Greek Yogurt Cookie Dough
Creamy, slightly sweet, and totally addictive — this Greek Yogurt Cookie Dough is a guilt-friendly twist on a nostalgic treat.
Servings: 4 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Spatula
Ingredients
Ingredients
- 1/2 cup Greek yogurt plain or vanilla, room temperature for easier mixing
- 2 tbsp Peanut butter or almond butter, smooth
- 1 tbsp Honey or maple syrup, warmed slightly if using from the fridge
- 1/2 tsp Vanilla extract
- 1/4 cup Oat flour or almond flour, sifted or fluffed
- 1 tbsp Chocolate chips mini chips preferred for even distribution
Instructions
- In a mixing bowl, combine the Greek yogurt, peanut butter, honey, and vanilla extract. Stir until well blended and creamy, using a spatula or wooden spoon to scrape the bowl sides.
- Gradually add in the oat flour, mixing after each addition until a soft dough begins to form. Stop when the dough holds together but is not overly stiff.
- Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough. If you like extra chips, add a few more on top when shaping.
- Divide the dough into two equal portions and roll each into a ball. Slightly flatten each ball to form a cookie shape so they chill more evenly.
- Place the cookies in the refrigerator for at least 30 minutes to firm up for better texture. Chilling also helps the flavors meld.
- Once chilled, enjoy this guilt-free treat! For firmer bites, freeze for 10–15 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Freeze individually on a tray for 1 hour, then transfer to a freezer-safe container or bag for up to 2 months.
Nutrition
Calories: 150kcal | Carbohydrates: 15g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Calcium: 50mg | Iron: 1mg