I created this Greek Yogurt Cookie Dough recipe as a no-bake, safe-to-eat raw treat that satisfies every cookie dough craving. It uses wholesome ingredients like Greek yogurt and almond flour for a creamy, sweet, and indulgent bite—without raw eggs or refined flour.
Why You’ll Love This Recipe
I love how this cookie dough gives all the flavor and texture of the real thing, but with a better-for-me twist. It’s high in protein from the Greek yogurt, comes together in just minutes, and doesn't require turning on the oven. Whether I’m enjoying it straight from the bowl or chilling it for later, it’s a perfect treat when I want something quick, safe, and satisfying.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup plain Greek yogurt (full-fat recommended)
½ cup almond flour (or oat flour)
2–3 tablespoons maple syrup (to taste)
1 teaspoon vanilla extract
Pinch of salt
⅓ to ½ cup chocolate chips (semi-sweet or dark)
directions
I mix the Greek yogurt and almond (or oat) flour in a medium bowl until smooth.
I stir in the maple syrup, vanilla extract, and a pinch of salt.
I fold in the chocolate chips until evenly distributed.
I either enjoy it right away or chill it in the fridge for 30 minutes for a firmer texture.
Servings and timing
Servings: 4
Prep time: 5 minutes
Chill time (optional): 30 minutes
Total time: 5–35 minutes
Variations
I sometimes swap almond flour with oat flour for a slightly heartier texture.
For a fun twist, I mix in chopped nuts, peanut butter chips, or crushed pretzels.
If I want a dairy-free version, I use a thick coconut yogurt and dairy-free chocolate chips.
For a higher protein boost, I’ve stirred in a scoop of vanilla protein powder.
storage/reheating
I keep leftovers in an airtight container in the fridge for up to 5 days. If I want to portion it out, I freeze spoonfuls on a tray, then store them in a freezer-safe bag for up to 2 months. Since it’s a no-bake recipe, there’s no reheating—just thaw if frozen and enjoy chilled.
FAQs
Can I bake this cookie dough?
No, this recipe isn’t meant for baking. It doesn’t contain eggs or leavening agents, so it won’t bake into proper cookies.
Is it safe to eat almond or oat flour raw?
Yes, both almond flour and oat flour are safe to eat without cooking, which makes this recipe ideal for raw enjoyment.
Can I make this ahead of time?
Yes, I often make it a day in advance and keep it chilled. It holds up well for several days and the flavor gets even better.
Can I use flavored yogurt instead of plain?
I can, but I usually adjust or skip the added maple syrup if the yogurt is already sweetened. Flavored yogurt also gives a unique twist to the base taste.
Is this recipe gluten-free?
It is, as long as I use certified gluten-free oat flour or stick to almond flour. I also make sure the chocolate chips I use are gluten-free.
Conclusion
This Greek Yogurt Cookie Dough has become one of my favorite go-to snacks when I want something sweet, creamy, and effortless. I love how flexible and quick it is, and how I can feel good about every bite. Whether I enjoy it solo or share it with others, it’s always a hit.
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