These Yogurt Cookie Dough Cups are a wholesome, protein-packed treat made with simple, clean ingredients. Naturally sweetened with honey or maple syrup and studded with mini chocolate chips, they’re soft, chewy, and full of cookie dough flavor—without the guilt. Great for meal prep, kids’ snacks, or a post-workout indulgence!
Why You’ll Love This Recipe
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Naturally gluten-free and refined sugar-free
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Made with high-protein Greek yogurt
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Quick to prep and bakes in just 12 minutes
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Customizable with your favorite toppings
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Tastes like edible cookie dough—but better for you!
Ingredients Breakdown
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Greek Yogurt (1 cup): Adds protein, moisture, and a creamy texture. Use plain or flavored for variety.
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Almond Flour (1/2 cup): A gluten-free flour that adds healthy fats and a tender, nutty crumb.
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Coconut Flour (1/4 cup): Adds fiber and absorbs moisture to help create a dough-like consistency.
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Honey or Maple Syrup (1/3 cup): Natural sweeteners that balance the tartness of the yogurt.
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Vanilla Extract (1/2 tsp): Enhances the dessert’s flavor with a warm, sweet note.
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Baking Soda (1/2 tsp): Provides a slight rise and helps maintain structure.
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Salt (1/4 tsp): Balances sweetness and enhances overall flavor.
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Mini Chocolate Chips (1/4 cup): Adds indulgent, melty pockets of chocolate in every bite.
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Optional Toppings: Crushed nuts, sprinkles, or extra chocolate chips for texture and flair
Tips and Tricks
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Use silicone molds for easy, no-stick baking.
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Want more protein? Add 1 scoop of vanilla or unflavored protein powder to the dry ingredients.
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Prefer a soft, doughy texture? Chill the dough instead of baking and enjoy as edible cookie dough.
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Adjust sweetness based on your yogurt type—flavored yogurt may require less sweetener.
Variations and Customizations
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Vegan Version: Use coconut yogurt and maple syrup
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Peanut Butter Swirl: Add a teaspoon of peanut butter into the center of each cup
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Nut-Free Option: Replace almond flour with oat flour
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Chocolate Lovers: Stir in cocoa powder or top with dark chocolate drizzle
Pairing Suggestions
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Enjoy with a cup of protein coffee for a morning boost
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Pair with fruit smoothies or overnight oats for a balanced breakfast
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Serve chilled with a drizzle of caramel sauce for dessert
Storage Instructions
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Store in an airtight container in the refrigerator for up to 5 days.
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Freeze for up to 2 months; thaw in the fridge before eating.
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Enjoy chilled or bring to room temperature before serving.
Popular Questions
Can I eat the dough raw instead of baking?
Yes! This recipe is made with safe-to-eat ingredients—no raw eggs or wheat flour—making it perfect as edible cookie dough.
Can I substitute almond flour?
You can use oat flour or gluten-free flour blends, though the texture may vary.
Is this suitable for kids?
Absolutely! These are kid-approved and a great way to sneak in some protein.