Greek Yogurt Cookie Dough
Creamy, sweet, and satisfyingly indulgent, Greek Yogurt Cookie Dough is a quick treat that feels like dessert without the guilt.
Print
Pin
Servings: 4 servings
Equipment
- Mixing Bowl
Ingredients
Ingredients
- 1/2 cup Greek yogurt (plain or vanilla) room temperature for easier mixing
- 2 tbsp Peanut butter (or almond butter) smooth is best
- 1 tbsp Honey (or maple syrup) warmed slightly if thick
- 1/2 tsp Vanilla extract
- 1/4 cup Oat flour (or almond flour) measured and lightly packed
- 1 tbsp Chocolate chips mini chips work great for even distribution
Instructions
- Place the Greek yogurt, peanut butter, honey, and vanilla extract in a mixing bowl. If your peanut butter is stiff, microwave it for 5–7 seconds to soften for easier stirring.
- Stir the wet ingredients together until the mixture is smooth and uniform. Use a rubber spatula or spoon and scrape the sides so everything is well combined.
- Gradually add the oat flour, about a tablespoon at a time, stirring after each addition. The goal is a thick, cookie-dough-like consistency that holds shape when scooped. If it becomes too dry, add a tiny splash of yogurt; if too wet, add a pinch more oat flour.
- Fold in the chocolate chips gently so they’re evenly distributed without breaking the chips.
- Divide the dough into two portions and shape each into cookie-sized rounds with your hands or by scooping onto a plate. For neater cookies, press firmly to form compact rounds.
- Chill in the refrigerator for at least 30 minutes to firm up and develop flavor. If you’re impatient, you can enjoy immediately, but chilling improves texture.
- Serve chilled or at cool room temperature. Store leftovers in an airtight container in the fridge.
Notes
Store leftover cookie dough in an airtight container in the fridge for up to 4 days. You can freeze the shaped rounds on a baking sheet until firm, then transfer them to a freezer-safe bag for up to 2 months.