Greek Yogurt Cookie Dough

Creamy, sweet, and studded with mini chocolate chips, this better-for-you Greek Yogurt Cookie Dough is the snack you didn’t know you needed. It’s made with Greek yogurt (hello, protein!), pantry staples, and zero raw eggs or flour drama—aka 100% safe to eat straight from the spoon. Whether you need a midday sweet fix or something to jazz up your yogurt bowl, this snack’s got you.

Greek Yogurt Cookie Dough Ingredients

• Full-fat Greek yogurt – Gives that rich, creamy base with a protein boost. Full-fat is key for the best texture!
• Almond butter – Adds nutty flavor and healthy fats. You can swap for peanut butter for a nostalgic cookie dough taste, or use sunflower butter to keep it nut-free.
• Honey – Sweetens things up naturally. Maple syrup works too if that’s what you’ve got!
• Vanilla protein powder – This adds extra flavor and helps thicken the mixture into a dough-like consistency. If you skip it, just adjust the oat flour and sweetness.
• Oat flour – The real MVP for giving it that “cookie dough” texture. It’s safe to eat raw and adds a subtle, oaty flavor.
• Vanilla extract + salt – For warmth and balance. Always.
• Mini chocolate chips – For that classic cookie dough vibe. The more, the merrier.

How to Make

1. Mix it up:
   In a bowl, whisk together the Greek yogurt, almond butter, honey, and vanilla extract until it’s nice and smooth.
2. Add dry ingredients:
   Stir in the protein powder, oat flour, and a pinch of salt until it thickens into a cookie dough–like texture. You can add a bit more oat flour if you want it thicker.
3. Fold in chocolate chips:
   Stir in your mini chocolate chips and sneak a taste (because obviously). Adjust sweetness or salt to your liking.
4. Chill (optional):
   For a firmer texture, pop it in the fridge for 10–15 minutes. Or don’t. We’re not here to make rules.

Ways to Serve

• Spoon it up straight – A legit sweet tooth-satisfying snack.
• Roll into mini bites – Then freeze for easy grab-and-go energy balls.
• Swirl it into a yogurt bowl – Like a dessert parfait situation.
• Spread between grahams – Instant snack sandwiches. A vibe.

Tips and Substitutions

• No protein powder? No problem. Just add a little extra oat flour and sweeten to taste.
• Want it dairy-free? Use a thick dairy-free yogurt (like coconut or almond) and plant-based protein powder.
• Too soft? Add more oat flour, or chill it for a firmer consistency.
• Too thick? A splash of milk or water will loosen it up.

Storage Tips

Store your cookie dough in an airtight container in the fridge for up to 4–5 days. It also freezes great! Just roll it into little bites and freeze for a poppable sweet snack.