Description
This Greek Yogurt Cookie Dough recipe is a quick and healthy treat that combines creamy Greek yogurt with protein powder and almond flour to create a delicious, edible cookie dough. Naturally sweetened with maple syrup and studded with chocolate chips, this no-bake dessert is perfect for a nutritious snack or a guilt-free indulgence.
Ingredients
Base Ingredients
- 1 cup Greek yogurt (2% fat)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla bean paste
- 1 scoop vanilla whey protein powder (33 grams)
Dry Ingredients
- 1 3/4 cups almond flour
Add-ins
- 1/3 cup chocolate chips
Instructions
- Mix Wet Ingredients: In a medium bowl, combine the Greek yogurt, maple syrup, vanilla bean paste, and vanilla whey protein powder. Whisk together thoroughly until the mixture is smooth and uniform.
- Add Almond Flour: Gradually fold in the almond flour using a spatula until the mixture reaches a cookie dough consistency. The thickness may vary depending on the creaminess of your Greek yogurt, so you can adjust by adding more almond flour to thicken or a splash of milk to loosen the dough as desired.
- Incorporate Chocolate Chips and Serve: Stir in the chocolate chips gently to distribute evenly. Enjoy immediately as a ready-to-eat cookie dough treat or refrigerate briefly for a chilled version.
Notes
- Use Greek yogurt with 2% fat content for the best texture and creaminess.
- Adjust consistency by adding more almond flour if the dough is too wet or a small amount of milk if too thick.
- This recipe is best consumed fresh but can be stored in the refrigerator for up to 3 days.
- For a vegan version, substitute whey protein powder with plant-based protein powder and use dairy-free yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
