Greek Yogurt Cookie Dough

This Greek Yogurt Cookie Dough is a 10-minute, one-bowl dessert made with just 6 simple ingredients. It is naturally sweetened, completely egg-free, and packed with chocolate chips and 8 grams of protein per serving.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 232

Ingredients Equipment Method Notes

Ingredients

1 cup plain Greek yogurt 2% or 5% fat is recommended for creaminess
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 scoop vanilla whey protein powder approximately 33 grams
1 3/4 cups finely ground almond flour
1/3 cup semi-sweet or dark chocolate chips

Equipment

Mixing Bowl
Whisk
Spatula

Method

In a medium-sized mixing bowl, combine the Greek yogurt, maple syrup, vanilla extract, and the scoop of vanilla whey protein powder. Whisk these ingredients together until the mixture is completely smooth and no protein powder clumps remain.
1 cup plain Greek yogurt, 3 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, 1 scoop vanilla whey protein powder
Add the almond flour to the wet mixture. Use a spatula to stir and fold the flour into the yogurt base until a thick, dough-like consistency forms.
1 3/4 cups finely ground almond flour
Check the texture of your dough. If it feels too wet, add another tablespoon of almond flour; if it is too dry, add a small splash of milk.
Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
1/3 cup semi-sweet or dark chocolate chips
Serve immediately in small bowls or jars, or store in the refrigerator for a chilled treat.

Notes

Store in the refrigerator for up to 5 days, noting that the dough may firm up slightly as it chills. You can also freeze portions for up to 3 months and thaw on the counter for 5 to 10 minutes before eating.