Chocolate Chip Greek Yogurt

Standing in my kitchen at midnight with a spoon in hand, I finally understood the universal appeal of eating raw cookie dough straight from the bowl. This Greek yogurt version happened by accident when I was experimenting with protein-packed breakfast ideas and ended up with something that tasted suspiciously like dessert.

My roommate caught me eating this for breakfast during finals week and looked at me like I had discovered the holy grail of snacks. Now it is our go-to stress remedy, and we have been known to double the recipe just to avoid arguments over the last spoonful.

Ingredients

• Plain Greek yogurt: The full-fat version creates the creamiest texture but low-fat works perfectly fine if you are watching calories
• Unsalted butter: Softening it to room temperature makes all the difference for achieving that smooth dough consistency without any lumps
• Vanilla extract: Do not skimp here because the vanilla really shines through the yogurt tang
• Brown sugar: Packed tight because the moisture content adds a caramel depth that white sugar cannot match
• Salt: Just a pinch wakes up all the flavors and balances the sweetness
• Almond flour: Creates the perfect cookie dough texture without any grittiness, and you can heat-treat regular flour if needed
• Oat flour: Adds a subtle nuttiness and helps bind everything together beautifully
• Mini chocolate chips: The smaller size means you get chocolate in every single bite

Instructions

Mix the creamy base:

Combine the Greek yogurt, softened butter, vanilla extract, brown sugar, and salt in a medium bowl until the mixture turns velvety smooth

Add the flours:

Stir in the almond flour and oat flour until you have a thick dough that holds its shape when you press it with a spoon

Fold in the chocolate:

Gently mix in those mini chocolate chips until they are evenly distributed throughout the dough

Taste and adjust:

Take a small taste and add more sugar or salt depending on your personal preference

Choose your texture:

Serve it right away for a softer consistency or pop it in the fridge for 15 to 30 minutes if you prefer a firmer, scoopable dough

Save

This recipe has become my secret weapon for late-night study sessions and impromptu movie nights. There is something about knowing I can eat the entire bowl without any guilt that makes it taste even better.

Making It Your Own

I have started keeping small jars of this in my refrigerator for emergency snacks, and the variations are endless. Sometimes I swap the chocolate chips for white chocolate and dried cranberries when I want something fancier.

Texture Secrets

The ratio of Greek yogurt to butter is what creates that perfect dough-like consistency that does not feel like eating plain yogurt. I learned that mixing the butter and sugar together before adding the yogurt gives you the smoothest results.

Storage Solutions

This dough keeps beautifully in the refrigerator for up to three days, though it rarely lasts that long in my house. The flavors actually meld together and taste even better after a night in the fridge.

• Use a glass container with a tight lid to prevent the dough from absorbing other fridge odors
• Let it come to room temperature for 10 minutes before serving if it has been refrigerated overnight
• Portion it into small jars beforehand for grab-and-go convenience

Save

Every spoonful brings back that childhood joy of sneaking dough while cookies baked, but now you can enjoy it completely guilt-free and packed with protein.

Common Recipe Questions

→ Can I make this treat nut-free?

Yes, substitute almond flour with heat-treated all-purpose flour to avoid nuts while keeping the texture intact.

→ Is it possible to make this gluten-free?

Use certified gluten-free oat flour or a gluten-free flour blend to maintain the soft, dough-like consistency without gluten.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to three days to keep the texture fresh.

→ Can I add other mix-ins?

Yes, try adding chopped nuts, dried fruit, or white chocolate chips to vary flavor and texture.

→ Do I need to bake this dessert?

No baking is needed; the mixture is edible as is and ready to eat immediately or chilled for a firmer texture.