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–+ servings
Greek Yogurt Cookie Dough

Delicious Greek Yogurt Cookie Dough for Guilt-Free Snacking

Enjoy guilt-free snacking with this high-protein Greek Yogurt Cookie Dough, perfect for satisfying your sweet cravings.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough Base
  • 1 cup Greek Yogurt Substitute with non-dairy yogurt for vegan
  • 1/2 cup Peanut Butter Try almond or sunflower seed butter for a twist
  • 1/4 cup Protein Powder Omit for lighter version or replace with oat flour
For Sweetness and Flavor
  • 1/4 cup Sweetener (e.g., honey, maple syrup) Consider using mashed banana for natural sweetness
  • 1/2 cup Chocolate Chips Opt for dairy-free chips for vegan
Optional Add-ins
  • 1 tbsp Milk Adjusts texture, add gradually
  • Mix-ins (e.g., nuts, dried fruits) Customize for extra crunch and flavor

Equipment

  • mixing bowl
  • Spatula
  • airtight container

Method
 

Preparation Steps
  1. In a medium mixing bowl, combine 1 cup of Greek yogurt, 1/2 cup of peanut butter, and 1/4 cup of your chosen sweetener. Mix thoroughly for about 2 minutes until smooth and creamy.
  2. Add 1/4 cup of protein powder and fold it gently until well-combined without dry spots. Continue mixing until uniform and thick.
  3. If too thick, gradually drizzle in a tablespoon of milk while stirring until achieving a creamy consistency.
  4. Gently fold in 1/2 cup of chocolate chips to distribute evenly.
  5. Transfer the mixture to an airtight container and chill in the refrigerator for at least 30 minutes.
  6. Once chilled, scoop or form small balls and serve with optional toppings like sprinkles or nuts.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 18gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 300mgFiber: 2gSugar: 5gCalcium: 10mgIron: 4mg

Notes

Store leftover dough in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.

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