Description
Tiny no-bake treats that taste like cookie dough but eat like a protein snack — a creamy Greek-yogurt topper over a protein-packed oat or almond base. Ready in minutes, freezer-friendly, and endlessly tweakable for post-workout fuel or a guilt-free dessert.
Ingredients
- 1/2 cup Rolled oats or almond flour (your choice for texture)
- 1 scoop Vanilla protein powder (one scoop)
- 3/4 cup Greek yogurt (plain, thick)
- 1-2 tbsp Nut butter (peanut, almond, or sunflower)
- 1-2 tbsp Liquid sweetener (maple syrup or honey)
- 2 tbsp Mini chocolate chips
- A splash of milk (dairy or plant) to loosen if needed
Instructions
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In a mixing bowl, stir together the oats (or almond flour), protein powder, and your sweetener until evenly blended.
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Add nut butter and a little milk. Mix until you get a soft, dough-like paste. Fold in the mini chocolate chips. If it’s dry, add milk a teaspoon at a time.
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Press the dough firmly into silicone molds or paper-lined muffin cups to form the bottoms. Compacting helps them hold together later.
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Whisk the Greek yogurt with a tiny scoop of protein powder and a touch more sweetener until smooth and slightly thick. Taste and adjust.
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Spoon the yogurt mixture over each cookie-dough base. Top with extra chips or a drizzle of nut butter for flair.
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Chill in the fridge for 1–2 hours (or freeze 20–30 minutes) until set. Pop out and enjoy cold or slightly thawed.
Notes
- Use almond flour for a gluten-free, tender base; use oats for chew and fiber.
- Press bases firmly — compact bases stay intact when you scoop.
- If your protein powder is chalky, mix it with a little milk first to prevent lumps.
- Swap nut butter for sunflower butter to make these nut-free.
- Freezer-friendly: Store in an airtight container for weeks; take out a few minutes before eating.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4
- Sodium: 50
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 17
- Cholesterol: 10