I made Cookie Dough With Yogurt that’s shockingly legit as a guilt-free sweet treat, so keep scrolling.

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I can’t stop eating this Greek yogurt cookie dough. I love how creamy peanut butter and plain Greek yogurt make it feel indulgent without wrecking my day.

I’m obsessed with its texture. Thick, slightly sticky, irresistible.

Cookie Dough With Yogurt? Yes, and it’s the kind of snack I reach for when I want Better For You Desserts that actually satisfy.

It hits the sweet spot between dessert and snack, but somehow feels responsible. And yeah, it’s dangerously easy to disappear by the spoonful.

No guilt talk. Just pure temptation.

Moreish, messy, and absolutely my go-to anytime I want sugar now.

Ingredients

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Peanut butter: creamy, protein-packed, makes it feel like a real treat.
Greek yogurt: tangy creaminess and extra protein, keeps it less heavy.
Maple syrup or honey: natural sweetness, not cloying, tastes like comfort.
Oat flour: chewy, whole-grain texture and fiber, kind of wholesome.
Almond flour: adds gentle structure and nutty depth, helps bind it.
Vanilla extract: warm, familiar note that makes it taste homemade.
Sea salt: brightens flavors, makes the chocolate sing, balances sweetness.
Mini chocolate chips: melty pockets of joy, the reason it feels indulgent.
Milk: loosens things up, keeps it scoopable if it’s too thick.
Ground cinnamon: adds cozy spice.
Basically, instant fall vibes.
Espresso (optional): tiny bitter kick that makes chocolate taste richer.

Ingredient Quantities

1/2 cup creamy peanut butter (or almond butter if you like)

1/2 cup plain Greek yogurt (full fat or 2% works best)

1/4 cup pure maple syrup or honey (use what you’ve got)

1 cup oat flour (or make your own by pulsing oats in a blender)

2 tablespoons almond flour for a bit more structure

1 teaspoon vanilla extract

1/8 teaspoon fine sea salt (a pinch)

1/3 cup mini chocolate chips (or chopped dark chocolate)

1 to 2 tablespoons milk (dairy or plant) if the dough seems too thick

Optional: 1/4 teaspoon ground cinnamon or a splash of espresso for extra flavor

How to Make this

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1. Stir the peanut or almond butter, Greek yogurt, and maple syrup or honey in a medium bowl until smooth and well blended; it might look a little loose at first, but keep going.

2. Add the vanilla extract, sea salt, and optional cinnamon or espresso if using; mix again and taste for sweetness or flavor, adjust a bit more syrup or salt if you want.

3. If you don’t have oat flour, pulse 1 cup rolled oats in a blender or food processor until fine, then measure out 1 cup and add to the bowl.

4. Add the oat flour and 2 tablespoons almond flour; fold gently with a spatula until a sticky dough forms. If it’s crumbly, add a splash of milk, 1 tablespoon at a time, until it holds together.

5. Stir in the mini chocolate chips or chopped dark chocolate so they are evenly distributed; save a few to press on top of each ball for looks.

6. Chill the dough in the fridge for 15 to 30 minutes to firm up — this helps scooping and keeps the chips from melting if your kitchen is warm.

7. Use a small cookie scoop or a spoon to portion out bite sized balls, then roll lightly between your palms; they won’t be perfectly round and thats fine.

8. Press the reserved chocolate chips on top of each ball for a pretty finish, or flatten some into thumbprint cookies and add a tiny drizzle of extra maple syrup if you want.

9. Store in an airtight container in the fridge for up to 5 days or freeze for longer; to thaw, pop them in the fridge for a couple hours or leave at room temp for 15 minutes before eating.

Equipment Needed

1. Medium mixing bowl — for stirring the peanut butter, yogurt and syrup together
2. Measuring cups and spoons — so the ratios stay right
3. Rubber spatula or wooden spoon — to fold in the flours and chips, and scrape the bowl
4. Blender or food processor — to pulse oats into oat flour if you don’t have it
5. Small cookie scoop or tablespoon — for portioning bite sized balls evenly
6. Baking sheet or plate lined with parchment paper — to chill and arrange the balls without sticking
7. Small bowl or cup — for melting or holding a splash of milk, or pressing chips into the tops
8. Airtight container for storage and your fridge or freezer to chill them until firm

Note: parchment paper can be swapped for a silicone mat if you prefer.

FAQ

Q: Is this safe to eat raw like cookie dough?

A: Yes, this recipe is made without raw eggs and uses cooked oat flour so it's safe to eat straight from the bowl. If you make oat flour from uncooked oats, pulse them fine first so they mix better, but they are ok raw too.

Q: Can I swap the peanut butter for something else?

A: Totally. Almond butter, cashew butter or sunflower seed butter all work. Just pick a creamy one for best texture. If it's super thick add a splash of milk to loosen it up.

Q: How do I make oat flour at home?

A: Put rolled oats in a blender or food processor and pulse until fine. Let it sit a sec to settle and scoop the white powder. It's not perfect but it's fast and cheap.

Q: I want it less sweet, what should I do?

A: Cut the maple syrup or honey to 2 tablespoons or swap to a zero calorie sweetener that measures like sugar. Taste as you go, since Greek yogurt and peanut butter already add some sweetness.

Q: Can I store leftovers and for how long?

A: Store in an airtight container in the fridge for up to 5 days. It firms up when cold so let it sit at room temp or add a little milk to soften before scooping. You can also freeze portions for 1 month.

Q: Any tips for adding mix-ins or extra flavor?

A: Yep. Fold in chopped nuts, dried fruit, or extra chocolate. A pinch of cinnamon or a splash of espresso makes it taste more grown up. If you add crunchy stuff add it right before eating so it stays crisp.

Greek Yogurt Cookie Dough: A Healthy & Guilt Recipe Substitutions and Variations

Peanut butter (1/2 cup): swap with almond butter, cashew butter, or sunflower seed butter if you got nut allergies. Texture and flavor change a bit, but it’ll still bind fine.
Greek yogurt (1/2 cup): use skyr, plain kefir thickened in the fridge, or a dairy free coconut yogurt for a vegan twist. If it’s too runny, strain it on a paper towel for 10-20 minutes.
Oat flour (1 cup): sub with whole wheat pastry flour for a nuttier taste, almond flour for more richness (use slightly less), or grind rolled oats at home in a blender if you ran out.
Maple syrup or honey (1/4 cup): use agave nectar, brown rice syrup, or a simple powdered sugar + tiny water mix in a pinch. Watch sweetness and moisture, you might need to tweak oat flour a bit.

Pro Tips

1) Chill the dough at least 20 minutes before scooping. It firms up way more than you expect so the balls won’t flatten when you roll them, and the chips stay intact. If you’re in a hurry toss it in the freezer for 7 to 10 minutes instead.

2) Toast the oat or almond flour lightly in a dry skillet for 2 to 3 minutes before using to boost the nutty flavor. Watch it closely cause it browns fast, and let it cool a bit before adding so it doesn’t loosen the yogurt.

3) If the mix feels dry add milk 1 teaspoon at a time not tablespoons, but if it’s too wet add a bit more oat flour. Taste and adjust sweetness with a tiny pinch of salt or a drizzle more maple syrup rather than dumping a lot at once.

4) Press a few extra chips on top and freeze a tray of cookies on parchment for 30 minutes before transferring to a bag. That keeps them from smushing together and you can grab single servings without thawing the whole batch.

Greek Yogurt Cookie Dough: A Healthy & Guilt Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made Cookie Dough With Yogurt that's shockingly legit as a guilt-free sweet treat, so keep scrolling.

Servings

servings

Calories

162

kcal

Equipment: 1. Medium mixing bowl — for stirring the peanut butter, yogurt and syrup together
2. Measuring cups and spoons — so the ratios stay right
3. Rubber spatula or wooden spoon — to fold in the flours and chips, and scrape the bowl
4. Blender or food processor — to pulse oats into oat flour if you don’t have it
5. Small cookie scoop or tablespoon — for portioning bite sized balls evenly
6. Baking sheet or plate lined with parchment paper — to chill and arrange the balls without sticking
7. Small bowl or cup — for melting or holding a splash of milk, or pressing chips into the tops
8. Airtight container for storage and your fridge or freezer to chill them until firm

Note: parchment paper can be swapped for a silicone mat if you prefer.

Ingredients

1/2 cup creamy peanut butter (or almond butter if you like)
1/2 cup plain Greek yogurt (full fat or 2% works best)
1/4 cup pure maple syrup or honey (use what you've got)
1 cup oat flour (or make your own by pulsing oats in a blender)
2 tablespoons almond flour for a bit more structure
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt (a pinch)
1/3 cup mini chocolate chips (or chopped dark chocolate)
1 to 2 tablespoons milk (dairy or plant) if the dough seems too thick
Optional: 1/4 teaspoon ground cinnamon or a splash of espresso for extra flavor

Directions

Stir the peanut or almond butter, Greek yogurt, and maple syrup or honey in a medium bowl until smooth and well blended; it might look a little loose at first, but keep going.
Add the vanilla extract, sea salt, and optional cinnamon or espresso if using; mix again and taste for sweetness or flavor, adjust a bit more syrup or salt if you want.
If you don't have oat flour, pulse 1 cup rolled oats in a blender or food processor until fine, then measure out 1 cup and add to the bowl.
Add the oat flour and 2 tablespoons almond flour; fold gently with a spatula until a sticky dough forms. If it's crumbly, add a splash of milk, 1 tablespoon at a time, until it holds together.
Stir in the mini chocolate chips or chopped dark chocolate so they are evenly distributed; save a few to press on top of each ball for looks.
Chill the dough in the fridge for 15 to 30 minutes to firm up — this helps scooping and keeps the chips from melting if your kitchen is warm.
Use a small cookie scoop or a spoon to portion out bite sized balls, then roll lightly between your palms; they won't be perfectly round and thats fine.
Press the reserved chocolate chips on top of each ball for a pretty finish, or flatten some into thumbprint cookies and add a tiny drizzle of extra maple syrup if you want.
Store in an airtight container in the fridge for up to 5 days or freeze for longer; to thaw, pop them in the fridge for a couple hours or leave at room temp for 15 minutes before eating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.