Snacks · Cookie snack cups
Raspberry Cocoa Cookie Cups
Crispy einkorn cocoa cookies give these cups a gentle chocolate flavor and a brittle crunch. Tangy raspberries and thick vanilla-scented yogurt keep the layers fresh and easy to spoon.
Illustrative image
- Total
- 15 min
- Active
- 15 min
- Servings
- Calories
- 241 cal / serving
- Difficulty
- Easy
Ingredients · 4 servings
- 1 cup broken crispy einkorn cocoa cookies
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1 1/2 cups plain thick Greek yogurt
- 1 cup fresh raspberries, rinsed and drained
Checked items are in your order. Amounts scale with servings; products are sold as whole packages.
Steps
Break the cookies
Break the cocoa cookies into small bite-size pieces by hand rather than grinding them to powder. Measure 1 cup and reserve a few pieces for the tops.
Mix vanilla yogurt
Stir yogurt with honey and vanilla until smooth. Keep chilled while draining the raspberries thoroughly on a clean towel.
Layer four cups
Spoon half the yogurt into four small glasses. Add half the cookie pieces and berries, then repeat with the remaining yogurt, cookies and berries.
Finish and serve
Top with the reserved cookie pieces and serve immediately for crunch. If waiting, cover and refrigerate at 40°F (4°C) or below, keeping the topping separate until serving.
Nutrition per serving estimated
1 serving = 1 small layered cup (one quarter of recipe)
- Calories
- 241
- Protein
- 10.5 g
- Carbs
- 31.9 g
- Fat
- 8.8 g
- Fiber
- 3 g
- Sugar
- 19.8 g
- Sodium
- 195 mg
Estimated from package nutrition labels and USDA FoodData Central values. Actual values vary.
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Handle raspberries gently so they stay whole rather than watering down the yogurt.
Keep some larger cookie shards for a clear crisp contrast on the top.
For a dairy-free variation use thick dairy-free yogurt, checking its label for soy or nut ingredients.
A labeled gluten-free cocoa cookie can replace the einkorn cookie if needed; einkorn is wheat and the base recipe contains it.
Storage, serving and make-ahead
Storage
Refrigerate assembled cups covered at 40°F (4°C) or below for up to 24 hours, expecting softened cookies. Do not leave the yogurt cups unrefrigerated for more than 2 hours.
Serving suggestions
Offer these cups as a cool afternoon snack with a spoon long enough to reach the bottom cookie layer.
Make ahead
Stir the yogurt up to 1 day in advance and refrigerate covered. Store cookies separately at room temperature, adding them and the berries just before eating.
Allergens and product labels
Contains: wheat, milk.
Check each product label for allergen details.
Questions about this recipe
Is einkorn a type of wheat?
Yes. Einkorn is wheat, so these cocoa cookies are not a wheat-free choice. Check your package label and choose a suitable alternative if needed.
How long do the cookie layers stay crisp?
They begin absorbing moisture as soon as they touch yogurt. Assemble shortly before serving and add the top pieces at the last moment.
About this recipe
Estimates use package labels and USDA data; actual values vary.
By Akechi · Published .
Ingredient amounts are for cooking; products are sold as retail packages and pantry extras may be needed. Browse all recipes.