Last night, I was hit with a late-night craving for cookie dough but didn’t want to derail my gym progress, so I raided my fridge and found some Greek yogurt begging to be transformed.
I whipped up this High-Protein Greek Yogurt Cookie Dough, and holy cow—it’s creamy, peanut-buttery, and tastes like the real deal without the carb coma. It’s my favorite guilt-free treat that fuels my gains.
If you’re after a healthy snack that feels indulgent, let’s mix this up!
Why You’ll Love This Dessert
- Creamy
- Protein-packed
- Low-carb
- Easy
Greek Yogurt Cookie Dough Recipe
For this delicious recipe, you’ll need only a few ingredients
Ingredients
- 3/4 cups Greek yogurt – Delivers creamy texture and a protein punch.
- 2-3 tbsps whey protein powder (vanilla preferred) – Boosts protein and adds sweet flavor.
- 1-2 tbsp creamy peanut butter – Adds rich, nutty depth.
- 1 tsp chocolate chips – Sprinkles in tiny bursts of sweetness.
- Sweetener, to taste (optional) – Enhances sweetness if needed.
Optional Add-Ons
- 1/2 tsp cinnamon – Mixes in for a warm, cozy vibe.
- 1 tbsp chopped almonds – Adds a crunchy, nutty texture.
- 1/4 tsp vanilla extract – Deepens flavor with a classic note.
Tools You’ll Need
- Mixing bowl – Combines everything into a smooth dough.
- Spatula or spoon – Stirs and scoops the creamy mix.
- Measuring spoons – Ensures perfect ingredient ratios.
- Refrigerator – Chills the dough for ideal texture.
- Small spoon – Perfect for sneaking a quick bite.
Step-by-Step Instructions
Step 1: Prep the Yogurt
Scoop 3/4 cups Greek yogurt into a mixing bowl—use full-fat or 2% for creaminess. Make sure it’s cold for a thick starting base.
Step 2: Add Protein Powder
Sprinkle in 2 tbsp vanilla whey protein powder—stir gently with a spatula to combine. Taste and add another tbsp if you want more protein punch.
Step 3: Mix in Peanut Butter
Add 1 tbsp creamy peanut butter—stir until fully blended, no streaks. Add another 1/2 tbsp if you love a nuttier vibe, but don’t overdo it.
Step 4: Sweeten if Needed
Taste the mix—if it’s not sweet enough, add a pinch of sweetener (like stevia or honey) to taste. Stir well—should taste like cookie dough already.
Step 5: Add Chocolate Chips
Sprinkle in 1 tsp chocolate chips—fold them in gently to spread evenly. Tiny chips work best for little bursts in every bite.
Step 6: Check Consistency
Scoop a bit with the spatula—should be thick and scoopable, like soft cookie dough. If too runny, add a tsp more protein powder; if too dry, a tsp yogurt.
Step 7: Chill the Dough
Cover the bowl and pop it in the fridge for 10-15 minutes—chilling firms it up for that perfect cookie dough texture. Don’t skip this for best results.
Step 8: Serve and Enjoy
Scoop the chilled dough into a small bowl or eat straight from the mixing bowl—dig in with a spoon for a creamy, protein-packed treat!
Storage and Serving
Store in an airtight container in the fridge for up to 3 days—doesn’t freeze well, so eat fresh. Serve chilled—great as a post-workout snack or late-night treat.
Substitutes and Variations
- Protein Swap – Use plant-based protein powder instead of whey for a vegan twist.
- Flavor Boost – Mix in 1 tsp cocoa powder or roll in crushed pecans for extra flair.
Nutritional Breakdown
| Nutrient | Per Serving (2 servings total) |
|---|---|
| Calories | 240 kcal |
| Fat | 12g |
| Protein | 18g |
| Total Carbs | 10g |
| Fiber | 1g |
| Net Carbs | 9g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with a protein snack for a gym-ready combo.
- Add sliced strawberries for a fruity contrast.
- Enjoy with almond milk—creamy and cozy.
Common Mistakes to Avoid
I’ve flubbed these before, so here’s how to avoid the traps with some extra clarity:
- Adding too much peanut butter and getting a greasy, heavy mix – Using more than 2 tbsp peanut butter overwhelms the balance, making the dough oily and too dense; I’ve scooped a slick batch—stick to 1-2 tbsp max.
- Using unflavored protein powder and not adding sweetener ending up with a bland taste – Unflavored whey lacks the sweetness needed to mimic cookie dough, leaving it flat; opt for vanilla or add extra sweetener.
- Overmixing and turning the dough into a runny mess – Stirring too vigorously breaks down the yogurt’s thickness, resulting in a soupy texture; I’ve had a liquidy batch—mix gently just until combined.
FAQs
Can I use nonfat Greek yogurt?
It works but is less creamy—2% or full-fat’s best.
No whey protein?
Try casein or plant-based protein—same amount.
Can I add more chocolate chips?
Yes, but keep it under 1 tbsp to stay low-carb.
Conclusion
This Low-Carb High-Protein Greek Yogurt Cookie Dough saved my snack game—creamy, dreamy, and no carb guilt! It’s my new late-night hero, and I bet it’ll be yours too—grab that yogurt and whip up this treat!