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High Protein Yogurt Cookie Dough Cups

Creamy dairy-free yogurt layered with protein-packed cookie dough bites, perfect for a satisfying treat.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the yogurt layer
  • 1 and 3/4 cups dairy-free yogurt Can substitute with plain Greek yogurt.
  • 1/4 cup peanut butter Can swap for almond or sunflower seed butter.
  • 1/3 cup vanilla protein powder Choose a flavored powder for sweetness adjustment.
  • 1 tsp vanilla extract
For the cookie dough layer
  • 1/3 cup unsweetened chocolate chips Use dark, semisweet, or mini chips for variation.
  • 1/2 cup protein powder
  • 1/3 cup oat flour
  • 1/4 cup dairy-free milk Adjust to achieve dough consistency.
  • 3 tbsp maple syrup Taste and adjust for sweetness.
  • 1/4-1/3 cup chocolate chips For texture and sweetness.

Method
 

Preparation
  1. In a mixing bowl, combine dairy-free yogurt, peanut butter, vanilla protein powder, and vanilla extract. Mix thoroughly until well combined.
  2. Line parchment paper muffin cups in a muffin tin.
  3. Spoon a bottom layer of the yogurt mixture into each cup, reserving some for the top.
  4. In a separate bowl, prepare the cookie dough by combining protein powder, oat flour, dairy-free milk, maple syrup, and chocolate chips. Adjust the dairy-free milk to achieve the desired dough consistency.
  5. Form small cookie dough bites and distribute them evenly on top of the yogurt layer in the muffin cups.
  6. Spoon the remaining yogurt mixture on top, covering the cookie dough bites.
  7. Place the muffin tin in the freezer for several hours or until solid.
Storage
  1. Once frozen, transfer the cups to a sealed container and store in the freezer.
  2. To serve, let them thaw slightly for a creamier texture.

Notes

For creamier layers, drain thin yogurt in cheesecloth. Chill mixing bowl or spoon to keep yogurt neat. Taste cookie dough before freezing to adjust sweetness.