Copycat Chobani Flip Cookie Dough Recipe

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When it comes to satisfying those sweet cravings, there’s something about the creamy goodness of Chobani Flip Cookie Dough that just hits differently—especially the Cookie Dough flavor!

How to make Chobani Flip Cookie Dough

Chobani Flip Cookie Dough is a ready-to-eat yogurt snack made by Chobani — part of their “Flip®” line where creamy Greek yogurt meets fun mix-ins you literally flip together before eating.

Ingredients

For the Yogurt Base:

• 1 cup plain or vanilla Greek yogurt (choose a thick and creamy texture, like full-fat or low-fat Greek yogurt).
• 1 teaspoon vanilla extract (if using plain Greek yogurt for added flavor).
• 1–2 teaspoons honey or sweetener of your choice to taste (optional).

For the Cookie Dough Bits:

• 1/4 cup all-purpose flour, heat-treated* (for safe raw cookie dough).
• 1 tablespoon unsalted butter, softened.
• 1 tablespoon brown sugar (or coconut sugar for a healthier twist).
• 1 tablespoon granulated sugar.
• 1/4 teaspoon vanilla extract.
• 1–2 tablespoons mini chocolate chips.
• Pinch of salt.

For the Crunchy Add-Ins:

• 1/4 cup cookie-flavored rice crisps or crushed graham crackers for a crunchy texture.
• Additional mini chocolate chips for a chocolatey kick.

Instructions

1. Prepare the Yogurt Base: In a medium bowl, combine the Greek yogurt, vanilla extract, and honey (if desired). Mix well until smooth. Adjust the sweetness to your liking and set aside.

2. Make the Edible Cookie Dough: In a small bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add in the vanilla extract and heat-treated flour. Mix until combined. Stir in the mini chocolate chips and salt. Roll the dough into small bite-sized balls and refrigerate for at least 10–15 minutes to firm up.

3. Assemble the Crunchy Add-Ins: If you’re using cookie-flavored rice crisps, measure out about 1/4 cup and set them aside. If you’re substituting crushed graham crackers, lightly crush them into small crumbs.

4. Build Your Chobani Flip Cookie Dough Snack: In a serving dish or container, add the yogurt base. Top it with your chilled cookie dough bites, a sprinkling of rice crisps or crushed graham crackers, and more mini chocolate chips for the perfect finish. Serve it as-is, or give it a little stir for that iconic “flip” experience!

Pro Tips for the Perfect Chobani Flip Cookie Dough Recipe

• Customize the Sweetener: Greek yogurt can have a tangy base, so sweeten it to your liking. Honey, maple syrup, or agave syrup work well as natural sweeteners.
• Experiment with Textures: Want even more crunch? Try adding some toasted nuts or granola to the mix.
• Make It Ahead: Prepare your cookie dough bits and crunchy add-ins in advance. Store them in separate airtight containers, and you’ve got a convenient snack you can build in seconds.
• Swap Ingredients for Healthier Options: Use dark chocolate chips instead of milk chocolate for a richer and slightly less sweet flavor. Whole wheat or almond flour can also be used in place of all-purpose flour for the cookie dough.
• Chill for Maximum Enjoyment: For a cold and refreshing snack, refrigerate the yogurt mixture before assembling, or add a few minutes of freezer time for extra firmness.

Ingredients Substitutes

Recreating the Chobani Flip Cookie Dough snack doesn’t mean you need to stick to the exact ingredients every time!

1. Substitutes for Greek Yogurt Base

Greek Yogurt Options:

• Low-fat or fat-free Greek yogurt: If you want to cut down on calories, you can use low- or non-fat Greek yogurt without losing that creamy texture.
• Plant-based yogurt: For a dairy-free option, use almond, coconut, soy, or cashew yogurt. Look for varieties that are thicker in texture and plain (unsweetened) or vanilla-flavored, so you don’t overpower the recipe.
• Regular yogurt: If you don’t have Greek yogurt on hand, you can use plain or vanilla regular yogurt, but be aware that it will be thinner in consistency. You can thicken it by straining it through a cheesecloth for 30 minutes.

Sweetener Options:

• Honey Alternatives: Maple syrup, agave nectar, or stevia work well. If you’re looking for sugar-free options, monk fruit sweetener or erythritol (granulated or liquid form) can adjust the sweetness without the added sugar.

2. Substitutes for the Edible Cookie Dough

Flour Substitutes:

Since the cookie dough needs to be safe to eat raw, heat-treated flour is suggested. But there are alternatives!

• Oat flour: Finely blend oats in a food processor until they reach a flour-like consistency. Oat flour adds a slightly nutty flavor and works wonderfully.
• Almond flour or coconut flour: These options are great for a gluten-free recipe. Note that coconut flour absorbs more moisture, so you may need less of it. Start with half the amount and adjust as needed.
• Chickpea flour: Another gluten-free option, chickpea flour works well in edible cookie dough and offers a boost of protein.

Butter Substitutes:

• Coconut oil: Use softened (not melted) coconut oil as a dairy-free option. It will add a slight coconut flavor.
• Nut or seed butters: Almond, cashew, or sunflower seed butter can replace traditional butter for a richer flavor and additional nutrients in the cookie dough.

Sugar Substitutes:

If you want to reduce the sugar content in the cookie dough, try these alternatives:

• Coconut sugar: A natural, unrefined sugar that adds a caramel-like flavor.
• Maple syrup or honey: These liquid sweeteners can be used instead of granulated sugar, but you may need to adjust the cookie dough’s texture by adding a bit more flour.
• Monk fruit or stevia: Use these sugar-free alternatives (be sure to check for the right measurements for granulated vs. liquid forms).

Add-Ins for Chocolate Chips:

• Dark chocolate chips: Opt for dark chocolate (70% cacao or higher) for a less-sweet, healthier option.
• Dairy-free or vegan chocolate chips: Brands like Enjoy Life or Hu Kitchen work well for those with dietary restrictions.
• Cacao nibs: For a more natural, less sugary crunch, use cacao nibs. They’re slightly bitter with a pure chocolatey flavor.

3. Substitutes for the Crunchy Add-Ins

The crunch in your homemade Chobani Flip Cookie Dough comes from cookie-flavored rice crisps, but here are some creative replacements:

Rice Crisps:

• Crushed graham crackers: A classic, sweet replacement for cookie-like crunch. Use regular, gluten-free, or chocolate-flavored graham crackers.
• Granola: A crunchy granola mix can deliver that same texture while adding more fiber and nutrients.
• Toasted oats: Toast some rolled oats for a crunchy and wholesome substitute.
• Crushed cereal: Substitute something like Cheerios, puffed rice cereal, or cornflakes for a similar crispy texture.

Final Thoughts

This homemade Chobani Flip Cookie Dough recipe is all about indulging in the creamy, crunchy, and chocolatey experience you love, with the added satisfaction of knowing that you made it yourself. It’s perfect for an afternoon snack, a post-workout treat, or even dessert!

More Chobani Recipes

• Chobani Chocolate Covered Strawberry Creamer Recipe
• Copycat Chobani Cookie Butter Creamer Recipe
• Copycat Chobani Toasted Coconut Vanilla Creamer Recipe