This Greek Yogurt Protein Cookie Dough is a fun and healthy treat! It’s creamy, packed with protein, and uses simple ingredients like Greek yogurt and oats that you probably have at home.
Who knew dessert could be so good for you? I love snacking on this cookie dough guilt-free. You can even enjoy it with fruits or just by the spoonful—because, why not? 😄
Key Ingredients & Substitutions
Greek Yogurt: I recommend using full-fat Greek yogurt for a creamy texture. If you’re looking for a lighter option, low-fat works too, but the flavor might be slightly less rich.
Oat Flour: You can make your own oat flour by grinding rolled oats in a blender. If you don’t have oat flour, use almond flour or all-purpose flour. Just keep in mind the texture will change slightly!
Nut Butter: I love using natural peanut butter, but feel free to swap it for almond butter or cashew butter depending on your taste or dietary needs.
Sweetener: Maple syrup adds a nice flavor, but honey works great too. For a low-calorie option, try a sugar substitute like stevia or monk fruit sweetener.
Chocolate Chips: I use mini dark chocolate chips for a better chocolate-to-dough ratio. You can also omit them or use carob chips for a different twist!
How Do You Get the Right Dough Consistency?
The key to perfect cookie dough is achieving the right consistency. Follow these tips for great results:
- Start with the Greek yogurt and nut butter mixed until smooth. This helps create a creamy base.
- When adding oat flour, do it gradually. Mix until the dough is thick but still scoopable!
- If it’s too stiff, add a splash of milk or more yogurt. If too runny, sprinkle in a bit more oat flour.
- Chill the dough for about 30 minutes if you prefer a firmer texture. This helps the flavors meld together!
With these tips, you’ll have delicious cookie dough that’s fun to eat any time of day. Enjoy your healthy treat!
How to Make Greek Yogurt Protein Cookie Dough
Ingredients You’ll Need:
- 1 cup plain Greek yogurt (preferably full-fat for creaminess)
- 1/2 cup oat flour (or finely ground rolled oats)
- 2 tbsp natural peanut butter (or almond butter)
- 1-2 tbsp maple syrup or honey (adjust to your preferred sweetness)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp mini dark chocolate chips (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare. If you’d like to chill the cookie dough for a firmer texture, add an additional 30 minutes in the fridge. So in total, you’re looking at about 40 minutes, including chill time. Enjoying a delicious snack has never been easier!
Step-by-Step Instructions:
1. Combine the Base Ingredients:
In a mixing bowl, combine the plain Greek yogurt, natural peanut butter (or your choice of nut butter), maple syrup (or honey), and vanilla extract. Stir everything together until the mixture is nice and smooth. This will create a creamy base for your cookie dough!
2. Mix in the Dry Ingredients:
Now, add the oat flour and salt to the yogurt mixture. Mix it all together until you get a thick, dough-like consistency. You want it to be scoopable but not too runny—just perfect for cookie dough!
3. Add the Chocolate Chips:
Gently fold in the mini dark chocolate chips—reserve a few for garnishing later! This step adds a delightful chocolatey flavor to your cookie dough.
4. Transfer and Garnish:
Pour the cookie dough into a serving bowl. Feel free to top it with extra chocolate chips for a lovely finishing touch. It looks delightful and is sure to impress!
5. Enjoy or Chill:
You can enjoy your delicious cookie dough right away! If you prefer it a bit firmer, pop it into the refrigerator for about 30 minutes. This waiting time will help it set, making it even more satisfying!
Now you have a healthy, protein-rich cookie dough that’s perfect as a snack or dessert. Enjoy every tasty bite without feeling guilty! 🥳
Can I Use Non-Fat Greek Yogurt?
Yes, you can use non-fat Greek yogurt if you prefer, but keep in mind that it might result in a slightly less creamy texture. Full-fat yogurt creates a richer dough, so adjust your expectations accordingly!
How Can I Store Leftover Cookie Dough?
Store any leftover cookie dough in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage. Just scoop it into portions, freeze them on a baking sheet, and then transfer to a freezer bag for up to 2 months!
Can I Substitute the Peanut Butter?
Absolutely! Almond butter, sunflower seed butter, or even cashew butter work wonderfully as substitutes. Just choose one that fits your taste preference or dietary needs!
How Can I Make This Recipe Vegan?
To make the cookie dough vegan, simply swap the honey for maple syrup and use a nut or seed butter of your choice. Also, ensure the chocolate chips are dairy-free if you’re avoiding animal products!