Who says you can’t eat cookie dough by the spoonful and feel good about it? This Greek Yogurt Cookie Dough is the ultimate guilt-free indulgence—smooth, creamy, and packed with sweet, chocolatey goodness. It’s a healthier twist on classic cookie dough, made with protein-rich Greek yogurt instead of butter, making it a snack you can enjoy anytime. Trust me, once you try this, you won’t miss the original!
Why You’ll Love Greek Yogurt Cookie Dough
Healthy & High-Protein A sweet treat that’s also packed with protein.
No Raw Eggs or Flour Safe to eat by the spoonful!
Quick & Easy Takes just 5 minutes to whip up.
Customizable Make it dairy-free, nut-free, or even keto-friendly with simple swaps.
Satisfies Your Sweet Tooth All the flavor of cookie dough, but way better for you.
Ingredients
Ingredients in Greek Yogurt Cookie Dough
This recipe keeps it simple with wholesome ingredients that come together for the perfect cookie dough texture.
Greek Yogurt The creamy base—use plain or vanilla for the best flavor.
Nut Butter Adds a rich, buttery texture—peanut butter, almond butter, or cashew butter all work great.
Honey or Maple Syrup Naturally sweetens the dough without refined sugar.
Vanilla Extract A must for that classic cookie dough taste.
Almond Flour Creates the perfect doughy consistency while keeping it gluten-free.
Chocolate Chips Because what’s cookie dough without chocolate? Use dark, milk, or even sugar-free chips.
Pinch of Salt Balances the sweetness and enhances the flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this creamy, dreamy treat:
Mix the Base In a bowl, combine Greek yogurt, nut butter, honey (or maple syrup), and vanilla extract. Stir until smooth and creamy.
Add the Dry Ingredients Mix in almond flour and a pinch of salt. Stir well until a cookie dough-like consistency forms.
Fold in the Chocolate Chips Gently mix in the chocolate chips, distributing them evenly throughout the dough.
Chill (Optional) For a thicker texture, place the dough in the fridge for 10-15 minutes before enjoying.
Serve and Enjoy Grab a spoon and dig in—or roll it into bite-sized dough balls for a fun snack!
Nutrition Facts
Servings: 2-3
Calories per serving: Approx. 180-220 calories
(Note: These are estimates and can vary based on ingredient brands.)
Preparation Time
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
How to Serve Greek Yogurt Cookie Dough
This cookie dough is delicious on its own, but here are a few fun ways to enjoy it:
- Straight from the bowl (no judgment here!)
- As a dip for apple slices, pretzels, or graham crackers.
- Mixed into yogurt for a cookie dough parfait.
- Frozen into bites for a cool, chewy snack.
- Spread on toast for a fun breakfast treat!
Additional Tips
- For a dairy-free version, use coconut or almond yogurt.
- Want it sweeter? Add an extra drizzle of honey or maple syrup.
- For a nut-free option, swap nut butter for sunflower seed butter.
- Make it extra thick by using full-fat Greek yogurt.
- Store leftovers in the fridge for up to 3 days.
FAQ’s
1. Can I use flavored Greek yogurt?
Yes! Vanilla Greek yogurt works great, but if using a flavored version, you may need to adjust the sweetener.
2. What can I use instead of almond flour?
You can swap it for oat flour or coconut flour—just adjust the quantity as needed.
3. Is this safe to eat raw?
Yes! No raw eggs or flour, just safe, wholesome ingredients.
4. Can I freeze this dough?
Absolutely! Roll it into dough balls and freeze for a grab-and-go snack.
5. What’s the best nut butter to use?
Any will work, but cashew butter gives the most classic cookie dough flavor.
6. Can I use sugar-free sweeteners?
Yes! Stevia, monk fruit, or sugar-free syrup are great options.
7. Can I bake this into cookies?
Not really—this recipe is best enjoyed raw.
8. How can I make it even creamier?
Use full-fat Greek yogurt for the richest texture.
9. Can I add protein powder?
Yes! A scoop of vanilla or chocolate protein powder blends in perfectly.
10. How long does this last in the fridge?
It stays fresh for up to 3 days, but let’s be real—it probably won’t last that long!
Conclusion
This Greek Yogurt Cookie Dough is the perfect way to satisfy your cookie cravings while keeping things light and packed with protein. Whether you eat it by the spoonful, as a dip, or in fun bite-sized pieces, it’s a treat you’ll come back to again and again. Try it today—you won’t regret it!
Print
Greek Yogurt Cookie Dough
- Prep Time: 15 minutes
- Cook Time: No baking required for raw dough
- Total Time: 15 minutes (raw) or approximately 25–30 minutes (if baking)
- Yield: Makes about 16 servings (raw dough) or 12 baked cookies 1x
- Category: Dessert / Cookie Dough
- Method: No-Bake (raw) or Baking (optional)
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, tangy take on traditional cookie dough, this recipe replaces butter with thick, plain Greek yogurt for added protein and a healthier twist. Enjoy it as a safe-to-eat raw treat (with heat-treated flour) or bake into soft, flavorful cookies.
Ingredients
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Dry Ingredients:
- 1 cup all-purpose flour (heat-treated for safe raw consumption*)
- 1/4 teaspoon salt
-
Wet Ingredients:
- 1/2 cup plain Greek yogurt
- 1/4 cup coconut oil (melted) or unsalted butter (melted)
- 1 teaspoon vanilla extract
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Sugars:
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
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Mix-Ins:
- 1/2 cup mini chocolate chips (or chunks, optional)
*To heat treat the flour for raw consumption, spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or microwave 1 cup of flour in 30-second intervals until it reaches 165°F.
Instructions
-
(Optional) Heat Treat the Flour:
- If you plan to enjoy the dough raw, preheat your oven to 350°F (175°C).
- Spread the flour evenly on a baking sheet and bake for 5–7 minutes, or microwave in 30-second intervals until it reaches 165°F. Let it cool completely.
-
Mix Dry Ingredients:
- In a medium bowl, combine the heat-treated flour and salt.
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Combine Wet Ingredients:
- In a separate bowl, whisk together Greek yogurt, melted coconut oil (or butter), vanilla extract, brown sugar, and granulated sugar until smooth.
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Assemble the Dough:
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the mini chocolate chips.
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Chill & Serve or Bake:
- For a raw edible cookie dough treat, chill in the refrigerator for at least 30 minutes before serving.
- To bake, preheat your oven to 350°F (175°C), scoop tablespoon-sized portions onto a parchment-lined baking sheet, and bake for 10–12 minutes until the edges are just set. Allow to cool before enjoying.
Notes
- Heat Treating Flour: Essential for making raw cookie dough safe.
- This dough can be enjoyed both raw (after heat-treating) or baked into cookies.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: ~1 serving
- Calories: 130kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg