Guilt Free Greek Yogurt Cookie Dough (Printable Version)

Creamy protein-packed treat with classic cookie dough flavor, made with wholesome ingredients and no raw eggs.

# What You'll 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)

# Directions:

01 - In a medium bowl, combine Greek yogurt, almond flour, peanut butter, honey or maple syrup, vanilla extract, and sea salt. Mix thoroughly until a smooth, dough-like consistency forms.
02 - Gently fold in the chocolate chips and nuts if using until evenly distributed throughout the mixture.
03 - Taste the dough and adjust sweetness or salt level to your preference.
04 - Serve immediately as a dip or refrigerate for 15–30 minutes for a firmer, cookie dough-like texture.
05 - Store any remaining cookie dough in an airtight container in the refrigerator for up to 3 days.

# Expert Hints:

01 -
  • You get all the nostalgic comfort of cookie dough without the raw egg guilt
  • It comes together in literally ten minutes with ingredients you probably already have
  • The protein keeps you satisfied, but it tastes like you're sneaking dessert for breakfast
02 -
  • The texture thickens up significantly after chilling, so dont worry if it seems too soft at first
  • Coconut yogurt works for dairy-free, but the texture will be slightly less firm
  • Oat flour can replace almond flour in a pinch, though the nutty flavor will be different
03 -
  • Let your ingredients come to room temperature before mixing for the smoothest texture
  • If your almond flour has clumps, break them up with a fork before adding to the yogurt

Go Back