This Greek Yogurt Cookie Dough is a high-protein, creamy treat that comes together in just 5 minutes. It’s the perfect no-bake dessert or snack when I’m craving something sweet but want to keep things healthy and light.
Why You’ll Love This Recipe
I love how indulgent this cookie dough tastes while still being a nutritious option. The combination of Greek yogurt and protein powder gives it a thick, satisfying texture with a boost of protein. The peanut butter adds richness, and the chocolate chips bring just the right touch of sweetness. It’s quick, simple, and customizable—perfect for when I need a fast snack or a healthy dessert.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Greek yogurt
- Whey protein powder (vanilla, cookie dough, or unflavored)
- Creamy peanut butter
- Sweetener of choice
- Chocolate chips
Directions
- In a bowl, I combine the Greek yogurt, protein powder, peanut butter, and my sweetener of choice. I stir until the mixture is smooth.
- If the dough is too thick, I add a small amount of milk to loosen it to the consistency I like.
- I fold in the chocolate chips until evenly distributed.
- I serve it immediately or chill it in the fridge for a cold, thicker treat.
Servings and Timing
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: 1
- Calories per serving: Approx. 210 kcal
Variations
- I use flavored protein powders like chocolate or cinnamon roll for a different twist.
- For a sweeter version, I add maple syrup, honey, or stevia.
- I mix in extras like crushed nuts, mini marshmallows, or raisins to keep things interesting.
- I make it vegan by swapping Greek yogurt for plant-based yogurt and using a vegan protein powder.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. If it thickens too much, I just stir in a little milk before serving. I don’t recommend freezing it, as the texture changes too much.
FAQs
Can I make this without protein powder?
Yes, I can skip the protein powder, but the texture and protein content will change. I may want to reduce the yogurt slightly for a thicker consistency.
What kind of Greek yogurt works best?
I prefer plain, unsweetened Greek yogurt for full control over sweetness, but flavored yogurt can add fun variations.
Is this recipe kid-friendly?
Definitely. It’s sweet, creamy, and safe to eat raw—perfect for little ones and a great way to sneak in protein.
Can I double or triple the recipe?
Yes, it’s easy to scale up for meal prep or to share. I just keep the ratios the same and adjust sweetness to taste.
How can I make it nut-free?
I swap out the peanut butter for sunflower seed butter or a nut-free spread to keep it allergy-friendly.
Conclusion
This Greek Yogurt Cookie Dough is a delicious balance of health and indulgence. It’s creamy, rich, and endlessly customizable. I make it in minutes whenever I want a satisfying snack that doesn’t derail my healthy habits. Whether I enjoy it straight from the bowl or chilled, it always hits the spot.
Greek Yogurt Cookie Dough
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving
- Category: Snack
- Method: No-Bake
- Cuisine: American
- Diet: Low Fat
Description
A high-protein, creamy no-bake Greek Yogurt Cookie Dough that's quick to prepare and perfect as a healthy dessert or snack.
Ingredients
- ½ cup Greek yogurt (plain, unsweetened)
- 1 scoop whey protein powder (vanilla, cookie dough, or unflavored)
- 1 tbsp creamy peanut butter
- 1-2 teaspoon sweetener of choice (e.g., maple syrup, honey, or stevia)
- 1 tbsp chocolate chips
- Optional: splash of milk (if needed for consistency)
Instructions
- In a bowl, combine Greek yogurt, protein powder, peanut butter, and sweetener. Stir until the mixture is smooth.
- If the dough is too thick, add a small amount of milk to reach desired consistency.
- Fold in chocolate chips until evenly distributed.
- Serve immediately or chill in the fridge for a thicker, colder treat.
Notes
- Use flavored protein powders like chocolate or cinnamon roll for variation.
- Add-ins like crushed nuts, mini marshmallows, or raisins can customize the recipe.
- For a vegan version, use plant-based yogurt and vegan protein powder.
- Store leftovers in the fridge up to 2 days; stir in milk if it thickens.
- Do not freeze, as texture will change.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 7g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 10mg
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