Greek Yogurt Cookie Dough: Protein-Packed, Guilt‑Free Indulgence!
Get ready to rekindle your childhood love of cookie dough—without an ounce of guilt. This Greek Yogurt Cookie Dough is creamy, satisfying, and loaded with protein. No raw eggs, no worry about salmonella, and absolutely no compromise on taste.
Whether you’re sneaking spoonfuls straight from the bowl, dolloping it atop ice cream, or blending it into a shake, this edible cookie dough is destined to become your new pantry staple.
Why This Recipe Works
- Protein-Boosted Indulgence
Greek yogurt brings 15–20 grams of protein per cup plus probiotics for gut health. - Egg-Free Safety
We skip raw eggs entirely. Instead, heat‑treat flour or use store‑bought pasteurized flour so you can eat it confidently. - Simple, Real Ingredients
Pantry-friendly staples—flour, yogurt, sugar, vanilla—plus mix‑ins of your choice. - Customizable
Swap dairy‑free yogurt, gluten‑free flour, nut butters, or protein powder. Make it vegan, keto, or extra-decadent.
Ingredient Breakdown
Every component has a purpose—from texture to flavor, nutrition to safety. Below is the master ingredient table:
| Ingredient | Amount | Role |
|---|---|---|
| All‑purpose flour (heat‑treated) | 1 cup (120 g) | Base; structure, chewiness |
| Greek yogurt (full‑fat) | ½ cup (120 g) | Creaminess, protein, tangy balance |
| Light brown sugar | ⅓ cup (65 g) | Moisture, caramel notes |
| Pure maple syrup (or honey) | 2 Tbsp (30 mL) | Natural sweetness, soft texture |
| Vanilla extract | 1 tsp | Depth of flavor |
| Fine sea salt | ⅛ tsp | Flavor enhancer, balances sweetness |
| Mini chocolate chips | ¼ cup (45 g) | Classic mix‑in, melty bites |
| Optional Protein powder | 2 Tbsp (20–30 g) | Extra protein boost (whey or plant‑based) |
Heat‑treating tip: Spread flour on a baking sheet and bake at 350 °F (175 °C) for 5–7 minutes. Cool completely before use (kills any bacteria).
Equipment & Prep
- Mixing bowls: One large for wet & dry, one small for seeds/nuts if adding.
- Spatula or wooden spoon: For folding without overmixing.
- Measuring cups & spoons: Precision matters for texture.
- Baking sheet & parchment paper: If treating flour yourself.
- Optional: Stand mixer with paddle attachment for extra-smooth creaming.
Pro tip: Measure yogurt by weight (120 g) to avoid watery dough. Use a digital scale for best results.
Step‑by‑Step Instructions
Follow these five simple steps for flawless, scoopable cookie dough.
1. Heat‑Treat (or Buy) Your Flour
- DIY: Preheat oven to 350 °F. Evenly spread 1 cup flour on a parchment‑lined sheet. Bake 5–7 minutes until barely warm. Cool fully.
- Shortcut: Purchase heat‑treated or pasteurized flour from well‑stocked grocers.
2. Cream the Sweeteners & Yogurt
In a large bowl, whisk together:
- ½ cup Greek yogurt
- ⅓ cup light brown sugar
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- ⅛ tsp fine sea salt
Whisk vigorously for 1–2 minutes until smooth and slightly aerated.
3. Incorporate the Dry Ingredients
- Gradually sift in the cooled, heat‑treated flour (1 cup), stirring with a spatula until just combined.
- If adding protein powder, fold in now for an even distribution.
4. Fold in the Mix‑Ins
Gently stir in ¼ cup mini chocolate chips (or chopped nuts, dried fruit). Fold just until evenly dispersed—overmixing can make dough crumbly.
5. Chill & Serve
- Chill: Cover with plastic wrap and refrigerate 30 minutes to firm up.
- Enjoy: Scoop 2–3 Tbsp per serving, or use as:
- A topping for ice cream
- A filling for banana “nice cream”
- A swirl in your morning smoothie
- Sandwich between two graham crackers
Variations & Customizations
- Vegan/Dairy‑Free
Swap Greek yogurt for thick coconut yogurt. - Gluten‑Free
Replace all‑purpose with certified gluten‑free flour blend. - Decadent Twist
Swirl in 2 Tbsp peanut butter or melted Nutella before chilling. - Keto‑Friendly
Use finely ground almond flour (heat‑treat if homemade) and erythritol or monk fruit sweetener. - Over‑The‑Top Protein
Add 2 Tbsp vanilla or chocolate whey (or plant) protein powder; reduce flour by 2 Tbsp to maintain texture. - Spiced
Stir in a pinch of cinnamon or pumpkin pie spice for fall vibes.
Serving & Storage
| Container | Refrigerator | Freezer |
|---|---|---|
| Airtight glass jar | 5–7 days | Up to 3 months |
| Freezer‑safe bag | — | Thaw ~10 minutes |
- Scooping tip: If frozen solid, let sit at room temp 5–10 minutes before scooping.
- Portion control: Pre-scoop into mini silicone muffin liners, freeze solid, then transfer to a bag.
Nutritional Information (Per 2 Tbsp Serving)
- Calories: ~120 kcal
- Protein: ~5 g
- Carbs: ~15 g
- Fat: ~4 g
Note: Values vary based on yogurt fat content, mix‑ins, and any swaps.
Troubleshooting
| Issue | Solution |
|---|---|
| Dough too wet/sticky | Add 1 Tbsp flour at a time until you hit scoopable consistency. Chill longer. |
| Dough too dry/crumbly | Add 1 tsp yogurt or syrup; mix gently. |
| Grainy texture | Ensure sugar dissolves fully—whisk wet ingredients longer. |
| Flat, loose mix‑ins | Use mini or finely chopped mix‑ins so they stay suspended. |
Recipe Card
Greek Yogurt Cookie Dough
| Ingredient | Quantity |
|---|---|
| Heat‑treated all‑purpose flour | 1 cup (120 g) |
| Greek yogurt (full‑fat) | ½ cup (120 g) |
| Light brown sugar | ⅓ cup (65 g) |
| Maple syrup (or honey) | 2 Tbsp (30 mL) |
| Vanilla extract | 1 tsp |
| Fine sea salt | ⅛ tsp |
| Mini chocolate chips | ¼ cup (45 g) |
| Optional protein powder | 2 Tbsp (20–30 g) |
Instructions:
- Heat‑treat flour: Bake at 350 °F for 5–7 min; cool completely.
- Cream base: Whisk yogurt, sugar, syrup, vanilla & salt until smooth.
- Combine: Stir in flour (and protein) until dough forms. Fold in chips.
- Chill: Refrigerate 30 min.
- Serve: Scoop and enjoy.
Yields: 6 servings (2 Tbsp each)
Prep time: 10 min (+ flour treatment & chill)
Cook time: 0 min (plus 5–7 min flour bake)
Calories per serving: ~120 kcal
Protein per serving: ~5 g
Frequently Asked Questions
Can I use Greek yogurt straight from the fridge?
Yes, but let it sit 5 minutes out of the fridge so it warms slightly and mixes more smoothly. If it’s too firm, add 1 tsp of yogurt whey or milk to loosen.
Do I really need to heat‑treat the flour?
Absolutely. Raw flour can harbor E. coli. If you’d rather skip that step, look for pasteurized “edible cookie dough flour” at specialty stores.
Will this work with nonfat Greek yogurt?
You can, but expect a tangier flavor and slightly drier dough. Consider reducing flour by 1 Tbsp or adding 1 tsp maple syrup.
How do I make this sugar‑free or low‑sugar?
Replace brown sugar with erythritol, allulose, or monk fruit sweetener in a 1:1 ratio. Note that texture may be drier—add a splash of milk or yogurt if needed.
Can kids help make this?
Definitely! Kids love measuring, mixing, and—of course—sneaking bites. Just handle the flour treatment yourself and supervise mixing.
Final Thoughts
This Greek Yogurt Cookie Dough is the ultimate mashup of nostalgia and nutrition. It’s straightforward enough for busy weeknights, yet versatile enough for celebrations—spoon it into parfaits, fold into batter, or simply demolish it straight from the bowl. Give it a spin, tweak it to your taste, and watch friends and family swoon.
Ready to dig in? Let us know your favorite mix‑in combination, tag your creations on social media, and keep exploring new twists on this timeless treat. Happy scooping! 🎉
