Greek Yogurt Cookie Dough

Greek Yogurt Cookie Dough is a delightful, no-bake treat that offers a healthier twist on a classic indulgence. This recipe is incredibly useful for satisfying sweet cravings with a protein-boosted, guilt-free option.

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Prep Time 10

Cook Time 0

Chilling Time 15

Total Time 25

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Greek Yogurt Cookie Dough Base

1 cup plain Greek yogurt full-fat or 2% recommended for creaminess
1/4 cup sweetener maple syrup, honey, or agave nectar
1 teaspoon vanilla extract
1/2 cup all-purpose flour or gluten-free flour blend
1/4 cup mini chocolate chips or your favorite mix-ins like sprinkles, nuts, or dried fruit
pinch salt

Equipment

Medium Mixing Bowl
Spatula or Wooden Spoon
Plastic wrap

Method

In a medium mixing bowl, combine the Greek yogurt, sweetener of your choice (maple syrup, honey, or agave nectar), and vanilla extract. Whisk these ingredients together until they are thoroughly combined and relatively smooth. Ensure there are no large lumps of yogurt remaining.
1 cup plain Greek yogurt, 1/4 cup sweetener, 1 teaspoon vanilla extract
Add the all-purpose flour (or your gluten-free substitute) and a pinch of salt to the yogurt mixture. Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined; be careful not to overmix, as this can lead to a tougher texture. The mixture should start to thicken and resemble a cookie dough consistency.
1/2 cup all-purpose flour, pinch salt
Now is the fun part! Gently fold in the mini chocolate chips or any other desired mix-ins like sprinkles, chopped nuts, or dried fruit. Distribute them evenly throughout the dough.
1/4 cup mini chocolate chips
For the best texture and flavor, cover the bowl with plastic wrap and refrigerate for at least 15-30 minutes. This allows the flavors to meld together and the dough to firm up slightly, making it even more satisfying to eat with a spoon.
Once chilled, your Greek yogurt cookie dough is ready to be enjoyed! You can scoop it into small bowls or eat it directly from the container with a spoon.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for 1-2 months.