Description
These High-Protein Yogurt Cookie Dough Cups are a delicious and healthy no-bake treat featuring creamy vanilla Greek yogurt mixed with almond flour, protein powder, and mini chocolate chips. Naturally sweetened with maple syrup and flavored with vanilla extract, these cups are perfect for a nutritious snack or dessert that is packed with protein and ready in just a few minutes.
Ingredients
Scale
Main 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
- Mix Wet and Dry Ingredients: In a bowl, combine the vanilla Greek yogurt, almond flour, protein powder, maple syrup, and vanilla extract. Stir thoroughly until the mixture is smooth and fully blended.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the yogurt mixture, making sure they are evenly distributed without breaking them up.
- Portion the Mixture: Spoon the cookie dough mixture into cupcake liners or small cups to create individual servings.
- Freeze Until Firm: Place the cups in the freezer for 1 to 2 hours, allowing the mixture to firm up and hold its shape.
- Serve Chilled: Enjoy the cookie dough cups straight from the freezer for a refreshing, high-protein treat.
Notes
- Use vanilla Greek yogurt for sweetness and creaminess; plain Greek yogurt can be used with additional sweetener.
- Almond flour adds a nutty flavor and texture but can be substituted with oat flour for a different taste.
- The protein powder can be any flavor but vanilla complements this recipe best.
- If you prefer softer cookie dough cups, reduce freezing time slightly.
- Store leftover cookie dough cups in the freezer for up to one week.
