Description
This Greek Yogurt Cookie Dough is a healthy, no-bake treat that’s safe to eat raw. Made with creamy peanut butter, Greek yogurt, and wholesome flours, it’s a delicious dessert perfect for satisfying sweet cravings without the guilt. The addition of mini chocolate chips adds a fun texture and chocolatey flavor.
Ingredients
Scale
Wet Ingredients
- 1/2 cup plain Greek yogurt
- 1/4 cup creamy peanut butter
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/4 cup almond flour
- 1/4 cup oat flour
- 1/4 teaspoon salt
Add-ins
- 1/3 cup mini chocolate chips
Instructions
- Mix wet ingredients: In a medium mixing bowl, stir together the Greek yogurt, peanut butter, honey, and vanilla extract until the mixture is smooth and well combined, ensuring there are no lumps.
- Add dry ingredients: Gradually add the almond flour, oat flour, and salt to the wet mixture. Stir until a soft dough forms, with a consistency similar to traditional cookie dough.
- Fold in chocolate chips: Gently fold in the mini chocolate chips, distributing them evenly throughout the dough.
- Adjust sweetness: Taste the cookie dough and add more honey or maple syrup if you prefer it sweeter; stir to combine.
- Chill or serve: Enjoy the cookie dough immediately for a soft texture, or refrigerate for 15–20 minutes if you prefer a firmer bite.
- Store leftovers: Place any remaining cookie dough in an airtight container and refrigerate for up to 3 days.
Notes
- This cookie dough is safe to eat raw and is not intended for baking.
- For a nut-free version, substitute sunflower seed butter and use all oat flour instead of almond and oat flour mix.
- To make the recipe vegan, use dairy-free yogurt and vegan chocolate chips.
Nutrition
- Serving Size: about 1/4 cup
- Calories: 195
- Sugar: 8 g
- Sodium: 85 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 2 mg
