I’ve stumbled upon a delightful recipe for Greek Yogurt Cookie Dough that blends creamy peanut butter, rich honey, and a sprinkling of mini chocolate chips. This no-bake treat satisfies the sweet tooth without any guilt, and it’s a breeze to whip up and enjoy throughout the week.
I enjoy making less indulgent versions of classic desserts, and my Greek Yogurt Cookie Dough is a prime example. It has the creamy richness of Greek yogurt and the natural sweetness of honey, yet this protein-packed treat is held together by smooth peanut butter and a sprinkle of mini chocolate chips.
Greek Yogurt Cookie Dough Recipe Ingredients
- Greek Yogurt: High in protein, creamy texture, rich in probiotics, boosts gut health.
- Creamy Peanut Butter: Rich in healthy fats and protein, offers nutty flavor, provides energy.
- Honey: Natural sweetener, antioxidant properties, imparts smooth sweetness.
- Vanilla Extract: Adds aromatic essence, enhances flavors, derived from vanilla beans.
- Mini Chocolate Chips: Offers chocolatey goodness, adds sweetness and texture, loved by kids and adults.
Greek Yogurt Cookie Dough Recipe Ingredient Quantities
- 1 cup plain Greek yogurt
- 2 tablespoons creamy peanut butter or almond butter
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips
- 1/4 cup almond flour or oat flour (optional for thicker consistency)
How to Make this Greek Yogurt Cookie Dough Recipe
1. In a medium bowl, combine the plain Greek yogurt with the creamy peanut butter or almond butter.
2. Put the honey or maple syrup in the bowl.
3. Incorporate the vanilla extract and salt, mixing until the combination is smooth and homogenous.
4. Little by little, incorporate the miniature chocolate chips, making sure they are uniformly scattered throughout the blend.
5. For a thicker consistency, you can add flour. Almond flour or oat flour will work well here. Stir until the flour is fully incorporated.
6. Sample the blend and if it is too sweet or not salty enough, add more honey or salt to taste.
7. Cover the bowl and cool the mixture in the refrigerator for about 15-30 minutes to let the flavors meld together and the dough firm up a little.
8. Following refrigeration, the cookie dough can be portioned into small amounts using a spoon or a cookie scoop.
9. Serve right away or keep the cookie dough in an airtight container in the refrigerator for up to a week.
10. Savor your Greek Yogurt Cookie Dough as a guilt-free treat or snack!
Greek Yogurt Cookie Dough Recipe Equipment Needed
1. Medium bowl
2. Measuring cups
3. Measuring spoons
4. Mixing spoon or spatula
5. Cookie scoop or spoon
6. Airtight container
7. Refrigerator
FAQ
- Can I use a flavored Greek yogurt?Certainly, flavored Greek yogurt can be used. However, it might alter the delicious flavor profile of the cookie dough and could add some extra sugar.
- What can I substitute for honey or maple syrup?Agave nectar or any other liquid sweetener can be used. The amount can be adjusted to taste.
- Is the almond flour or oat flour necessary?No, it’s not required. It aids in thickening the consistency, but the dish will still be tasty without it.
- Can I add other mix-ins?Definitely. Think about including nuts, dehydrated fruit, or any other variety of chocolate chips to make your cookie dough uniquely yours.
- How should I store this cookie dough?Keep it in an airtight container in the refrigerator for 3-4 days.
- Is this recipe safe to eat raw?This is indeed a recipe for raw dough, and it does not contain any raw eggs or flour that would need cooking to be safe to eat.
- Can I make this vegan?Indeed, use a yogurt that is free of dairy, along with a sweetener that is vegan, such as maple syrup, to prepare this recipe in a way that is friendly to vegans.
Greek Yogurt Cookie Dough Recipe Substitutions and Variations
2 tablespoons smooth peanut butter or almond butter: Can be swapped for cashew butter or sunflower seed butter to make it nut-free.
Two tablespoons of honey or maple syrup can also be substituted with agave nectar or date syrup for a vegan option.
1 teaspoon vanilla extract—an ingredient that should always be in your pantry and one that can be substituted with almond extract for a different flavor profile.
1/4 teaspoon salt: You can use a pinch of sea salt instead, or leave it out if you want a flavor that isn’t as salty.
1/4 cup mini chocolate chips: Chopped dark chocolate or cacao nibs can be used for a richer taste.
Pro Tips
1. Use Room Temperature Ingredients: Allow your Greek yogurt and peanut or almond butter to come to room temperature before mixing. This will ensure a smoother blend and make it easier to combine all the ingredients without lumps.
2. Experiment with Nut Butters: For a richer flavor, consider using a high-quality natural peanut or almond butter. You can also try other nut butters like cashew or sunflower seed butter for a different taste twist.
3. Adjust Sweetness to Taste: Everyone’s taste preferences are different, so start with a little less honey or maple syrup and add more gradually if needed. This way, you can control the sweetness perfectly to your liking.
4. Chill for Firmness: If you prefer a firmer texture, let the mixture chill in the refrigerator for longer, even up to an hour. This helps in making it easier to portion and shape, especially if you’re aiming for a specific presentation.
5. Top with Extras: For added texture and flavor, consider topping your cookie dough with crushed nuts, seeds, or additional mini chocolate chips just before serving. This can add a delightful crunch and a personal touch to your treat.
Greek Yogurt Cookie Dough Recipe
My favorite Greek Yogurt Cookie Dough Recipe
Equipment Needed:
1. Medium bowl
2. Measuring cups
3. Measuring spoons
4. Mixing spoon or spatula
5. Cookie scoop or spoon
6. Airtight container
7. Refrigerator
Ingredients:
- 1 cup plain Greek yogurt
- 2 tablespoons creamy peanut butter or almond butter
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips
- 1/4 cup almond flour or oat flour (optional for thicker consistency)
Instructions:
1. In a medium bowl, combine the plain Greek yogurt with the creamy peanut butter or almond butter.
2. Put the honey or maple syrup in the bowl.
3. Incorporate the vanilla extract and salt, mixing until the combination is smooth and homogenous.
4. Little by little, incorporate the miniature chocolate chips, making sure they are uniformly scattered throughout the blend.
5. For a thicker consistency, you can add flour. Almond flour or oat flour will work well here. Stir until the flour is fully incorporated.
6. Sample the blend and if it is too sweet or not salty enough, add more honey or salt to taste.
7. Cover the bowl and cool the mixture in the refrigerator for about 15-30 minutes to let the flavors meld together and the dough firm up a little.
8. Following refrigeration, the cookie dough can be portioned into small amounts using a spoon or a cookie scoop.
9. Serve right away or keep the cookie dough in an airtight container in the refrigerator for up to a week.
10. Savor your Greek Yogurt Cookie Dough as a guilt-free treat or snack!
