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

This Greek Yogurt Cookie Dough is the quick, crave-able snack that tastes indulgent but feels light. Creamy Greek yogurt and nut butter team up with almond flour and mini chocolate chips to give you the familiar cookie-dough vibe without raw eggs or a trip to the oven. If you love simple, protein-packed snacks, this one’s going to feel like a tiny celebration in a bowl—and it pairs nicely with other easy homemade treats like fluffy healthy Greek yogurt bagels when you want to build a snack spread.

why make this recipe

If you’re tired of reaching for empty-calorie sweets that leave you hungry again, this recipe is perfect because it satisfies cookie-dough cravings with real protein and wholesome ingredients, needs no baking, and comes together in minutes—so you can enjoy a treat that’s both convenient and nourishing.

Ingredients

1 cup plain Greek yogurt
½ cup almond flour (or oat flour)
3 tablespoons nut butter (peanut, almond, or cashew)
2–3 tablespoons maple syrup or honey (to taste)
1 teaspoon vanilla extract
Pinch of salt
¼ cup mini chocolate chips
Optional: 1 tablespoon coconut flour (for extra thick dough)

Step-by-Step Guide to Making Greek Yogurt Cookie Dough

Stir the wet ingredients. In a bowl, combine 1 cup plain Greek yogurt, 3 tablespoons nut butter, 2–3 tablespoons maple syrup (adjust to taste), and 1 teaspoon vanilla extract. Mix until smooth and fully combined—a whisk or small spatula works well to get a creamy base.
Add the flour. Mix in ½ cup almond flour (or oat flour) and, if you want a firmer texture, 1 tablespoon coconut flour. Add a pinch of salt. Stir until a thick, cookie-dough-like mixture forms. If it’s too wet, add a little more almond or coconut flour; if too firm, stir in a teaspoon or two of yogurt.
Fold in chocolate chips. Gently fold in ¼ cup mini chocolate chips so they’re evenly distributed through the dough.
Chill briefly (optional). For a firmer scoopable texture, chill the dough for 10–15 minutes in the refrigerator. This also helps meld flavors and makes the dough feel more like classic cookie dough.
Scoop and enjoy. Use a small cookie scoop or a spoon to portion bites. Eat straight from the bowl, roll into small balls, or serve with fruit, crackers, or celery sticks.
Store appropriately. Place leftover dough in an airtight container and refrigerate for up to 4 days.

Why this works (short technique notes)

Greek yogurt lends tang, creaminess, and protein without needing eggs or butter.
Almond or oat flour gives body and a slightly nutty flavor while keeping carbs lower than regular flour.
Nut butter acts as the fat binder to mimic the mouthfeel of traditional cookie dough.

how to store Greek Yogurt Cookie Dough

Refrigerate: Store in an airtight container in the fridge at 35–40°F (2–4°C) for up to 4 days.
Freeze: Freeze in a sealed container or freezer bag for up to 1 month at 0°F (-18°C); thaw in the fridge overnight before serving.
Short-term room: If you’re leaving it out for a snack session, keep it at room temperature for no longer than 1–2 hours to maintain safety and texture.

Serving Ideas for Greek Yogurt Cookie Dough

Mini scoops on a dessert plate with fresh berries and a drizzle of honey for a light treat.
Spread between two graham crackers or cookie halves to make a quick sandwich.
Serve alongside apple slices, banana rounds, or pear wedges for dipping.
Top a bowl of oatmeal or smoothie bowl with a scoop for extra protein and a cookie-dough twist.
Use as a filling for stuffed dates—press a small amount inside pitted Medjools and enjoy bite-sized sweetness.

tips to make Greek Yogurt Cookie Dough

Q: How do I keep it from being too watery?
A: Use thick Greek yogurt (full-fat or strained) and mix in a tablespoon of coconut flour or a touch more almond flour to absorb excess moisture.

Q: What nut butter is best?
A: Any smooth nut butter works, but almond or peanut are the most neutral in flavor; cashew gives a sweeter, creamier finish.

Q: Can I make it nut-free?
A: Swap the nut butter for sunflower seed butter and use oat flour instead of almond flour to keep it nut-free (and add coconut flour sparingly if needed for thickness).

variations

Chocolate peanut-butter twist (bullet): Replace the mini chocolate chips with a tablespoon of cocoa powder and add an extra tablespoon of maple syrup for a richer chocolate cookie-dough flavor. Use peanut butter for a classic PB-chocolate combo.
Protein-boost paragraph: If you want a higher-protein snack suitable for post-workout, stir a scoop of unflavored or vanilla protein powder into the yogurt before mixing in the flours; reduce added sweetener slightly if your powder is sweetened, and add a splash of milk or water if the texture becomes too thick. This keeps the dough spoonable while significantly increasing its satiety.

FAQs

Q: Can I use regular yogurt instead of Greek yogurt?
A: Regular yogurt will work but the texture will be looser and less creamy; drain it through cheesecloth for a thicker consistency closer to Greek yogurt.

Q: Will this taste like raw cookie dough?
A: It has the flavor profile of cookie dough thanks to the nut butter, vanilla, and chocolate chips, but it’s tangier because of the Greek yogurt—pleasantly different and less sweet than bakery cookie dough.

Q: Is this safe to give to kids?
A: Yes—because there are no raw eggs, this recipe avoids the food-safety concerns of traditional raw cookie dough; just make sure ingredients like nut butter are appropriate for any child with allergy concerns.

How do I make it less sweet?
- Reduce the maple syrup to 1 tablespoon or omit entirely; the chocolate chips add sweetness, so you can tailor it to your taste.
Is this suitable for keto?
- With almond flour and a low-carb sweetener swap (like erythritol or stevia), you can make a lower-carb/keto-friendly version, though the yogurt still contributes some carbs.

More on texture and flavor
This recipe’s charm lies in its balance: tang from Greek yogurt, richness from nut butter, and sweetness from maple syrup and chocolate chips. If you prefer a closer mimic of dough you grew up on, try using full-fat Greek yogurt and a touch more nut butter to replicate that indulgent mouthfeel.

Nutrition and portioning tips

Portion control is easy: this recipe makes about 6–8 small scoops depending on size, each offering a moderate serving of protein and healthy fats.
To keep it lighter, use low-fat Greek yogurt and reduce nut butter by a teaspoon or two—texture will be slightly less rich but still satisfying.
For a treat with more fiber, serve portions with sliced apple or whole-grain crackers.

How to adapt for dietary needs

Vegan: Use a thick, unsweetened plant-based yogurt (coconut or almond-based) and a vegan nut butter; be aware flavor and texture will differ.
Gluten-free: Use almond flour or certified gluten-free oat flour—this recipe is naturally gluten-free when almond or oat flour is used.
Lower sugar: Use a sugar substitute like allulose or monk fruit in place of maple syrup; adjust to taste.

Cooking and prep timeline

Active time: 5–10 minutes.
Optional chill: 10–15 minutes.
Total time: 15–25 minutes (depending on chilling).

Presentation ideas for gatherings

Serve scoops in small ramekins with a sprinkle of sea salt or flaky salt for contrast.
Create a DIY cookie-dough bar: offer the base dough with toppings like chopped nuts, cacao nibs, shredded coconut, and crushed pretzels so guests can customize.
Portion into silicone molds or mini muffin liners for bite-sized offerings at parties.

Troubleshooting

If dough is gritty: your almond flour may be coarse—pulse it briefly in a food processor for a smoother texture before mixing.
If dough is too sticky: add a bit more almond or coconut flour, a teaspoon at a time.
If dough tastes bland: a pinch more salt and a tiny splash of vanilla extract will brighten flavors.

More creative uses

Dollop onto pancakes or waffles as a decadent, protein-rich topping instead of whipped cream.
Swirl into Greek yogurt parfaits with granola for a double-yogurt treat.
Fold into cooled baked goods like brownies or blondies as a no-bake creamy filling for a layered treat.

Safety and best practices

Always store the dough chilled unless serving immediately; dairy-based recipes should not be left at warm room temperatures for extended periods.
Use fresh ingredients and check labels if you have nut or dairy allergies—substitute accordingly.

FAQs (different style)

Q: Can I add spices like cinnamon or nutmeg?
A: Absolutely—¼ teaspoon of cinnamon or a pinch of nutmeg can add warmth and depth to the flavor.

Q: How long will the texture stay good in the fridge?
A: For best texture, consume within 3–4 days. Over time the mixture may lose some fluffiness and absorb moisture from the yogurt.

Q: Can I double the recipe?
A: Yes. Double or triple the ingredients and store portions in separate airtight containers for easy access during the week.

Conclusion

Enjoy this Greek Yogurt Cookie Dough as a fast, satisfying snack that bridges the gap between indulgence and better-for-you eating. For more inspiration on Greek-yogurt-based recipes and alternative healthy treats, check out this take on a high-protein version: Greek Yogurt Cookie Dough (High Protein, Low Carb), and if you want a different protein-bite idea to round out your snack rotation, consider these creative bites: Sugar Cookie Protein Bites – Leah and Joe.

Greek Yogurt Cookie Dough

Author: admin
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A quick, healthy, no-bake snack that satisfies cookie-dough cravings with real protein and wholesome ingredients.

Ingredients

Scale

1 cup plain Greek yogurt
½ cup almond flour (or oat flour)
3 tablespoons nut butter (peanut, almond, or cashew)
2–3 tablespoons maple syrup or honey (to taste)
1 teaspoon vanilla extract
Pinch of salt
¼ cup mini chocolate chips
Optional: 1 tablespoon coconut flour (for extra thick dough)

Instructions

In a bowl, combine Greek yogurt, nut butter, maple syrup, and vanilla extract. Mix until smooth.
Add almond flour and coconut flour (if using), along with a pinch of salt. Stir until a cookie-dough-like mixture forms.
Fold in mini chocolate chips until evenly distributed.
Chill the dough for 10–15 minutes for a firmer texture.
Use a small cookie scoop or spoon to portion bites, and enjoy!
Store leftover dough in an airtight container in the refrigerator for up to 4 days.