Greek Yogurt Cookie Dough Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://deliciousdishspot.com/greek-yogurt-cookie-dough-recipe/
