I made a no bake Greek yogurt dessert that combines creamy, sweet cookie dough flavor with protein for a healthier, no-cook snack or dessert option.

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I keep finding reasons to scoop this stuff from the jar at midnight. It’s creamy, a little tang from the plain Greek yogurt and then a surprise hit of salt if you add creamy peanut butter, so it tastes like forbidden dough but without the worry.

This is weirdly both a Cookie Dough With Yogurt vibe and a No Bake Greek Yogurt Dessert, so it’s perfect when you want something quick that still feels indulgent. I don’t call it healthy to be dramatic but it’s got protein, and that small contradiction is what hooks me, every single time.

Ingredients

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Thick, tangy base, boosts protein and creaminess, keeps dough safe to eat, slightly sour.
Adds whole grain fiber, gentle sweetness, chewy texture and helps soak up moisture.
Rich in healthy fats and protein, makes dough nutty, a little sticky and satisfying.
Natural sweetener, gives caramel notes and moisture, but add sparingly or it’ll be too sweet.
Tiny splash lifts flavor, masks any raw oat chalkiness, smells warm and cozy.
Bursting bits of chocolate, brings sweetness and texture, choose dark for less sugar.
Optional, firms the dough and ups protein, but can dry it out if overused.

Ingredient Quantities

1 cup plain Greek yogurt (about 240 g), full fat or 2% works best, it’s thicker and more cookie dough like

3/4 cup oat flour (or finely ground rolled oats)

1/3 cup creamy peanut butter or almond butter, whatever you’ve got on hand

3 tablespoons pure maple syrup or honey

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

2 tablespoons mini chocolate chips (plus a little extra if you’re feeling fancy)

Optional: 2 tablespoons vanilla protein powder or nonfat dry milk for extra protein and thickness

How to Make this

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1. Put 1 cup plain Greek yogurt, 1/3 cup creamy peanut or almond butter, 3 tablespoons maple syrup or honey, 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt in a bowl and whisk until smooth. If the nut butter is stiff microwave it 10 to 15 seconds so it mixes easier, but dont overheat.

2. In another bowl combine 3/4 cup oat flour (or finely ground rolled oats) and if you’re using it add the optional 2 tablespoons vanilla protein powder or nonfat dry milk.

3. Gradually add the dry mix to the wet, stirring with a spatula until it becomes a thick, cookie dough like batter. If it feels too wet add 1 tablespoon more oat flour at a time until you like the texture.

4. Fold in 2 tablespoons mini chocolate chips, save a few extra to press on top if you’re feeling fancy.

5. Taste and adjust: add a bit more maple syrup if you want sweeter, or a pinch more salt to boost flavor.

6. Chill the dough in the fridge for 20 to 30 minutes to firm up for scooping. For a faster set pop it in the freezer 10 to 15 minutes.

7. Scoop into small portions with a spoon or small cookie scoop, or roll into balls with slightly wet hands. Use parchment paper so nothing sticks.

8. Store in an airtight container in the fridge for up to 4 days, or freeze portions for up to 3 months. Thaw a few minutes before eating.

9. Quick tips: use full fat or 2% Greek yogurt for best texture, blitz rolled oats in a blender if you dont have oat flour, and toast the oat flour briefly in a dry pan for a nuttier flavor.

Equipment Needed

1. Large mixing bowl for the wet ingredients
2. Medium mixing bowl for the dry ingredients
3. Measuring cups and spoons (1 cup, 1/3 cup, tbsp, tsp)
4. Whisk for smoothing the yogurt and mixing
5. Rubber spatula for folding and scraping the bowl
6. Small microwave safe bowl or jar to soften nut butter if it’s stiff, but dont overheat it
7. Small cookie scoop or tablespoon for portioning, plus slightly wet hands for rolling
8. Baking sheet lined with parchment paper for chilling and scooping onto
9. Airtight container for fridge or freezer storage
10. Optional blender or food processor to blitz rolled oats into oat flour

FAQ

Q: Is this cookie dough safe to eat raw? A: Yes, theres no raw egg so it is much safer than classic cookie dough, but raw flour can carry bacteria. If you want extra caution heat treat the oat flour by toasting it in a pan for a couple minutes or microwaving the rolled oats for 30 to 60 seconds before grinding. Greek yogurt and chocolate chips are fine to eat raw.

Q: Can I swap the oat flour or nut butter? A: Totally, you can use finely ground rolled oats or store made oat flour, or try almond flour for a nuttier feel though texture will change. Swap peanut butter for almond or sunflower seed butter if you have allergies, just keep the same approximate amount.

Q: How do I make it thicker or thinner? A: To thicken add a bit more oat flour or stir in the optional protein powder or nonfat dry milk. To loosen it up add a spoonful of yogurt or a touch more nut butter till it feels right.

Q: How long will it keep and can I freeze it? A: Stored in an airtight container in the fridge it keeps 4 to 5 days. Yes you can freeze portions up to about 2 months, thaw in the fridge before eating. Dont refreeze after thawing.

Q: Can pregnant people or immune compromised folks eat this? A: Because of the small risk from raw flour, pregnant or immune compromised people should either heat treat the flour first or skip it. Otherwise with heat treated flour its fine.

Q: I want more protein or less sugar what can I do? A: Add the optional vanilla protein powder or extra nonfat dry milk for protein and thickness. To cut sugar use less maple syrup or swap for a low sugar sweetener, taste as you go so it doesnt get too bland.

Edible Cookie Dough With Greek Yogurt Recipe Substitutions and Variations

Greek yogurt: swap the 1 cup plain Greek yogurt for 1 cup plain regular yogurt if that’s all you got, or use 3/4 cup thick coconut yogurt to make it dairy-free; if the yogurt is thinner, add 1 to 2 tbsp extra oat flour so the dough isn’t too loose.
Oat flour: use 3/4 cup finely ground rolled oats (just blitz them in a blender), or replace with 3/4 cup all-purpose flour but heat-treat it first (spread on a baking sheet and bake 5 minutes at 350 F) since raw wheat flour can carry bacteria.
Peanut butter: swap the 1/3 cup creamy peanut butter for almond butter, cashew butter, or sunflower seed butter (nut-free); note sunflower butter can taste a bit bitter so you might want a touch more maple syrup.
Maple syrup or honey: replace 3 tbsp with 3 tbsp agave nectar, brown rice syrup, or 2 1/2 to 3 tbsp date syrup; if you only have granulated sugar, use 3 tbsp packed brown sugar and add a splash of milk or yogurt to help it mix in.

Pro Tips

1) Press-and-slice for easy portioning: press the dough into a parchment lined loaf pan, freeze until firm, then slice into bars or squares. way less stickiness than rolling, and they look way nicer too.

2) Scoop like a pro: dip your cookie scoop or spoon in hot water between portions or lightly oil your hands so the dough releases cleanly, no fighting with sticky mess.

3) Boost the flavor, not the sugar: a tiny pinch of instant espresso or cinnamon amps the chocolate and nut flavors, and a sprinkle of flaky sea salt on top makes them taste bakery-level. try swapping a few chips for chopped toasted nuts or dried cherries for texture.

4) Freeze-smart storage: flash-freeze them in a single layer on a tray first, then stack with parchment in a freezer bag so they dont clump. let thaw a minute or two before eating so they’re soft but not mushy.

Edible Cookie Dough With Greek Yogurt Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made a no bake Greek yogurt dessert that combines creamy, sweet cookie dough flavor with protein for a healthier, no-cook snack or dessert option.

Servings

servings

Calories

205

kcal

Equipment: 1. Large mixing bowl for the wet ingredients
2. Medium mixing bowl for the dry ingredients
3. Measuring cups and spoons (1 cup, 1/3 cup, tbsp, tsp)
4. Whisk for smoothing the yogurt and mixing
5. Rubber spatula for folding and scraping the bowl
6. Small microwave safe bowl or jar to soften nut butter if it’s stiff, but dont overheat it
7. Small cookie scoop or tablespoon for portioning, plus slightly wet hands for rolling
8. Baking sheet lined with parchment paper for chilling and scooping onto
9. Airtight container for fridge or freezer storage
10. Optional blender or food processor to blitz rolled oats into oat flour

Ingredients

1 cup plain Greek yogurt (about 240 g), full fat or 2% works best, it's thicker and more cookie dough like
3/4 cup oat flour (or finely ground rolled oats)
1/3 cup creamy peanut butter or almond butter, whatever you've got on hand
3 tablespoons pure maple syrup or honey
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
2 tablespoons mini chocolate chips (plus a little extra if you're feeling fancy)
Optional: 2 tablespoons vanilla protein powder or nonfat dry milk for extra protein and thickness

Directions

Put 1 cup plain Greek yogurt, 1/3 cup creamy peanut or almond butter, 3 tablespoons maple syrup or honey, 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt in a bowl and whisk until smooth. If the nut butter is stiff microwave it 10 to 15 seconds so it mixes easier, but dont overheat.
In another bowl combine 3/4 cup oat flour (or finely ground rolled oats) and if you're using it add the optional 2 tablespoons vanilla protein powder or nonfat dry milk.
Gradually add the dry mix to the wet, stirring with a spatula until it becomes a thick, cookie dough like batter. If it feels too wet add 1 tablespoon more oat flour at a time until you like the texture.
Fold in 2 tablespoons mini chocolate chips, save a few extra to press on top if you're feeling fancy.
Taste and adjust: add a bit more maple syrup if you want sweeter, or a pinch more salt to boost flavor.
Chill the dough in the fridge for 20 to 30 minutes to firm up for scooping. For a faster set pop it in the freezer 10 to 15 minutes.
Scoop into small portions with a spoon or small cookie scoop, or roll into balls with slightly wet hands. Use parchment paper so nothing sticks.
Store in an airtight container in the fridge for up to 4 days, or freeze portions for up to 3 months. Thaw a few minutes before eating.
Quick tips: use full fat or 2% Greek yogurt for best texture, blitz rolled oats in a blender if you dont have oat flour, and toast the oat flour briefly in a dry pan for a nuttier flavor.

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.