Name: Chocolate Chip Greek Yogurt Cookie Dough
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup rolled oats; ½ cup plain Greek yogurt; ¼ cup honey or maple syrup; ¼ cup almond flour or oat flour; 1 teaspoon vanilla extract; ¼ teaspoon salt; ¼ cup mini chocolate chips

Imagine the creamy richness of cookie dough paired with the wholesome goodness of Greek yogurt — all without turning on the oven. This Chocolate Chip Greek Yogurt Cookie Dough is sweet, chewy, and speckled with mini chocolate chips in every bite. It’s the kind of treat that tastes indulgent but is secretly packed with protein and fiber.

Whether you’re looking for healthy snack ideas, a quick no-bake dessert, or a satisfying sweet fix without the guilt, this recipe will win you over in minutes. No eggs, no raw flour risk, and ready in under 10 minutes — it’s pure, spoonable bliss.

Why You’ll Love This Recipe

No-bake & egg-free – Safe to eat straight from the bowl.
Protein-packed – Greek yogurt makes this treat nourishing as well as delicious.
Quick & easy – Ready in minutes with simple pantry staples.
Naturally sweetened – Uses honey or maple syrup instead of refined sugar.
Perfect snack or dessert – Enjoy after a workout, at your desk, or as a midnight treat.
Kid-friendly – Sweet enough for little ones, but with wholesome ingredients.

Ingredient Breakdown

Here’s why each ingredient matters in this recipe:

Rolled oats – Adds a hearty, chewy texture and extra fiber. Using quick oats will give a softer texture, while old-fashioned oats will make it chunkier.
Plain Greek yogurt – The creamy base that brings moisture, tang, and a protein boost.
Honey or maple syrup – Natural sweetness without refined sugar; also helps bind the dough.
Almond flour or oat flour – Creates a dough-like texture and helps everything stick together.
Vanilla extract – Deepens the dessert flavor, making it taste like real cookie dough.
Salt – Balances the sweetness and enhances the chocolate flavor.
Mini chocolate chips – Little pockets of chocolatey goodness in every bite.

Step-by-Step Instructions

Mix the Base
In a medium mixing bowl, combine the rolled oats, Greek yogurt, honey (or maple syrup), almond flour, vanilla extract, and salt. Stir until you have a thick, even mixture.
Add the Chocolate
Gently fold in the mini chocolate chips, making sure they’re evenly distributed.
Chill the Dough
Cover the bowl and refrigerate for at least 30 minutes. This step allows the oats to soften and the dough to firm up.
Shape into Bites
Once chilled, use a small cookie scoop or spoon to portion the dough. Roll into bite-sized balls with your hands.
Serve & Enjoy
Eat immediately for a soft, chewy texture, or store in the fridge for a firmer, chilled treat.

Pro Tips for the Best Results

Use cold Greek yogurt – Keeps the dough from getting too sticky.
Chill before rolling – Makes shaping easier and prevents sticking to your hands.
Toast the oats (optional) – Lightly toasting oats in a dry skillet for 2–3 minutes adds a nutty flavor.
Use mini chocolate chips – Distributes the chocolate more evenly than regular-sized chips.
Adjust sweetness to taste – Add more honey or maple syrup if you prefer a sweeter dough.

Ingredient Swaps & Variations

Dairy-free – Use coconut yogurt instead of Greek yogurt.
Gluten-free – Choose certified gluten-free oats.
Nut-free – Replace almond flour with sunflower seed flour or extra oat flour.
Extra protein – Stir in 1 tablespoon of vanilla protein powder.
Nutty twist – Add 2 tablespoons of peanut butter or almond butter for a richer flavor.

Serving Suggestions

Roll into snack balls for easy grab-and-go treats.
Serve chilled in small bowls for a spoonable dessert.
Sprinkle with extra mini chocolate chips for presentation.
Pair with fresh berries for a balanced snack.

Make Ahead & Storage Tips

Make ahead – You can prepare the dough up to 3 days in advance and store it in the refrigerator.
Refrigerator storage – Store in an airtight container for up to 5 days.
Freezer storage – Freeze in a single layer, then transfer to a freezer-safe bag. Keeps up to 2 months. Thaw in the fridge before eating.

Frequently Asked Questions

1. Can I eat this straight after mixing?
Yes! It’s completely safe to eat since it contains no raw eggs or raw wheat flour.

2. Can I make it vegan?
Absolutely. Use plant-based yogurt and maple syrup instead of honey.

3. Do I have to chill the dough?
Chilling improves texture and makes rolling easier, but you can enjoy it immediately if you don’t mind it being softer.

4. Can I blend the oats first?
Yes, blending into oat flour will give a smoother, more traditional cookie dough texture.

5. What kind of chocolate chips work best?
Mini chocolate chips melt in your mouth and distribute more evenly, but dark chocolate chunks are great for a richer taste.

Chocolate Chip Greek Yogurt Cookie Dough

Emily