Description
These High-Protein Yogurt Cookie Dough Cups are a delicious and healthy no-bake treat that combines creamy vanilla Greek yogurt with almond flour, protein powder, and mini chocolate chips. Perfect for a high-protein snack or dessert, they are easy to make and require freezing instead of cooking.
Ingredients
Scale
Ingredients
- 1 cup vanilla Greek yogurt
- 1/4 cup almond flour
- 1/4 cup protein powder
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
Instructions
- Combine Ingredients: In a bowl, combine the Greek yogurt, almond flour, protein powder, maple syrup, and vanilla extract. Stir well until the mixture is smooth and fully blended.
- Add Chocolate Chips: Gently fold in the mini chocolate chips to distribute them evenly without breaking them up.
- Portion Mixture: Spoon the cookie dough mixture into cupcake liners or small cups, dividing it evenly to create individual servings.
- Freeze: Place the cups in the freezer for 1-2 hours until they are firm and set.
- Serve: Once frozen, serve the cookie dough cups straight from the freezer for a cool, creamy high-protein treat.
Notes
- For best texture, use full-fat Greek yogurt to keep the dough creamy and flavorful.
- Protein powder flavor can be adjusted to your preference; vanilla or chocolate protein powders work well.
- These cups are best kept frozen until ready to eat to maintain firmness.
- You can substitute mini chocolate chips with chopped nuts or dried fruit for variation.
- This recipe is naturally gluten free and can be made vegan by using plant-based yogurt and protein powder.
