Greek Yogurt Cookie Dough
This Greek Yogurt Cookie Dough is a 10-minute dessert made with 6 ingredients. Naturally sweetened, egg free, and packed with 8 grams of protein!
Servings: 8 servings
Calories: 232kcal
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!
Video
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
Calories: 232kcal | Carbohydrates: 16g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 11mg | Fiber: 2g | Sugar: 11g