Greek Yogurt Cookie Dough is a fun and tasty treat that combines the creamy tang of Greek yogurt with the sweet, comforting flavors of classic cookie dough. It’s smooth and a little chewy, with those little chocolate chips or sprinkles of cinnamon adding bursts of flavor in every bite. This recipe mixes the best parts of a dessert and a snack, making it feel light yet satisfying.
I love using Greek yogurt in cookie dough because it gives it a nice twist and a bit of tang that makes the sweetness stand out even more. Plus, it’s a great way to sneak in some protein without losing any of that delicious, comforting cookie dough vibe. I usually make a big batch so I can enjoy it straight from the fridge whenever a little sweet craving hits.
This cookie dough is wonderful on its own, but I often scoop it onto apple slices or spread it on toast for a fun breakfast or snack. It’s also a great little dessert that doesn’t feel too heavy, so you can enjoy it anytime. Whenever I make it, people always ask for seconds, and I think that says it all!
Key Ingredients & Substitutions
Greek Yogurt: Greek yogurt is what gives this cookie dough its creamy texture and a nice tangy flavor. I like using full-fat for richness, but 2% works well too. You can swap for dairy-free yogurt if needed.
Nut Butter: Peanut butter adds smoothness and nuttiness. Almond butter is a great substitute if you want a milder taste or have a peanut allergy. Sunflower seed butter also works well here.
Sweetener: Maple syrup and honey both add natural sweetness and moisture. Maple syrup has a deeper flavor, while honey is a bit lighter. You could try agave syrup if you prefer a vegan option.
Flour: Oat flour is my go-to because it’s light and gluten-free if you use certified oats. If using regular flour, heating it first is important for safety and texture. You can also try almond flour, but the texture will be different and a bit crumbly.
Chocolate Chips: Mini chips mix evenly and add little bursts of chocolate. If you don’t have them, regular chips chopped finely work just as well. For a twist, try dark or white chocolate chips.
How Do You Make Sure the Dough is Safe to Eat Raw?
Since this recipe is meant to be eaten raw, a few steps help keep it safe and tasty:
- Heat-Treat the Flour: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. This kills any bacteria and makes it safe to eat raw.
- No Raw Eggs: This recipe skips eggs entirely, so there’s no risk from raw egg consumption.
- Use Pasteurized Ingredients: Use pasteurized nut butter and good-quality yogurt to reduce any risk.
Mix the wet ingredients first for smoothness, then fold in the flour slowly to avoid lumps. Add chocolate chips last so they stay intact. If you want a firmer bite, refrigerate the dough for 30 minutes before enjoying. It’s simple and safe!
Equipment You’ll Need
- Mixing bowls – I use a medium bowl for combining wet and dry ingredients; it’s just right for mixing everything together.
- Measuring cups and spoons – for accuracy, especially with the peanut butter, syrup, and vanilla—that way, the flavor is just right.
- Baking sheet – needed if you choose to heat-treat the flour; I recommend lining it with parchment paper to make cleanup easier.
- Spatula or spoon – for mixing and folding in the chocolate chips; I like a sturdy spatula for scraping ingredients from the bowl.
- Refrigerator – to chill the dough for a firmer texture and better flavor blending; it’s a must for this recipe.
Flavor Variations & Add-Ins
- Swap peanut butter for cashew or sunflower seed butter for different nutty flavors or allergies-friendly options.
- Add ¼ cup chopped nuts like walnuts or pecans for crunch and extra flavor.
- Mix in dried fruit, like cranberries or chopped dates, to add a chewy sweetness.
- For a chocolate lover, fold in white chocolate chips or sprinkle a little sea salt on top before serving for a sweet-salty touch.
Greek Yogurt Cookie Dough
Ingredients You’ll Need:
For The Dough:
- 1 cup plain Greek yogurt (full fat or 2%)
- ½ cup natural peanut butter or almond butter
- ⅓ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup oat flour (or all-purpose flour, heat-treated for safety)
- ¼ teaspoon salt
- ⅓ cup mini chocolate chips (or regular chocolate chips chopped small)
- Optional: 1 tablespoon ground flaxseed or chia seeds for added texture and nutrition
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare. If you choose to heat-treat the flour for safety, add an extra 10 minutes for baking and cooling. Chilling the dough for 30 minutes before serving is optional but helps it firm up and makes it easier to scoop.
Step-by-Step Instructions:
1. Heat-Treating the Flour (Optional):
If you’re using regular all-purpose flour, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. This step makes the flour safe to eat raw. Let it cool completely before using.
2. Mixing the Wet Ingredients:
In a medium bowl, combine the Greek yogurt, peanut butter (or almond butter), maple syrup (or honey), and vanilla extract. Stir well until the mixture is smooth and creamy.
3. Adding Dry Ingredients:
Add the oat flour (or heat-treated flour) and salt to the wet mixture. Stir until a thick dough forms, making sure there are no lumps.
4. Adding Chocolate Chips and Optional Seeds:
Fold the mini chocolate chips into the dough until they’re evenly spread out. If you want a little extra texture and nutrition, mix in the ground flaxseed or chia seeds now.
5. Serving and Storing:
Scoop the dough into small balls or serve it straight from the bowl. For a firmer texture, chill the dough in the refrigerator for about 30 minutes before eating. Store any leftovers in an airtight container in the fridge for up to 5 days.
Can I Use Frozen Greek Yogurt for This Recipe?
It’s best to use fresh, thawed Greek yogurt for this recipe. If your yogurt is frozen, thaw it completely in the fridge and stir well before mixing to ensure a smooth texture.
Can I Substitute the Nut Butter?
Yes! Almond butter, cashew butter, or sunflower seed butter all work well as substitutes. Just choose a creamy variety to keep the dough smooth.
How Should I Store Leftover Cookie Dough?
Keep leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it in a sealed container for up to 2 months—just thaw in the fridge before enjoying.
Is This Cookie Dough Safe to Eat Raw?
Absolutely! This recipe contains no raw eggs, and heat-treating the flour ensures it’s safe to eat raw. Just follow the heat-treating step or use pre-treated flour to be safe.