Greek Yogurt Cookie Dough

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Greek yogurt cookie dough is the snack equivalent of a cozy hoodie and a sitcom marathon. It gives you all the nostalgic vibes of raw cookie dough without the sketchy egg situation and with a protein boost that makes you feel slightly better about eating straight from the bowl at 10 p m.

Want a dessert that doubles as a snack and a pseudo-breakfast? You got it. Want to pretend you are healthy while secretly inhaling chocolate chips? Also yes. If you like playing fast and loose with life decisions, try this decadent cookie cake idea sometime for peak weekend flex.

Why This Recipe is Awesome

First off, it is quick. Like blink-and-you-might-miss-it quick. You toss a handful of real-ish ingredients into a bowl, stir, and you are basically done. No baking drama. No timers. No crying over scorched cookies.

Second, it packs protein. You feel fancy when you call dessert "macronutrient dense." FYI that whey protein keeps things satisfying. Third, it is flexible. Hate peanut butter? Swap it. Want more chocolate chips? Go wild. This recipe is basically idiot proof, even I did not mess it up the first time I made it.

Also, it is safe to eat raw. No eggs involved. So you can be that person who eats cookie dough off a spoon in public and not get judged by the food safety gods.

Ingredients You’ll Need

• 180 grams Greek yogurt
• 15 grams whey protein powder (vanilla, cookie dough, or unflavored)
• 20 grams peanut butter (creamy)
• Sweetener of choice, to taste
• 1 teaspoon chocolate chips

Step-by-Step Instructions

1. Mix Ingredients: In a mixing bowl, combine the Greek yogurt, protein powder, peanut butter, and your chosen sweetener. Stir until smooth and creamy. Use a whisk or spoon and aim for a consistent texture with no big lumps of protein powder.

2. Adjust Consistency: Gradually add milk if needed to achieve your desired texture. The amount of milk will depend on the thickness of the yogurt and protein powder. Add just a splash at a time, because too much milk turns this into a dip, not cookie dough.

3. Add Chocolate Chips: Fold in the chocolate chips to complete your cookie dough. Stir gently so those chips spread evenly and you do not end up with one chip clump hoarding all the chocolate.

4. Serve or Chill: Enjoy immediately or refrigerate for a cool treat later. If you chill it, flavors meld and it firms up a bit. If you want softer, eat right away.

Common Mistakes to Avoid

• Thinking you can skip the stirring and hope the protein powder dissolves on its own. It will not. Be brave and stir.
• Adding too much milk because you panicked and decided liquid solves everything. It does not. Add milk slowly.
• Using rock hard peanut butter straight from the jar like it is going to melt by willpower. Warm it slightly if needed so it mixes smoothly.
• Forgetting to taste as you go. If it tastes like sadness, add a bit more sweetener or peanut butter.
• Overloading on chocolate chips as a way to compensate for mediocre yogurt. It helps, but balance is key. Bold tip here: taste and adjust before chilling.

Alternatives & Substitutions

• No peanut butter? Use almond butter or sunflower seed butter for a nut free option. Both work great. IMO sunflower seed butter is the underrated hero.
• No whey protein? Try collagen peptides or a plant based protein powder. Keep in mind texture changes a bit. Some plant proteins get grainy.
• Want it sweeter without sugar? Use mashed banana or a touch of maple syrup. It will change the flavor, but sometimes change is good.
• Dairy free? Use a dairy free Greek style yogurt alternative and a vegan protein powder. You will still get cookie dough vibes.
• Want crunchy texture? Add chopped nuts or use chunkier peanut butter. I like the contrast. If you want cookie vibes with more structure try this simple three ingredient cookie recipe for baking fun later at easy butter cookie recipe.

FAQ (Frequently Asked Questions)

1. Can I eat this straight from the bowl right away?
   Yes. No eggs here. Eat it with a spoon, a spatula, or your hands if you are very committed. Just be prepared to share or not.

2. Will the protein powder make it taste chalky?
   Maybe if you use a low quality powder or add too much. Start with 15 grams and taste. Quality matters but balancing with peanut butter and sweetener fixes most chalk issues.

3. Can I use flavored yogurt instead of plain Greek yogurt?
   Sure. Flavored yogurt can add sweetness and complexity. Be mindful of added sugar levels. It might make your sweetener unnecessary.

4. How long will it keep in the fridge?
   About 3 to 4 days in an airtight container. After that it starts to lose pep and texture. If it separates just stir it back up.

5. Can kids eat this?
   Absolutely. It is kid friendly and way safer than raw cookie dough with eggs. Use age appropriate portions of caffeine free chocolate chips, obviously.

6. Can I use cocoa powder to make it chocolate flavored?
   Yes. Add a teaspoon at a time until you hit the chocolate level you like. You might need a bit more sweetener to balance bitterness.

7. Can I freeze it?
   You can but texture can change. Freeze in small scoops for about a month. Thaw in the fridge before eating.

Final Thoughts

You just made dessert that feels indulgent and mildly virtuous at the same time. That is basically the dream. Snack it with fruit, spread it on toast, scoop it into a bowl and pretend you ordered something fancy. No judgement here. Bold advice: start with small adjustments and taste as you go. You will perfect the proportions that make your heart sing.

Go ahead and make a batch tonight. Share it if you want to be nice. Or hide it in the back of the fridge like a tiny, delicious secret. Either way you win.

Conclusion

Want to see another take on Greek yogurt cookie dough with a slightly different spin? Check out this inspired recipe for more tips and variations: Greek Yogurt Cookie Dough (High Protein, Low Carb) – Calla’s Clean Eats.

Now go impress someone or yourself with your new culinary skills. You earned it.

Greek Yogurt Cookie Dough

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• Author: admin
• Total Time: 5 minutes
• Yield: 1 serving 1x
• Diet: Healthy

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Description

A quick, safe-to-eat raw cookie dough made with Greek yogurt and protein powder, perfect for a late-night snack.

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Ingredients

Scale 1x2x3x

• 180 grams Greek yogurt
• 15 grams whey protein powder (vanilla, cookie dough, or unflavored)
• 20 grams peanut butter (creamy)
• Sweetener of choice, to taste
• 1 teaspoon chocolate chips

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Instructions

1. In a mixing bowl, combine the Greek yogurt, protein powder, peanut butter, and your chosen sweetener. Stir until smooth and creamy.
2. Gradually add milk if needed to achieve your desired texture.
3. Fold in the chocolate chips to complete your cookie dough.
4. Enjoy immediately or refrigerate for a cool treat later.

Notes

Taste as you go to adjust sweetness and consistency. Using quality ingredients will enhance the flavor.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No Bake
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 245
• Sugar: 8g
• Sodium: 100mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 5mg

Keywords: cookie dough, Greek yogurt, protein snack, no bake dessert, healthy treat