High Protein Yogurt Cookie Dough Cups
So, About These Cookie Dough Cups…
Your classic cookie dough craving but with a “hey, look at me adulting” protein twist—these high protein yogurt cookie dough cups. I first stumbled into making them after a gym session (waddling home, truly) and realized the protein bars in my bag just didn’t hit that nostalgia-of-licking-the-bowl sweet spot. On a whim, I mixed some Greek yogurt into my usual cookie dough mishmash—don’t ask, I was hangry and slightly delirious—and would you believe, they came out way better than my first pancake attempt in college! Anyway, now they’re my jam. And yeah, I eat ‘em for breakfast sometimes. Who’s judging?
Why You’ll Love This (Or Why I Keep Making It!)
I make these whenever I need a snack that doesn’t feel, well, virtuous. Seriously, my little brother raids the fridge every time I whip these up; he claims he’s helping “test” if they set properly (he’s not). Sometimes, after a long afternoon, it’s exactly what you need—something sweet but packed with enough protein that you don’t have to eat another sad chicken breast for your macros. Plus, no oven involved. Which, honestly, is great because my oven door currently squeaks like a banshee and scares the cat.
What You’ll Need (And What Swaps Actually Work)
- 1 cup plain Greek yogurt (I use the 0% kind, but full-fat is creamier; don’t let anyone guilt you either way)
- 1/2 cup vanilla or plain protein powder (Whey blends best, but I’ve tried pea protein and it’s fine—just a bit more, uh, earthy?)
- 1/4 cup almond flour (Ran out once and used oat flour, not bad at all!)
- 2 tbsp nut butter (I sway between peanut or almond, but some swear by cashew; honestly, use what’s in the jar)
- 2 tbsp maple syrup or honey (Gran always said honey, I say, use whichever’s less stuck to the bottle)
- Big handful mini chocolate chips (Or roughly-chopped dark chocolate if you’re feeling fancy—sometimes I just crush up what’s left in the baking drawer)
- Pinch salt (Don’t skip this. Just trust.)
- Optional: splash of vanilla extract, dash of cinnamon, or crushed nuts (I sometimes toss in flaxseed because, well, fiber, but it’s not required)
How I Actually Make ‘Em (aka: The Directions)
- Mix the base: In a medium bowl, dump in your yogurt and protein powder. Stir until you’ve got something smoothish—don’t worry if the powder’s lumps fight back, that’s totally normal. I sometimes mash it all with a fork if I can’t find the whisk.
- Add everything else: Toss in the almond flour, nut butter, and syrup/honey. Sprinkle in salt and any extras. This is where I usually sneak a spoonful (for science, of course). If it’s too thick, dribble in a spoon or two of milk (or, I’ve even used water—nobody died).
- Stir in the chocolate: I fold mine in gently, but sometimes just dump and mix. If you overdo it and the chips melt, you’ll just have chocolate swirl—did that once, tasty but less photogenic.
- Spoon and chill: Line a muffin pan with paper cups (I use those silicon ones from the supermarket, but old cupcake liners work too). Fill each cup about 2/3 full; tap the tray to settle. Or just smooth the tops with a spoon—perfection isn’t the point here.
- Chill: Pop in the fridge for at least an hour. Or the freezer for thirty if you’re short on patience (been there). They set up enough to hold, but still soft. If they stick a little, run a butter knife around the edge.
A Few Notes from My Messy Kitchen
- If your mixture’s too runny, add a bit more almond flour (or oats—done it once and lived to tell).
- I’ve used chocolate protein powder too, but honestly, vanilla just works better with the add-ins.
- The texture gets even better after sitting overnight—though ahem, that rarely happens here.
If You Wanna Mix Things Up (Experiments, Successes, and One Fail)
- For peanut butter lovers: Swapping all the nut butter for peanut gives it major Reese’s cup energy.
- Berries: Tiny diced strawberries mixed in? Super fresh. (Blueberries, not so much, they made it a bit watery and weird looking.)
- Cookie dough bites: Skip the muffin cups and just roll spoonfuls into balls, then dust with cocoa powder. Quick snack fix!
No Fancy Gear? No Problem
If you’ve got a mixing bowl and a sturdy spoon, you’re golden. I own exactly one set of silicone muffin liners and sometimes just use a regular old ice cube tray—bit weird shaped but hey, a cup’s a cup. You could line a loaf pan, press everything in there, and slice—it turns out more like fudge, but who’s complaining?
Storing Them (But They Might Disappear Fast!)
Pop any leftovers into a lidded container and store in the fridge. They’re best within three days but honestly, in my house it never lasts more than a day; once I find the container, they’re already half gone. Freezer works too—just defrost for a couple mins before eating.
How We Serve These (And Family Traditions)
My absolute favorite: slightly chilled with extra mini chips sprinkled over the top, right before eating. My niece likes to crumble hers over banana slices (odd but oddly delicious), and I once sandwiched two around a scoop of ice cream—would recommend if you’re feeling extra. Annnd sometimes, I just eat one standing by the fridge as a victory lap after dinner. No judgement, yeah?
Pro Tips Learned the Hard Way
- Don’t skip the chilling. I tried to rush them once—total mess, just goo in a cup.
- If you use a strong-tasting protein, balance it out with a little more maple or vanilla—the flavor settles the next day. (And actually, I think they taste better the next day anyway.)
- Trust your eyes more than the clock; if the mix looks like sticky, scoopable dough, it’s good.
FAQ (Real Questions, Real Answers!)
- Can I use non-dairy yogurt?
- Absolutely, mate! I’ve made these with coconut yogurt and they’re ace—just a bit lighter. The set might be softer, but still scoopable.
- Do I have to use protein powder?
- Nope. If you skip it, maybe toss in a few extra spoons almond or oat flour to make up the texture. It won’t be quite as high protein, but hey, not everything has to be gym snack perfection.
- How do I make these nut-free?
- Go for sunflower seed butter or tahini (tastes a bit more toasty). And oat flour instead of almond. Might taste a smidge different but still yum.
- Mine turned out sticky. Did I mess it up?
- Not at all! Sometimes the yogurt you use is a bit wetter. Chill them longer, or stir in another spoonful of flour. And if all else fails, just call it pudding and dig in with a spoon!
- Can you double (or halve) the recipe?
- Sure thing, just eyeball the quantities and it should work out fine; it’s honestly pretty forgiving—a splash more or less won’t wreck it.
Side note because I can’t help myself: These make the best midnight treat after a night out. Not sure why, but something about eating “cookie dough” from a cup in the kitchen at 1AM feels both rebellious and comforting. Anyway, enjoy!
Ingredients
- 1 cup plain Greek yogurt
- 1 cup almond flour
- 1/4 cup vanilla protein powder
- 2 tbsp almond butter
- 2 tbsp maple syrup
- 1/4 cup mini chocolate chips
- 1/2 tsp vanilla extract
- Pinch of sea salt
Instructions
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1In a medium bowl, mix almond flour, vanilla protein powder, sea salt, and mini chocolate chips until combined.
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2Add almond butter, maple syrup, and vanilla extract to the dry ingredients. Stir until a cookie dough texture forms.
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3Scoop approximately 1 tablespoon of the cookie dough mixture into the bottom of each silicone or paper cupcake liner. Press to flatten.
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4Top each cookie dough base with about 2 tablespoons of Greek yogurt, spreading it evenly.
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5Crumble remaining cookie dough on top of the yogurt layers. Sprinkle with extra chocolate chips if desired.
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6Chill in the freezer for 30 minutes or until set before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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