These Greek Yogurt Cookie Dough bites are a tasty twist on a classic treat! Made with creamy yogurt, they’re soft, chewy, and come together quickly—perfect for snack time or dessert.
I love how I can enjoy cookie dough without worrying! Just scoop, roll, and enjoy those sweet bites guilt-free. They make a great treat to share, or just keep them all for myself! 😄
Ingredients & Substitutions
Greek Yogurt: Opt for full-fat for creaminess or 2% for a lighter option. If dairy is an issue, try using dairy-free yogurt made from almond or coconut milk.
Nut Butter: Peanut butter adds rich flavor and creaminess, but almond butter works wonderfully too. For nut-free alternatives, sunflower seed butter is a great choice.
Sweetener: I use maple syrup for its distinct flavor, but honey or agave syrup can work too. Adjust the sweetness to your taste, especially if using darker syrups.
Oat Flour: This adds a wholesome touch, but if you can’t find it, you can blend rolled oats in a food processor to make your own flour. All-purpose flour is a straightforward swap if you prefer.
Mini Chocolate Chips: I love using mini chips for more chocolate in every bite! If you want a healthier option, try dark chocolate or even carob chips instead.
How Do You Achieve the Perfect Cookie Dough Consistency?
Getting the right texture is key for a good cookie dough. Start with the wet ingredients, ensuring they’re smooth and well mixed. When adding oat flour, do it gradually—this helps prevent the dough from becoming too dry.
- Mix Greek yogurt, nut butter, maple syrup, and vanilla until smooth.
- Stir in the oat flour and salt until just combined. If it’s sticky, add more oat flour, a bit at a time.
- Remember, you want it to be soft and moldable, not crumbly!
Chilling the dough also helps it firm up and makes it easier to scoop. Enjoy your healthy treat without any baking fuss!
Greek Yogurt Cookie Dough
Ingredients You’ll Need:
- 1 cup Greek yogurt (full-fat or 2%)
- 1/4 cup creamy peanut butter or almond butter
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/2 cup oat flour (or all-purpose flour if preferred, heat-treated)
- Pinch of salt
- 1/3 cup mini chocolate chips, plus extra for garnish
How Much Time Will You Need?
This delicious Greek Yogurt Cookie Dough takes approximately 10 minutes of prep time. A quick chill in the fridge for 30 minutes will also help firm it up, making it perfect for enjoying right away or storing for later!
Step-by-Step Instructions:
1. Mixing the Base Ingredients:
Begin by grabbing a medium-sized bowl. Add the Greek yogurt, peanut butter (or almond butter if you’re using that), maple syrup (or honey), and vanilla extract. Mix everything together until it’s smooth and well combined. You want a creamy texture that’s free of lumps!
2. Adding the Dry Ingredients:
Next, sprinkle in the oat flour and a pinch of salt. Stir the mixture until it forms a dough-like consistency. If you find that the dough is too wet, don’t worry! Just add a little more oat flour, one tablespoon at a time, until it reaches your desired texture.
3. Folding in the Chocolate Chips:
Now, it’s time to make it sweet! Gently fold in the mini chocolate chips with a spatula or spoon. Make sure they are evenly distributed so every bite is filled with yummy chocolate goodness.
4. Serving the Cookie Dough:
Transfer the cookie dough into a serving bowl or use a spoon or cookie scoop to make bite-sized portions. Square off the edges a bit for a rounder look, if you’d like!
5. Garnishing:
Finish it off by garnishing the top with a few extra mini chocolate chips for that appealing look. It’s all about presentation!
6. Chilling for Optimal Texture:
For the best taste and texture, cover the bowl with plastic wrap or a lid and chill the cookie dough in the refrigerator for 30 minutes. This helps enhance the flavors and makes it easier to scoop.
7. Enjoying Your Treat!
Once chilled, you’re ready to dig in! Enjoy this guilt-free snack straight from the bowl or share it with friends and family. Store any leftovers in the fridge for up to 3 days, but I doubt they’ll last that long!
This easy recipe results in a creamy, soft cookie dough that combines the tangy richness of Greek yogurt with the sweetness of maple syrup and chocolate chips. No baking needed, just pure enjoyment!
Can I Replace Greek Yogurt with Another Type of Yogurt?
Yes, you can use regular yogurt, but keep in mind that it may alter the texture slightly. Greek yogurt gives a creamier consistency and added protein. If using a non-dairy yogurt, choose one that’s thick and creamy for the best results.
Can I Use Different Sweeteners?
Absolutely! Maple syrup is a great natural sweetener, but you can also use honey, agave syrup, or even a sugar substitute like stevia. Just adjust the amount based on your desired level of sweetness!
How Should I Store Leftover Cookie Dough?
To store any leftovers, place the cookie dough in an airtight container and keep it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it in portions; simply thaw in the fridge before enjoying!
Can I Add Other Mix-ins?
Definitely! Feel free to experiment by adding nuts, dried fruit, or even coconut flakes. Just be mindful of the overall balance of flavors and textures in the dough!
