Greek Yogurt Cookie Dough – Dessert Protein Recipe

This Greek Yogurt Cookie Dough is a creamy, protein-packed treat that satisfies your sweet tooth without the sugar crash. Made with wholesome ingredients like Greek yogurt, almond flour, and mini chocolate chips, this edible cookie dough is safe to eat raw and takes just 5 minutes to stir together.

It’s the perfect no-bake dessert or post-workout snack — low in added sugar, high in protein, and completely customizable. Think of it as a hybrid between cookie dough and creamy yogurt dip, with all the nostalgic flavor of licking the spoon, minus the eggs or refined flour.

Whether you’re following a high-protein plan, looking for a low-cal dessert, or want a healthy option to share with kids, this Greek Yogurt Cookie Dough delivers.

Ingredients Overview

Plain Greek Yogurt

Use thick, full-fat or 2% Greek yogurt for the best texture — creamy and satisfying. Non-fat will work but may be a bit more tart and thin. Choose unsweetened yogurt so you can control the sweetness.

Almond Flour

This adds body and a soft, dough-like texture. It mimics raw flour in edible cookie dough but is safe to eat uncooked and adds healthy fats. Oat flour is another great option.

Nut Butter

Creamy peanut butter or almond butter adds richness and helps bind the dough. Choose natural versions with minimal added sugar or salt.

Maple Syrup or Honey

Just a touch brings out the cookie dough sweetness. You can adjust based on your taste or use a sugar-free option like monk fruit syrup for low-carb versions.

Vanilla Extract

A must-have for classic cookie dough flavor.

Mini Chocolate Chips

These add texture and indulgence. Use dark chocolate chips, sugar-free chips, or chopped chunks depending on your dietary needs.

Pinch of Salt

Optional, but it brings out the flavors and balances the sweetness.

This no-bake treat is made entirely from real-food ingredients and is safe to eat raw.

Step-by-Step Instructions

1. Mix the Wet Ingredients

In a mixing bowl, whisk together:

• ¾ cup plain Greek yogurt

• 2 tbsp nut butter (peanut, almond, or cashew)

• 1½ tbsp maple syrup or honey

• 1 tsp vanilla extract

Mix until smooth and creamy.

2. Add Dry Ingredients

Stir in:

• ½ cup almond flour

• Pinch of salt

Mix well to form a soft, scoopable dough. It should thicken as you stir.

3. Fold in Chocolate Chips

Add 2–3 tbsp mini chocolate chips and gently fold to distribute. You can also add chopped nuts, cacao nibs, or dried fruit here.

4. Chill or Serve Immediately

You can enjoy this cookie dough right away, or refrigerate it for 30–60 minutes to let it firm up for a more dough-like texture.

Scoop with a spoon or cookie scoop, or serve as a dip with apple slices, pretzels, or graham crackers.

Tips, Variations & Substitutions

• Low-Carb Version: Use monk fruit syrup and sugar-free chocolate chips.

• Dairy-Free: Use coconut yogurt or almond-based yogurt and dairy-free chips.

• Extra Protein: Stir in a scoop of vanilla protein powder and adjust thickness with a splash of almond milk if needed.

• Chunky Add-ins: Add chopped walnuts, pecans, or a swirl of peanut butter.

• Flavored Yogurt: If using vanilla Greek yogurt, reduce added sweetener and skip extra vanilla extract.

This base is incredibly flexible and can be adjusted for taste, texture, or macros.

Serving Ideas & Occasions

This edible cookie dough is great for:

• After-dinner treat – sweet and satisfying without being heavy

• Post-workout snack – fast-digesting carbs and protein

• Meal prep snack – portion into containers for grab-and-go

• Kid-friendly dessert – fun to eat and easy to customize

Serve it:

• In bowls with extra chocolate chips on top

• With sliced apples or strawberries for dipping

• Layered in yogurt parfaits or with granola

Perfect for guilt-free indulgence or late-night cravings.

Nutritional & Health Notes

This Greek Yogurt Cookie Dough is:

• High in protein and calcium

• Naturally gluten-free

• Low in refined sugar (depending on sweetener used)

• Rich in healthy fats from nut butter and almond flour

Typical macros per serving (based on 4 servings, with maple syrup and chocolate chips):

• Calories: ~220

• Protein: 10–12g

• Carbs: 12–15g

• Fat: 12–14g

Macros can be adjusted by using non-fat yogurt, sugar-free sweeteners, or additional protein powder.

FAQs

Q1: Can I use flavored yogurt?

A1: Yes, but reduce the added sweetener since most flavored yogurts are already sweetened. Vanilla works especially well.

Q2: How long does it last in the fridge?

A2: Store in an airtight container for up to 4 days. Stir before serving if it separates slightly.

Q3: Can I freeze this?

A3: Yes! Freeze in small portions and thaw in the fridge for a few hours before eating. The texture will still be smooth and creamy.

Q4: Is almond flour safe to eat raw?

A4: Absolutely. Unlike all-purpose flour, almond flour is made from ground nuts and doesn’t need to be cooked.

Q5: Can I make this without nut butter?

A5: Yes, but the texture will be looser. You can replace with sunflower seed butter or omit and add a bit more almond flour.

Q6: What if I want it thicker?

A6: Add extra almond flour a tablespoon at a time until you reach your desired texture.

Q7: Can I turn this into frozen bites?

A7: Yes! Scoop into mini balls, freeze on a tray, then store in a zip bag for frozen cookie dough bites.

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