Greek Yogurt Cookie Dough Recipe

Let me introduce you to one of my absolute guilty pleasures—Greek Yogurt Cookie Dough. This recipe is everything you love about classic cookie dough, but with a nutritious, high-protein twist that will have you sneaking spoonfuls with zero guilt! Each bite is creamy, sweet, packed with cookie dough flavor, and made to satisfy those cravings in a seriously wholesome way.

this Recipe

Ingredients You’ll Need

This Greek Yogurt Cookie Dough shines because of a handful of simple pantry staples. Each ingredient adds its own personality—creamy, chewy, naturally sweet, and totally craveable flavors all working together in every bite.

• Greek yogurt: The luscious, creamy base that brings tang, moisture, and protein.
• Peanut butter (or nut/seed butter of choice): This adds richness, a satisfying texture, and an extra boost of healthy fats. Almond or sunflower butter also work beautifully.
• Honey (or sweetener of choice): Just enough natural sweetness—try maple syrup or your favorite sugar substitute, if desired.
• Vanilla extract: For that irresistible, “real cookie dough” flavor that’s a total must.
• Almond flour: Gives the dough its classic soft and scoopable texture, plus a subtle nuttiness.
• Vanilla protein powder: Pumps up the protein and gives that thick, doughy consistency. Use plant-based or whey, as you like.
• Sea salt: Just a pinch to balance flavors and make the sweetness pop.
• Chocolate chips: The ultimate cookie dough mix-in! Use mini, dark, or whatever fits your mood.

Variations

The best part about Greek Yogurt Cookie Dough? How easy it is to tweak! You can make this recipe your own in so many ways—play with flavors, textures, and toppings to match your cravings or dietary needs.

• Swap the Nut Butter: Try almond butter for a milder flavor or sunflower seed butter for a nut-free version.
• Change Up the Protein: Use chocolate-flavored protein, collagen powder, or plant-based options to suit your preferences.
• Add Crunch: Toss in chopped nuts, cacao nibs, or granola for irresistible texture and extra nutrients.
• Boost with Extras: Stir in dried fruit bits, shredded coconut, or a sprinkle of cinnamon for something fun and festive.

How to Make Greek Yogurt Cookie Dough

Step 1: Combine the Wet Ingredients

Grab a medium mixing bowl and add the Greek yogurt, peanut butter, honey, and vanilla extract. Whisk or stir everything vigorously until smooth and completely blended—this is where all that creamy, dreamy flavor starts! If your nut butter is a bit stiff, microwave it for 10 seconds to help it mix in easily.

Step 2: Add the Dry Ingredients

Sprinkle in the almond flour, vanilla protein powder, and pinch of sea salt. Stir thoroughly until you form a thick, dough-like mixture—don’t be shy, get those arms working! The mix should come together in just a minute or two, turning irresistibly scoopable.

Step 3: Fold in the Chocolate Chips

Once your base is thick and sticky, fold in the chocolate chips. Mix gently so they’re evenly dispersed throughout your Greek Yogurt Cookie Dough (and be sure to sneak a few for yourself—it’s part of the fun!).

Step 4: Chill—or Dig In!

If you can resist, cover and chill the dough for an hour or so in the fridge. This helps it firm up and gives it that classic spoonable cookie dough feel. But honestly? It’s totally delicious right away if you’re feeling impatient!

How to Serve Greek Yogurt Cookie Dough

Garnishes

You can totally jazz up your Greek Yogurt Cookie Dough with a sprinkle of extra chocolate chips, a dusting of flaky sea salt, colorful sprinkles, or even a drizzle of melted nut butter right before serving. Sometimes I’ll add a dollop of whipped cream or a handful of mini marshmallows for a playful touch!

Side Dishes

While this treat holds its own as a snack, it’s also amazing paired with crisp apple slices, cinnamon pita chips, freshly cut strawberries, or spooned over a bowl of Greek yogurt for a cookie dough parfait. The creamy-sweet contrast is pure joy.

Creative Ways to Present

Try rolling the dough into tiny balls for single-serve bites, layering it into mason jars for grab-and-go snacks, or spreading it on rice cakes or toast for a fun twist on breakfast. If you’re feeling fancy, shape it into mini cookie dough “truffles” and dip in melted chocolate for a stunning party treat.

Make Ahead and Storage

Storing Leftovers

Your Greek Yogurt Cookie Dough will keep happily in an airtight container in the refrigerator for up to 4 days. The flavors get even better as they mingle, so it’s a great make-ahead snack or dessert to have on hand when sweet cravings hit!

Freezing

If you want to prep a bigger batch, freeze individual portions on a parchment-lined tray, then transfer to a freezer bag. Thaw in the fridge for a few hours before serving, or enjoy straight from the freezer for a firmer, ice cream-like texture that’s irresistible on warm days.

Reheating

No need to reheat—Greek Yogurt Cookie Dough is best served chilled or at cool room temperature! If it gets too cold and firm from the fridge, just let it sit on the counter for 10 minutes to regain its perfect, scoopable texture.

FAQs

Final Thoughts

If you adore cookie dough as much as I do but want a healthier spin, you’ve got to try Greek Yogurt Cookie Dough. It’s easy, endlessly adaptable, and crazy satisfying—whether you’re looking for a post-workout treat or a sweet little pick-me-up. Grab a spoon and dig in—you won’t be disappointed!

Print