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Greek Yogurt Cookie Dough

Greek yogurt cookie dough - featured image
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This Greek yogurt cookie dough is a creamy, protein-packed snack that tastes just like classic cookie dough but is made with wholesome, healthy ingredients. It’s quick to make, endlessly customizable, and safe to eat raw—perfect for satisfying sweet cravings any time of day.

Ingredients

Scale
  • 1/2 cup (120g) plain Greek yogurt (whole milk preferred, but 2% or nonfat works)
  • 1/4 cup (64g) creamy peanut butter (or almond butter, or sunflower seed butter for nut-free)
  • 2 tablespoons (30ml) pure maple syrup (or honey or agave syrup)
  • 1/3 cup (35g) oat flour (certified gluten-free if needed; make your own by blending rolled oats)
  • 1 teaspoon (5ml) pure vanilla extract
  • 2–3 tablespoons (20-30g) mini chocolate chips (dairy-free if needed)
  • Pinch of salt (about 1/8 teaspoon)
  • Optional: pinch of cinnamon
  • Optional: 1 teaspoon chia seeds
  • Optional: 2 tablespoons vanilla or unflavored protein powder
  • Optional: sprinkles, dried fruit, chopped nuts, or other mix-ins

Instructions

  1. If you don’t have oat flour, add 1/2 cup rolled oats to a blender or food processor and pulse until finely ground. Set aside.
  2. In a medium mixing bowl, combine Greek yogurt and peanut butter. Stir until smooth and uniform.
  3. Add maple syrup and vanilla extract. Mix until fully incorporated. Taste and adjust sweetness if desired.
  4. Sprinkle in oat flour and a pinch of salt. Gently stir until the dough comes together and thickens.
  5. Fold in mini chocolate chips and any optional mix-ins. Mix gently to distribute evenly.
  6. Check consistency: If too runny, add more oat flour a tablespoon at a time. If too thick, add a splash of yogurt.
  7. For best texture, cover and refrigerate for 20-30 minutes (optional).
  8. Scoop into balls with a cookie scoop or spoon into bowls. Top with extra chips or flaky salt if desired. Serve chilled.

Notes

Use thick Greek yogurt for best texture; strain if watery. Adjust sweetness and consistency to taste. For dairy-free, use coconut yogurt and dairy-free chips. For nut-free, use sunflower seed butter. Store in the fridge for up to 4 days or freeze as dough balls for up to 2 months. Flavor improves after a day in the fridge.

Nutrition

Keywords: Greek yogurt cookie dough, healthy cookie dough, protein snack, edible cookie dough, gluten-free snack, no bake dessert, high protein snack, easy snack, kid friendly, meal prep, nut butter, oat flour, chocolate chip, no egg cookie dough

Find it online: https://tempotaste.com/greek-yogurt-cookie-dough-recipe-easy-healthy-protein-snack/