This Greek Yogurt Protein Cookie Dough is a tasty treat without the guilt! It’s rich in protein and made with creamy yogurt, making it fluffy and fun to eat.
I love sneaking spoonfuls when the craving hits. It’s the perfect pick-me-up snack after a workout or any time you need a sweet treat. You might want to share, but I usually keep it all to myself! 😄
Key Ingredients & Substitutions
Greek Yogurt: Use plain, full-fat or 2% Greek yogurt for the best creamy texture. If you’re looking for a lighter option, non-fat yogurt works but may not be as rich. You could even try vegan yogurt if you need a dairy-free alternative.
Peanut Butter/Almond Butter: Both are great! Peanut butter gives a classic flavor, while almond butter has a milder taste. If nut allergies are a concern, try sunflower seed butter or another nut-free spread.
Protein Powder: I love using vanilla protein powder for extra flavor. If you want a different taste, chocolate protein powder also works nicely. If you prefer not to use protein powder, try adding more oat flour to maintain consistency.
Oat Flour: It adds a subtle nutty flavor and helps bind the dough. If oat flour isn’t on hand, make your own by grinding rolled oats in a blender until fine. You can also use almond flour for a different flavor and texture.
Chocolate Chips: Mini versions melt nicely into the dough, but regular chocolate chips are just fine! For a healthier option, you could use dark chocolate chips or even try some dried fruit for sweetness.
How Do I Make the Dough Creamy and Fluffy?
Getting the right texture for your cookie dough is vital. Start by choosing good-quality Greek yogurt and peanut butter for creaminess. Mix the yogurt and peanut butter together until smooth; this is your base.
- In a bowl, combine Greek yogurt and peanut butter. Whisk until smooth and creamy.
- Gradually add in protein powder, oat flour, salt, and vanilla. Stir well until the ingredients are fully mixed. It should start thickening!
- If the mixture seems a bit dense, a splash of milk or a little more yogurt can help achieve the perfect fluffy texture.
Chilling the dough also helps, as it firms up nicely and enhances the flavors. Enjoy your creamy cookie dough with a spoonful or pair it with fruit for a balanced snack!
How to Make Greek Yogurt Protein Cookie Dough
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup Greek yogurt (preferably plain, full-fat or 2%)
- 1/4 cup natural peanut butter or almond butter
- 1/4 cup vanilla protein powder (whey or plant-based)
- 2 tablespoons honey or maple syrup (optional, for sweetness)
- 1/2 teaspoon vanilla extract
- 2 tablespoons oat flour or finely ground oats
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips (or regular chocolate chips)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare. The dough is ready to eat right after making, but if you prefer a firmer texture, refrigerate it for about 30 minutes. Enjoy a delicious snack in no time!
Step-by-Step Instructions:
1. Mixing the Base:
Start by grabbing a medium mixing bowl. In it, combine the Greek yogurt and peanut butter. Use a spatula or spoon to stir them together until they are smooth and creamy. This will be the delicious base of your cookie dough!
2. Adding Protein and Flavor:
Next, add the vanilla protein powder, oat flour, salt, and vanilla extract to the mixture. Stir everything together well until all the ingredients are mixed and combined. The mixture will start to thicken and look dough-like, which is exactly what you want!
3. Sweetening it Up:
If you like your cookie dough a bit sweeter, you can add honey or maple syrup. Start with a small amount, and then mix it in and taste. Adjust to your sweetness preference if needed!
4. Folding in the Chocolate Chips:
Now, it’s time to make it extra tasty! Gently fold in the mini chocolate chips (or regular chocolate chips) into the dough. Make sure they are evenly distributed throughout the mixture for that perfect bite of chocolate.
5. Serving Your Cookie Dough:
Transfer the delicious cookie dough to a small serving bowl. You can dig in immediately for a warm, gooey texture, or you can chill it in the fridge for about 30 minutes if you’d like it firmer!
6. Enjoying Your Creation:
Grab a spoon, and enjoy your high-protein cookie dough snack! It’s safe to eat raw and perfect for a nutritious treat anytime you want something sweet!
This recipe yields a fluffy, creamy cookie dough that is slightly sweet and packed with protein. It’s a perfect indulgent yet healthy snack for any time of the day!
Can I Use Non-Dairy Yogurt for This Recipe?
Yes, you can definitely use non-dairy yogurt, such as almond or coconut yogurt, to make this recipe dairy-free. Just ensure it has a similar consistency to Greek yogurt for the best results!
How Can I Store Leftover Cookie Dough?
Store any leftover cookie dough in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze it for up to a month. Just make sure to let it thaw in the fridge before enjoying!
What Can I Substitute for Oat Flour?
If you don’t have oat flour, you can blend rolled oats in a blender until finely ground to make your own. Alternatively, almond flour or whole wheat flour can be used, keeping in mind that the texture and flavor may vary slightly.
Can I Add Other Mix-Ins?
Absolutely! Feel free to get creative by adding nuts, dried fruit, or even coconut flakes for extra flavor and texture. Just make sure to adjust the quantities to keep the dough balanced!
