These no-bake cookie dough cups combine creamy yogurt with a protein-rich dough base for a sweet treat that feels indulgent but stays healthy. They come together quickly and make a great dessert or post-workout snack — especially when you want something satisfying without overturning your nutrition goals. With a soft cookie-dough bottom and a smooth yogurt top, they’re easy to customize and even better when chilled.
Ingredients
- ½ cup rolled oats or almond flour
- 1 scoop vanilla-flavored (or your choice) protein powder
- ¾ cup plain Greek yogurt
- 1–2 tablespoons nut butter (e.g. almond or peanut butter)
- 1–2 tablespoons sweetener (e.g. honey or maple syrup)
- 2 tablespoons mini chocolate chips (plus extra for topping)
- 1–2 tablespoons milk (dairy or plant-based), as needed for consistency
Instructions
- In a bowl, mix the oats (or almond flour), protein powder, and chosen sweetener.
- Add the nut butter and milk; stir until you get a soft cookie-dough consistency. Then fold in the mini chocolate chips.
- Evenly press this dough into silicone muffin cups or paper liners — this will be the base.
- In another bowl, whisk the Greek yogurt (optionally add a small scoop of protein powder if you like) until smooth, sweetening to taste.
- Spoon the yogurt mixture over each cookie-dough base. Optionally, top with more chocolate chips or a drizzle of nut butter.
- Chill in the refrigerator for 1–2 hours or freeze for 20–30 minutes until firm.
- Once set, remove from molds and enjoy chilled.
Recipe Info
- Prep Time: ~15 minutes
- Cook Time: none (no-bake)
- Total Time: ~15–20 minutes (plus chilling)
- Servings: ~12 cups (depending on how full you fill each mold)
- Cuisine: American / Dessert
- Course: Dessert / Snack
Tips & Variations
- Use almond flour instead of oats if you prefer gluten-free or a smoother dough.
- Swap the sweetener for your preferred option — maple syrup, honey, or even a low-sugar alternative.
- Use dairy-free yogurt and plant-based milk for a vegan version.
- Try different protein powder flavors (vanilla, chocolate, cookie-dough) to match your craving.
- For extra texture or indulgence, add chopped nuts, shredded coconut, or cocoa nibs with chocolate chips.
- If the dough feels too dry, add milk gradually until it’s pliable but not runny; too much milk may make the base soggy.
Approximate Nutrition (Per Cup)
(Estimated; actual values vary depending on ingredients used)
- Calories: ~180–200 kcal
- Protein: ~15–18 g
- Total Fat: ~6–8 g
- Saturated Fat: ~1.5–2.5 g
- Carbohydrates: ~15–18 g
- Dietary Fiber: ~2–3 g
- Sugars (natural + sweetener): ~4–6 g
- Satiety / Nutrient Benefits: High in protein (from yogurt + protein powder), moderate healthy fats (from nut butter), and some fiber — making it more filling and nutritionally balanced than a typical dessert.
High-Protein Yogurt Cookie Dough Cups
Ingredients
Method
- In a bowl, mix the oats (or almond flour), protein powder, and chosen sweetener.
- Add the nut butter and milk; stir until you get a soft cookie-dough consistency. Then fold in the mini chocolate chips.
- Evenly press this dough into silicone muffin cups or paper liners — this will be the base.
- In another bowl, whisk the Greek yogurt (optionally add a small scoop of protein powder if you like) until smooth, sweetening to taste.
- Spoon the yogurt mixture over each cookie-dough base. Optionally, top with more chocolate chips or a drizzle of nut butter.
- Chill in the refrigerator for 1–2 hours or freeze for 20–30 minutes until firm.
- Once set, remove from molds and enjoy chilled.
Notes
- Protein: ~15–18 g
-
Total Fat: ~6–8 g
- Saturated Fat: ~1.5–2.5 g
-
Carbohydrates: ~15–18 g
- Dietary Fiber: ~2–3 g
- Sugars (natural + sweetener): ~4–6 g
- Satiety / Nutrient Benefits: High in protein (from yogurt + protein powder), moderate healthy fats (from nut butter), and some fiber — making it more filling and nutritionally balanced than a typical dessert.
FAQs
Can I make these vegan?
Yes — substitute dairy yogurt with a plant-based yogurt, use plant-based milk, and ensure the protein powder and chocolate chips are vegan-friendly.
Can I skip the protein powder?
You can, but you’ll lose much of the added protein boost and the dough may be less structured. You can compensate with more oats or almond flour, though texture will change.
How long do they keep?
Stored in an airtight container in the fridge, they should stay good for several days. They also freeze well if you want longer storage.
Can I make them sweeter or richer?
Yes — increase the sweetener slightly or swap the nut butter for a richer one (like peanut butter), or stir in some cocoa powder for chocolatey variation.
