Yogurt Cookie Dough Cups

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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

• Naturally gluten-free and refined sugar-free

• Made with high-protein Greek yogurt

• Quick to prep and bakes in just 12 minutes

• Customizable with your favorite toppings

• Tastes like edible cookie dough—but better for you!

Ingredients Breakdown

• Greek Yogurt (1 cup): Adds protein, moisture, and a creamy texture. Use plain or flavored for variety.

• Almond Flour (1/2 cup): A gluten-free flour that adds healthy fats and a tender, nutty crumb.

• Coconut Flour (1/4 cup): Adds fiber and absorbs moisture to help create a dough-like consistency.

• Honey or Maple Syrup (1/3 cup): Natural sweeteners that balance the tartness of the yogurt.

• Vanilla Extract (1/2 tsp): Enhances the dessert’s flavor with a warm, sweet note.

• Baking Soda (1/2 tsp): Provides a slight rise and helps maintain structure.

• Salt (1/4 tsp): Balances sweetness and enhances overall flavor.

• Mini Chocolate Chips (1/4 cup): Adds indulgent, melty pockets of chocolate in every bite.

• Optional Toppings: Crushed nuts, sprinkles, or extra chocolate chips for texture and flair

Tips and Tricks

• Use silicone molds for easy, no-stick baking.

• Want more protein? Add 1 scoop of vanilla or unflavored protein powder to the dry ingredients.

• Prefer a soft, doughy texture? Chill the dough instead of baking and enjoy as edible cookie dough.

• Adjust sweetness based on your yogurt type—flavored yogurt may require less sweetener.

Variations and Customizations

• Vegan Version: Use coconut yogurt and maple syrup

• Peanut Butter Swirl: Add a teaspoon of peanut butter into the center of each cup

• Nut-Free Option: Replace almond flour with oat flour

• Chocolate Lovers: Stir in cocoa powder or top with dark chocolate drizzle

Pairing Suggestions

• Enjoy with a cup of protein coffee for a morning boost

• Pair with fruit smoothies or overnight oats for a balanced breakfast

• Serve chilled with a drizzle of caramel sauce for dessert

Storage Instructions

• Store in an airtight container in the refrigerator for up to 5 days.

• Freeze for up to 2 months; thaw in the fridge before eating.

• 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.

Yogurt Cookie Dough Cups

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• Author: easysweetmeal
• Total Time: 22 minutes
• Yield: 12 mini cups 1x

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Description

Protein-packed, no-bake bites with Greek yogurt, honey, and mini chocolate chips—soft, chewy, and guilt-free! Perfect for snacks or dessert.

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Ingredients

Scale 1x2x3x

• 1 cup plain or vanilla Greek yogurt

• ½ cup almond flour

• ¼ cup coconut flour

• ⅓ cup honey or maple syrup

• ½ teaspoon vanilla extract

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ¼ cup mini chocolate chips (use dairy-free if needed)

• Optional toppings: Chopped nuts, extra chocolate chips, sprinkles

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Instructions

1. Preheat and Prep

• Preheat your oven to 350°F (175°C).

• Line a muffin tin with silicone baking cups or parchment liners for easy removal.

2. Mix the Wet Ingredients

• In a medium bowl, whisk together:

  • Greek yogurt

  • Honey or maple syrup

  • Vanilla extract

• Mix until smooth and creamy.

3. Combine the Dry Ingredients

• In a separate bowl, stir together:

  • Almond flour

  • Coconut flour

  • Baking soda

  • Salt

• Gradually add the dry mixture into the wet mixture, stirring until a thick dough forms.

4. Add Chocolate Chips

• Gently fold in the mini chocolate chips until evenly distributed throughout the dough.

5. Scoop and Shape

• Spoon 1 heaping tablespoon of the cookie dough mixture into each muffin cup.

• Flatten slightly with the back of a spoon or your fingers.

6. Bake

• Bake for 10–12 minutes, or until edges are lightly golden.

• Remove from oven and let cool in the tin for 5 minutes, then transfer to a wire rack.

7. Garnish and Serve

• Once fully cooled, top with optional toppings such as melted chocolate, chopped almonds, or sprinkles.

• Serve at room temperature or slightly chilled.

Notes

• For extra visual appeal, press a few chocolate chips or toppings into the top of each cup before baking.

• This recipe is perfect for meal prep, lunchboxes, and satisfying your sweet tooth without the sugar crash.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

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