Easy Greek Yogurt Cookie Dough

A Healthy & Guilt-Free Dessert That Tastes Like the Real Deal

Are you craving the irresistible taste of cookie dough but want to skip the raw eggs, processed sugars, and excess fat? Say hello to Greek Yogurt Cookie Dough—a creamy, protein-packed, no-bake treat that delivers the same indulgent flavor and texture without any guilt. Whether you’re looking for a clean snack, a post-workout reward, or a healthy dessert, this recipe ticks all the boxes.

With just a handful of pantry staples and five minutes of prep, you can create a chilled, scoopable dough that mimics traditional chocolate chip cookie dough—soft, rich, and dotted with melty chocolate chips. Even better? It’s completely safe to eat raw.

Let’s dive deep into everything you need to know about this delicious recipe—from the ingredients and step-by-step method to variations, storage tips, and health benefits.

Why You’ll Love This Greek Yogurt Cookie Dough

There are dozens of reasons why this easy, no-bake cookie dough deserves a permanent spot in your dessert rotation:

High-protein & low-fat: Greek yogurt boosts your protein intake while keeping things light and creamy.
Quick & easy: Only 5 minutes of prep time and no baking required.
Safe to eat raw: No eggs, no heat-treating flour—just wholesome, safe ingredients.
Naturally sweetened: Uses honey or maple syrup for a refined sugar-free option.
Customizable: Mix in nuts, seeds, protein powder, or swap out chips for your favorite add-ins.

Ingredients: Simple, Wholesome & Readily Available

One of the best things about this recipe is that you likely already have everything in your kitchen. Here’s what you’ll need:

Core Ingredients:

1 cup Greek yogurt (thick or strained preferred)
- Opt for full-fat or 2% Greek yogurt for a richer texture.
- Strained yogurt yields a firmer dough that scoops easily like real cookie dough.
2 tablespoons honey or maple syrup
- Adds natural sweetness.
- Maple syrup gives a subtle caramel tone, while honey delivers floral notes.
1 teaspoon vanilla extract
- Enhances the classic cookie dough flavor.
- Pure vanilla is best, but imitation works in a pinch.
½ cup oat flour or finely ground oats
- Adds body and structure.
- Make your own by blending rolled oats into a fine powder.
¼ cup mini chocolate chips
- Mini chips distribute more evenly for the perfect bite every time.
- Use dark, semi-sweet, or vegan chocolate chips.
Pinch of salt
- Balances sweetness and deepens flavor.

Optional Add-Ins & Variations

Feel free to get creative and tailor the recipe to your preferences:

Nut Butter Swirl: Add 1 tablespoon of peanut butter or almond butter.
Protein Boost: Mix in a scoop of vanilla or chocolate protein powder.
Crunch Factor: Add chopped walnuts, pecans, or sunflower seeds.
Sweet Tooth Fix: Toss in white chocolate chips or chopped dates.
Dairy-Free Version: Use coconut yogurt or almond-based yogurt instead of Greek.

Step-by-Step Instructions: How to Make Greek Yogurt Cookie Dough

This recipe is as easy as it gets. No fancy equipment, no complicated steps—just mix, chill, and enjoy.

Step 1: Combine Wet Ingredients

In a medium mixing bowl:

Add 1 cup Greek yogurt.
Drizzle in 2 tablespoons of honey or maple syrup.
Stir in 1 teaspoon vanilla extract.

Mix thoroughly until the texture is creamy and smooth. This base should look luscious and slightly glossy.

Step 2: Add Dry Ingredients

Next, slowly fold in:

½ cup oat flour
A pinch of salt

Stir until fully combined. The mixture should start to thicken as the oat flour absorbs the moisture. For a dough-like texture, ensure there are no dry pockets of flour.

Step 3: Fold in Chocolate Chips

Add:

¼ cup mini chocolate chips

Use a spatula to gently fold the chips throughout the dough so they’re evenly distributed. Mini chips work best here—they’re less bulky and offer better scoopability.

Step 4: Chill the Dough

Cover the bowl and refrigerate for at least 30 minutes. This step helps:

Firm up the dough for scoopable texture.
Meld the flavors for a more cookie-dough-like taste.
Enhance the chocolate chip texture (firmer chips = better bite).

Step 5: Scoop & Serve

Once chilled, use a cookie scoop or spoon to portion out your dough into round balls or scoops, just like traditional cookie dough. Serve in a bowl and enjoy with a spoon, or roll into balls for grab-and-go snacks.

Storage Instructions: Keep It Fresh

This healthy cookie dough stores well, making it great for meal prep or dessert planning.

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Scoop dough into balls and freeze for up to 2 months. Let thaw for a few minutes before eating, or enjoy frozen for a firmer treat.

Tip: If the dough becomes too firm in the fridge, let it sit at room temperature for 5–10 minutes before scooping.

Serving Suggestions: How to Enjoy It

This Greek Yogurt Cookie Dough is delicious straight from the spoon, but here are more fun ways to enjoy it:

Fruit Dip: Use as a dip for apple slices, strawberries, or banana coins.
Yogurt Parfait: Layer with granola and berries in a mason jar.
Frozen Treat: Freeze scoops on parchment paper for frozen cookie dough bites.
On Toast: Spread over toast and drizzle with a bit of almond butter.
Energy Bites: Roll into balls and coat in coconut or crushed nuts.

Nutrition Highlights: Healthy Without Sacrificing Taste

This isn’t just dessert—it’s functional fuel. Here’s why this snack stands out nutritionally:

High in protein: Greek yogurt delivers about 10–15 grams of protein per serving.
Gut-friendly: Yogurt contains probiotics for digestive health.
Balanced sweetness: Natural sweeteners avoid sugar crashes.
Whole-grain goodness: Oat flour offers fiber and slow-digesting carbs.
Satisfying fats: Add nut butter for sustained energy and healthy fats.

Estimated Nutritional Breakdown (per serving):

Calories: ~200–250
Protein: ~12g
Fat: ~8g (depending on chips and yogurt)
Carbs: ~25g
Fiber: ~3g

Note: These are approximate and will vary based on brands and ingredients used.

Frequently Asked Questions

Can I bake this dough into cookies?

This recipe is designed to be eaten raw. Since it doesn’t contain baking soda, eggs, or traditional flour, it won’t bake into cookies. For a baked version, consider adding 1 egg, some all-purpose flour, and baking soda.

What if I don’t have oat flour?

You can make your own by blending rolled oats in a blender or food processor until fine. You can also substitute almond flour or coconut flour, but adjust amounts to avoid dryness.

Can I make this vegan?

Absolutely! Use dairy-free Greek yogurt and maple syrup instead of honey. Ensure your chocolate chips are vegan-friendly.

Is it safe for kids?

Yes! This no-bake dough is safe for little ones since it contains no raw eggs or untreated flour. It’s a great way to involve kids in the kitchen too.

How to Make It Look Like the Image

Want that perfectly scoopable, camera-ready look just like the picture?

Here’s how to nail the visual:

Use a cookie scoop: This gives clean, round portions that mimic ice cream scoops.
Chill thoroughly: The firmer the dough, the better it holds its shape.
Use mini chips generously: This ensures chips are visible on the outside of each scoop.
Serve in a metal or ceramic bowl: The contrast helps highlight the creamy texture.
Smooth scoops lightly: Use clean hands or a spatula to polish rough edges.

Final Thoughts: Healthy Cookie Dough Worth Craving

Greek Yogurt Cookie Dough is more than just a healthy treat—it’s a no-bake masterpiece that satisfies cravings, supports your nutrition goals, and takes just minutes to make. Whether you’re whipping up a batch for a solo snack, packing it for a lunchbox, or sharing scoops at a party, this recipe delivers every time.

Creamy, rich, and packed with chocolatey bites, this guilt-free dessert proves that eating well doesn’t mean giving up the flavors you love.

So grab a bowl, mix up a batch, and treat yourself—because dessert should never be boring, and with Greek Yogurt Cookie Dough, it never will be.