Description
Delicious and nutritious High-Protein Yogurt Cookie Dough Cups made with creamy vanilla Greek yogurt, almond flour, protein powder, and sweetened with maple syrup. These no-bake, freezer-set treats are studded with mini chocolate chips for a perfect guilt-free snack or dessert that satisfies cookie dough cravings while providing a healthy protein boost.
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
- Combine Ingredients: In a bowl, mix together the vanilla Greek yogurt, almond flour, protein powder, maple syrup, and vanilla extract until fully combined to create a smooth base.
- Fold in Chocolate Chips: Gently stir in the mini chocolate chips ensuring they are evenly distributed throughout the mixture without overmixing.
- Portion Mixture: Spoon the cookie dough mixture evenly into cupcake liners or small cups for easy freezing and serving.
- Freeze to Set: Place the cups in the freezer and freeze for 1 to 2 hours, or until the cookie dough cups are firm and scoopable.
- Serve: Enjoy the cookie dough cups straight from the freezer for a refreshing, high-protein treat.
Notes
- For a lower sugar option, substitute maple syrup with a natural sugar alternative or omit.
- Use dairy or plant-based Greek yogurt depending on dietary preferences.
- Protein powder type can be whey, plant-based, or collagen depending on preference.
- Store leftover cookie dough cups in an airtight container in the freezer for up to one week.
- Allow cookie dough cups to soften at room temperature for a few minutes if too firm before serving.
