When you want a cookie, but you also want something a bit more nourishing and high protein - make this Cookie Dough Yogurt Bowl. Greek yogurt mixed with some vanilla and chia seeds and then loaded with toasted cinnamon oats, cashew butter and dark chocolate chips. All that cookie flavour, just a bit more nutritious.
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I am all about balance and I am a big advocate for eating the things we enjoy and how that can be part of a balanced diet. If you want a cookie, eat a cookie!
However, I would eat cookies every day and all day long if I could. So, I have been making these high protein cookie dough yogurt bowls which have those cookie flavours, but keeps me fuller for longer AND help me hit my macros. Win, win!
Breakfast, snack, healthy dessert, this is good for any time of day and the best thing is they are super adaptable too. This is so simple to make too, although it's definitely worth the extra effort of toasting the oats in the cinnamon (it gives it a nice nutty crunch), and only takes about 5 minutes hands-on prep time.
There are 17 grams of protein and 4 grams of fibre per bowl and 312 calories. I love this as a dessert on my run days when I need something filling. You can adapt it to make it lower in calories by using less cashew butter if you prefer.
Looking for more high protein healthy desserts? Why not try our popular Cottage Cheese Chocolate Mousse, easy Chocolate Protein Pudding, quick Snickers Yogurt Pots or our delicious Ninja Creami Chocolate Frozen Yogurt?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Yogurt - Use a really good quality thick Greek yogurt. Use fat free if you want it lower in calories, but a higher fat percentage will make it extra creamy.
- Chia Seeds - This is a great way to add some extra protein and fibre, and some extra texture to the yogurt. You could use flaxseeds too.
- Vanilla - Use vanilla extract, not essence.
- Oats - Rolled oats.
- Cinnamon - Swap it for ground ginger for a different flavour.
- Nut butter - We used cashew butter (M&S cashew butter to be specific) and honestly I think cashew butter gives the best cookie flavour. You could use peanut butter or almond butter though.
- Chocolate Chips - We used dark chocolate chips.
Variations
Chocolate cookie dough - Stir a teaspoon of cocoa powder into the Greek yogurt cookie dough mixture before topping. You can use chocolate protein powder to make it higher in protein.
Banana - Add some sliced banana on top or mash a small amount into the yogurt base. Banana adds natural sweetness and makes the bowl extra creamy.
Extra sweet - I don't think it needs any extra sweetness, but if you want extra, then you could mix some maple syrup or honey into the yogurt.
How To Make a Cookie Dough Yogurt Bowl
- Step 1: In a bowl, add the yogurt, vanilla and chia seeds. Mix well then refrigerate for 20 minutes.
- Step 2: Add the oats and cinnamon to a dry frying pan.
- Step 3: Gently toast the oats for 2 minutes, the set aside.
- Step 4: Remove the yogurt from the fridge and divide between serving bowls.
- Step 5: Top the bowls with the toasted oats, cashew butter and chocolate chips.
Cookie Dough Meal Prep and Storage
Meal prep - The yogurt base can be mixed ahead of time and stored in an airtight container in the refrigerator for up to 2 days. In fact, after a few hours, the chia seeds thicken it even more, which makes it even more delicious.
The oats can also be toasted in advance. Once they are cool, store them in an airtight container at room temperature so they stay crisp. This makes assembly really quick when you need it.
Storage - For the best texture, keep the toasted oats, chocolate chips, and cashew butter separate until just before serving. If everything is mixed together too early, the oats lose their crunch and the chocolate can soften too much.
If you are packing this for work, or to eat on the go, add the yogurt base to a jar or container and bring the toppings in a small separate container. Assemble right before eating for the freshest result.
Dannii's Top Tips
- Make sure you soak the chia seeds in the yogurt for at least 20 minutes before adding toppings.
- Oats are toasted briefly to bring out their nutty flavour and make them more crunchy and golden. This step is simple, but it really adds something extra to the recipe. It can be skipped if you prefer.
- For a more obvious cookie dough flavour, add a tiny pinch of sea salt to the yogurt mixture. Salt enhances the vanilla and chocolate and helps everything taste a little more indulgent.
- Use certified gluten-free oats to ensure this recipe is gluten free.
Frequently Asked Questions
Use a thick dairy-free Greek-style yogurt alternative, like coconut yogurt (hello, coconut cookie flavour!) and make sure your chocolate chips are dairy-free too. The overall texture may vary slightly, but the bowl still works very well.
Yes, this recipe scales up very easily. You can make a larger batch of the yogurt base and keep it in the fridge, then portion it out and add toppings as needed.
More Greek Yogurt Recipes
If you've tried this Greek yogurt cookie dough bowl, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Cookie Dough Yogurt Bowl
Ingredients
- 200 g (1 cup) of 0% Fat Free Greek yogurt
- 0.25 teaspoon of Vanilla extract
- 1 tablespoon of Chia seeds
- 20 g (0.25 cup) of Oats - (use certified gluten free oats to ensure this recipe is gluten free)
- 0.5 teaspoon of Cinnamon
- 2 tablespoons of Cashew butter
- 2 tablespoons of Dark chocolate chips
Instructions
- In a bowl, add 200 g of 0% Fat Free Greek yogurt, 0.25 tsp of Vanilla extract and 1 tbsp of Chia seeds. Mix well then refrigerate for 20 minutes.
- Add 20 g of Oats and 0.5 tsp of Cinnamon to a dry frying pan.
- Gently toast the oats for 2 minutes, the set aside.
- Remove the yogurt from the fridge and divide between serving bowls.
- Top the bowls with the toasted oats, 2 tablespoons of Cashew butter and 2 tablespoons of Dark chocolate chips.
Recipe Video
Recipe Tips
- Make sure you soak the chia seeds in the yogurt for at least 20 minutes before adding toppings.
- Oats are toasted briefly to bring out their nutty flavour and make them more crunchy and golden. This step is simple, but it really adds something extra to the recipe. It can be skipped if you prefer.
- For a more obvious cookie dough flavour, add a tiny pinch of sea salt to the yogurt mixture. Salt enhances the vanilla and chocolate and helps everything taste a little more indulgent.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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