Description
Think cookie dough, but smarter: creamy Greek yogurt, nut butter, and protein powder come together into scoopable cups you freeze and snack on whenever cravings hit. They’re simple to make, customizable, and hold up great in the freezer — win-win.
Ingredients
- plain Greek yogurt
- your favorite nut butter (peanut, almond, etc.)
- protein powder (vanilla, chocolate, or unflavored)
- liquid sweetener (maple syrup, honey, or similar)
- a splash of vanilla extract
- rolled oats or almond flour (for body)
- mini chocolate chips (or chopped chocolate)
- a small pinch of salt
Instructions
- In a bowl, whisk together the Greek yogurt, nut butter, sweetener, and vanilla until the mixture is silky and uniform.
- Stir in the protein powder and then fold in the oats or almond flour until the texture resembles soft cookie dough.
- Add the mini chips and a quick pinch of salt; fold gently so the chips distribute evenly.
- Spoon the mixture into paper-lined muffin cups or silicone molds, pressing lightly to smooth the tops.
- Freeze the cups for about 1–2 hours, or until they’re firm enough to pop out easily.
- Before eating, let a cup sit at room temperature 3–5 minutes so it softens just enough to enjoy.
Notes
- Quick tips & swaps
- Dairy-free: Use a plant-based yogurt and a vegan protein powder.
- Nut-free: Swap nut butter for sunflower seed butter or tahini.
- Chocolate twist: Add a tablespoon of cocoa powder for a chocolate cookie-dough flavor.
- Less sweet: Reduce the maple syrup or use a zero-calorie sweetener to taste.
- Storage
- Keep the finished cups in an airtight container in the freezer for up to two weeks. Thaw a few minutes at room temp before serving — they’re best slightly softened.