Meet your new favorite no-bake treat: Greek Yogurt Cookie Dough. This irresistible snack is everything you love about cookie dough, made lighter and more nourishing with creamy Greek yogurt, nutty peanut butter, and just the right amount of sweetness. It’s safe to eat by the spoonful, takes minutes to whip up, and is loaded with mini chocolate chips for pure joy in every bite. Whether you’re looking for a healthy dessert, a fun party dip, or a sweet snack, this recipe brings all the cozy cookie dough vibes without any of the guilt.
Ingredients You’ll Need
One of the best things about Greek Yogurt Cookie Dough is how simple the ingredient list is. Each item is carefully chosen to create the perfect blend of creamy, chewy, and chocolatey goodness. Here’s what you’ll need and why every ingredient matters:
- Plain Greek Yogurt: The star of the show, Greek yogurt gives the dough its rich, creamy base and a boost of protein.
- Creamy Peanut Butter: For a deliciously nutty flavor and that classic cookie dough texture. (Feel free to swap for sunflower seed butter for a nut-free version!)
- Honey or Maple Syrup: Adds natural sweetness and helps everything meld together smoothly.
- Vanilla Extract: Brings that signature cookie dough aroma and a hint of warmth.
- Almond Flour: Adds a tender, slightly nutty body to the dough, making it extra satisfying.
- Oat Flour: Gives the dough its soft, classic cookie dough feel and keeps things wholesome.
- Salt: Just a pinch to bring all the flavors into perfect balance.
- Mini Chocolate Chips: The must-have mix-in for those irresistible pops of chocolate in every bite!
How to Make Greek Yogurt Cookie Dough
Step 1: Mix the Wet Ingredients
In a medium mixing bowl, combine the Greek yogurt, peanut butter, honey (or maple syrup), and vanilla extract. Stir until the mixture is completely smooth and glossy. This step is where the magic starts—make sure everything is well-blended for a creamy, luscious base.
Step 2: Add the Dry Ingredients
Next, sprinkle in the almond flour, oat flour, and salt. Gently fold these into the wet mixture, mixing until a soft, uniform dough forms. Don’t worry if it seems a bit sticky at first; the flours will absorb moisture as you stir, giving you that classic cookie dough consistency.
Step 3: Stir in the Chocolate Chips
Fold in the mini chocolate chips, making sure they’re evenly distributed throughout the dough. This is the moment when your Greek Yogurt Cookie Dough really starts to look and taste like the real deal—every bite packed with melty chocolate goodness!
Step 4: Taste and Adjust
Give your dough a taste! If you’d like it sweeter, add a touch more honey or maple syrup. This is your chance to make it totally your own.
Step 5: Chill (Optional)
You can dig in right away, but for a firmer, more classic cookie dough texture, pop the bowl in the fridge for 15–20 minutes. The dough will thicken up beautifully and become scoopable for the perfect treat.
How to Serve Greek Yogurt Cookie Dough
Garnishes
Dress up your Greek Yogurt Cookie Dough with a sprinkle of extra mini chocolate chips, a dusting of flaky sea salt, or even a drizzle of melted peanut butter on top. These quick garnishes take each bite to the next level and make your treat look as amazing as it tastes.
Side Dishes
This cookie dough is delicious on its own, but it’s also fun to serve with crisp apple slices, pretzel sticks, or graham crackers for dipping. The contrast of textures—crunchy, crisp, and creamy—makes snack time extra special!
Creative Ways to Present
Scoop the chilled dough into little bowls or ramekins for a simple dessert, or roll it into bite-sized balls for a grab-and-go snack. You can even layer it with fresh berries and a dollop of whipped cream for a playful parfait that’s guaranteed to wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Yogurt Cookie Dough stays fresh for up to three days in an airtight container in the refrigerator. The flavors meld beautifully, and the dough gets even more luscious as it chills, making it perfect for meal-prepped snacks or quick desserts during the week.
Freezing
If you want to keep your cookie dough for longer, simply portion it into small scoops and freeze on a lined tray. Once firm, transfer the bites to a freezer-safe bag or container. They’ll keep for up to a month—just let them thaw for a few minutes before enjoying for the best texture.
Reheating
Since this Greek Yogurt Cookie Dough is meant to be enjoyed cold or at room temperature, there’s no need to reheat. Just remove it from the fridge or freezer, let it sit for a few minutes to soften if needed, and dig in!
FAQs
Can I bake Greek Yogurt Cookie Dough into cookies?
This recipe is designed to be enjoyed raw, not baked. The combination of Greek yogurt and flours doesn’t yield the structure needed for traditional cookies, but it’s perfect for safe, spoonable snacking!
Is there a nut-free version of this recipe?
Absolutely! Swap the peanut butter for sunflower seed butter and use all oat flour instead of almond flour. You’ll still get a deliciously creamy, allergy-friendly treat.
What type Dessert
Plain, unsweetened Greek yogurt is the best choice for this recipe. It keeps the dough thick and creamy without adding extra sugar, but you can use a dairy-free Greek-style yogurt if you prefer a vegan option.
How do I make the dough sweeter or less sweet?
Easily adjust the sweetness by adding more or less honey (or maple syrup) to taste. Mix in a little at a time and sample as you go until it’s just right for you.
Can I use regular-sized chocolate chips instead of mini?
Yes! Mini chocolate chips blend in more easily, but regular chips work just fine if that’s what you have on hand. You can even chop up a chocolate bar for rustic, chunky bites throughout your Greek Yogurt Cookie Dough.
Final Thoughts
If you’ve been craving a healthy, no-bake treat that’s as fun as it is delicious, Greek Yogurt Cookie Dough is calling your name. It’s easy, endlessly customizable, and sure to win over anyone who loves sneaking a taste of cookie dough. Give it a whirl and watch it disappear—spoonful by spoonful!
Print
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 is a healthy, no-bake treat that’s safe to eat raw. Made with creamy peanut butter, Greek yogurt, and wholesome flours, it’s a delicious dessert perfect for satisfying sweet cravings without the guilt. The addition of mini chocolate chips adds a fun texture and chocolatey flavor.
Ingredients
Wet Ingredients
- 1/2 cup plain Greek yogurt
- 1/4 cup creamy peanut butter
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/4 cup almond flour
- 1/4 cup oat flour
- 1/4 teaspoon salt
Add-ins
- 1/3 cup mini chocolate chips
Instructions
- Mix wet ingredients: In a medium mixing bowl, stir together the Greek yogurt, peanut butter, honey, and vanilla extract until the mixture is smooth and well combined, ensuring there are no lumps.
- Add dry ingredients: Gradually add the almond flour, oat flour, and salt to the wet mixture. Stir until a soft dough forms, with a consistency similar to traditional cookie dough.
- Fold in chocolate chips: Gently fold in the mini chocolate chips, distributing them evenly throughout the dough.
- Adjust sweetness: Taste the cookie dough and add more honey or maple syrup if you prefer it sweeter; stir to combine.
- Chill or serve: Enjoy the cookie dough immediately for a soft texture, or refrigerate for 15–20 minutes if you prefer a firmer bite.
- Store leftovers: Place any remaining cookie dough in an airtight container and refrigerate for up to 3 days.
Notes
- This cookie dough is safe to eat raw and is not intended for baking.
- For a nut-free version, substitute sunflower seed butter and use all oat flour instead of almond and oat flour mix.
- To make the recipe vegan, use dairy-free yogurt and vegan chocolate chips.
Nutrition
- Serving Size: about 1/4 cup
- Calories: 195
- Sugar: 8 g
- Sodium: 85 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 2 mg
