Name: Greek Yogurt Cookie Dough
Prep time: 10 min
Total time: 40 min
Ingredients: 1/2 cup Greek yogurt (plain or vanilla, room temperature for easier mixing); 2 tbsp Peanut butter (or almond butter, smooth); 1 tbsp Honey (or maple syrup, warmed slightly if using from the fridge); 1/2 tsp Vanilla extract; 1/4 cup Oat flour (or almond flour, sifted or fluffed); 1 tbsp Chocolate chips (mini chips preferred for even distribution)

Jump to Recipe

Creamy, slightly sweet, and totally addictive — this Greek Yogurt Cookie Dough is a guilt-friendly twist on a nostalgic treat. It delivers the familiar comfort of cookie dough with a fresh, tangy creaminess from Greek yogurt and protein-packed peanut butter. Fun fact: cookie dough as a dessert trend took off when eager bakers started tasting batter safely, so this version leans into that history while keeping it safe and wholesome. If you love quick, no-bake snacks that feel indulgent but are simple to make, this is for you.

This recipe stands out for its speed, minimal ingredients, and family-friendly flavor profile — perfect for after-school snacks or a late-night craving. If you want a slightly different texture or a bar-style treat, check out our take on chocolate chip cookie dough bars for another crowd-pleasing option. Ready to whip up something satisfying in under 10 minutes? Let’s get started.

Greek yogurt cookie dough recipe is a great staple to keep in the freezer for fast snacks that everyone will request again and again.

What is Greek Yogurt Cookie Dough?

What’s in a name — and why call it cookie dough when there’s no oven involved? This playful treat tastes like raw cookie dough but is made with Greek yogurt, which gives it a tangy, creamy base and a little protein punch. Curious where the name came from? Maybe someone wanted a healthier cookie dough fix and thought, why not make it with yogurt? Or maybe it’s because “the way to a man’s heart is through his stomach,” and mixing yogurt into cookie dough seemed like a clever shortcut to affection. Whatever the origin, this recipe is simple, fun, and slightly mischievous — try it and see why the name sticks.

Why You’ll Love This

Creamy comfort with a healthy twist: The Greek yogurt and peanut butter create a silky, rich texture that feels indulgent without the heavy butter and sugar of traditional cookie dough. The chocolate chips add that classic pop of sweetness.
Cost-effective and pantry-friendly: Made from a handful of accessible ingredients, this recipe is cheaper than store-bought protein snacks and uses staples you may already have on hand.
Flavor and texture variety: Use vanilla or plain yogurt, swap peanut butter for almond butter, or change oat flour to almond flour for a nutty nuance. Toppings like extra chocolate chips, crushed nuts, or a sprinkle of sea salt elevate the experience.

If you like our lighter take on classic desserts, compare this to other recipes on the blog — it’s an easy, lower-sugar alternative to traditional cookie dough treats. Try it at home and share with friends for instant smiles.

How to Make

Quick Overview
This recipe is delightfully simple: no baking, just mixing. Expect a creamy, slightly chewy texture with crunchy chocolate chip moments. Prep takes about 5–10 minutes and chilling time is 30 minutes for best texture.

Ingredients
1/2 cup Greek yogurt (plain or vanilla), room temperature if using plain for easier mixing
2 tbsp peanut butter (or almond butter), smooth
1 tbsp honey (or maple syrup), warmed slightly if using from the fridge
1/2 tsp vanilla extract
1/4 cup oat flour (or almond flour), sifted or fluffed
1 tbsp chocolate chips, mini chips preferred for even distribution

Directions

In a mixing bowl, combine the Greek yogurt, peanut butter, honey, and vanilla extract. Stir until well blended and creamy, using a spatula or wooden spoon to scrape the bowl sides.
Gradually add in the oat flour, mixing after each addition until a soft dough begins to form. Stop when the dough holds together but is not overly stiff.
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough. If you like extra chips, add a few more on top when shaping.
Divide the dough into two equal portions and roll each into a ball. Slightly flatten each ball to form a cookie shape so they chill more evenly.
Place the cookies in the refrigerator for at least 30 minutes to firm up for better texture. Chilling also helps the flavors meld.
Once chilled, enjoy this guilt-free treat! For firmer bites, freeze for 10–15 minutes before serving.

Greek Yogurt Cookie Dough

What to Serve With

Pair these cookie dough bites with:

Fresh berries or sliced bananas to cut the richness with bright fruit.
A small bowl of plain yogurt or whipped cream for dipping if serving at a party.
A cup of coffee, iced latte, or milk for a classic pairing.
For a brunch spread, add them to a board with nuts, cheese sticks, and dried fruit for variety.

Top Tips for Perfecting

Ingredient swaps: Use almond butter instead of peanut butter to change the flavor profile; swap oat flour for almond flour for a lower-carb version.
Consistency control: If the dough is too wet, add a teaspoon of oat flour at a time until you reach the desired texture. If too dry, stir in a few drops of milk or a little extra yogurt.
Sweetness adjustments: Use more or less honey/maple syrup depending on your taste and whether your yogurt is flavored.
Chip distribution: Mini chocolate chips disperse more evenly than regular chips.
Common mistakes: Don’t skip chilling — it really improves texture. Also, measure flour carefully; packing can lead to a dry dough.

Storing and Reheating Tips

Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Place parchment between layers if stacking.

Freezing: Freeze individually on a tray for 1 hour, then transfer to a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator for 15–30 minutes before serving.

Shelf life details: Best within the first 3 days for optimal texture and flavor if refrigerated; freezing preserves texture longer.

Reheating: These are best served chilled or at room temperature. Avoid microwaving as it changes the texture; a brief 5–10 minute sit at room temp is enough if frozen.

FAQs

Can I use flavored Greek yogurt?
Yes. Vanilla-flavored Greek yogurt works well and adds sweetness, but be mindful of added sugars.

Is this safe to eat since it resembles raw cookie dough?
Yes. This recipe uses cooked-stable ingredients like yogurt and nut butter — there is no raw egg or raw flour, so it’s safe to eat as-is.

Can I make this vegan?
Absolutely. Use a dairy-free Greek-style yogurt, maple syrup instead of honey, and a plant-based nut butter.

How can I make these crunchy?
Add chopped toasted nuts or swap half the oat flour for crushed graham crackers or a gluten-free crunchy cereal for texture.

Can I double the recipe for a crowd?
Yes. Simply double the ingredients and mix in a larger bowl. Chill on a tray before storing in a container.

Conclusion

This Greek Yogurt Cookie Dough is an easy, satisfying treat that blends creamy yogurt, nutty richness, and chocolatey bites into a snack everyone will love. It’s quick to prepare, budget-friendly, and flexible enough to adapt to dietary needs. If you’re curious about other high-protein spins on cookie dough, check out Calla’s Greek Yogurt Cookie Dough recipe for additional inspiration and variations. Give this recipe a try, share it with friends, and enjoy a healthier take on a classic indulgence.