If you are craving a sweet, satisfying treat that’s wholesome and quick to whip up, you have to try this Greek Yogurt Cookie Dough Recipe. It’s creamy, delightfully textured, and perfectly balanced with the richness of peanut butter, the subtle sweetness of maple syrup, and little bursts of chocolate chips in every bite. This no-bake snack stands out not only for its taste but also for being protein-packed and surprisingly healthy, making it a favorite for dessert lovers and health-conscious snackers alike.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient works to create that perfect cookie dough experience. From the creamy tang of Greek yogurt to the nutty hint of almond flour, every component is essential for the taste, texture, and overall balance.
- ½ cup plain Greek yogurt (preferably whole milk): Provides creaminess and a protein boost while keeping the base light and tangy.
- 2 tablespoons creamy peanut butter or almond butter: Adds richness and a natural nutty sweetness to complement the yogurt.
- 2 tablespoons maple syrup or honey: A wholesome sweetener that blends smoothly and enhances flavor depth.
- ½ teaspoon vanilla extract: Brings warmth and aromatic notes that elevate the cookie dough experience.
- ¼ cup almond flour or oat flour: Gives the dough body and a tender texture without any baking needed.
- Pinch of salt: Balances the sweetness and intensifies all the other flavors.
- 2 tablespoons mini chocolate chips: These little chocolate gems add bursts of melty goodness in every spoonful.
How to Make Greek Yogurt Cookie Dough Recipe
Step 1: Combine the wet ingredients
In a medium bowl, start by stirring together the Greek yogurt, creamy peanut butter, maple syrup, and vanilla extract until the mixture is smooth and homogenous. This creates a luscious, creamy base that’s bursting with flavor and sets the stage for your cookie dough.
Step 2: Incorporate the dry ingredients
Add the almond flour and a pinch of salt to the wet mixture. Mix thoroughly until the dough forms that classic soft, slightly crumbly cookie dough texture. The almond flour adds structure while keeping it gluten-free and light.
Step 3: Fold in the chocolate chips
Gently fold the mini chocolate chips into the dough. This ensures that every spoonful gets a perfect little chocolate surprise without overwhelming the balance of flavors.
Step 4: Chill or enjoy
You can enjoy this cookie dough immediately if you’re eager, but chilling it in the fridge for 15 to 20 minutes firms it up slightly and enhances the flavors. Serve with a spoon or use it as a dip for fresh fruit or crunchy pretzels for a bit of contrast.
How to Serve Greek Yogurt Cookie Dough Recipe
Garnishes
Adding garnishes takes this treat to the next level. Sprinkle a few extra mini chocolate chips on top or a light dusting of cinnamon for warmth. Even a few crushed nuts can introduce a delightful crunch that complements the creamy texture.
Side Dishes
This Greek Yogurt Cookie Dough Recipe makes a fantastic companion to fresh fruit slices like apples, strawberries, or bananas. It’s also delicious served alongside crunchy pretzels or gluten-free crackers for a delightful sweet and salty combo.
Creative Ways to Present
Try serving the dough in small bowls or little mason jars for a cute presentation. You might even use it as an ice cream topping or swirl it into smoothies for an added burst of flavor and texture. The versatility is endless and always crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep them stored in an airtight container in the refrigerator. The dough stays fresh and flavorful for up to 3 days, making it an easy grab-and-go snack for busy days.
Freezing
Freezing this cookie dough is possible, though the texture might slightly change once thawed. Portion it into small containers or spoons, freeze for up to a month, and thaw in the fridge overnight before serving for a chilled treat.
Reheating
Since this is a no-cook treat, reheating isn’t necessary. If you prefer it softer, simply let the chilled dough sit at room temperature for 10 minutes before enjoying.
FAQs
Is this Greek Yogurt Cookie Dough Recipe safe to eat raw?
Absolutely! This recipe is made with safe-to-eat ingredients and contains no raw eggs or flour that require cooking. It’s a super safe and delicious edible cookie dough alternative.
Can I make this recipe nut-free?
Yes, you can swap out the peanut or almond butter for sunflower seed butter and use oat flour instead of almond flour for a nut-free version that’s just as tasty.
How sweet is the cookie dough?
The sweetness is subtle with just 2 tablespoons of maple syrup or honey, but feel free to adjust this up or down based on your personal taste preferences.
What is the best Greek yogurt to use?
Whole milk plain Greek yogurt provides the creamiest texture and best flavor balance. However, you can use lower-fat varieties if you want a lighter option.
Can I add mix-ins besides chocolate chips?
Definitely! You can experiment with mini nuts, dried fruit, or even a sprinkle of cinnamon or cocoa powder to customize your cookie dough to your liking.
Final Thoughts
This Greek Yogurt Cookie Dough Recipe is one of those delightful finds that blends ease, flavor, and nutrition into one irresistible treat. Whether you need a quick dessert, a protein-packed snack, or just something that feels a little indulgent without the guilt, this recipe fits the bill perfectly. I can’t wait for you to give it a try and see just how addictive healthy cookie dough can be!
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Greek Yogurt Cookie Dough Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Category: Snack, Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Greek Yogurt Cookie Dough is a delicious and healthy no-bake treat that combines creamy Greek yogurt with nut butter, natural sweeteners, and mix-ins to create a protein-packed, edible cookie dough. Perfect as a quick snack or dessert, it requires no cooking and can be enjoyed immediately or chilled for a firmer texture.
Ingredients
Base Ingredients
- ½ cup plain Greek yogurt (preferably whole milk)
- 2 tablespoons creamy peanut butter or almond butter
- 2 tablespoons maple syrup or honey
- ½ teaspoon vanilla extract
Dry Ingredients
- ¼ cup almond flour or oat flour
- Pinch of salt
Mix-ins
- 2 tablespoons mini chocolate chips
Instructions
- Combine Wet Ingredients: In a medium bowl, stir together the Greek yogurt, peanut butter, maple syrup, and vanilla extract until the mixture is smooth and well blended.
- Add Dry Ingredients: Sprinkle in the almond flour and salt, mixing gently until the mixture reaches a thick, cookie dough-like consistency.
- Fold in Chocolate Chips: Carefully fold the mini chocolate chips into the dough to evenly distribute them throughout.
- Serve or Chill: Enjoy immediately with a spoon, or for a firmer texture, chill the cookie dough in the fridge for 15 to 20 minutes before serving. It can be used as a dip for fruit or pretzels as well.
Notes
- This edible cookie dough is safe to eat raw and is a perfect protein-packed snack or dessert.
- For a nut-free version, substitute peanut or almond butter with sunflower seed butter and use oat flour instead of almond flour.
- Adjust the sweetness by varying the amount of maple syrup or honey according to taste preferences.
