Meet your new favorite treat: Greek Yogurt Cookie Dough! This no-bake wonder is everything you love about classic cookie dough, but with a wholesome twist thanks to creamy Greek yogurt. Each bite delivers that nostalgic, melt-in-your-mouth cookie dough magic, only lighter, tangier, and packed with extra protein. Whether you’re looking for a quick dessert, a fun snack, or a healthier way to satisfy those sweet cravings, this recipe will have you grinning from ear to ear and coming back for just one more spoonful—again and again!
Ingredients You’ll Need
You only need a handful of simple, everyday ingredients to whip up this Greek Yogurt Cookie Dough. Each one has a special role to play, from creating that irresistible texture to adding just the right notes of flavor. Here’s what you’ll need—and why you shouldn’t skip a single one!
- Plain Greek yogurt: The creamy, tangy base that packs in protein and gives the dough its signature smooth texture.
- Creamy peanut butter: Adds richness, nutty flavor, and helps bind everything together for that real-deal cookie dough feel.
- Maple syrup or honey: Naturally sweetens the dough and adds a touch of warmth; choose your favorite for a subtle flavor twist.
- Vanilla extract: Just a splash brings out all those classic cookie dough vibes and enhances the sweetness.
- Almond flour: Lends a soft, tender bite and keeps the dough grain-free and gluten-free.
- Oat flour: Offers a familiar cookie dough texture and a hint of heartiness; you can blitz oats in a blender if you don’t have oat flour on hand.
- Salt: Don’t skip it! A pinch balances the sweetness and makes every flavor pop.
- Mini chocolate chips: The best part—little bursts of chocolate in every bite, just like the classic treat.
How to Make Greek Yogurt Cookie Dough
Step 1: Mix the Wet Ingredients
Grab a medium mixing bowl and add the Greek yogurt, creamy peanut butter, maple syrup (or honey), and vanilla extract. Stir everything together until it’s silky-smooth and well combined. You should see a glossy, luscious mixture that already smells like something you want to eat with a spoon.
Step 2: Add the Dry Ingredients
Now sprinkle in the almond flour, oat flour, and salt. Gently fold the dry ingredients into the wet mixture using a spatula or sturdy spoon. The dough will thicken up and start to come together—this is where the magic happens! If it looks a little too sticky, let it rest for a minute or two; the flours will absorb some moisture.
Step 3: Stir in the Chocolate Chips
Time to make it officially cookie dough! Pour in your mini chocolate chips and fold them in until every bite will have a little chocolate surprise. Feel free to sneak a taste at this point (chef’s privilege), and adjust the sweetness if you’d like by adding an extra drizzle of syrup or honey.
Step 4: Chill (Optional)
If you love your Greek Yogurt Cookie Dough a bit firmer, pop the bowl in the fridge for 15 to 20 minutes. This chill time helps the dough set up beautifully and makes it extra scoopable. But honestly, if you can’t wait, go ahead and dig in right away—the choice is yours!
How to Serve Greek Yogurt Cookie Dough
Garnishes
The simplest way to dress up your Greek Yogurt Cookie Dough is with a sprinkle of extra mini chocolate chips or a dusting of flaky sea salt on top. For a pop of color (and a little crunch), try chopped nuts, rainbow sprinkles, or even a drizzle of extra peanut butter. Garnishes are your chance to get creative and make each serving feel special!
Side Dishes
This cookie dough is delicious all on its own, but it plays well with others, too. Serve it with fresh fruit like sliced strawberries or apple wedges for dipping, or pair it with a scoop of vanilla Greek yogurt for extra creaminess. If you’re feeling fancy, sandwich a dollop between graham crackers for a quick and playful dessert “sandwich.”
Creative Ways to Present
For a party-ready presentation, scoop Greek Yogurt Cookie Dough into mini dessert cups or roll it into small balls for a bite-sized treat platter. Layer it into parfait glasses with berries and granola for a show-stopping twist on classic parfaits. Or simply serve it family-style in a big bowl with plenty of spoons—watch it disappear!
Make Ahead and Storage
Storing Leftovers
If you have any Greek Yogurt Cookie Dough left (no judgement if you don’t!), simply transfer it to an airtight container and stash it in the refrigerator. It will stay fresh for up to three days, making it perfect for snacking whenever your sweet tooth strikes.
Freezing
This dough freezes surprisingly well! Scoop it into individual portions or roll into balls, then freeze on a parchment-lined tray before transferring to a freezer bag. When you’re ready for a treat, just let it thaw in the fridge for a few hours or at room temperature for about 30 minutes.
Reheating
Since Greek Yogurt Cookie Dough is meant to be enjoyed chilled or at room temperature, there’s no need to reheat it. In fact, heating can change the texture, so it’s best to enjoy straight from the fridge or after a short rest on the counter. If you love it extra fudgy, try it cold; for a softer texture, let it warm up just a bit.
FAQs
Can I bake Greek Yogurt Cookie Dough?
This recipe is designed for eating raw and is not intended for baking. The magic is in its edible, safe-to-eat, doughy texture—no oven required!
How do I make this recipe vegan?
Super easy! Just use a dairy-free Greek-style yogurt and vegan chocolate chips. Swap maple syrup for honey if you’re avoiding animal products altogether.
Can I make this nut-free?
Absolutely. Substitute sunflower seed butter for the peanut butter and use all oat flour instead of almond flour. You’ll still get a creamy, dreamy dough that everyone can enjoy.
What if I don’t have oat flour?
No problem! Simply blend rolled oats in your blender or food processor until they reach a fine, flour-like consistency. Homemade oat flour works perfectly in this recipe.
Is Greek Yogurt Cookie Dough healthy?
Compared to classic cookie dough, this version is much lighter and higher in protein thanks to Greek yogurt and nut butter. It’s a treat you can feel good about, especially when you’re craving something sweet and satisfying.
Final Thoughts
If you’re looking for a fun, simple, and totally irresistible treat, Greek Yogurt Cookie Dough is the answer. It’s quick to make, endlessly customizable, and every bite feels like a little celebration. Give it a try—your sweet tooth will thank you!
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Greek Yogurt Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This Greek Yogurt Cookie Dough recipe is a healthy, no-bake dessert that combines creamy Greek yogurt with peanut butter, almond and oat flours, and mini chocolate chips for a guilt-free treat. It’s quick to prepare, protein-packed, and perfect for satisfying cookie dough cravings without the risk of raw eggs or excessive sugar.
Ingredients
Main Ingredients
- 1/2 cup plain Greek yogurt
- 1/4 cup creamy peanut butter
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/4 cup almond flour
- 1/4 cup oat flour
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips
Instructions
- Mix Wet Ingredients: In a medium bowl, stir together the Greek yogurt, creamy peanut butter, maple syrup (or honey), and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Gradually add almond flour, oat flour, and salt to the wet mixture. Stir until a dough-like consistency forms, ensuring all ingredients are fully integrated.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips, distributing them evenly throughout the dough for bursts of chocolate in every bite.
- Adjust Sweetness: Taste the mixture and add a little more maple syrup or honey if a sweeter dough is preferred.
- Chill (Optional): Enjoy immediately for a soft texture or refrigerate for 15–20 minutes to allow the dough to firm up for easier handling.
- Store Leftovers: Keep any leftover cookie dough in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- For a vegan version, use dairy-free yogurt and vegan chocolate chips.
- To make it nut-free, substitute sunflower seed butter for peanut butter and use all oat flour instead of almond flour.
- This cookie dough is designed to be eaten raw and is not meant for baking.
Nutrition
- Serving Size: about 1/4 cup
- Calories: 190
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 2 mg
