Greek Yogurt Cookie Dough with Protein and Chocolate Chips Recipe

If you are craving a sweet treat that feels indulgent yet is packed with nutrition, this Greek Yogurt Cookie Dough with Protein and Chocolate Chips Recipe is about to become your new favorite. It’s naturally sweetened, egg free, and ready to whip up in just 10 minutes. Plus, with the creamy tang of Greek yogurt, the satisfying richness of almond flour, and a boost of protein, you get a dessert that tastes like pure comfort but fuels your body too. Whether you need a snack to keep you going or a guilt-free dessert that hits the spot, this recipe delivers on all fronts with every spoonful.

Ingredients You’ll Need

Getting this cookie dough just right is all about the balance of simple, wholesome ingredients. Each one plays a starring role in creating that perfect blend of creamy texture, natural sweetness, and chocolatey goodness.

• 1 cup Greek yogurt (2% recommended): Adds creaminess and a tangy protein punch that keeps the dough rich but light.
• 3 tablespoons maple syrup: Naturally sweetens the mixture with a subtle caramel flavor that complements the chocolate chips.
• 1 teaspoon pure vanilla extract: Infuses warmth and depth to elevate all the other flavors beautifully.
• 1 scoop vanilla whey protein powder (about 33 grams): Pumps up the protein content while contributing a smooth vanilla undertone to the dough.
• 1 3/4 cups almond flour: Provides structure and a gentle nutty nuttiness, helping the dough reach just the right consistency.
• 1/3 cup chocolate chips: Brings the classic cookie dough charm with melty pockets of sweet chocolate in every bite.

How to Make Greek Yogurt Cookie Dough with Protein and Chocolate Chips Recipe

Step 1: Whisk the Wet Ingredients Together

Start by combining the Greek yogurt, maple syrup, pure vanilla extract, and vanilla whey protein powder in a medium bowl. Whisk everything together until you have a smooth and creamy base. This step is key because it ensures the protein powder is fully dissolved and the sweetness is evenly distributed.

Step 2: Fold in the Almond Flour

Next, add the almond flour to the bowl. Use a spatula to gently fold it into the wet mixture until the dough begins to come together. Keep in mind that Greek yogurt thickness can vary, so adjust by adding a little more almond flour if the dough feels too wet, or a splash of milk if it’s too dry. Your goal is a soft, pliable dough that’s easy to scoop but not runny.

Step 3: Mix in the Chocolate Chips

Finally, stir in the chocolate chips, distributing them evenly throughout the dough. These little bursts of sweetness give the dough its irresistible classic cookie dough vibe. Once combined, your cookie dough is ready to enjoy immediately!

How to Serve Greek Yogurt Cookie Dough with Protein and Chocolate Chips Recipe

Garnishes

A sprinkle of crushed nuts like walnuts or pecans on top can add a satisfying crunch and complement the almond flour’s nuttiness. Alternatively, a light dusting of cocoa powder or a drizzle of melted dark chocolate elevates the visual appeal and deepens the chocolate flavor.

Side Dishes

This cookie dough pairs beautifully with fresh berries or a bowl of sliced bananas. The fresh fruit’s bright flavors and natural juiciness balance the dough’s richness, creating a refreshing dessert or snack combo.

Creative Ways to Present

For a fun twist, serve the cookie dough scooped into small mini parfait glasses layered with whipped cream and berries for a layered treat. You can also freeze small balls of dough on a baking sheet and enjoy them as frozen bites for a cool, protein-packed dessert anytime.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Greek Yogurt Cookie Dough with Protein and Chocolate Chips Recipe, store it in an airtight container in the fridge for up to 3 days. The flavors deepen with resting, and it keeps its creamy texture perfectly for a quick snack later.

Freezing

This dough freezes beautifully. Place dollops of the dough on a parchment-lined tray and freeze until solid. Then transfer the frozen balls to a freezer bag or container. They’ll keep well for up to 2 months and can be thawed in the fridge or enjoyed as a cool treat straight from the freezer.

Reheating

This cookie dough is best enjoyed chilled or at room temperature rather than reheated. If you prefer it softer, just let it sit out for 10-15 minutes before serving. It will be creamy and scoopable without losing its freshness or flavor.

FAQs

Can I use non-dairy yogurt instead of Greek yogurt?

Yes! While Greek yogurt gives this recipe its signature creaminess and protein boost, a thick non-dairy yogurt like coconut or almond yogurt can work. Just choose a plain, unsweetened variety for best results.

Is this recipe suitable for a gluten-free diet?

Absolutely. Since this recipe uses almond flour and no wheat-based ingredients, it’s naturally gluten-free and safe for those with gluten sensitivities.

Can I substitute the whey protein powder?

You can swap in a plant-based protein powder if you prefer, but be aware it might slightly change the texture and flavor. Vanilla-flavored versions work best to preserve the dough’s sweet undertones.

How sweet is this cookie dough?

It has a gentle natural sweetness from the maple syrup that balances perfectly with the tang of the Greek yogurt and richness of the chocolate chips. You can easily adjust the sweetness by adding more or less maple syrup to match your taste.

Is it safe to eat this cookie dough raw?

Yes! This recipe is specifically designed to be safe to eat raw since it contains no eggs or raw flour. Almond flour is safe to consume uncooked, making this treat both delicious and worry-free.

Final Thoughts

This Greek Yogurt Cookie Dough with Protein and Chocolate Chips Recipe is a delightful way to treat yourself without guilt. It comes together fast, uses just a handful of wholesome ingredients, and satisfies that cookie dough craving with added protein and nutrition. I can’t wait for you to give it a try and make it your go-to snack or dessert — your taste buds and your body will thank you!

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