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Greek Yogurt Cookie Dough

Creamy Greek Yogurt Cookie Dough: A Fun No-Bake Delight

Indulge in Greek Yogurt Cookie Dough, a quick, no-bake dessert that's creamy, protein-packed, and fully customizable.
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Prep Time 3 minutes
Chilling Time 30 minutes
Total Time 33 minutes
Servings: 4 cups
Course: Desserts
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Plain Greek Yogurt Provides creaminess and a protein boost; use thick yogurt for optimal texture.
  • 2 tablespoons Nut Butter Adds healthy fats and richness; swap almond or peanut butter based on preference.
  • 2-3 tablespoons Maple Syrup A natural sweetener that can be adjusted based on taste.
  • 1 teaspoon Vanilla Extract Enhances the flavor, can be omitted.
For the Structure
  • ¾ cup Oat Flour Gives structure; substitute with almond flour for gluten-free.
  • 1 pinch Salt Balances sweetness and enhances flavor.
For Sweetness and Texture
  • 2 tablespoons Mini Chocolate Chips Adds sweetness and texture; use dairy-free for vegan version.

Equipment

  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine Greek yogurt, nut butter, maple syrup, and vanilla extract. Whisk together for 1-2 minutes until smooth.
  2. Gently fold in oat flour and salt into the yogurt mixture until a dough-like consistency forms, taking about 1-2 minutes.
  3. Fold in mini chocolate chips or other mix-ins while avoiding overmixing, taking about 1 minute.
  4. Cover and refrigerate the dough for 20-30 minutes for a firmer consistency, or enjoy it right away.
  5. Scoop the cookie dough into cups or bowls and serve with toppings like crushed nuts or maple syrup.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 120mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 2IUCalcium: 15mgIron: 6mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze portions for longer storage, lasting up to 2 months.

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