This no-bake snack feels like cookie dough in a cup, but it’s lighter and packed with protein. It blends creamy Greek yogurt, nutty almond flour, a scoop of protein powder, sweet honey, and little chocolate chips. The texture is smooth, slightly chewy, and studded with melty chocolate. Chill it for a cool, satisfying bite that works as dessert or post-workout fuel.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes (chilling time)
- Total Time: 40 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving — yields 6 servings)
- Calories per serving: 180 kcal
- Protein: 9–10 g
- Carbohydrates: 23 g
- Fat: 9 g
- Fiber: 1–2 g
- Sugar: 18–19 g
- Sodium: 45–55 mg
Why Make This High Protein Yogurt Cookie Dough Cups
You get a familiar cookie-dough taste without raw eggs or heavy butter. These cups pack protein from Greek yogurt and protein powder. They are quick to make. They cool and set in the fridge. They satisfy a sweet tooth but keep you fuller longer. They work as a dessert, snack, or recovery treat after a workout.
How to Make High Protein Yogurt Cookie Dough Cups
This recipe is a simple mix-and-chill method. The ingredients come together in one bowl. No baking is required. Follow the short steps below, then chill until firm.
Ingredients:
- 1 cup Greek yogurt
- 1/2 cup almond flour
- 1/4 cup protein powder
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips
- Pinch of salt
Directions:
Step 1: Preparation
Measure all ingredients. Line a muffin tin with silicone liners or use small ramekins or jars. This makes portioning easy and keeps cups tidy.
Step 2: Mixing
In a mixing bowl, combine the Greek yogurt, almond flour, protein powder, honey or maple syrup, vanilla extract, and a pinch of salt. Stir until smooth and evenly combined. Mix with a spatula or whisk, scraping the sides so there are no dry pockets.
Step 3: Cooking
Fold in the chocolate chips gently so they spread without melting. Divide the mixture into the prepared cups. Smooth the tops with the back of a spoon.
Step 4: Finishing
Chill the cups in the refrigerator for at least 30 minutes to firm up. Serve cold. Enjoy your healthy, high-protein dessert!
How to Serve High Protein Yogurt Cookie Dough Cups
Serve chilled for best texture. Top with extra chocolate chips, a sprinkle of sea salt, chopped nuts, or a drizzle of nut butter. Pair with fresh berries for acidity. Offer them at parties in small jars or as part of a healthy dessert spread. They also travel well in a cooler for picnics.
How to Store High Protein Yogurt Cookie Dough Cups
Refrigerator: Store in an airtight container for up to 3–4 days. Use a tight lid or cling film to prevent odors.
Freezer: Freeze for up to 1 month. Thaw in the fridge for 30–60 minutes before serving to soften.
Tip: If they firm up too much in the freezer, let them sit at room temperature 10–15 minutes before eating.
Expert Tips for Perfect High Protein Yogurt Cookie Dough Cups
- Use thick Greek yogurt for structure and creaminess. If using thin yogurt, strain it in a cheesecloth for 30 minutes.
- Choose a neutral or vanilla protein powder to avoid odd flavors. Whey or plant-based both work.
- If the mix feels too loose, add 1–2 tablespoons more almond flour or a tablespoon of chia seeds. If it’s too dry, add a teaspoon of milk.
- For smaller portions, use mini muffin liners to stretch servings.
- Gently fold in chocolate chips to keep them whole and evenly distributed.
- Taste the batter before chilling and adjust sweetness with honey or maple syrup.
- Use room-temperature ingredients for quicker mixing and even texture.
Delicious Variations
- Peanut Butter Cookie Dough: Replace 2 tablespoons of almond flour with 2 tablespoons natural peanut butter. Add a pinch of cinnamon.
- Oat Chocolate Chip: Swap almond flour for 1/3 cup finely ground oats for a softer, oat-forward bite.
- Berry Swirl: Fold in 2 tablespoons of mashed strawberries or raspberries for a fruity twist.
- Salted Caramel: Use maple syrup and top with a tiny sprinkle of flaky sea salt and a drizzle of warmed almond butter.
- Vegan Option: Use plant-based yogurt and a vegan protein powder. Swap honey for maple syrup.
Frequently Asked Questions
Q: Can I use flavored Greek yogurt?
A: Yes. Vanilla or plain flavored yogurt works. If you use a strongly flavored yogurt, skip or reduce the vanilla extract. Keep in mind flavored yogurt can add extra sugar.
Q: What type of protein powder works best?
A: Whey and plant-based powders both work. Choose a mild flavor like vanilla. If your protein powder is very chalky, mix it with a tablespoon of milk first to smooth it out.
Q: Can I make these ahead for meal prep?
A: Yes. Make and refrigerate up to 3–4 days. Freeze for longer storage (up to 1 month). Thaw overnight in the fridge.
Q: Are these safe for kids?
A: Yes. They contain no raw eggs and use familiar ingredients. Reduce honey for toddlers under one year (or use maple syrup for older babies).
Q: Can I replace almond flour with regular flour?
A: Almond flour gives a nutty taste and higher fat. You can use oat flour or finely ground oats as a 1:1 swap for a different texture. Regular wheat flour will change the texture and absorbency; use oat flour or more protein powder instead.
Q: How can I reduce sugar in this recipe?
A: Use less honey or swap for a low-calorie sweetener that measures like sugar. Use dark chocolate chips or reduce the chips to lower sugar further.
Q: What texture should I expect?
A: Smooth and creamy from the yogurt, slightly dense from the almond flour, and studded with soft chocolate chips. Chilling firms the cups so they hold their shape.
Conclusion
These High Protein Yogurt Cookie Dough Cups are an easy, tasty way to enjoy a cookie-dough flavor with protein and less fuss. They chill fast, travel well, and adapt to many swaps and add-ins. For a similar inspired recipe and serving ideas, see this recipe: HIGH PROTEIN COOKIE DOUGH YOGURT CUPS. Give them a try — they’re quick, satisfying, and perfect for a healthy treat.
Print
High Protein Yogurt Cookie Dough Cups
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: High Protein, Vegetarian
Description
A no-bake snack that combines creamy Greek yogurt, nutty almond flour, protein powder, honey, and chocolate chips for a delicious treat that’s packed with protein.
Ingredients
- 1 cup Greek yogurt
- 1/2 cup almond flour
- 1/4 cup protein powder
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips
- Pinch of salt
Instructions
- Measure all ingredients and line a muffin tin with silicone liners or use small ramekins or jars.
- In a mixing bowl, combine the Greek yogurt, almond flour, protein powder, honey or maple syrup, vanilla extract, and a pinch of salt. Stir until smooth and evenly combined.
- Fold in the chocolate chips gently, then divide the mixture into the prepared cups and smooth the tops.
- Chill the cups in the refrigerator for at least 30 minutes to firm up. Serve cold.
Notes
Serve chilled and top with extra chocolate chips or a sprinkle of sea salt. Store in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snacks
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 19g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 5mg
