This Greek Yogurt Cookie Dough is a 10-minute, one bowl dessert made with 6 ingredients. Naturally sweetened, egg free, and packed with chocolate chips plus 8 grams of protein!
Why You’ll Love This Recipe
I’ve already made cottage cheese cookie dough that turned into high protein cookie dough bark, and after they disappeared in record time I knew I needed a Greek yogurt cookie dough recipe.
I personally think you can never have too many healthy cookie dough recipes. Having a few versions means you’ll always be able to make some no matter what’s in your fridge or pantry.
This cookie dough with Greek yogurt is quick, extra creamy from the yogurt, loaded with chocolate chips, and completely egg free so you can enjoy it straight from the bowl!
If cottage cheese isn’t your thing, this recipe is for you!
Ingredients for Greek Yogurt Cookie Dough
- Greek yogurt: Use any brand and any fat percentage plain Greek yogurt. I used our local Tree Island yogurt this time, but other favorite is 2% Oikos.
- Maple syrup: I love the flavor of pure maple syrup, but you can use honey, brown rice syrup, agave, or any liquid sweetener. Just know the taste may come through more strongly.
- Vanilla extract: Adds sweet flavor to your cookie dough.
- Vanilla protein powder: Make sure it’s vanilla for the right flavor. I use Leanfit whey protein powder.
- Almond flour: Makes this sweet treat gluten free. Use finely ground almond flour so it mixes easily.
- Chocolate chips: Because no cookie dough is complete without them! Use semi-sweet, milk, dark, or mini chocolate chips, pick your favorite.
How to Make Greek Yogurt Cookie Dough
You’ll have this Greek yogurt cookie dough ready in no time. Seriously, it’s that easy!
- Whisk it together: In a medium bowl, whisk together Greek yogurt, maple syrup, vanilla, and protein powder until smooth.
- Add the flour: Stir in the almond flour with a spatula until the dough comes together. If it’s too thin or thick, add a little more flour or a splash of milk to get it just how you like.
- Chocolate time: Fold in the chocolate chips, give a few quick stirs, and dig in!
Tips for Best Results
A few quick tips to make this healthy dessert even easier. Your sweet tooth will thank you!
- Greek yogurt consistency: Just an FYI, consistency varies by brand, and the fat percentage makes a difference too.
- Adjust consistency: Add a little more flour or a splash of milk until the dough feels right to you. I used local Tree Island Greek yogurt, which, despite 6.5% fat, was on the thinner side but had a creamy layer on top. Usually, higher fat % yogurt is thicker, but in this case, 2% Oikos brand would be thicker.
- Adjust sweetness: Taste as you go and add more sweetener if you like it sweeter.
- Use sweetener you like: Pick the one whose flavor you enjoy most, not just sweetness.
Variations
- Cocoa powder: Add up to 2 tablespoons of cocoa powder for a double chocolate twist. You might need a bit more yogurt or milk to get the right dough texture.
- Other mix-ins: Think of what you love in cookies and toss it in. Nuts, shredded coconut, peanut butter, almond butter, cashew butter, dried fruit, other chocolate chips, sprinkles, a pinch of sea salt or crushed cookies.
- Plant-based protein powder: Vegan protein works too. Start with 1 cup almond flour and adjust the consistency, since plant-based powders tend to absorb more liquid.
- No protein powder: The cookie dough will still be tasty and healthy, but it won’t have quite as much protein, and the vanilla flavor will be a little milder without the powder.
- Different flour: I haven’t tried any others yet, but almond meal should work. It gives almost the same texture, just a few brown specs. If you use coconut or oat flour, start with less since they absorb more liquid than almond flour.
How to Store and Reheat
Store: Keep in the refrigerator in an airtight container for up to 5 days.
Freeze: You can freeze it for up to 3 months. I like to do small portions, either in an ice cube tray or drop spoonfuls on a parchment-lined baking sheet. Once frozen, just pop them in a resealable container.
Let a portion thaw on the counter for a few minutes and grab a spoon!
More Greek Yogurt Recipes
Greek Yogurt Cookie Dough
Video
Ingredients
- 1 cup Greek yogurt, I used 2%
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1 scoop vanilla whey protein powder, 33 grams
- 1 3/4 cups almond flour
- 1/3 cup chocolate chips
Instructions
- In a medium bowl, add Greek yogurt, maple syrup, vanilla extract and protein powder. Whisk until smooth.
- Add almond flour and mix with spatula until your desired cookie dough consistency forms. Because thickness of Greek yogurt varies, adjust with more flour or milk, if desired.
- Add chocolate chips and give a few stirs. Enjoy!
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Freeze in an airtight container for up to 3 months. Or I recommend to freeze it in small portions in an ice cube tray or by dropping spoonfuls on parchment paper lined baking sheet. After, move a resealable container and freeze for up to 3 months. When ready to enjoy, remove a portion, defrost quickly on the counter and eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
