Greek Yogurt Cookie Dough

Greek yogurt cookie dough was my saving grace during a week when I craved something sweet every night after dinner yet didn’t want to completely derail my healthy routine. One night I started mixing Greek yogurt with peanut butter and a few chocolate chips and it instantly reminded me of cookie dough—cool creamy texture with just enough richness. That first spoonful totally hooked me and I’ve been tweaking it ever since to make it even more like the real deal.

This version hits all the right notes: creamy tangy yogurt blended with nutty richness and sweet chocolatey bites. Plus it’s safe to eat raw and comes together in just minutes which makes it my go-to when I need a quick treat that doesn’t feel too indulgent. Whether you’re looking for a better-for-you dessert or just love sneaking bites of cookie dough like I do this one’s a winner.

Ingredients

Here’s what I use for this sweet snack!

• Greek yogurt – Acts as the creamy protein-packed base and gives a slight tang
• Peanut butter – Adds richness and a cookie-dough-like texture
• Maple syrup – Naturally sweetens and balances the tang of the yogurt
• Vanilla extract – Enhances the cookie dough flavor
• Almond flour – Thickens the mixture and gives a doughy feel
• Chocolate chips – Provide that classic sweet cookie dough crunch
• Pinch of salt – Rounds out the sweetness and enhances every bite

Tools You’ll Need

• Mixing bowl – For combining all your ingredients easily
• Spoon or spatula – I use this to stir everything together smoothly
• Measuring spoons – To get just the right balance of sweetness and flavor
• Small serving bowls – Perfect for dishing up individual portions

Instructions

Step 1:

I start by adding Greek yogurt and peanut butter to a mixing bowl.

Step 2:

Then I stir in the maple syrup and vanilla extract until everything is well combined and smooth.

Step 3:

Next, I mix in the almond flour and a pinch of salt. I like to stir it gently so the texture stays soft and thick.

Step 4:

Now I fold in the chocolate chips. I usually save a few extra for sprinkling on top!

Step 5:

I scoop it into small bowls and either serve right away or chill it for 10-15 minutes if I want it a little firmer.

Tips

If you’re using plain Greek yogurt I like to add a little extra maple syrup for sweetness. You can swap almond flour for oat flour if that’s what you have on hand and it works just as well. I’ve also added mini M&M’s for a colorful twist or even stirred in a touch of cinnamon for a cozy flavor.

Ways to Serve

This is delicious right out of the bowl but I also love using it as a dip with sliced apples or pretzels for a sweet-salty combo. Sometimes I freeze little spoonfuls for a frozen bite-size treat or layer it into a parfait with granola and berries.

Frequently Asked Questions

Is Greek yogurt cookie dough safe to eat raw?

Yes! This recipe doesn’t use eggs or raw flour so it’s completely safe to enjoy without baking.

Can I use regular yogurt instead of Greek yogurt?

You can but it’ll be thinner. I recommend straining it first or using less maple syrup to keep the dough texture thick.

How do I store Greek yogurt cookie dough?

I keep it in the fridge in an airtight container for up to 4 days. The flavor actually gets even better after chilling!

Can I make this recipe dairy-free?

Yes! Just use a dairy-free Greek-style yogurt and make sure your chocolate chips are dairy-free too.

See You in the Kitchen

I hope you give this Greek yogurt cookie dough a try! It’s quick it’s fun and it’s surprisingly satisfying. Let me know how you dress it up or enjoy it—I always love hearing how you make these recipes your own.

Happy Cooking!

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