Greek Yogurt Cookie Dough with Protein and Chocolate Chips Recipe
This Greek Yogurt Cookie Dough is a quick, no-bake dessert that is both naturally sweetened and egg-free. Made with just six simple ingredients, it combines creamy Greek yogurt with protein-packed whey powder and almond flour for a healthy, satisfying treat. Perfect for a snack or dessert, it offers 8 grams of protein per serving and comes together in just 10 minutes with no cooking required.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Base Ingredients
- 1 cup Greek yogurt (2% fat recommended)
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 scoop (33 grams) vanilla whey protein powder
- 1 3/4 cups almond flour
Add-ins
- 1/3 cup chocolate chips
Instructions
- Mix wet ingredients: In a medium bowl, combine the Greek yogurt, maple syrup, vanilla extract, and vanilla whey protein powder. Whisk thoroughly until the mixture is smooth and well blended.
- Add dry ingredients: Gradually add the almond flour to the wet mixture. Using a spatula, stir until the mixture forms a thick cookie dough-like consistency. The thickness might vary depending on your yogurt, so you can adjust by adding more almond flour to thicken or a splash of milk to loosen.
- Incorporate chocolate chips: Fold in the chocolate chips gently with a few stirs. Your cookie dough is now ready to enjoy immediately or chill for a firmer texture.
Notes
- This recipe is naturally sweetened with maple syrup and can be adjusted to taste by varying the amount.
- Use 2% Greek yogurt for optimal creaminess and consistency.
- Vanilla whey protein powder adds flavor and boosts protein content; ensure it’s a flavor you like for best results.
- Almond flour gives a nutty flavor and gluten-free texture; substitute with oat flour if preferred, adjusting quantities as needed.
- Feel free to swap chocolate chips with chopped nuts or dried fruit for variation.
- This cookie dough can be eaten immediately or chilled for a denser texture; store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, use a plant-based protein powder and yogurt alternative.
