Greek Yogurt Cookie Dough

This greek yogurt cookie dough recipe is going to win your heart. It's easy, high in protein, gluten-free and delicious!

I’ve been experimenting a lot with Greek Yogurt lately. I've even made a Greek Yogurt Pizza Dough! So, I thought why not try to use it in one of my favorite treats.

But, my favorite part is that all you need to do is mix all the ingredients together and you're done. It's one of our go-to late night snacks at home!

I feel like I can speak for everyone when I say that eating raw cookie dough as a child while my mom was baking some cookies is just one of those nostalgic memories.

I remember my mom always complaining that I shouldn't be eating it raw… but it was my favorite part. I actually liked it even more than the actual baked cookies! Now, that I've grown, I must admit that she was definitely right and experts (including the FDA) warn against eating raw dough with eggs or untreated flour.

But I wasn't ready to just give up my favorite treat. So, I tried and tested a few recipes until I reached the absolute best and safe to eat raw cookie dough, because it has no eggs and no wheat flour!

What You'll Need

To achieve a similar texture and flavor, this recipe does require a few ingredients. But, these are just simple pantry staples, nothing fancy or special, I promise. Here's what you'll need:

• 1 cup almond flour (100 g) - I use almond flour because it's naturally gluten-free, which makes it ideal for edible dough. I usually go with Bob’s Red Mill Super-Fine Almond Flour.
• 1/3 cup natural peanut butter (80 g) - I like to use natural peanut butter with no added sugar. Smucker’s Natural Peanut Butter is my absolute favorite for this recipe, it only has peanuts and salt!
• 2 or 3 teaspoons maple syrup or honey - To add a natural sweetness and free of refined sugars.
• 1/4 cup full-fat Greek yogurt (70 g) - Full-fat yogurt is an absolute must to add that extra creaminess and protein. I recommend FAGE Total 5% Plain Greek Yogurt! Super versatile, made my 3-Ingredient Greek Yogurt Bagels with it, and they turn out perfectly chewy every time.
• 1/4 cup unsweetened almond milk (60 g) - Any plant-based or even regular milk works as well, but I feel like this adds a mild nutty flavor.
• 1/2 teaspoon ground cinnamon - To boost flavor and give that cozyness without adding sugar.
• 1/3 cup dark chocolate chips (60 g) - A true cookie dough is never truly complete without chocolate chips. I always use dark chocolate for that rich deeper flavor.

Like I said, I've tried quite a few recipes (maybe a little too many to achieve the perfect edible cookie dough) but it was worth it! So, later in the article I'm going to share with my favorite swaps and variations that also work well!

Still, keep in mind this is just a treat, just a lighter and safe version.

How to Make Greek Yogurt Cookie Dough

This recipe is super easy! Grab a medium bowl and add the almond flour, peanut butter and maple syrup!

Don't need to mix just yet. Now add the Greek yogurt, almond milk, and cinnamon. Mix until smooth and well combined.

I like to use a spoon. I also tried with a whisk and a spatula but it wasn't as easy. The whisk couldn’t handle the thickness and the spatula left the mixture with a few clumps. A spoon really works best here.

Like I said, no true cookie dough recipe is truly complete without chocolate chips!

So, now it's time to add the chocolate chips and gently stir to distribute them evenly.

You can enjoy it immediately but I like to divide it right away into smaller portions. Otherwise, I'd end up eating the whole bowl…

With the same spoon you can just divide the greek yogurt cookie dough into some glass dessert cups and finish with some chocolate chips on top.

You can also store it in an airtight container in the refrigerator for later, just don't leave it uncovered in the bowl! It stays just as fresh for about 3 days, after that we noticed some separation. So, I'd recommend keeping it up to 3 days, no longer than that!

We've also frozen it once for about a month to test it. After, we thawed it overnight in the fridge and it held up just fine, it only needed a quick stir to properly combine the ingredients again.

If there's one thing I love about this recipe (besides the fact that it's delicious) is that all you need to do is add all the ingredients to one bowl and mix it. So, not only is it easy and quick but it doesn't leave a huge pile of dishes to wash!

But, this greek yogurt cookie dough is also a balanced treat, high in protein and much lower in sugar than the original version.

Variations I’ve Tested (and Loved!)

After trying to achieve the perfect greek yogurt cookie dough, I've found that a few swaps work just as well for this recipe. So, if you don't have a few of these ingredients at home or don't like one or two, don't worry!

I'm going to share with you some of my tested and loved variations:

• Skip the cinnamon - Rita isn't the biggest fan of cinnamon, so you can absolutely leave it out. She says it tastes more like the classic cookie dough!
• Use other types of nut butter - I've tried with almond butter as well, even though it also had a good texture the flavor is slightly different.
• Mix up the chocolate - Even though I swear by dark chocolate chips, because of the deeper flavor, I've played around with semi-sweet and white chocolate, both great. For a fun twist I've also added mini M&Ms, they add color and a bit more crunch!
• Make it dairy-free - This recipe is also super easy to make dairy-free. Just swap the Greek yogurt with a plant-based Greek-style yogurt! I've tried it with the Silk Greek Style Coconutmilk Yogurt before and it also came out great because it that thick and creamy consistency.
• Make it nut-free - I've also swapped the peanut butter for sunflower seed butter and the almond flour with oat flour. It worked, but the dough turned out much softer and less chewy!

If you loved this recipe, you might also enjoy my 3-Ingredient Keto Cheesecake. Guess why? I also used Greek yogurt in it! I've used it in so many recipes, not only because it's good but because I don't like to waste food so I always try to make the most of the things we already have at home.

This Greek yogurt cookie dough is now a staple late night snack in our home and I hope it also becomes one in yours! Let me know if you liked it as much as we do.