Greek Yogurt Cookie Dough
Creamy Greek Yogurt Cookie Dough made in 5 minutes with thick Greek yogurt, nut butter, honey, almond or oat flour, and mini chocolate chips. Perfect for dessert protein recipes, snacks with Greek yogurt, and summery dessert ideas.
Equipment
- medium bowl
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup Greek yogurt, plain or vanilla thick, strained Greek yogurt
- 2 tablespoons peanut butter or almond butter smooth, natural
- 2 tablespoons honey or maple syrup to taste
- 1 teaspoon vanilla extract
- 1/2 cup almond flour or oat flour sifted if possible
- 1/4 cup mini chocolate chips dark, milk, or sugar‑free
- pinch sea salt
Instructions
- In a medium bowl, add the Greek yogurt, peanut or almond butter, honey (or maple syrup), and vanilla extract. Stir with a spatula until smooth and creamy.
- Whisk in the almond flour or oat flour a little at a time until the mixture thickens into a cookie dough texture that holds together and pulls away from the bowl.
- Fold in the mini chocolate chips and a pinch of sea salt, tasting to adjust sweetness or salt if needed.
- Cover and chill in the fridge for 10–15 minutes if you like a thicker dough, or serve immediately for a softer, spoonable dessert protein recipe.
Notes
- Use thick, strained Greek yogurt for best texture; avoid drink‑style yogurts.
- For a richer dessert protein recipe, add a scoop of vanilla protein powder with the wet ingredients.
- To keep it lower in fat, reduce nut butter and use low‑fat yogurt for a gentler gallbladder‑diet‑style dessert.
- This is meant as edible cookie dough with Greek yogurt and should not be baked like traditional cookie dough.
- Store covered in the fridge for up to 5 days; let it sit briefly at room temperature if it firms up too much.