Guilt Free Greek Yogurt Cookie Dough (Print Version)
Creamy, protein-packed treat mimicking classic cookie dough flavor with wholesome ingredients and no raw eggs. Perfect for healthy snacking or dessert.
# What You Need:
→ Base
01 - 1 cup plain Greek yogurt (nonfat or 2%)
02 - 1/2 cup almond flour
03 - 2 tbsp natural peanut butter or almond butter
04 - 2 tbsp honey or pure maple syrup
05 - 1 tsp vanilla extract
06 - Pinch of sea salt
→ Add-ins
07 - 1/4 cup mini dark chocolate chips
08 - 1 tbsp mini white chocolate chips (optional)
09 - 2 tbsp chopped walnuts or pecans (optional)
# How-To Steps:
01 - Combine Greek yogurt, almond flour, peanut butter, honey or maple syrup, vanilla extract, and sea salt in a medium bowl. Mix thoroughly until smooth and dough-like consistency forms.
02 - Fold chocolate chips and nuts (if using) into the dough until evenly distributed throughout.
03 - Taste the mixture and adjust sweetness with additional honey or salt as desired to suit your preference.
04 - Serve immediately as a dip for fruit or pretzels, or refrigerate for 15-30 minutes for a firmer, cookie dough texture.
05 - Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.
# Expert Tips:
01 -
- The texture is shockingly close to real cookie dough but with 11 grams of protein per serving
- It takes literally 10 minutes from start to finish and requires zero baking
- You can eat the entire bowl without needing to lie to yourself about raw eggs
02 -
- The dough firms up considerably in the fridge so do not panic if it seems too soft at room temperature
- Skip the mix ins entirely if you want a plain base to use as a fruit dip for pretzels
- Using coconut yogurt changes the texture slightly and makes it taste like a tropical dessert
03 -
- Toast your nuts in a dry pan for 3 minutes before chopping them to bring out their natural oils
- Make sure your Greek yogurt is thick and strained otherwise the dough will be too loose