Every time I make this chocolate protein cookie dough, all I can think is YUM. It’s thick, fudgy, ridiculously easy, and tastes suspiciously like dessert despite being made with Greek yogurt, oat flour, cocoa powder, and nut butter. The protein powder is optional, but I highly recommend it for extra sweetness and protein—if you skip it, simply use a little less yogurt so the cookie dough stays thick and scoopable.
Mix everything together, chill for about 30 minutes, fold in some chocolate, and finish with even more chocolate on top because apparently we have no self-control here. Use almond butter, peanut butter, or your favorite nut butter, and adjust the sweetener to taste. The only real rule? Don’t add too much milk—just enough to turn everything into a thick, creamy cookie dough.
Chocolate Protein Cookie Dough
Ingredients
- 120 g fat-free Greek yogurt, or full-fat Greek yogurt
- 20 g oat flour
- 10 g cocoa powder
- 15 g nut butter, such as almond butter
- Liquid sweetener, to taste
- Pinch of salt
- Splash of vanilla extract
- 30–40 ml milk or water
- 15 g vegan chocolate protein powder, optional
- 10–15 g chocolate shavings or chocolate chips, divided
Instructions
- Add the Greek yogurt, oat flour, cocoa powder, nut butter, sweetener, salt, vanilla, and protein powder (if using) to a bowl.
- Add the milk or water gradually, mixing until you have a thick, cookie-dough-like consistency. Don't add more liquid than necessary.
- Fold in some of the chocolate shavings or chocolate chips.
- Refrigerate for approximately 30 minutes to allow the mixture to thicken.
- Scoop the chilled cookie dough into a serving bowl.
- Top with the remaining chocolate shavings or chocolate chips.
1 thought on “This Chocolate Cookie Dough Is Protein-Packed”