Greek Yogurt Cookie Dough: The Healthy No-Bake Snack You’ll Crave

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. Enter Greek Yogurt Cookie Dough, the sneaky snack that tastes like dessert but pretends to be healthy. It is creamy, slightly tangy, and absolutely binge worthy. Want to feel like you are indulging without a small panic attack about your macros? This is your new best friend.

Oh and if you are the type who likes making other Greek yogurt treats, check out these fluffy bagels for your next baking adventure: fluffy bagels

Why This Recipe is Awesome

• It is fast. Like five minutes of mixing and some optional chilling. No oven drama.
• It is idiot proof. Even I did not mess this up and I once confused sugar with salt.
• It has protein from Greek yogurt so you get snack satisfaction plus a little virtue signal to yourself. FYI that counts.
• It is flexible. Swap nut butters, switch flours, drop in extras. Want cookie dough you can eat with a spoon at 10 p m? Go for it.
• It stores well in the fridge so you can snack like a responsible adult. Or hide it under a spoon. No judgment.

Ingredients You’ll Need

• 1 cup plain Greek yogurt. Use full fat if you want decadence.
• 1/2 cup almond flour or oat flour if you prefer a milder flavor.
• 3 tablespoons nut butter peanut, almond, or cashew all work. Choose your vibe.
• 2 to 3 tablespoons maple syrup or honey to taste sweet tooth level.
• 1 teaspoon vanilla extract to make everything cozy.
• Pinch of salt to balance the sweetness. Important even if you hate measuring.
• 1/4 cup mini chocolate chips because tiny chocolate bits = big joy.
• Optional 1 tablespoon coconut flour for extra thick dough if you like that dense cookie dough texture.

Step-by-Step Instructions

1. In a bowl stir together Greek yogurt nut butter maple syrup and vanilla until smooth. Use a spoon or spatula and actually mix it. No clumps allowed.
2. Mix in almond flour coconut flour if using and a pinch of salt until dough forms. The mixture should be thick enough to scoop but still soft. Adjust with a little more flour if it is too wet.
3. Fold in mini chocolate chips. Try not to eat them all during this step. No promises.
4. Chill for 10 to 15 minutes if desired to firm up the dough a bit. This step is optional but highly recommended for that classic cookie dough texture.
5. Scoop and enjoy. Use a small cookie scoop or just a spoon. Taste test mandatory.
6. Store in the fridge up to 4 days. Keep it in an airtight container and pretend you are making healthy choices.

Common Mistakes to Avoid

• Thinking you need to measure like you are performing surgery. A generous scoop here will not ruin your life.
• Skipping the pinch of salt. Salt makes it sing. Without it the dough tastes flat and sad.
• Using too much yogurt. If it looks like dip you can use a little more flour or a smidge of coconut flour to fix it.
• Forgetting to chill if you want firm scoops. Eating it warm is fine but wonky scoops happen.
• Overloading with mix ins. Yes chocolate chips are life but too many chips means the dough will fall apart. Moderation people.

Alternatives & Substitutions

• No almond flour Try oat flour. It gives a softer texture and is more budget friendly. IMO oat flour is the people pleaser of flours.
• Nut free? Use sunflower seed butter or soy butter. The flavor will change but it still rocks.
• Want lower sugar? Use a sugar free syrup or reduce the maple syrup to 1 tablespoon and add a splash of vanilla for sweetness.
• Need it thicker? Add 1 tablespoon of coconut flour or another tablespoon of almond flour. Add sparingly because coconut flour absorbs like a sponge.
• Dairy free? Use a thick nondairy yogurt like coconut or almond Greek style yogurt. Texture may vary a bit but still delicious.
• No mini chips? Chop a regular chocolate bar or use cacao nibs for a less sweet crunch. I sometimes use chopped dates for chew and natural sweetness.

FAQ (Frequently Asked Questions)

Q Will this taste like real cookie dough or fake health food?
A Pretty close to real cookie dough especially with chocolate chips. The yogurt adds a slight tang but your taste buds will be happy.

Q Can I freeze this for later?
A Yes you can freeze scoops on a tray then transfer to a freezer bag. Thaw in fridge for best texture. Works well for portion control.

Q Is it safe to eat raw because of the egg issue?
A No eggs here so you do not need to worry about raw egg drama. This is one of the perks of yogurt based dough.

Q Can I make it sweeter without adding sugar?
A Sure swap in a bit more maple syrup or honey or add mashed ripe banana for natural sweetness. Keep in mind bananas add moisture.

Q Can kids help make this?
A Absolutely. They will love stirring and sneaking mini chips. Supervised of course unless you want a flour war.

Q How can I make it more protein packed?
A Use high protein Greek yogurt or add a scoop of your favorite protein powder. Mix carefully and add a touch more liquid if it gets dry.

Q Is this good on toast or fruit?
A Yes spread it on toast swirl into oatmeal or dollop on apple slices. Fancy snack vibes achieved.

Final Thoughts

You just made a snack that is part dessert part health flex and 100 percent delicious. Keep a container in the fridge for emergency snack situations and enjoy sharing it or hoarding it. You are allowed to be proud. Seriously. Give yourself a little victory dance and then scoop another bite.

Now go impress someone or yourself with your new culinary skills You earned it

Conclusion

Want to see a similar take on Greek yogurt cookie dough with a focus on protein and low carb tweaks Check out this detailed version from Calla for more inspiration: Greek Yogurt Cookie Dough. If you like bite sized protein snacks with a cookie vibe you might also enjoy this creative spin on sugar cookie protein bites: Sugar Cookie Protein Bites.

Greek Yogurt Cookie Dough

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• Author: admin
• Total Time: 5 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy and slightly tangy cookie dough that is both indulgent and healthy, perfect for snacking without guilt.

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Ingredients

Scale 1x2x3x

• 1 cup plain Greek yogurt (full fat for decadence)
• 1/2 cup almond flour or oat flour
• 3 tablespoons nut butter (peanut, almond, or cashew)
• 2 to 3 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup mini chocolate chips
• Optional: 1 tablespoon coconut flour

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Instructions

1. In a bowl, stir together Greek yogurt, nut butter, maple syrup, and vanilla until smooth.
2. Mix in almond flour and coconut flour (if using) along with a pinch of salt until dough forms.
3. Fold in mini chocolate chips.
4. Chill for 10 to 15 minutes if desired.
5. Scoop and enjoy, using a cookie scoop or spoon.
6. Store in the fridge for up to 4 days in an airtight container.

Notes

Great for snacking and can be stored in the fridge. Flexible with ingredients – feel free to swap as needed.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Snack
• Method: No-Cook
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 6g
• Sodium: 75mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 5mg

Keywords: Greek yogurt, cookie dough, healthy snack, no-bake, dessert