Description
This Cookie Dough Yogurt Delight is a healthy yet indulgent treat that combines creamy Greek yogurt with chunks of edible cookie dough for the perfect balance of rich, sweet, and tangy flavors. A high-protein, no-bake dessert that’s great for breakfast, snack time, or even dessert!
Ingredients
Scale
For the Edible Cookie Dough:
- 1/2 cup (65g) all-purpose flour (heat-treated, see notes)
- 1/4 cup (55g) unsalted butter, softened (or coconut oil for a dairy-free option)
- 1/4 cup (50g) brown sugar
- 1 tbsp milk (or almond milk for dairy-free)
- 1/2 tsp vanilla extract
- 1/4 cup (45g) mini chocolate chips
For the Yogurt Base:
- 1 1/2 cups Greek yogurt (vanilla or plain) (or dairy-free yogurt alternative)
- 1 tbsp honey or maple syrup (optional, for extra sweetness)
- 1/4 tsp cinnamon (optional, for warmth and flavor)
For Garnish (Optional):
- Extra chocolate chips
- Crushed cookies
- Drizzle of peanut butter or chocolate syrup
Instructions
1. Heat-Treat the Flour (For Safety!)
- Preheat oven to 350°F (175°C).
- Spread flour on a baking sheet and bake for 5 minutes, stirring once. (Or microwave in 30-second intervals until it reaches 165°F.)
- Let cool completely before using.
2. Make the Edible Cookie Dough
- In a bowl, beat butter and brown sugar until smooth.
- Mix in milk, vanilla extract, and cooled flour until well combined.
- Stir in mini chocolate chips.
- (Optional) Chill the dough for 15 minutes for a firmer texture.
3. Prepare the Yogurt Mixture
- In a bowl, mix Greek yogurt, honey (or maple syrup), and cinnamon until smooth.
4. Assemble & Serve
- Layer Greek yogurt and chunks of cookie dough in a bowl or glass.
- Top with extra chocolate chips, crushed cookies, or a drizzle of peanut butter.
- Serve immediately and enjoy!
Notes
- Make it high-protein: Add 1 scoop of vanilla protein powder to the yogurt.
- Want a dairy-free version? Use coconut yogurt and vegan chocolate chips.
- Meal prep tip: Store in the fridge for up to 3 days for a quick grab-and-go snack.