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Irresistible Protein Cookie Dough Cups with Creamy Greek Yogurt Boost - Featured Image

Irresistible Protein Cookie Dough Cups with Creamy Greek Yogurt Boost

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Learn how to make delicious Protein Cookie Dough Cups with Greek Yogurt. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 cup almond flour (or finely ground oats for a budget-friendly option)
  • 1/4 cup vanilla protein powder (whey or plant-based works well)
  • 2 tablespoons coconut sugar or light brown sugar
  • 1/4 teaspoon sea salt
  • 1/4 cup natural almond butter (or peanut butter for a different flavor)
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons mini dark chocolate chips
  • 1 cup plain Greek yogurt (full-fat for creaminess, or low-fat for lighter cups)
  • Optional garnish: toasted chopped walnuts or a sprinkle of cinnamon

When I first started experimenting with protein-packed desserts during my travels in Italy, I learned the importance of balancing texture and flavor. Almond flour gives these cups a tender crumb reminiscent of my grandmother’s biscotti, while the protein powder adds a subtle richness without overpowering the sweetness.

Instructions

  1. In a medium bowl, whisk together the almond flour, protein powder, coconut sugar, and sea salt until evenly combined.
  2. Add the almond butter, maple syrup, and vanilla extract to the dry ingredients. Mix thoroughly with a wooden spoon or your hands until a soft, slightly sticky dough forms. If the dough feels too dry, add a teaspoon of water at a time until it holds together.
  3. Fold in the mini chocolate chips gently, distributing them throughout the dough.
  4. Line a muffin tin with silicone or paper liners for easy removal. With clean hands, press about 2 tablespoons of dough into each cup, forming a small cup shape with a hollow center for the yogurt.
  5. Place the muffin tin in the refrigerator for at least 30 minutes to firm up the cookie dough cups.
  6. Once chilled, spoon about 2 tablespoons of Greek yogurt into each cookie dough cup’s hollow center. You can sprinkle a few more chocolate chips or toasted walnuts on top for garnish.
  7. Serve immediately or keep refrigerated until ready to enjoy. These cups are best enjoyed within 2 days for maximum freshness.

I find that chilling the dough is key—it helps the cups hold their shape and makes serving easier, especially when cooking alongside little helpers like Olivia and Isabella, who love adding the final touches with yogurt and sprinkles.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://sofiacooking.com/protein-cookie-dough-cups-with-greek-yogurt/