layer for a cinnamon roll flavor.
• Stir in instant coffee and chocolate protein powder for a mocha espresso variation.

Storage

Store the cookie dough cups in an airtight container in the refrigerator for up to five days. For longer storage, freeze them for several weeks. To serve, thaw in the fridge or enjoy chilled straight from the freezer for a refreshing treat.

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. Replace the whey-based protein powder with pea, soy, or rice protein and use a dairy-free yogurt alternative. You may need to add a bit more milk to adjust the texture.

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

They keep well sealed and chilled for up to five days. Freezing is also an option and makes for a firmer, refreshing dessert when thawed.

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

Print Recipe

★★★★★

4.7 from 138 reviews

These High Protein Yogurt Cookie Dough Cups are an easy, no-bake dessert that combines creamy Greek yogurt with a soft cookie dough base made of oats or almond flour and protein powder. Perfect as a guilt-free, high-protein snack or dessert, they deliver a balanced mix of muscle-supporting protein, healthy fats, fiber, and natural sweetness. Ready in just 15 minutes and requiring no cooking, these cups are chilled until set and can be customized with a variety of flavors and toppings.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Base Layer Ingredients

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

Yogurt Layer Ingredients

• 3/4 cup Greek yogurt
• 1 small scoop vanilla protein powder
• Additional sweetener to taste (optional)
• Extra mini chocolate chips or nut butter for topping (optional)

Instructions

1. Prepare the Cookie Dough Base: In a mixing bowl, combine rolled oats or almond flour with the vanilla protein powder and sweetener. Stir in the nut butter and milk until a soft, pliable cookie dough forms. Fold in the mini chocolate chips evenly through the dough.
2. Form the Base Layer: Press the prepared cookie dough evenly into silicone muffin cups or paper liners, creating a firm base layer for the cups.
3. Mix the Yogurt Layer: In a separate bowl, whisk together the Greek yogurt with a small scoop of vanilla protein powder until smooth and creamy. Sweeten to taste if desired.
4. Assemble the Cups: Spoon the protein yogurt mixture over each cookie dough base, filling each cup generously. Optionally, top with extra mini chocolate chips or a drizzle of your favorite nut butter for added flavor and texture.
5. Chill to Set: Refrigerate the assembled cups for 1 to 2 hours to chill and set. For faster setting, freeze the cups for 20 to 30 minutes.
6. Serve and Enjoy: Once chilled, unmold the cups if desired and enjoy these high-protein, guilt-free dessert treats anytime.

Notes

• You can substitute rolled oats with almond flour for a gluten-free option.
• Use plant-based yogurt and protein powder to make this recipe vegan-friendly.
• Store finished cups in the refrigerator for up to 5 days or freeze for several weeks.
• Variations include adding cocoa powder to the dough for chocolate flavor or cinnamon and vanilla extract in the yogurt layer.
• If you don’t have protein powder, increase Greek yogurt and almond flour for texture, but protein content will be lower.
• Adjust milk amount to achieve the perfect cookie dough consistency—soft but not runny.

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