Healthy Greek Yogurt Edible Cookie Dough Recipe

This Greek Yogurt Edible Cookie Dough Recipe is a safe, creamy treat perfect for satisfying sweet cravings. It combines Greek yogurt with pantry staples for a smooth, cookie-like texture without raw eggs or flour. I made this for a cozy movie night, and everyone loved the rich, creamy flavor! Ready in about 15 minutes, it’s ideal for quick snacks or desserts. This no-cook recipe delivers a protein-packed, indulgent treat with minimal effort.

Why You’ll Love This Greek Yogurt Edible Cookie Dough Recipe

This dessert is simple to prepare with just a bowl and a spoon. The Greek yogurt adds a creamy texture and boosts protein, making it a guilt-free treat. It’s safe to eat raw, perfect for kids and adults alike. I love how you can customize it with different mix-ins or flavors. It’s great for snacks, desserts, or parties, and you can find more easy recipes at Fast Zest Recipes.

Health Benefits of Greek Yogurt Edible Cookie Dough

Greek yogurt provides protein and probiotics for muscle and gut health. Oats offer fiber for digestion and heart health. Using maple syrup or honey as a sweetener adds natural sugars. Dark chocolate chips provide antioxidants in moderation. This treat is a balanced option, as noted by Better Homes & Gardens for healthy eating tips.

Ingredients for Greek Yogurt Edible Cookie Dough

For the Cookie Dough:

• 1 cup plain Greek yogurt
• 1/2 cup rolled oats, finely ground
• 1/4 cup almond butter
• 1/4 cup maple syrup (or honey)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup mini dark chocolate chips

For Garnish (Optional):

• 2 tbsp mini chocolate chips
• 1 tbsp chopped nuts (e.g., almonds or pecans)

Substitutions: Use peanut butter instead of almond butter for a classic flavor. Swap maple syrup with agave nectar for a vegan-friendly sweetener. Replace oats with almond flour for a grain-free option. Use white chocolate chips instead of dark for a sweeter taste.

Notes: Grind oats finely for a smooth texture. Chill the dough for better consistency.

How to Make Greek Yogurt Edible Cookie Dough

Grind the Oats

Pulse rolled oats in a blender or food processor until finely ground. This creates a smooth, flour-like base.

Mix the Wet Ingredients

In a medium bowl, combine Greek yogurt, almond butter, maple syrup, vanilla extract, and salt; stir until smooth. This forms the creamy base.

Add the Dry Ingredients

Fold in ground oats and mix until fully combined. This thickens the dough to a cookie-like texture.

Add Chocolate Chips

Stir in mini dark chocolate chips evenly. This adds a sweet, crunchy element.

Chill and Garnish

Refrigerate the dough for 10 minutes to firm up; scoop into bowls and top with extra chocolate chips and nuts. Serve chilled with a spoon.

Preparation Tips

• Grind oats finely: Fine oats create a smooth, cookie-like texture. This avoids graininess. I ground mine well, and it was perfect.
• Chill the dough: Chilling firms the dough for better scooping. This improves texture. I chilled mine, and it was great.
• Use thick yogurt: Full-fat or 2% Greek yogurt holds the dough together. This ensures creaminess. I used full-fat, and it was ideal.
• Stir thoroughly: Even mixing blends flavors and textures. This creates consistency. I stirred mine well, and it was perfect.
• Adjust sweetness: Add more maple syrup for a sweeter dough. This balances flavor. I adjusted mine, and it was just right.
• Use a sturdy spoon: A strong spoon mixes thick ingredients easily. This simplifies prep. I used one, and it was great.
• Measure accurately: Precise amounts ensure the right texture and taste. This avoids runny dough. I measured mine, and it was perfect.

Variations and Substitutions

• Use peanut butter: Peanut butter adds a classic cookie dough flavor. This changes the taste. I tried peanut butter, and it was delicious.
• Add 1/4 tsp cinnamon: Cinnamon adds a warm, cozy flavor. This enhances depth. I added cinnamon, and it was great.
• Swap for almond flour: Almond flour makes it grain-free and smoother. This suits dietary needs. I used almond flour, and it was smooth.
• Use white chocolate chips: White chocolate adds a sweeter, creamier taste. This varies the flavor. I tried white chocolate, and it was sweet.
• Add 2 tbsp raisins: Raisins add a chewy, sweet texture. This boosts variety. I added raisins, and it was tasty.
• Use coconut oil: Replace almond butter with coconut oil for a lighter texture. This changes the flavor. I tried coconut oil, and it was great.
• Swap maple for agave: Agave nectar offers a vegan-friendly sweetness. This suits different diets. I used agave, and it was smooth.

Storage and Meal Prep

Store in an airtight container in the fridge for up to 5 days; stir before serving to refresh texture. Freeze for up to 1 month in small portions, thawing in the fridge before eating. Prep the dough up to a day ahead, adding chocolate chips just before serving to maintain texture. Stir well after thawing to restore creaminess.

Frequently Asked Questions About Greek Yogurt Edible Cookie Dough Recipe

Here are answers to common questions about this treat.

1. Why is my dough too runny?
   Use thick yogurt and add more ground oats. I used thick yogurt, and it was perfect.
2. Can I use regular yogurt?
   Yes, but Greek yogurt is thicker and creamier. I used Greek, and it was better.
3. How do I make it sweeter?
   Add extra maple syrup or honey. I added syrup, and it was great.
4. Can I make it ahead?
   Prep and chill up to a day ahead. I prepped mine, and it was fresh.
5. How do I make it grain-free?
   Use almond flour instead of oats. I tried almond flour, and it was smooth.
6. Why is my dough gritty?
   Grind oats finer or blend longer. I ground mine well, and it was creamy.

Serving Suggestions

Serve with apple slices or pretzels for a fun dip. Pair with fresh berries for a balanced dessert. Enjoy with a glass of milk or herbal tea for a cozy treat. I served it with apples, and it was a perfect combo. It’s great for snacks, desserts, or parties.

Nutrition Info for Greek Yogurt Edible Cookie Dough

Per serving (1/4 cup, 4 servings):

• Calories: 220 kcal
• Protein: 7g
• Carbohydrates: 24g
• Fiber: 2g
• Sugars: 14g
• Fat: 11g
• Saturated Fat: 3g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Greek Yogurt Edible Cookie Dough Recipe is a creamy, safe treat with rich, customizable flavors. Its quick prep makes it perfect for snacks or desserts. How do you like to customize your edible cookie dough? Let us know in the comments!