I created cookie dough frozen yogurt bites packed with nourishing ingredients, naturally gluten free and refined sugar free, easily adapted for vegan diets and a standout among Easy Frozen Snacks.

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I keep telling people about my Cookie Dough Frozen Yogurt Bites because they actually taste like guilty cookie dough without the rubbish. I used plain Greek yogurt and creamy almond butter so they feel rich and slightly tangy, but still light.

Every bite is cold, chewy, and kinda addicting, like a little nostalgic bite from childhood. They’re really what I reach for when I want Healthy Frozen Sweet Treats that don’t wreck my day, or when I need Yogurt Protein Bites that actually satisfy.

I swear, you wont believe how snackable these are, I ate more than I planned.

Ingredients

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plain Greek yogurt: tangy base, high in protein and calcium, keeps bites creamy not watery.
Almond or peanut butter: adds healthy fats and protein, nutty richness, helps bind texture.
Maple syrup or honey: natural sweetener, caramel notes, moistens mixture, cut back for less sugar.
Almond or oat flour: adds body and fiber, light nutty flavor, gluten free option available.
Mini chocolate chips: tiny sweet pockets and texture, use dairy free chips to keep vegan.
Melted coconut oil: helps firm in freezer, adds mild coconut scent, totally optional though.

Ingredient Quantities

1 cup plain Greek yogurt (or 1 cup unsweetened dairy free coconut or almond yogurt if you want it vegan)

2 tbsp creamy almond butter or peanut butter, room temp

2 to 3 tbsp pure maple syrup or honey, more or less to taste

1/4 cup almond flour or 1/3 cup oat flour (use certified gluten free oats if needed)

2 tbsp finely ground rolled oats or extra flour, optional for texture

1 tsp pure vanilla extract

Pinch of fine sea salt

2 to 3 tbsp mini chocolate chips, use dairy free chips for vegan

1 tbsp melted coconut oil, optional to help firm up in the freezer

1 to 2 tbsp milk of choice (almond, oat, or regular) optional to thin if mixture feels too thick

How to Make this

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1. In a large bowl mix 1 cup plain Greek yogurt (or dairy free coconut/almond yogurt), 2 tbsp creamy almond or peanut butter (room temp), 2 to 3 tbsp maple syrup or honey, 1 tsp vanilla and a pinch of fine sea salt; stir until smooth.

2. Add 1/4 cup almond flour (or 1/3 cup oat flour for gluten free) and 2 tbsp finely ground rolled oats (or extra flour) and fold in until the batter is thick and scoopable.

3. If the mixture feels too thick add 1 to 2 tbsp milk of choice a little at a time; if it’s too thin add a bit more almond or oat flour until it holds shape.

4. Stir in 2 to 3 tbsp mini chocolate chips (use dairy free chips for vegan) and 1 tbsp melted coconut oil if you want bites that firm up more in the freezer.

5. Taste and adjust sweetness with more maple syrup or honey if needed; remember vegan option needs maple not honey.

6. Line a baking sheet with parchment paper or use a silicone mold or mini muffin tin; use a small cookie scoop or two teaspoons to portion out uniform bites and gently press them so they don’t crumble.

7. Freeze the tray until fully set, about 1 to 2 hours depending on size; you can prefreeze the tray for a faster firm up but it’s not required.

8. Once firm transfer bites to an airtight container or zip bag with parchment between layers and store in the freezer up to about 1 month.

9. To serve let bites sit at room temp for 3 to 5 minutes so they soften slightly; don’t let them melt completely or they’ll get messy.

10. Tips: use certified gluten free oats if needed, warm nut butter slightly if it’s too stiff, and don’t overfill molds so they freeze faster and pop out cleanly.

Equipment Needed

1. Large mixing bowl (big enough to fold the batter in)
2. Measuring cups and spoons for the yogurt, flour and sweetener
3. Rubber spatula or wooden spoon for stirring and scraping the bowl
4. Small cookie scoop or two teaspoons for portioning bites evenly
5. Baking sheet plus parchment paper or a silicone mold or mini muffin tin
6. Small microwave safe bowl or cup to melt coconut oil or warm nut butter
7. Airtight container or zip bag and extra parchment to separate layers for freezing
8. Freezer space or a tray that fits in your freezer so bites can set up fast

FAQ

Q: Can I make these vegan?
A: Yep, swap the plain Greek yogurt for unsweetened coconut or almond yogurt, use maple syrup not honey, pick dairy free mini chips and you're set. Use melted coconut oil if you want them firmer.

Q: How do I get a true cookie dough texture not a watery mess?
A: Use almond flour or oat flour plus the optional finely ground oats for bite, keep the nut butter at room temp so it blends, chill the mixture in the freezer about 30 to 60 minutes until scoopable, and add 1 to 2 tbsp milk only if it feels too thick. If it's too loose add a bit more almond or oat flour.

Q: How long do they need to freeze and how do I store them?
A: Freeze on a tray or in silicone molds about 30 to 60 minutes until firm, longer if using big molds. Store in an airtight container in the freezer up to about 1 month, separating layers with parchment. Let sit a few minutes at room temp before eating if you want them softer.

Q: Are these safe to eat straight from the bowl since it's cookie dough style?
A: Yes there's no raw egg here so it's safe to eat raw, just use pasteurized yogurt if you're concerned. If you have dairy issues use the vegan yogurt option.

Q: Can I change mix ins or make them bigger?
A: Totally, fold in chopped nuts, shredded coconut or crushed pretzel bits but watch moisture and texture. If you make bigger bites give them extra freeze time and use more coconut oil if you want a firmer center.

Q: Any hacks to make shaping and unmolding easier?
A: Use a small cookie scoop or teaspoon, press into silicone mini molds or roll between two sheets of parchment, chill the scoop or spoon under cold water so it won't stick, and a quick run of a warm knife around the edges helps release them cleanly.

Cookie Dough Frozen Yogurt Bites Recipe Substitutions and Variations

Plain Greek yogurt: swap with 1 cup silken tofu, blended until smooth for a vegan, high protein option. Or use 1 cup full fat coconut yogurt for extra creaminess, it will lend a mild coconut flavor.
Creamy almond or peanut butter: use sunflower seed butter 1 to 1 if you need nut free, or try cashew butter for a milder, sweeter note. If its too thick just warm it a few seconds to stir easier.
Maple syrup or honey: replace with 2 to 3 tbsp agave nectar or date syrup, similar sweetness. For lower sugar try 2 tbsp mashed ripe banana or unsweetened applesauce but the bites will be a touch softer.
Almond flour or oat flour: swap almond flour for 1/3 cup oat flour if you want cheaper option, or use 1/3 cup all purpose flour for non gluten free. Heads up coconut flour is NOT 1 to 1 so avoid unless you reduce amount and add more liquid.

Pro Tips

1. Warm the nut butter for 5 to 8 seconds in the microwave, stir till glossy then mix in. It smooths everything out and prevents little clumps, but if it gets too runny let it cool a bit first.

2. Prefreeze your tray or silicone mold for a few minutes before you scoop. Press the mixture firmly into each cavity to remove air pockets so the bites dont crumble when you pop them out.

3. Want firmer bites? Add 1 tablespoon melted coconut oil before freezing and freeze fully. Prefer them softer skip the oil and just chill a shorter time. Always store in an airtight container with parchment between layers and write the date, they keep best for about a month.

4. Use a small cookie scoop or two spoons for even portions so they freeze at the same rate. Taste the mixture first and tweak sweetness, because different yogurts and nut butters vary a lot. Let bites sit 3 to 5 minutes at room temp before eating so they soften but dont melt.

Cookie Dough Frozen Yogurt Bites Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I created cookie dough frozen yogurt bites packed with nourishing ingredients, naturally gluten free and refined sugar free, easily adapted for vegan diets and a standout among Easy Frozen Snacks.

Servings

servings

Calories

242

kcal

Equipment: 1. Large mixing bowl (big enough to fold the batter in)
2. Measuring cups and spoons for the yogurt, flour and sweetener
3. Rubber spatula or wooden spoon for stirring and scraping the bowl
4. Small cookie scoop or two teaspoons for portioning bites evenly
5. Baking sheet plus parchment paper or a silicone mold or mini muffin tin
6. Small microwave safe bowl or cup to melt coconut oil or warm nut butter
7. Airtight container or zip bag and extra parchment to separate layers for freezing
8. Freezer space or a tray that fits in your freezer so bites can set up fast

Ingredients

1 cup plain Greek yogurt (or 1 cup unsweetened dairy free coconut or almond yogurt if you want it vegan)
2 tbsp creamy almond butter or peanut butter, room temp
2 to 3 tbsp pure maple syrup or honey, more or less to taste
1/4 cup almond flour or 1/3 cup oat flour (use certified gluten free oats if needed)
2 tbsp finely ground rolled oats or extra flour, optional for texture
1 tsp pure vanilla extract
Pinch of fine sea salt
2 to 3 tbsp mini chocolate chips, use dairy free chips for vegan
1 tbsp melted coconut oil, optional to help firm up in the freezer
1 to 2 tbsp milk of choice (almond, oat, or regular) optional to thin if mixture feels too thick

Directions

In a large bowl mix 1 cup plain Greek yogurt (or dairy free coconut/almond yogurt), 2 tbsp creamy almond or peanut butter (room temp), 2 to 3 tbsp maple syrup or honey, 1 tsp vanilla and a pinch of fine sea salt; stir until smooth.
Add 1/4 cup almond flour (or 1/3 cup oat flour for gluten free) and 2 tbsp finely ground rolled oats (or extra flour) and fold in until the batter is thick and scoopable.
If the mixture feels too thick add 1 to 2 tbsp milk of choice a little at a time; if it’s too thin add a bit more almond or oat flour until it holds shape.
Stir in 2 to 3 tbsp mini chocolate chips (use dairy free chips for vegan) and 1 tbsp melted coconut oil if you want bites that firm up more in the freezer.
Taste and adjust sweetness with more maple syrup or honey if needed; remember vegan option needs maple not honey.
Line a baking sheet with parchment paper or use a silicone mold or mini muffin tin; use a small cookie scoop or two teaspoons to portion out uniform bites and gently press them so they don’t crumble.
Freeze the tray until fully set, about 1 to 2 hours depending on size; you can prefreeze the tray for a faster firm up but it’s not required.
Once firm transfer bites to an airtight container or zip bag with parchment between layers and store in the freezer up to about 1 month.
To serve let bites sit at room temp for 3 to 5 minutes so they soften slightly; don’t let them melt completely or they’ll get messy.
Tips: use certified gluten free oats if needed, warm nut butter slightly if it’s too stiff, and don’t overfill molds so they freeze faster and pop out cleanly.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.