Cookie Dough Frozen Yogurt Bites: My Easy Snack Hack
Let Me Tell You About Cookie Dough Frozen Yogurt Bites
You know those days when you just want a sweet snack but turning on the oven feels like a big nope? That’s exactly how I stumbled onto these Cookie Dough Frozen Yogurt Bites. It was a Tuesday evening, the kind that drags its heels, and I was honestly a bit cranky – I’d just found out my favorite spoon had mysteriously vanished again (kids, probably). So, these bites are kind of my shout-out to low-effort, high-reward dessert territory. The first time I made them, I grabbed things half-blind, mixed a bit too enthusiastically, and, weirdly, it was magic. Also, one time my dog actually tried to grab one right off the tray – so you know they’re popular.
Why You’ll Love This – And When I Make It
I make this when everyone’s hanging around the kitchen asking, is there anything sweet? Or when it’s wicked hot and turning on the oven makes me want to run away. My family goes a bit bonkers for these because (and I get the hype) they’re sort of like ice cream, sort of like cookie dough, but way easier and, dare I say, a smidge less guilt-inducing. Oh, and no eggs, so you can just munch without stress. I’ve tried it after a long day when I’ve been too lazy to even order takeout—perfect for that, too. The only part that gets me EVERY time is waiting for them to freeze. Torture.
What You’ll Need (I Swap Stuff All the Time)
- 1 cup plain Greek yogurt (I use the full-fat one usually, but honestly, vanilla flavored works too, or even coconut yogurt if you’re vegan)
- 1/3 cup creamy peanut butter (almond butter is fine, or once I tried tahini—was… interesting, but not a fail exactly)
- 2 tablespoons maple syrup (or honey, or honestly a dash of brown sugar if it’s all you’ve got)
- 1/2 cup mini chocolate chips (sometimes I just bash up a chocolate bar instead if I’ve run out—you do you)
- 1/4 cup rolled oats (the quick-cook kind is my go-to, but old-fashioned is fine, too, just a bit chewier)
- 1 teaspoon vanilla extract (my grandmother swears by the real stuff but I just grab whatever’s on sale most days)
- A pinch of salt (don’t skip, even if it sounds fancy—it kinda wakes up the flavors)
This Is How I Throw Them Together
- Mix it up: In a fairly big bowl, stir together your yogurt, nut butter, maple syrup, vanilla, and salt until it’s nice and smooth. This is the part where I usually sneak a little taste (for quality control, obviously).
- Add the goodies: Dump in the oats and chocolate chips. Give it all a good stir. Don’t worry if it looks a bit lumpy or not very glamorous right now—it gets better, promise.
- Portion out: Grab a baking sheet (if you have parchment, line it, but if not, just butter it up or… go wild, I sometimes just use a plate in a pinch) and drop small spoonfuls onto it. Aim for bite-sized, but mine always end up a bit… erm, ‘rustic’. Freeze for at least 2 hours, or until they’re set firm.
- Pop them off: Once solid, I use a butterknife to just sort of lever them up. Store in a bag or box in the freezer. (Try not to eat 5 at once. Good luck.)
Random Stuff I Learned The Hard Way
- Leaving them in the freezer uncovered means they pick up every weird smell in there. Seriously—one batch tasted faintly of frozen peas. Now I cover them, at least with foil if not a lid.
- The mixture can be a bit sticky; if you wet your spoon a bit before scooping, it works way better, otherwise it’s a goopy mess.
- Once, I tried using Greek yogurt that was a few days past its prime—it didn’t kill us, but it did taste a bit like… well, yogurt going off. Fresh is best.
Variations I’ve Experimented With (And One That Flopped)
- Swap the chocolate chips for dried cranberries and white chocolate—I thought it was festive, kids did not agree.
- Stir in shredded coconut or a handful of chopped pecans for crunch (honestly, pecans are ace if you like that southern vibe)
- I once tried mixing in Mini M&Ms—looks fun, but they kind of get too hard when frozen. Not my best move!
- Adding a sprinkle of cinnamon is a little unexpected but so, so good.
Kit List (And My Cheap Workarounds)
- Baking sheet or just a big plate that fits in your freezer (I’ve even used a casserole dish, not ideal but, desperate times!)
- Spoons or a small cookie scoop—my fancy scoop broke so now it’s just regular spoons and strong wrists
- Mixing bowl (if you haven’t got one, a big saucepan works in a pinch; just don’t heat it)
How To Store (If You Have Any Left To Store…)
Pop these into an airtight Tupperware or zip bag and stash in the freezer. Technically, they last a week or two—and maybe that’s true in some houses—but honestly, in my place, they’re gone within a day. If you forget them for more than a week, they start to get a little, well, icy: but still edible!
How I Serve ‘Em (Sometimes Just Sneaked One-Handed)
I love serving these piled in a bowl for movie night—my sister reckons they’re ace with a drizzle of extra peanut butter or even a blob of hot fudge (I say why not, eh?). Once we even stacked them up on top of frozen brownies for a birthday, which was a real hit. Oh, and on the rare occasion any survive breakfast, they’re not bad with coffee either.
Pro Tips I’ve Learned From Messing Up
- Don’t rush the freezing—one time I tried taking them out after an hour because I was, well, impatient, and they just collapsed into a gloopy pile. Give them the time. (Or stick them in the very back of your freezer. Out of sight, out of mind… for a while.)
- If the mixture feels too runny, add a tablespoon more oats; sometimes yogurt can be watery—just trust your gut
FAQ (From Real People… Mostly Family)
Can I use regular yogurt instead of Greek?
You totally can! But it’ll be a little softer, probably more like ‘soft serve’ than chewy bites. Actually, I find it works best if you strain it first (or just use what you’ve got and embrace the mess).
Do they taste like frozen yogurt, or more like cookie dough?
Kind of both. The yogurt tang is there, but the peanut butter and chocolate really give it that cookie dough thing. (My brother thinks they taste like those cookie dough ice cream chunks. I’ll take it as a compliment!)
Can I make them dairy free?
Yep, just swap in a non-dairy yogurt and bingo. I’ve tried it with coconut-based ones; pretty darn good. Though, the flavor’s a bit different—depends what you’re into.
How small should I make the bites?
Totally up to you. My first batch I went too big, and they took forever to freeze. Now I go for tablespoon-size—or a bit less. Bite-sized is more fun, anyway, plus you feel less bad eating three.
Are these healthy?
Ehh. Healthier than real cookie dough maybe? There’s yogurt and oats, so there’s that. I reckon it’s a feel-good snack either way. If you want proper healthy inspiration, I really like the ideas on Eating Bird Food—she’s brilliant with freezer snacks.
Where’d you get the original recipe?
Bits and bobs form Love & Lemons and a pinch of TikTok scrolling, honestly! But now it’s really my own.
One Last Thing (Unrelated, But Important)
Oh, and if you ever accidentally knock over the chocolate chips bowl (I did this yesterday), it’s a great excuse to grab the vacuum and finally get under the cabinets—two birds, one stone, right?
Ingredients
- 1 cup plain Greek yogurt
- 1/3 cup almond flour
- 1/4 cup mini chocolate chips
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons brown sugar
Instructions
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1In a small mixing bowl, cream together the softened butter, brown sugar, and vanilla extract until smooth.
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2Add almond flour and salt to the bowl, mix well to form an edible cookie dough batter.
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3Stir in the mini chocolate chips and set the cookie dough mixture aside.
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4In another bowl, combine Greek yogurt and maple syrup. Mix until fully incorporated.
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5Line a baking sheet with parchment paper. Scoop about 1 teaspoon of the cookie dough and roll into small balls. Place each ball into a mini muffin liner or directly onto the prepared baking sheet.
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6Spoon about 1 tablespoon of yogurt mixture over each cookie dough ball. Freeze for at least 2-3 hours, or until completely firm. Enjoy frozen.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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