Description

This Irresistible Greek Yogurt Cookie Dough is a healthy, no-bake dessert that combines creamy Greek yogurt with nutty almond and oat flours, sweetened naturally with honey or maple syrup, and studded with mini chocolate chips. It’s perfect as a guilt-free snack or a protein-packed treat that can be scooped and enjoyed immediately or chilled for a thicker texture.

Ingredients

Scale

Wet Ingredients

1 cup plain Greek yogurt
2 tablespoons unsalted butter, softened
1/4 cup creamy peanut butter
1/4 cup honey or maple syrup
1 teaspoon vanilla extract

Dry Ingredients

1/2 cup almond flour
1/4 cup oat flour
1/4 teaspoon salt

Add-ins

1/3 cup mini chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Mix Wet Ingredients: In a medium mixing bowl, beat together the Greek yogurt, softened butter, peanut butter, honey or maple syrup, and vanilla extract until the mixture is smooth and creamy, ensuring all the ingredients are fully incorporated.
Add Dry Ingredients: Stir in the almond flour, oat flour, and salt until the dough fully forms and all the dry ingredients are evenly combined with the wet mixture.
Incorporate Chocolate Chips: Gently fold in the mini chocolate chips to distribute them evenly throughout the dough without breaking them.
Adjust Sweetness and Texture: Taste the dough and adjust sweetness if desired by adding a touch more honey or maple syrup. For a thicker, more cookie-dough-like texture, refrigerate the dough for 20 to 30 minutes before serving.
Serve: Scoop and enjoy the dough as is, or use it as a dip for fresh fruit or graham crackers.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.

Notes

Use thick Greek yogurt to prevent a runny texture.
For a nut-free version, substitute sunflower seed butter for the peanut butter.
Consider heat-treating oat flour before use for food safety.