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 recipe that keeps me WAY more full than any other breakfast. Maybe we should chalk that up to the nearly 40g of protein.
You may have checked out my cookie dough recipe here before, but this one is a bit different. My other recipe creates a cookie dough dip, and I wanted these to be balls of cookie dough, so they need to be 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
- Vanilla Extract
- Butter Extract as a bonus if you happen to have it!
That’s all there is to it. Typically, cookie dough will require butter, but I was able to find the perfect ratios that allow us to use greek yogurt in place of yogurt! 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. But I highly recommend it for the authentic cookie dough flavor!
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:
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 a 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 the powdered peanut butter. Regular peanut butter won’t cut it here because it will add too much moisture. My original attempt used PB2 because it’s all I had, but I promptly went to the store for some PBFit. I don’t know what it is, but PBFit has a significantly better consistency to me. PB2 will definitely work, and maybe you won’t notice any kind of a difference, but I certainly did.
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!
- Powdered Peanut Butter: Like I mentioned, I prefer PBFit (for the consistency), but PB2 will work if that’s what you have. The main purpose of this ingredient is to add flavor and to thicken the yogurt. If you have a peanut allergy, I recommend using almond flour instead, which should work similarly.
- Vanilla Whey: I used a very small amount of whey protein in the Greek yogurt for flavor and an extra boost of protein. Since it’s a small amount, it can be omitted without affecting the final result too much. I used Bowmar Nutrition’s Frosted Cookie protein, which is essentially a vanilla, but you can use any brand you’d like to get the same result. A casein or vegan powder should also work.
- 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 (I used Swerve)
- 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
- 14g Mini Chocolate Chips
Ingredients for Yogurt
- 170g Plain Nonfat Greek Yogurt
- 16g Powdered Peanut Butter (I prefer PBFit)
- 12g Granular Sugar Substitute (I used Swerve)
- 7g Vanilla Whey Protein
- 1 tsp Vanilla Extract
- 1 tsp Sugar-Free Maple Syrup
- 1 pinch Salt
- 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 salt to a bowl and stir together. Then add your vanilla and butter extracts and your Greek yogurt and 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. Store in the fridge to keep these nice and cool while we move onto the yogurt.
- In a large bowl, add all of the yogurt ingredients together (Greek yogurt, vanilla extract, maple syrup, powdered peanut butter, sugar substitute, whey protein, and salt). Use a whisk to mix everything together really well so there are no clumps of the powdered peanut butter or whey protein.
- If you made substitutions and the yogurt is too thin, you can add in a bit more powdered peanut butter or some coconut flour to act as a quick thickener. We want the yogurt to be as thick as Greek yogurt typically is so we can assemble our layers.
- Remove the cookie dough from the fridge, and grab a mason jar or a glass. Make one layer of cookie dough on the bottle of your glass, then sprinkle some of your 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 dig in!
Nutrition InformationYield 1 Serving Size Entire Parfait
Amount Per Serving Calories 420Total Fat 9.5gCarbohydrates 46gProtein 38g
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