Description
This Greek Yogurt Cookie Dough is a delicious, healthy treat that combines creamy Greek yogurt with almond butter, maple syrup, and oat flour to create a high-protein, no-bake snack. Perfect for satisfying sweet cravings without guilt, this recipe is easy to make and can be enjoyed immediately or chilled for a firmer texture. It’s a versatile dessert option that can be customized with vegan ingredients or added mix-ins like chia seeds and nuts.
Ingredients
Scale
Main Ingredients
- ½ cup plain Greek yogurt (full-fat or 2% works best)
- 2 tablespoons almond butter or peanut butter
- 1 tablespoon maple syrup or honey
- ½ teaspoon vanilla extract
- ¼ cup oat flour (or almond flour for low-carb)
- Pinch of salt
- 2 tablespoons mini chocolate chips (dark or semi-sweet)
Instructions
- Mix wet ingredients: In a medium bowl, whisk together Greek yogurt, almond butter, maple syrup, and vanilla extract until the mixture is completely smooth and homogeneous.
- Add dry ingredients: Stir in the oat flour and a pinch of salt gradually, mixing until a dough-like consistency forms that holds together well but remains soft.
- Fold in chocolate chips: Gently fold the mini chocolate chips into the dough to evenly distribute them without breaking the chips.
- Chill (optional): For a firmer texture, cover and chill the dough in the refrigerator for 10–15 minutes. Alternatively, enjoy immediately with a spoon as a creamy, soft treat.
Notes
- This cookie dough is safe to eat raw, making it a perfect high-protein snack or dessert.
- For a vegan version, use dairy-free yogurt and vegan chocolate chips.
- Customize by adding chia seeds, crushed nuts, or a pinch of cinnamon for extra flavor and texture.
