Do you want to eat raw cookie dough for breakfast? That’s a silly question, of course you do!
Breakfast rarely fills me up. I can eat a loaded bacon, egg, and cheese bagel and immediately want more breakfast.
But there is something about this cookie dough parfait that keeps me WAY more full than any other breakfast. Maybe we should chalk that up to the 50g of protein.
You may have checked out my cookie dough recipe here before, but this one is a bit different.
My original protein cookie dough recipe is meant to be eaten with a spoon, and I wanted these to be balls of cookie dough, so I needed to make it a bit thicker.
The final cookie dough portion is similar to what I put together with my coffee mug cake, but with some major differences. What will you need for the dough?
- Oat Flour
- Coconut Flour
- Greek Yogurt
- Brown Sugar Substitute
- Vanilla Extract
- Butter Extract as a bonus if you happen to have it!
That’s all there is to it. Cookie dough will traditionally require butter, but I was able to find the perfect ratios that allow us to use Greek yogurt in place of butter!
I used an imitation butter extract that I grabbed at the supermarket to infuse some butter flavor into it, but I know that’s not a super common ingredient, so it’s optional. I highly recommend it for the authentic cookie dough flavor, but it’s not necessary.
Since this is going into a parfait, the very faint yogurt taste will be totally masked by the parfait as a whole.
The cookie dough should create the perfect consistency that will allow you to break off tiny pieces and form them into cookie dough balls using just your hands:
How to make a cookie dough parfait
My first attempt at creating the yogurt base resulted in a liquidy yogurt. It tasted great, but the yogurt needs to serve two purposes in this parfait: it needs to taste like cookie dough, and it needs to be thick to allow us to create parfait layers!
The major contributor to the flavor and thickness of this yogurt is protein powder. Specifically, I used PEScience Peanut Butter Cookie flavor. PEScience is the protein powder I use in all my recipes, and it’s a blend of whey & casein protein, which ends up being much thicker than whey protein alone.
The peanut butter cookie flavor is one of my favorites, and the peanut butter flavor lends itself really nicely to cookie dough. If you want to give it a try, the code “Matt” will save you 15%!
If you don’t have protein powder to use, or simply prefer not to, you can also use powdered peanut butter like PBFit. I don’t know what it is, but PBFit seems to have the best consistency of all the powdered peanut butter I’ve tried. PB2 will definitely work, and maybe you won’t notice any kind of a difference, but I tend to.
If you have a peanut allergy, you should also be able to get away with using almond flour, but the result will not be nearly as thick.
Once you have the yogurt and cookie dough created, it’s just a matter of assembling your layers. I used a small mason jar, but even a cup will work- just as long as it’s clear so you can see your layers!
Since this recipe is no-bake, it allows you to play with substitutions without too much risk.
Obviously, you’ll risk the flavor or consistency not being quite right, but it’s tough to completely screw this one up. Here are some of the major ingredients in this recipe and what you can use (and can’t use) as substitution:
- Plain Nonfat Greek Yogurt: Using plain Greek yogurt is essential. Regular yogurt is way too thin and will not give us nearly as much protein. Flavored Greek yogurt will work, but I’d stick with a simple vanilla. I don’t have much experience with vegan yogurts, but definitely let me know if you try that!
- Peanut Butter Protein Powder: I swear by PEScience, and the Peanut Butter Cookie flavor is phenomenal. Any protein powder should work, although whey protein won’t end up quite as thick. Vanilla flavored protein powder will work just fine though, and it certainly doesn’t have to be peanut butter flavored. If you prefer not to use protein powder, you can use powdered peanut butter or almond flour in its place.
- Coconut Flour: I used coconut flour in the cookie dough because it helps to up the volume a bit and thicken it overall. If you don’t have (or don’t like) coconut flour, you can use some almond flour or extra oat flour. It’s a small amount in the first place, but a little goes a long way with coconut flour. I don’t recommend using whey protein in its place, because whey gets sticky very fast, and we want this dough to be able to be formed into balls easily.
- Oat Flour: Oat flour is the star of the cookie dough, and finding a substitution is tough for it. That being said, it is SUPER easy to make your own if you don’t have any. Just throw some oats into a food processor, spice grinder, coffee grinder, whatever you have. Grind it up and you’re good to go.
That should do it!
Ingredients for Cookie Dough
- 30g Oat Flour
- 20g Brown Sugar Substitute (or regular brown sugar)
- 7 g Coconut Flour
- 45g Plain Nonfat Greek Yogurt
- 1/4 tsp Vanilla Extract
- 1/4 tsp Imitation Butter Extract (optional but recommended)
- 1 pinch Salt
- 15g Mini Chocolate Chips or Chopped Chocolate
Ingredients for Yogurt
- 170g Plain Nonfat Greek Yogurt
- 30g (1 Scoop) Peanut Butter Flavored Protein Powder (use the code "Matt" to save 15% on PEScience)
- 12g Brown Sugar Substitute (or any sweetener)
- 1/2 tsp Vanilla Extract
- First step is to make the cookie dough balls. This is the only time consuming part of this recipe! Add your oat flour, brown sugar, coconut flour, and pinch of salt to a bowl and stir together. Add the Greek yogurt and vanilla extract, then mix everything together. I prefer to use a silicone spatula to help press everything together. Keep mixing until you have a dough that is workable with your hands.
- Pinch off small pieces of the dough and use your palms to create the cookie dough balls. Don’t worry about the exact sizes- these are just for our layers, so they don’t need to be identical shapes. Set aside.
- In a large bowl, add all of the yogurt ingredients together (Greek yogurt, vanilla extract, protein powder, brown sugar substitute, and salt). Mix everything together until the yogurt is thick and smooth.
- If you made substitutions and the yogurt is too thin, you can add in a bit of powdered peanut butter or some extra protein powder to thicken it up. We want the yogurt to be as thick as Greek yogurt typically is so we can assemble our layers.
- Grab a mason jar or a glass. Make one layer of cookie dough on the bottle of your glass, then sprinkle some of the mini chocolate chips over it. Take your yogurt and completely cover the cookie dough layer. Repeat so you have 2 thick layers of yogurt and 3 layers of cookie dough.
- Top with some additional chocolate chips if needed and enjoy your cookie dough parfait!
- If you do not have (or don't want to use) protein powder, you can swap it out for powdered peanut butter instead. This ingredient thickens the yogurt and gives it an authentic cookie dough flavor.
- I do not count sugar substitute in my carb totals, so they are not reflected in the nutrition facts below.
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Nutrition InformationYield 1 Serving Size Entire Parfait
Amount Per Serving Calories 460Total Fat 8gCarbohydrates 45gProtein 50g