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High Protein Yogurt Cookie Dough Cups
Let me tell you, there’s something magical about creating a dessert that feels indulgent yet is packed with protein and goodness. These High Protein Yogurt Cookie Dough Cups are not just a treat for your tastebuds, they’re also a great way to satisfy that cookie dough craving without the guilt! I remember the first time I made these, I was in a bit of a post-workout snack rut. I needed something that was healthy but also felt like a true treat. One taste of these cups, and I was instantly hooked. They fit perfectly into my busy lifestyle, and caring for my nutrition has never been so delicious.
What makes these cups truly unique is the combination of creamy Greek yogurt and nut butter, which gives the base a luscious texture that feels oh-so-decadent. Plus, with the mini chocolate chips and a little sweetener, you have the perfect balance of flavors. Trust me, once you make these, they will quickly become a staple in your kitchen!
What’s in High Protein Yogurt Cookie Dough Cups?
- 1 cup Greek yogurt (plain, unsweetened) – This is the star ingredient that adds a creamy, protein-rich base. I love using Fage or Chobani for their thick texture.
- 1/4 cup nut butter (peanut butter or almond butter) – I personally gravitate towards natural peanut butter. It’s rich, healthy, and adds the perfect nuttiness!
- 1/4 cup honey or maple syrup – Either sweetener works wonders. I often opt for maple syrup for that extra depth of flavor.
- 1 tsp vanilla extract – This adds that lovely aromatic element. Always go for pure vanilla if you can, it makes a world of difference!
- 1/2 cup rolled oats – A wholesome addition that gives these cups a delightful chew. I like to use old-fashioned oats.
- 1/4 cup protein powder (vanilla or chocolate flavor) – Great to boost the protein content. I often use Optimum Nutrition’s whey protein.
- 1/2 cup mini chocolate chips – Because what’s cookie dough without chocolate? You can never go wrong with semi-sweet!
- 1/4 cup almond flour (or all-purpose flour) – Almond flour adds a nice nuttiness, while all-purpose gives a more traditional cookie flavor.
- Pinch of salt – A little salt enhances all the flavors. Trust me, don’t skip it!
- 1/4 cup doughy cookie dough balls (store-bought or homemade) for topping – These can be fun to make yourself, but store-bought ones make life easier!
- Muffin liners (12) – These keep everything tidy and make for easy serving!
Are High Protein Yogurt Cookie Dough Cups Good for You?
Oh, absolutely! These cups are a delightful blend of protein, healthy fats, and fiber, making them nutritious and satisfying. Greek yogurt provides a hefty dose of protein to help with muscle recovery, while the nut butter contributes healthy fats to keep you feeling full longer. The rolled oats and almond flour offer fiber that supports digestive health.
Now, let’s talk sweeteners: honey or maple syrup add a touch of sweetness, but if you’re watching sugar intake, consider using a sugar-free sweetener instead. Just keep in mind that while these cups are healthy, they are still a dessert and should be enjoyed in moderation! Also, if you’re vegan or nut-free, you can easily swap out ingredients to fit your dietary needs. Always listen to your body, and feel free to get creative!
Ingredients List
- 1 cup Greek yogurt (plain, unsweetened)
- 1/4 cup nut butter (peanut butter or almond butter)
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 cup rolled oats
- 1/4 cup protein powder (vanilla or chocolate flavor)
- 1/2 cup mini chocolate chips
- 1/4 cup almond flour (or all-purpose flour)
- Pinch of salt
- 1/4 cup doughy cookie dough balls (store-bought or homemade) for topping
- Muffin liners (12)
How to Make High Protein Yogurt Cookie Dough Cups?
- Prepare Muffin Liners: Line a muffin pan with muffin liners. Preheat your oven to 350°F (175°C) if you’re planning to bake any parts, though this recipe primarily uses no-bake method.
- Mix Base Ingredients: In a medium-sized mixing bowl, combine the Greek yogurt, nut butter, honey (or maple syrup), and vanilla extract. Stir until smooth and well combined.
- Add Dry Ingredients: Gradually mix in the rolled oats, protein powder, almond flour, and a pinch of salt. Stir until the mixture is evenly combined. It’s important that all dry ingredients are well incorporated.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the mixture.
- Fill Muffin Liners: Divide the mixture evenly among the prepared muffin liners, using about a tablespoon of the mixture for each. Gently press down to create a smooth surface.
- Add Topping: Place a small, doughy cookie dough ball on top of each filled muffin liner.
- Chill: Place the muffin pan in the refrigerator for at least 30 minutes to allow the cups to firm up. If you prefer, you can freeze them for approximately 15 minutes for a firmer texture.
- Serve: Once chilled, remove the cups from the muffin liners and enjoy. These can be stored in an airtight container in the fridge for up to a week.
Get Creative with Your Cookie Dough Cups!
Don’t be afraid to shake things up! Add in some chopped nuts, dried fruit, or perhaps some seeds for extra texture and nutrition. These yogurt cookie dough cups can easily adapt to your tastes. And don’t forget, they make a fantastic post-workout snack or a guilt-free dessert! If you have leftovers (which is unlikely—trust me!), they can be frozen for a later date. Just remember to thaw them at room temperature before diving in.
I can’t wait for you to try these wholesome and indulgent High Protein Yogurt Cookie Dough Cups! They’re an absolute family favorite in my home, and I’m sure they’ll quickly become a treasured recipe in yours. Enjoy, and let me know how your creations turn out!
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