Yogurt Cookie Dough Cups That Are Creamy and Guilt-Free

These Yogurt Cookie Dough Cups combine creamy Greek yogurt with the indulgent flavor of cookie dough, creating a nutritious treat.

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Prep Time 15

Freezing Time 2

Total Time 2 15

Servings: 12 cups

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Greek yogurt Can substitute with plant-based yogurt for a dairy-free option.
0.5 cups nut butter Almond or peanut butter; substitute with sunflower seed butter for a nut-free version.
0.25 cups sweetener Maple syrup or honey; adjust to taste.
1 teaspoon vanilla extract

For the Texture

1 cup protein powder Recommended flavors are vanilla or chocolate.
0.5 cups rolled oats or almond flour Use more flour or oats if necessary.
0.5 cups mini chocolate chips Optional but adds a delightful texture.
1 pinch salt Balances sweetness.

Equipment

Mixing Bowl
muffin tin
Spatula

Method

Step-by-Step Instructions for Yogurt Cookie Dough Cups

In a mixing bowl, combine Greek yogurt, nut butter, sweetener, and vanilla extract. Stir until smooth and creamy, about 2-3 minutes.
Add protein powder, rolled oats or almond flour, and a pinch of salt to the mixture. Fold gently until combined, around 2-3 minutes. Optionally, fold in mini chocolate chips.
Line a muffin tin with paper liners or use silicone molds. Scoop the mixture evenly into each liner, filling them about ¾ full. This should yield about 12 cups.
Place the muffin tin in the freezer for 1-2 hours until firm.
Remove from the freezer and let them sit at room temperature for about 5 minutes before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

For best results, ensure all ingredients are mixed thoroughly to avoid lumps. Use muffin liners or silicone molds for easy removal.

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