Description
This Greek Yogurt Cookie Dough recipe is a healthy, no-bake dessert that combines creamy Greek yogurt with peanut butter, almond and oat flours, and mini chocolate chips for a guilt-free treat. It’s quick to prepare, protein-packed, and perfect for satisfying cookie dough cravings without the risk of raw eggs or excessive sugar.
Ingredients
Scale
Main Ingredients
- 1/2 cup plain Greek yogurt
- 1/4 cup creamy peanut butter
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/4 cup almond flour
- 1/4 cup oat flour
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips
Instructions
- Mix Wet Ingredients: In a medium bowl, stir together the Greek yogurt, creamy peanut butter, maple syrup (or honey), and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Gradually add almond flour, oat flour, and salt to the wet mixture. Stir until a dough-like consistency forms, ensuring all ingredients are fully integrated.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips, distributing them evenly throughout the dough for bursts of chocolate in every bite.
- Adjust Sweetness: Taste the mixture and add a little more maple syrup or honey if a sweeter dough is preferred.
- Chill (Optional): Enjoy immediately for a soft texture or refrigerate for 15–20 minutes to allow the dough to firm up for easier handling.
- Store Leftovers: Keep any leftover cookie dough in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- For a vegan version, use dairy-free yogurt and vegan chocolate chips.
- To make it nut-free, substitute sunflower seed butter for peanut butter and use all oat flour instead of almond flour.
- This cookie dough is designed to be eaten raw and is not meant for baking.
Nutrition
- Serving Size: about 1/4 cup
- Calories: 190
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 2 mg
