Oh boy, do I have a treat for you today! If you’re like me and a little obsessed with cookie dough, then these High Protein Yogurt Cookie Dough Cups are about to become your new best friend. Seriously, I could eat cookie dough every day, and the fact that these little cups are packed with protein makes them not just a delicious snack, but a guilt-free one, too. They remind me of those carefree nights in college when my roommates and I would sneak spoonfuls of cookie dough while our cookies baked (or burned) in the oven. Well, this recipe brings all that joy without the raw egg concerns!
These cups are creamy, rich, and oh-so-chocolatey. Plus, they’re super easy to whip up. Just mix, freeze, and you have a delightful treat waiting for you whenever the craving strikes. So, let’s dive into what makes these little cups so spectacular!
What’s in High Protein Yogurt Cookie Dough Cups?
Greek Yogurt: This is the base of our cookie dough cups! I love using plain Greek yogurt for its tanginess and high protein content. If you’re feeling a little adventurous, vanilla-flavored Greek yogurt can add an even sweeter note to the mix.
Almond Flour: The nutty flavor of almond flour adds depth while keeping everything gluten-free. If you need a lower-fat option, feel free to use regular flour, although I highly recommend sticking with almond flour for that delicious taste!
Protein Powder: Feel free to choose your favorite protein powder – vanilla or unflavored work best here. This ingredient not only boosts the protein content but also thickens the mixture beautifully.
Maple Syrup or Honey: Sweetness is key, and both maple syrup and honey do an excellent job. I lean towards maple syrup for its rich, caramel-like flavor, but can’t go wrong with honey either!
Vanilla Extract: A splash of this adds magic to our cookie dough! Don’t skip it; it brings all the flavors together.
Salt: Just a pinch brings out the sweetness and balances all the flavors. It’s amazing how this tiny ingredient can make such a big difference!
Mini Chocolate Chips: These little guys add that classic cookie dough feel. I mean, who doesn’t love chocolate chips in their cookie dough, right?
Nut Butter (optional): If you want to elevate these to the next level of richness, go for peanut or almond butter! It’s deliciously decadent.
Is High Protein Yogurt Cookie Dough Cups Good for You?
Oh, absolutely! These cookie dough cups not only satisfy your sweet tooth but are also filled with nutritious ingredients.
Greek Yogurt: The superstar of this dish provides probiotics that are great for gut health and plenty of protein to keep you feeling full longer.
Almond Flour: It’s loaded with healthy fats and fiber, which can help with heart health and digestion. Plus, it’s low in carbs, making it a great option for those on a low-carb diet.
Protein Powder: This boosts your protein intake, perfect for recovery after workouts or just to keep up your energy levels throughout the day.
One thing to keep in mind is that while these cookie dough cups are a healthier option compared to traditional cookie dough, they still are a treat. Moderation is key, especially if you’re sensitive to sugar or watching your calorie intake.
Ingredients List
– 1 cup Greek yogurt (plain or vanilla)
– 1/2 cup almond flour
– 1/4 cup protein powder (vanilla or unflavored)
– 1/4 cup maple syrup or honey
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1/4 cup mini chocolate chips
– Extra mini chocolate chips for topping
– Optional: 1/4 cup nut butter (peanut or almond) for added richness
*This recipe serves about 6-8 cups, depending on how generously you fill each one!*
How to Make High Protein Yogurt Cookie Dough Cups?
1. In a large mixing bowl, combine the Greek yogurt, almond flour, protein powder, maple syrup (or honey), vanilla extract, and salt. Mix until the mixture is smooth and well combined.
2. Gently fold in the mini chocolate chips until they are evenly distributed throughout the mixture. Resist the urge to eat them all right now!
3. Line a muffin tin with muffin liners or spray lightly with cooking spray to prevent sticking.
4. Spoon the cookie dough mixture evenly into the muffin tin cups, filling each cup about 3/4 full. Now is the time to make them as generous as you want!
5. For extra texture, if you’re feeling fancy, roll small balls of the cookie dough (about 1 tsp) and place them on top of each cup. Press lightly to adhere them to the mixture.
6. Drizzle a tiny amount of nut butter on top of each cup or on the sides for an added flavor boost—totally optional but oh-so delicious!
7. Place the muffin tin in the freezer for about 1-2 hours or until the cups are set and firm. You can even use this time to do a little dance in your kitchen (just me?).
8. Once set, remove from the freezer and let sit at room temperature for a few minutes before serving. Patience is a virtue, my friends!
9. Store any leftovers (if they last that long!) in an airtight container in the refrigerator or keep in the freezer for longer storage.
Customize Your Cups!
These cookie dough cups are incredibly versatile! Feel free to mix things up by adding nuts, dried fruits, or even spices like cinnamon for an extra flavor twist. You can also experiment with different protein powders for fun (chocolate protein powder in place of vanilla is divine).
Trust me, once you give these a try, you’ll wonder why you didn’t make them sooner! So, roll up your sleeves, grab your ingredients, and let the deliciousness unfold. I can’t wait to hear how they turn out for you! Happy baking!
