Greek Yogurt Cookie Dough: The Healthy No-Bake Snack You’ll Crave

Craving cookie dough but want something lighter you can feel good about? Greek Yogurt Cookie Dough is your answer a high-protein, no-bake treat that tastes just like classic chocolate chip cookie dough but with wholesome ingredients and a fraction of the guilt. This is the edible cookie dough you can eat by the spoonful, swirl into your yogurt bowls, or use as a dip for fruit. I first whipped up a batch on a whim after a late-night sweet tooth attack, and now it’s a regular part of my snack routine. One bite, and you’ll see why!

this Recipe

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What Is Greek Yogurt Cookie Dough?

Greek Yogurt Cookie Dough is a no-bake, egg-free, protein-rich version of classic chocolate chip cookie dough made with thick, creamy Greek yogurt as the base. It’s blended with almond flour (or oat flour), a touch of nut butter, sweetener, vanilla, and plenty of chocolate chips for that authentic cookie dough taste and texture—without raw eggs, raw flour, or tons of sugar.

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Why You’ll Fall in Love with This Recipe

• High in Protein: Thanks to Greek yogurt, it’s filling and satisfying.
• Quick & Easy: Stir up in just 5 minutes—no baking, no mixer.
• Safe to Eat Raw: No eggs or raw wheat flour.
• Tastes Like Cookie Dough: Creamy, sweet, and studded with chocolate chips.
• Customizable: Use your favorite nut butter, sweetener, or add-ins.
• Perfect Snack or Dessert: Great as a treat, post-workout bite, or healthy swap for traditional dough.

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How Does Greek Yogurt Cookie Dough Taste?

It’s creamy, sweet, and indulgent, with a soft texture that’s spot-on for classic cookie dough. The Greek yogurt provides a gentle tang and creamy base, the almond or oat flour brings that signature cookie texture, and the chocolate chips give melty pops of richness in every bite. There’s a hint of vanilla, a subtle nuttiness from the nut butter, and just enough sweetness to keep it crave-worthy.

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Health & Ingredient Benefits

• Greek Yogurt: Packed with protein, calcium, and probiotics for gut health.
• Almond Flour: Grain-free, gluten-free, and adds healthy fats, fiber, and a cookie-like texture.
• Nut Butter: Adds creaminess, flavor, and heart-healthy fats.
• Low Sugar: Easily control or swap the sweetener.
• Egg-Free: No risk from raw eggs.
• Customizable: Make it gluten-free, dairy-free, or nut-free as needed.

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Ingredients You’ll Need

• 1 cup plain Greek yogurt (full-fat or low-fat; see notes for dairy-free)
• ½ cup almond flour (or oat flour)
• 3 tablespoons nut butter (peanut, almond, or cashew)
• 2–3 tablespoons maple syrup or honey (to taste)
• 1 teaspoon vanilla extract
• Pinch of salt
• ¼ cup mini chocolate chips (dairy-free if needed)
• Optional: 1 tablespoon coconut flour for a thicker texture

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Tools You’ll Need

• Mixing bowl
• Spoon or spatula
• Measuring cups and spoons
• Small airtight container (for storing)

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Optional Substitutions & Additions

• Gluten-Free: Use almond or certified GF oat flour.
• Dairy-Free: Use thick coconut yogurt or plant-based Greek yogurt.
• Nut-Free: Use sunflower seed butter and oat flour.
• Sweeter/Lower Sugar: Use your favorite sugar substitute.
• Extra Protein: Add a scoop of vanilla protein powder.
• Fun Add-Ins: Chopped nuts, sprinkles, cinnamon, or dried fruit.

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How to Make Greek Yogurt Cookie Dough

1. Mix Wet Ingredients:
   In a medium bowl, stir together Greek yogurt, nut butter, maple syrup, and vanilla extract until smooth and creamy.
2. Add Dry Ingredients:
   Add almond flour (and coconut flour if using) plus a pinch of salt. Mix until well combined and thickened.
3. Fold in Chocolate Chips:
   Gently stir in mini chocolate chips and any other desired mix-ins.
4. Chill (Optional):
   For the thickest texture, refrigerate for 10–15 minutes before serving.
5. Enjoy:
   Scoop into bowls, top with extra chocolate chips, or serve as a dip for fruit or pretzels!

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What to Serve With Greek Yogurt Cookie Dough

• Sliced apples or strawberries
• Pretzel sticks or graham crackers
• Swirled into yogurt parfaits or oatmeal
• On top of pancakes or waffles
• As a “frosting” for healthy banana bread or muffins

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Tips for Success

• Use Thick Yogurt: Strain if your yogurt is runny for best texture.
• Chill Before Serving: Helps the dough thicken up.
• Adjust Sweetness: Taste and add more sweetener if you like.
• Use Mini Chips: They distribute better in each bite.
• Don’t Overmix: Stir until just combined for best texture.

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Common Mistakes to Avoid

• Using Thin Yogurt: Results in runny dough; use Greek or strain regular yogurt.
• Too Much Flour: Add a little at a time; dough should be thick but scoopable.
• Not Tasting as You Go: Adjust sweetener and salt to your preference.
• Overloading with Mix-Ins: Too many can make the dough crumbly.

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How to Store & Reheat

Store:
Keep in an airtight container in the refrigerator up to 4 days.

Freeze:
Scoop into balls and freeze for up to 2 months; thaw before eating.

Reheat:
No need—enjoy straight from the fridge!

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Frequently Asked Questions

Can I bake this dough into cookies?
No, this recipe is for eating raw only—it won’t bake up like classic cookie dough.

Is it safe to eat?
Yes! No raw eggs or raw wheat flour.

Can I use flavored yogurt?
Yes, but reduce the sweetener to avoid it being too sweet.

How do I make it firmer?
Add a spoonful of coconut flour or extra almond flour.

Can I make it dairy-free?
Absolutely—use plant-based Greek-style yogurt.

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Nutritional Info (Approximate per ¼ cup serving)

• Calories: 130
• Protein: 5g
• Fat: 7g
• Carbs: 11g
• Sugar: 6g
• Fiber: 2g

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Conclusion

Greek Yogurt Cookie Dough is the ultimate healthy, high-protein way to satisfy your cookie dough cravings no baking, no guilt, just pure creamy indulgence in every bite. Whip up a batch and snack happy!

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August 8, 2025 by Melissa