If you’ve ever wished you could enjoy cookie dough by the spoonful—with zero guilt and plenty of nutrient-rich flavor—Greek Yogurt Cookie Dough is about to become your new favorite obsession. This no-bake, high-protein treat delivers all the creamy, decadent texture you crave, blended with sweet notes of maple, nutty undertones, and pops of mini chocolate chips. It’s a snack that feels like dessert and comes together in minutes. Whether you’re reaching for a post-workout bite, a wholesome dessert, or a blissful midnight treat, Greek Yogurt Cookie Dough is everything you love about classic cookie dough, made lighter, brighter, and oh-so-satisfying!

Greek Yogurt Cookie Dough Recipe - Recipe Image

Ingredients You’ll Need

The best part about Greek Yogurt Cookie Dough is how shockingly simple the ingredient list is—every item brings something special, whether it’s creamy richness, sweet flavor, or that classic cookie dough texture. Take a peek below and see just how effortless real decadence can be!

Plain Greek Yogurt: The star ingredient for a creamy, tangy base that’s packed with protein and gives this dough its irresistible texture.
Creamy Peanut Butter or Almond Butter: Adds nutty flavor, richness, and a bit of healthy fat for a filling treat; choose almond for a slightly milder taste.
Maple Syrup or Honey: Natural sweetness that ties every bite together—maple syrup gives a deep, caramel note, while honey adds floral brightness.
Vanilla Extract: A splash of warmth that transforms the whole batch into real-deal cookie dough territory.
Salt: Just a pinch deepens every flavor and cuts the sweetness for a perfect balance.
Almond Flour (or Oat Flour): Gives the dough structure and that classic, slightly gritty cookie dough bite—plus, it keeps things gluten-free!
Mini Chocolate Chips: Crunchy, melty bits in every spoonful; mini chips mean more chocolate in every bite!

How to Make Greek Yogurt Cookie Dough

Step 1: Mix the Creamy Base

Start by grabbing a medium bowl—nothing fancy needed! Add in the Greek yogurt, your choice of peanut butter or almond butter, maple syrup (or honey), vanilla extract, and that little pinch of salt. Stir them together until the mix is totally smooth, creamy, and fully blended. At this stage, you’re building all the rich, sweet, and nutty flavors that make Greek Yogurt Cookie Dough so addictive.

Step 2: Stir in the Flour

Next, sprinkle in the almond flour (or oat flour). Using a spatula or big spoon, fold the flour into the creamy mixture. You’ll notice the dough thickening up and transforming into something scoopable and deliciously “cookie dough-ish”—that’s exactly what you want! No floury pockets, just even, soft texture all around.

Step 3: Fold in Mini Chocolate Chips

Now for the magic! Gently fold in your mini chocolate chips. Aim for an even distribution—trust me, you want a chocolatey surprise in every single bite. The chips add that essential bite and melty pop, making your Greek Yogurt Cookie Dough feel truly special.

Step 4: Chill (Optional, But Recommended!)

If you can resist diving in right away, cover the bowl and pop the dough into the fridge for 15 to 20 minutes. This quick chill helps the flavors meld and the texture firm up, making it taste and feel even more like classic cookie dough. Or, if patience isn’t your style, grab a spoon and dig in immediately!

How to Serve Greek Yogurt Cookie Dough

Garnishes

Dress up your Greek Yogurt Cookie Dough with a sprinkle of flaky sea salt, a few extra mini chocolate chips, or even a handful of toasted chopped nuts. A swirl of drippy nut butter on top is both gorgeous and lip-smacking. For a fruity flourish, dot with fresh berries for color and brightness.

Side Dishes

Pair this no-bake treat with crunchy apple slices, pretzel sticks, or graham crackers for scooping—seriously, this is a luscious dip as much as it’s a spoonable snack! For a full-on treat tray, add Greek Yogurt Cookie Dough to a platter with sliced bananas, strawberries, and dried apricots for a sweet-and-salty party platter.

Creative Ways to Present

If you’re feeling playful, roll little scoops into “truffles” and chill until firm—perfect for popping or gifting. Try layering the dough in parfait glasses with granola and fruit for a high-protein, Instagram-worthy parfait. Or, for a make-ahead dessert, freeze small balls and serve as frozen “cookie dough bites” on a hot day!

Make Ahead and Storage

Storing Leftovers

Transfer any extra Greek Yogurt Cookie Dough into an airtight container and tuck it into the refrigerator, where it’ll keep beautifully for up to four days. The texture stays thick and wonderful, making it easy to scoop a bite whenever the craving strikes.

Freezing

Want to save some for later (or just make sure you always have a stash on hand)? Scoop out balls or portion the dough and freeze in a sealed container. When you’re ready, just let it sit at room temperature for a few minutes and enjoy as extra-chilled, fudgy bites.

Reheating

Greek Yogurt Cookie Dough is meant to be enjoyed cold or at room temperature—no actual baking or reheating required! If you freeze your dough, simply thaw it until soft enough to scoop or eat straight from the freezer for an ice cream-like treat.

FAQs

Can I use flavored Greek yogurt instead of plain?

Absolutely! Flavored Greek yogurt adds an extra layer of sweetness and fun notes like vanilla or berry. Just note that it may make the dough slightly sweeter, so consider reducing the maple syrup or honey a touch.

Is Greek Yogurt Cookie Dough safe to eat raw?

Yes, this recipe is specifically crafted to be safe as an edible cookie dough—no eggs, no raw wheat flour, and all wholesome, no-bake ingredients. It’s completely intended to be enjoyed by the spoonful, directly from the bowl!

What if I don’t have almond flour?

You can easily substitute oat flour for almond flour, and the results are just as delicious. Oat flour gives a slightly heartier texture and works beautifully if you want a nut-free option.

How can I make this Greek Yogurt Cookie Dough vegan?

All you have to do is use a dairy-free yogurt and vegan chocolate chips—maple syrup works perfectly as your sweetener, so no other changes needed. It’s simple to customize for any dietary need!

Can I add mix-ins to the dough?

Absolutely! Stir in chopped dried fruit, toasted coconut, chia seeds, or a dash of cinnamon for extra flavor and texture. Make this Greek Yogurt Cookie Dough totally your own by riffing with your favorite cookie add-ins!

Final Thoughts

If you’re looking for a crave-worthy treat that’s healthy, easy, and beyond delicious, Greek Yogurt Cookie Dough will quickly become a staple in your snack (and dessert) routine. With its creamy texture, classic flavor, and just the right amount of sweetness, you’ll find it’s impossible to stop at just one spoonful. Give it a try—you just might discover your new favorite way to enjoy cookie dough!

Greek Yogurt Cookie Dough Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 5 minutes
Yield: 4 servings 1x
Diet: Gluten-Free, Vegetarian

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Description

Indulge in this guilt-free Greek Yogurt Cookie Dough that’s not only delicious but also packed with protein. A quick and easy snack or dessert that’s ready in minutes!

Ingredients

Scale

Cookie Dough:

1/2 cup plain Greek yogurt
1/4 cup creamy peanut butter or almond butter
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup almond flour (or oat flour)
1/4 cup mini chocolate chips

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Instructions

Mix Wet Ingredients: In a medium bowl, combine Greek yogurt, peanut butter, maple syrup, vanilla extract, and salt until smooth.
Add Flour: Stir in almond flour until a thick, dough-like consistency forms.
Include Chocolate Chips: Fold in mini chocolate chips.
Chill: Refrigerate for 15–20 minutes for best texture or enjoy immediately.