Greek Yogurt Cookie Dough A Creamy Guilt Free Treat

Want cookie dough you can eat with a spoon? This Greek yogurt cookie dough is sweet, creamy, and totally guilt-free!

You mix Greek yogurt with peanut butter, a little sweetener, and chocolate chips. It’s smooth, fluffy, and tastes just like the real deal.

Perfect for snacks, late-night cravings, or a healthy sweet treat. No baking. No worry. Just grab a spoon!

Grab your yogurt and mix-ins—let’s whip up this creamy cookie dough treat today!

Why You’ll Love This Recipe

• Healthier Indulgence: Creamy Greek yogurt replaces heavy cream and butter for a protein-packed twist on classic cookie dough.
• No-Bake & Quick: Takes just 5 minutes to make — no oven, no eggs, no problem.
• Versatile & Customizable: Swap flours, sweeteners, or mix-ins to suit your cravings or dietary needs.
• Kid-Approved & Snackable: Tastes like dessert, but you can feel good about grabbing a spoonful straight from the fridge.
• Guilt-Free Comfort Food: Perfect for anyone trying to cut down on processed sugar without sacrificing that cookie dough flavor.

What You Need to Know Before You Start

Prep Time: 5 minutes
Cook Time: None
Total Time: 5 minutes

Servings: Makes about 2 cups — enough for 4 to 6 small portions.
Difficulty: Super easy. No cooking skills needed.

Required Kitchen Tools

• Medium mixing bowl
• Spoon or silicone spatula
• Measuring cups and spoons
• Small airtight container (for storing)

Ingredients for Greek Yogurt Cookie Dough

This treat is all about balance — sweet, creamy, nutty, and a little bit indulgent with the chocolate chips.

Here’s what you’ll need to bring it together (exact measurements are in the recipe card below):

• Greek Yogurt (Plain or Vanilla): Adds creaminess, protein, and a slight tang. Choose full-fat for the best texture.
• Peanut Butter (or Almond Butter): Brings rich nutty flavor and helps create that cookie dough texture.
• Honey (or Maple Syrup): Natural sweetness without refined sugar.
• Vanilla Extract: Deepens the cookie dough flavor and adds warmth.
• Oat Flour (or Almond Flour): Safe to eat raw and gives the dough its body.
• Chocolate Chips: Mini chips work best, but use what you love — dark, semi-sweet, or dairy-free.

Variations for Greek Yogurt Cookie Dough

• Nut-Free Version: Swap peanut or almond butter with sunflower seed butter or tahini.
• Vegan-Friendly: Use maple syrup instead of honey and a dairy-free Greek-style yogurt.
• Extra Protein Boost: Stir in a scoop of vanilla protein powder — just add a bit more yogurt if it thickens too much.
• Crunch It Up: Add chopped nuts, granola, or cacao nibs for texture.
• Make It Fruity: Mix in diced dried fruit like cranberries, apricots, or cherries.
• Flavor Twist: Try a dash of cinnamon or sea salt to elevate the cookie dough flavor.

How to Make Greek Yogurt Cookie Dough (Step-by-Step Instructions)

1. Grab Your Mixing Bowl

Use a medium bowl so you have enough room to stir comfortably.

2. Add the Wet Ingredients

Scoop in the Greek yogurt, nut butter, honey (or maple syrup), and vanilla extract. Stir until smooth and fully combined.

3. Mix in the Dry

Add oat flour (or almond flour) to the wet mixture. Stir gently until the dough thickens and looks like soft, creamy cookie dough.

4. Fold in Chocolate Chips

Add your chocolate chips last so they stay whole. Mix until evenly distributed throughout the dough.

5. Taste and Chill (Optional)

Taste to adjust sweetness or thickness. You can eat it right away, or pop it in the fridge for 15 minutes for a firmer texture.

Serving and Decoration

You can enjoy this cookie dough in a bunch of fun ways:

• Straight from the spoon: Scoop it like ice cream for a quick, creamy bite.
• With sliced fruit: Serve with apple slices or banana coins for a snack plate.
• Layered in a parfait: Add it to a jar with granola and berries for a dessert parfait.
• Topped with extras: Sprinkle with sea salt, coconut flakes, or crushed nuts for added flair.

How to Store Greek Yogurt Cookie Dough

• In the Fridge: Store in an airtight container for up to 4 days. Stir before serving if it separates.
• In the Freezer: Freeze in individual portions for up to 1 month. Thaw in the fridge for a few hours before eating.
• Make-Ahead Tip: This dough holds up well overnight, so feel free to prep in advance for easy snacking.

Tips and Tricks for Success

• Use Thick Yogurt: Full-fat Greek yogurt makes the dough extra creamy and not runny.
• Adjust Sweetness: Add more or less honey/maple syrup depending on your taste.
• Chill for Texture: If the dough feels too soft, refrigerate it for 10–15 minutes to thicken.
• Don’t Skip Vanilla: It really brings that classic cookie dough flavor to life.

Nutrition

Nutrient	Per Serving (1/4 cup)
Calories	~160 kcal
Protein	~9g
Carbohydrates	~14g
Sugars	~8g
Fat	~9g
Fiber	~2g

Note: Nutrition will vary based on yogurt type, sweetener used, and chocolate chip variety.

Greek Yogurt Cookie Dough FAQs

Can I eat this raw?
Yes! This recipe uses no eggs and heat-treated flours (oat or almond), so it’s safe to eat raw.

What if I don’t have oat or almond flour?
You can make your own oat flour by blending oats in a food processor until fine.

Can I use flavored Greek yogurt?
Absolutely. Vanilla or honey-flavored Greek yogurt works well — just reduce added sweetener to balance it.

How long does it last in the fridge?
About 4 days in an airtight container. Stir before serving if separation occurs.

Conclusion

This Greek Yogurt Cookie Dough is a creamy, scoopable treat that hits the spot without weighing you down. It’s easy, flexible, and perfect for anyone craving a healthy-ish twist on a childhood favorite. Whether you eat it straight from the spoon or layer it into a fancy parfait, it’s the kind of recipe that fits right into your real-life snacking.