Imagine all the comforting joy of cookie dough with a creamy, tangy twist. This Greek Yogurt Cookie Dough brings together the indulgence of a classic treat with a healthy edge. Smooth and rich, yet refreshingly light, it’s perfect for guilt-free snacking. Whether you’re spooning it from the bowl on a cozy evening or dishing it up as a crowd-pleasing dessert, this no-bake recipe is sure to win hearts.

What sets this cookie dough apart is the use of protein-rich Greek yogurt in place of eggs and some of the fat. This gives it a unique texture and a subtle tang that balances beautifully with the sweetness of the dough and the bite of the chocolate chips. Safe to eat raw and ready in minutes, it’s a wholesome twist on a nostalgic classic.

Ingredients for this Greek Yogurt Cookie Dough

1 cup Greek yogurt (plain or vanilla)
1/2 cup almond flour
2 tablespoons coconut flour
1/4 cup maple syrup or honey
1/2 teaspoon vanilla extract
1/3 cup mini chocolate chips
Pinch of salt

Step 1

In a medium mixing bowl, combine the Greek yogurt, maple syrup or honey, and vanilla extract. Whisk until smooth.

Step 2

Add in the almond flour and coconut flour gradually, stirring to incorporate fully and prevent clumps.

Step 3

Mix in a pinch of salt to enhance the overall flavor.

Step 4

Fold in the mini chocolate chips until evenly distributed.

Step 5

Taste the dough and adjust sweetness if needed by adding a touch more maple syrup or honey.

Step 6

Chill in the refrigerator for 15-20 minutes for a firmer texture, or enjoy immediately for a softer consistency.

Storage Instructions

Store any leftover cookie dough in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze portions for up to 2 months. Let frozen dough thaw in the fridge for a few hours before eating.

Estimated Nutrition

Per serving (based on 6 servings):

Calories: ~180 kcal
Protein: 6g
Carbohydrates: 16g
Sugars: 10g
Fat: 10g
Fiber: 3g

Note: Nutritional values may vary based on the exact ingredients used.

Frequently Asked Questions

Can I use flavored Greek yogurt?

Yes, but keep in mind it will alter the flavor and potentially the sweetness. Vanilla works especially well.

Is this dough safe to eat raw?

Absolutely! This recipe is egg-free and uses heat-treated flours, making it safe for raw consumption.

Can I bake this dough into cookies?

This dough is not designed for baking and will not yield typical cookie texture if baked.

What can I use instead of almond flour?

Oat flour is a good substitute, but it may slightly change the texture and taste.

Can I use a different sweetener?

Yes, agave nectar or date syrup can be used, though they may alter the flavor profile.

How can I make this dairy-free?

Use a plant-based yogurt such as almond or coconut yogurt.

Is this suitable for kids?

Definitely! It’s a wholesome, sweet treat that’s kid-friendly and safe to eat.

Can I add other mix-ins?

Yes, feel free to stir in chopped nuts, dried fruit, or white chocolate chips for variation.

Greek Yogurt Cookie Dough

Author: Kate Walton
Total Time: 1 minute
Yield: 6 servings

Print Recipe

Description

A creamy, protein-packed twist on classic cookie dough. Made with wholesome Greek yogurt, almond and coconut flour, and sweetened naturally—this no-bake dessert is safe to eat raw and irresistibly good.

Ingredients

1 cup Greek yogurt (plain or vanilla)

1/2 cup almond flour

2 tablespoons coconut flour

1/4 cup maple syrup or honey

1/2 teaspoon vanilla extract

1/3 cup mini chocolate chips

Pinch of salt

Instructions

In a medium mixing bowl, combine the Greek yogurt, maple syrup or honey, and vanilla extract. Whisk until smooth.
Add in the almond flour and coconut flour gradually, stirring to incorporate fully and prevent clumps.
Mix in a pinch of salt.
Fold in the mini chocolate chips until evenly distributed.
Taste and adjust sweetness if desired.
Chill for 15-20 minutes for firmer texture or serve immediately.

Prep Time: 10 minutes
Chill Time: 15-20 minutes (optional)