This Greek Yogurt Protein Cookie Dough is a fun, tasty treat that’s healthy too! With creamy Greek yogurt and a touch of sweetness, it’s perfect for snacking or dessert.
Who knew cookie dough could be good for you? I love eating this straight from the bowl, but it’s also great with some fruit or as a dip! Just remember to save some for later! 😄
Key Ingredients & Substitutions
Greek Yogurt: Choose plain Greek yogurt, as the thickness adds creaminess. I prefer 2% or whole milk for the best texture. If you’re dairy-free, try coconut yogurt or a plant-based alternative, but check that it’s thick enough for the right consistency.
Peanut Butter: Natural peanut butter brings great flavor. If you’re allergic or prefer another taste, almond butter or sunflower seed butter work beautifully as substitutes!
Protein Powder: Use either vanilla or unflavored protein powder. For a vegan option, plant-based powders like pea or hemp are excellent. Just be mindful that the flavor may slightly change based on what you choose.
Maple Syrup or Honey: I love using maple syrup for a unique taste, but honey is perfectly fine too. If you need a low-sugar option, consider a sugar substitute or stevia, adjusting the amount to taste.
Chocolate Chips: Mini chocolate chips are my favorite because they blend in well! Feel free to swap them for raisins or carob chips if you want to mix it up.
How Do I Make Sure My Cookie Dough is Creamy and Smooth?
The key to achieving a creamy texture is to mix the ingredients thoroughly. Here’s how:
- Start by combining Greek yogurt and peanut butter in a large bowl, mixing well to create a smooth base.
- Add in the protein powder, maple syrup, vanilla extract, and salt. Whisk until there are no clumps left—this ensures a nice, creamy dough!
- Only fold in the chocolate chips after achieving that smooth texture. This prevents the chips from making it grainy.
If you find your dough too thick, a splash of almond milk can help loosen it up. Remember, the right mixing technique is essential for a delightful cookie dough experience!
How to Make Greek Yogurt Protein Cookie Dough
Ingredients You’ll Need:
- 1 cup plain Greek yogurt (preferably thick, like 2% or whole milk)
- 1/4 cup natural peanut butter (or any nut butter of choice)
- 1/4 cup vanilla or unflavored protein powder (whey or plant-based)
- 2 tablespoons maple syrup or honey (adjust to taste)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup mini chocolate chips (dark or semi-sweet)
How Much Time Will You Need?
This easy recipe will take about 10 minutes of prep time. If you choose to chill the dough for a thicker consistency, plan for an additional 30 minutes in the fridge. In total, you can enjoy this delicious snack in just 40 minutes!
Step-by-Step Instructions:
1. Mix the Base Ingredients:
In a medium mixing bowl, combine the plain Greek yogurt, natural peanut butter, protein powder, maple syrup (or honey), vanilla extract, and a pinch of salt. Use a whisk to mix everything together until the combination is smooth and creamy, without any lumps from the protein powder.
2. Add the Chocolate Chips:
Once your mixture is nice and smooth, gently fold in the mini chocolate chips. This will ensure that they are evenly distributed throughout the dough without breaking them apart.
3. Adjust the Sweetness:
Give it a taste! If you’d like it sweeter, feel free to add a little more maple syrup or honey until you reach your desired sweetness. It’s all about your personal preference!
4. Serve or Chill:
You can enjoy this delicious cookie dough right away as a snack or dip. If you prefer it thicker, pop it in the refrigerator for about 30 minutes. This will give it a firmer texture that many find enjoyable.
5. Store Any Leftovers:
If you manage to have leftovers, store them in an airtight container in the fridge. They will stay fresh for up to 3 days—if they last that long!
Enjoy this healthy, protein-packed take on classic cookie dough as a guilt-free snack or dessert! It’s delicious, versatile, and perfect for satisfying those sweet cravings while staying nutritious!
Can I Use a Different Type of Yogurt?
Yes, you can use a different type of yogurt, but make sure it’s thick for the best consistency. Greek yogurt is recommended for its creaminess, but you can also experiment with coconut or dairy-free alternatives if you prefer.
How Can I Make This Recipe Vegan?
To make this cookie dough vegan, simply swap out the honey for maple syrup or agave nectar, and use plant-based protein powder in place of whey. Additionally, choose a vegan-friendly nut butter.
What If My Dough Is Too Thick?
If your cookie dough is too thick, you can add a splash of almond milk or water to loosen it up. Mix in gradually until you reach your desired consistency.
Can I Freeze This Cookie Dough?
Yes, you can freeze the cookie dough for later use! Just portion it out into airtight containers or freezer bags and store it in the freezer for up to 2 months. Thaw in the fridge before consuming.