Greek Yogurt Cookie Dough (Print)

Creamy, protein-rich cookie dough with Greek yogurt and chocolate chips, ready in minutes for a quick sweet fix.

# Components:

→ Base

01 - 1 cup plain Greek yogurt, full-fat or 2%
02 - 2 tablespoons nut butter (peanut, almond, or cashew)
03 - 2 to 3 tablespoons maple syrup or honey
04 - 1 teaspoon vanilla extract

→ Dry

05 - ¾ cup oat flour (finely blended rolled oats)
06 - Pinch of salt

→ Mix-ins

07 - 2 tablespoons mini chocolate chips (dark chocolate or halal-certified)

→ Optional Add-ins

08 - 1 tablespoon crushed nuts or seeds
09 - 1 tablespoon shredded coconut
10 - Dash of ground cinnamon

# Directions:

01 - In a medium mixing bowl, whisk together the Greek yogurt, nut butter, maple syrup or honey, and vanilla extract until the mixture is smooth and creamy.
02 - Add the oat flour and salt to the yogurt mixture. Stir until a soft, cookie-dough-like texture forms.
03 - Fold in the mini chocolate chips and any optional add-ins such as crushed nuts, shredded coconut, or ground cinnamon until evenly distributed.
04 - For a thicker, scoopable texture, refrigerate for 20 to 30 minutes before serving. Alternatively, serve immediately by the spoonful for a softer consistency.

# Expert Advice:

01 -
  • It's ready before you finish pouring your coffee—no baking, no waiting, just instant gratification.
  • High in protein from the Greek yogurt, so you're actually eating something your body appreciates.
  • Tastes like cookie dough but leaves you feeling satisfied rather than guilty.
  • A single bowl and a spoon are all you need to create something that tastes like a legitimate dessert.
02 -
  • Using watery Greek yogurt will make this taste more like a sauce than cookie dough—go for the thick, strained kind and your entire experience changes.
  • I learned the hard way that mixing everything by hand rather than a food processor keeps the texture light and creamy instead of dense; a whisk or sturdy spoon is your friend here.
03 -
  • Buy full-fat Greek yogurt even if you don't normally—the difference in how this tastes and feels is honestly worth it, and you'll use it before it spoils.
  • Keep this in an airtight container in the fridge for up to four days, though realistically it won't last that long once you realize how good it is.
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