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Chocolate Chip Greek Yogurt Cookie Dough
Caroline

Chocolate Chip Greek Yogurt Cookie Dough

This no-bake chocolate chip Greek yogurt cookie dough is creamy, protein-packed, and naturally sweetened — a healthy way to enjoy the taste of cookie dough without the guilt.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 bites
Course: Dessert, Snack
Cuisine: Healthy, No-Bake
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats
  • 0.5 cup plain Greek yogurt
  • 0.25 cup honey or maple syrup
  • 0.25 cup almond flour or oat flour
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 0.25 cup mini chocolate chips

Equipment

  • mixing bowl
  • spoon or spatula
  • measuring cups and spoons
  • small cookie scoop (optional)

Method
 

  1. In a medium mixing bowl, combine rolled oats, Greek yogurt, honey or maple syrup, almond flour, vanilla extract, and salt. Stir until the mixture is thick and evenly blended.
  2. Fold in mini chocolate chips gently so they’re evenly distributed.
  3. Cover the bowl and refrigerate for at least 30 minutes. This allows the oats to soften and the dough to firm up.
  4. Once chilled, use a small cookie scoop or spoon to portion the dough. Roll each portion into bite-sized balls using your hands.
  5. Enjoy immediately for a soft, creamy texture, or chill longer for a firmer bite.

Notes

  • Store leftover cookie dough in the fridge for up to 5 days or freeze for up to 2 months.
  • For a richer flavor, mix in a tablespoon of nut butter or melted coconut oil.
  • If the dough feels too sticky, add an extra tablespoon of oat flour.