Greek Yogurt Cookie Dough Recipe

If you’ve ever wished you could dig into a bowl of cookie dough without any worry, this Greek Yogurt Cookie Dough recipe is your new favorite hack! Creamy, naturally sweetened, and packed with protein, it blends the richness of Greek yogurt with the nostalgic flavors of classic cookie dough. Whether you’re looking for an easy weeknight treat, a wholesome snack, or a clever way to satisfy your sweet tooth, this recipe has you covered—no baking and no guilt required.

Ingredients You’ll Need

This recipe keeps it simple, but every ingredient really earns its spot! Each one adds something special—creaminess, sweetness, that familiar cookie dough flavor, or a little bit of bite—making the whole thing irresistible.

• Greek yogurt (1 cup, full-fat recommended): The star of the show, providing creaminess and a hefty protein boost.
• Almond flour (1/2 cup, or oat flour): Adds essential “doughy” texture and a subtly nutty flavor.
• Maple syrup (2–3 tablespoons, to taste): Naturally sweetens every bite without refined sugars—adjust for your preferred sweetness.
• Vanilla extract (1 teaspoon): Brings that signature cookie dough aroma and depth of flavor.
• Pinch of salt: Don’t skip this! Salt balances the sweetness and rounds out the dough flavor.
• Chocolate chips (1/3 to 1/2 cup, semi-sweet or dark): Because what’s cookie dough without plenty of chocolatey bits?

How to Make Greek Yogurt Cookie Dough

Step 1: Gather Your Ingredients

Before you start mixing, lay out all your ingredients on the counter. Having everything measured out in advance makes the process seamless and speedy. Plus, it’s fun to see how quickly something so scrumptious comes together!

Step 2: Mix Your Base

In a medium bowl, combine the Greek yogurt, almond flour, maple syrup, vanilla extract, and a pinch of salt. Stir everything together until the mixture is smooth and evenly combined. This is where the magic happens—the dough will start to look just like the real deal.

Step 3: Fold in the Chocolate Chips

Next, add your chocolate chips (go big if you like it extra chocolatey!). Gently fold them in so they’re evenly distributed throughout your Greek Yogurt Cookie Dough. You’ll see plenty of little chocolate pockets with every scoop.

Step 4: Check Sweetness and Texture

Give your cookie dough a quick taste and see if you’d like to add a touch more maple syrup or a sprinkle more salt. If you want it thicker, you can mix in an extra spoonful of almond flour. Make it yours—the beauty of Greek Yogurt Cookie Dough is in its flexibility.

Step 5: Chill (Optional)

If you prefer a firmer, scoopable texture, pop your bowl of Greek Yogurt Cookie Dough in the fridge for 10–15 minutes. Chilling sets everything up beautifully and makes it perfect for rolling into little bites or simply scooping with a spoon.

How to Serve Greek Yogurt Cookie Dough

Garnishes

A sprinkle of flaky sea salt on top takes every bite of Greek Yogurt Cookie Dough up a notch. You can also add a dusting of cocoa powder, a drizzle of peanut butter, or a handful of extra mini chocolate chips if you’re feeling fancy.

Side Dishes

Pair your cookie dough with crisp apple slices, strawberries, or banana rounds for a sweet dip situation. It also works wonderfully beside a cup of coffee, a smoothie, or even as a topping on overnight oats for a breakfast treat.

Creative Ways to Present

Scoop your Greek Yogurt Cookie Dough into mini mason jars for a party-ready dessert, roll it into bite-sized balls for a quick snack, or layer it in a parfait with fruit and granola. You can even sandwich it between graham crackers for a make-ahead frozen treat!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (good luck with that!), transfer your Greek Yogurt Cookie Dough to an airtight container and store in the fridge. It keeps well for up to 3 days, retaining its creamy, doughy texture and rich flavor.

Freezing

For longer storage, you can freeze the dough in individual portions or rolled into bites. Freeze on a tray until firm, then transfer to a zip-top bag. They’ll keep for up to one month—just let them thaw a bit before enjoying.

Reheating

There’s no need to reheat this treat, but if you’d like a slightly softer, almost gooey texture, let your Greek Yogurt Cookie Dough sit on the counter for a few minutes before digging in. It’s delicious enjoyed chilled or at room temp!

FAQs

Is Greek Yogurt Cookie Dough safe to eat raw?

Absolutely! Greek Yogurt Cookie Dough contains no raw eggs or raw wheat flour, so it’s totally safe to eat straight from the bowl. All the components are designed for no-bake, grab-a-spoon snacking.

Can I use a dairy-free yogurt alternative?

Yes! If you’re avoiding dairy, swap in a thick non-dairy yogurt like coconut or almond yogurt. The result will still be creamy and dreamy, though the flavor might be slightly different.

What can I use instead of almond flour?

Oat flour works beautifully as a substitute for almond flour in Greek Yogurt Cookie Dough. You can even blend rolled oats into a fine powder at home if you don’t have pre-made oat flour on hand.

Can I add extra flavors or mix-ins?

Definitely! Try mixing in chopped nuts, a swirl of peanut butter, or even a handful of sprinkles for a birthday cookie dough vibe. The recipe is super customizable—let your cravings lead the way.

Is this recipe kid-friendly?

Kids love Greek Yogurt Cookie Dough because it’s sweet, creamy, and fun to eat. Plus, you can make it together in minutes, which is great for busy afternoons or school lunch treats.

Final Thoughts

Next time your sweet tooth calls, skip the store-bought options and whip up a batch of Greek Yogurt Cookie Dough. It’s quick, satisfying, and endlessly adaptable—your spoon (and your friends!) will thank you!

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