Greek Yogurt Cookie Dough Recipe

Introduction

Greek Yogurt Cookie Dough is a creamy, protein-packed, no-bake treat that’s perfect for a quick snack or wholesome dessert. With a rich blend of Greek yogurt, nut butter, and oat flour, it delivers all the comfort of classic cookie dough without the guilt.

Ingredients

• 1 cup plain Greek yogurt (thick and protein-packed)
• 2 tbsp nut butter (peanut, almond, or cashew)
• 2–3 tbsp maple syrup or honey (adjust sweetness)
• 1 tsp vanilla extract
• ¾ cup oat flour (blended rolled oats)
• Pinch of salt
• 2 tbsp mini chocolate chips (halal-certified or dark chocolate)
• Optional add-ins:
  • 1 tbsp crushed nuts or seeds
  • 1 tbsp shredded coconut
  • Dash of cinnamon

Instructions

1. Step 1: In a mixing bowl, whisk together the Greek yogurt, nut butter, maple syrup (or honey), and vanilla extract until smooth and creamy. If the mixture has lumps, continue whisking until fully blended.
2. Step 2: Stir in the oat flour and a pinch of salt until a soft, dough-like texture forms. If the dough feels too wet, add oat flour one teaspoon at a time until it holds its shape.
3. Step 3: Gently fold in the mini chocolate chips and any optional add-ins like crushed nuts, shredded coconut, or cinnamon. Taste the dough and adjust sweetness with a little more maple syrup if desired.
4. Step 4: Chill the dough in the refrigerator for 20–30 minutes for a thicker, scoopable texture, or enjoy immediately as a creamy, spoonable treat.

Tips & Variations

• Use thick Greek yogurt for the best texture; briefly drain if it’s too watery.
• For a dairy-free version, substitute thick coconut yogurt and seed butter.
• For a vegan option, replace honey with maple syrup.
• Make sure to use certified gluten-free oat flour if you need a gluten-free treat.
• Fold in spices like cinnamon or citrus zest for extra flavor.
• Add dried fruit or toasted seeds for crunch and variety.

Storage

Store the cookie dough in an airtight container in the refrigerator for up to 3 days. For longer storage, portion the dough onto a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Frozen dough keeps well for 1–2 months. To thaw, place in the fridge overnight or leave at room temperature for 15–20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What are the main ingredients in Greek Yogurt Cookie Dough?

The key ingredients are Greek yogurt, nut butter, maple syrup or honey, vanilla extract, oat flour, salt, and mini chocolate chips. These combine to create a creamy, scoopable dough with a balanced flavor.

Can I make this recipe dairy-free or vegan?

Yes. For dairy-free, swap the Greek yogurt for thick coconut yogurt and the nut butter with seed butter. To make it vegan, use maple syrup instead of honey.

Greek Yogurt Cookie Dough Recipe

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4.9 from 99 reviews

Greek Yogurt Cookie Dough is a creamy, protein-packed, no-bake treat featuring thick Greek yogurt combined with nut butter, sweetened with maple syrup or honey, and blended with oat flour for a soft, cookie-dough texture. Enhanced with vanilla extract, a pinch of salt, and mini chocolate chips, this easy-to-make dessert offers a wholesome indulgence perfect for a quick snack or satisfying sweet craving.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup plain Greek yogurt (thick, full-fat or 2%)
• 2 tbsp nut butter (peanut, almond, or cashew)
• 2–3 tbsp maple syrup or honey
• 1 tsp vanilla extract
• ¾ cup oat flour (blended rolled oats)
• Pinch of salt
• 2 tbsp mini chocolate chips (halal-certified or dark chocolate)

Optional Add-ins

• 1 tbsp crushed nuts or seeds
• 1 tbsp shredded coconut
• Dash of cinnamon

Instructions

1. Combine wet ingredients: In a mixing bowl, whisk together 1 cup plain Greek yogurt, 2 tablespoons of nut butter, 2 to 3 tablespoons of maple syrup or honey, and 1 teaspoon vanilla extract until mixture is smooth and creamy. Whisk longer if there are lumps, so the flavors meld beautifully.
2. Add dry ingredients: Gently fold in ¾ cup oat flour and a pinch of salt to form a soft, dough-like consistency. If the dough is too wet, add oat flour one teaspoon at a time until it holds its shape and looks glossy.
3. Fold in chips and add-ins: Carefully fold in 2 tablespoons mini chocolate chips and any optional add-ins like crushed nuts, shredded coconut, or a dash of cinnamon. This keeps the texture intact and balances the sweetness; adjust maple syrup if desired.
4. Chill or serve: Chill dough in the refrigerator for 20 to 30 minutes to thicken and become scoopable, or serve immediately for a creamy, spoonable treat. Store leftovers covered in the fridge for up to 3 days.

Notes

• Use thick Greek yogurt, draining briefly if too watery, for best texture.
• Chill the dough 20–30 minutes to firm up for easier scooping.
• Spoon and level oat flour to avoid tough dough.
• Fold in chocolate chips and add-ins gently to maintain texture.
• Taste dough and adjust sweetness with additional maple syrup if needed.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Greek Yogurt Cookie Dough, no-bake, protein snack, dessert, easy