Greek Yogurt Cookie Dough Recipe
If you’ve ever craved cookie dough but wished for a lighter, healthier option, Greek Yogurt Cookie Dough is about to be your new obsession. This quick, no-bake treat beautifully soothes your sweet tooth with velvety Greek yogurt, creamy nut butter, a hint of vanilla, and just the right amount of chocolate chips nestled throughout each spoonful. The best part? You get all the flavors and comforting texture of classic cookie dough without worrying about raw eggs or refined sugar overload. Whether you eat it straight from the bowl, dolloped on fruit, or as an after-dinner snack, Greek Yogurt Cookie Dough is insanely satisfying, incredibly easy, and downright delightful.
Ingredients You’ll Need
Pulling this off is delightfully simple—the magic is in the wholesome, everyday ingredients that balance tang, nuttiness, and gentle sweetness. Each one plays a part in the crave-worthy cookie dough experience, so let’s have a look at what you need and why it’s worth using!
- Greek yogurt: Delivers major creaminess and a subtle tang that makes the base irresistible and protein-packed.
- Natural peanut butter or almond butter: Adds richness, hinting at classic cookie dough flavor while helping thicken the mixture.
- Pure maple syrup or honey: Sweetens everything naturally without going overboard and adds softness to every bite.
- Vanilla extract: Pulls all the flavors together and brings a dreamy, cookie-scented aroma.
- Oat flour: Gives body and that classic doughy chew—plus, it’s naturally gluten-free!
- Cinnamon (optional): A warm, cozy boost that instantly makes your edible dough taste more like a bakery treat.
- Pinch of salt: Just a dash sharpens the sweetness and brightens up every flavor in the bowl.
- Mini chocolate chips: Scattered throughout for pops of melty chocolate happiness in every bite.
How to Make Greek Yogurt Cookie Dough
Step 1: Blend the Wet Ingredients
In a medium mixing bowl, whisk together the Greek yogurt, peanut butter (or almond butter), pure maple syrup (or honey), and vanilla extract until completely smooth. This foundation will determine your dough’s creaminess, so really take your time here to blend everything until silky and unified.
Step 2: Add the Dry Ingredients
Sprinkle the oat flour, that optional dash of cinnamon, and a generous pinch of salt over your combined wet ingredients. Stir until the dry ingredients disappear into the creamy base. A quick taste is totally encouraged here—just to make sure you love the balance of spice and saltiness!
Step 3: Fold in Chocolate Chips
Gently fold mini chocolate chips into your Greek Yogurt Cookie Dough, distributing them so every spoonful is speckled with chocolate. Don’t be shy—more chips make for more joyful bites! If you want extra decadence, you can add a mix of chocolate chunks and chips.
Step 4: Chill or Serve Right Away
If you want a softer, mousse-like dough, dive in immediately with a spoon. For classic cookie dough texture, pop the bowl in the fridge for about 30 minutes. The rest is pure anticipation—chilling thickens everything up, bringing you even closer to that nostalgic cookie dough nostalgia.
How to Serve Greek Yogurt Cookie Dough
Garnishes
Sprinkle a few extra mini chocolate chips or a dusting of cinnamon right before serving for the prettiest touch. For more fun, scatter chopped nuts or a drizzle of natural peanut butter on top. This little boost of flair not only looks inviting, but adds texture and flavor excitement to each bowlful.
Side Dishes
This treat is fantastic solo, but pairing is half the fun! Serve it with fresh berries, sliced apples, or banana coins for a refreshing, fruity counterpoint. Want more decadence? Offer tiny cookies or graham crackers for dipping—the contrast in textures is hard to beat.
Creative Ways to Present
Pack a serving into tiny dessert cups for a party-friendly bite, or make a cookie dough parfait by layering the dough with berries and more chocolate chips. You can even roll chilled Greek Yogurt Cookie Dough into balls for easy snacking, or swirl it onto pancakes or toast for a playful breakfast spin!
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftovers to an airtight container and refrigerate. The Greek Yogurt Cookie Dough keeps beautifully for up to 3 days—though good luck making it last that long! The flavors deepen a bit as it sits, and the texture stays thick and luscious.
Freezing
If you want to stash away extra, freeze the dough in portioned scoops on a baking sheet, then transfer to a freezer-safe bag or container. It’ll keep for up to a month. Thaw in the fridge overnight before enjoying, or let it sit out for 15 minutes if you’re feeling impatient.
Reheating
Since this is a no-bake treat, there’s no reheating needed! In fact, it’s best cold from the fridge. If you do accidentally freeze it too hard, let it sit at room temperature for a bit to soften. Enjoy straight from the container or reshape into balls if you like.
FAQs
Can I use flavored Greek yogurt instead of plain?
Absolutely! Flavored Greek yogurt, such as vanilla, can add another dimension of sweetness and aroma to your cookie dough. Just keep in mind that it may affect the overall sugar content and flavor, so you might want to reduce the amount of added maple syrup or honey slightly.
Is there a way to make this nut-free?
Definitely. If nut allergies are a concern, try substituting sunflower seed butter or soy nut butter for the peanut or almond butter. The result is just as creamy and delicious, with a subtle flavor twist and no nuts involved.
Can I bake this Greek Yogurt Cookie Dough?
This dough is meant to be enjoyed as an edible, no-bake treat and does not bake up into traditional cookies. Baking it will not yield classic cookie texture due to the yogurt content—but you can always spread it on toast or pancakes for a baked-style twist!
What can I use instead of oat flour?
If you don’t have oat flour, almond flour is a perfect grain-free substitute that keeps the dough nice and tender. You could also blend rolled oats in your blender or food processor until very fine for a DIY version in a pinch.
How do I make it dairy-free?
It’s an easy swap: just use your favorite dairy-free yogurt and dairy-free chocolate chips. Coconut or almond yogurt works wonderfully, keeping the Greek Yogurt Cookie Dough creamy but completely plant-based!
Final Thoughts
If you haven’t tried Greek Yogurt Cookie Dough yet, you’re truly in for a treat. It’s the kind of snack that brings a grin to your face with every spoonful—creamy, rich, and chock-full of classic cookie dough flavors, minus the guilt. Grab a bowl and dig in; I think you’ll make this again and again!
Print
Greek Yogurt Cookie Dough Recipe
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free option
Description
Indulge in this guilt-free and protein-packed Greek Yogurt Cookie Dough that’s perfect for snacking or dessert. Made with wholesome ingredients and no baking required, this treat is sure to satisfy your sweet cravings.
Ingredients
Cookie Dough:
- 1 cup plain Greek yogurt
- 2 tablespoons natural peanut butter or almond butter
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup oat flour
- 1/4 teaspoon cinnamon (optional)
- pinch of salt
- 3 tablespoons mini chocolate chips
Instructions
- Prepare the Dough: In a medium bowl, whisk together Greek yogurt, peanut butter, maple syrup, and vanilla until smooth.
- Mix the Dry Ingredients: Stir in oat flour, cinnamon if using, and salt until fully combined.
- Add Chocolate Chips: Fold in chocolate chips.
- Serve or Chill: Serve immediately for a softer texture, or refrigerate for 30 minutes for a thicker, cookie dough-like consistency.
Notes
- For a dairy-free version, use dairy-free yogurt and chocolate chips.
- You can also swap oat flour for almond flour for a grain-free option.
- This is meant to be eaten as a no-bake snack and not baked into cookies.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 160
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg
