Greek Yogurt Cookie Dough
Who else loves sneaking bites of cookie dough? 🍪🤤 This Greek Yogurt Cookie Dough is a healthier, protein-packed alternative that tastes just as delicious! Made without eggs and safe to eat raw, it's perfect for satisfying your sweet tooth without the guilt. Try it and let me know—what’s your favorite mix-in? ⬇️
Equipment
- A mixing bow
- A sturdy spatula or spoon
- Measuring cups and spoons
- food processor, if you prefer an ultra-smooth texture Optional
Ingredients Â
- ½ Cup plain Greek yogurt (I love full-fat for creaminess)
- 2 tablespoons almond or peanut butter
- 3 tablespoons maple syrup or honey (adjust based on your sweetness preference)
- ½ teaspoon vanilla extract
- â…” Cup almond flour (or oat flour)
- Pinch of sea salt
- ÂĽ Cup dark chocolate chips or your favorite mix-ins
InstructionsÂ
Start with the yogurt and nut butter:
- In your mixing bowl, combine the Greek yogurt and almond (or peanut) butter. Stir until the mixture is smooth and well combined.
Add the sweetener and vanilla:
- Stir in the maple syrup and teaspoon of vanilla extract. You’ll notice the mixture starting to resemble traditional cookie dough—this is always the part that gets me excited.
Fold in the flour and salt:
- Gradually add the almond (or oat) flour and a pinch of sea salt. Keep stirring until a dough forms. The texture should be soft but firm enough to hold its shape.
Mix in the chocolate chips:
- Fold in the dark chocolate chips (or substitute) for that finishing touch. At this stage, I can never resist sneaking a taste.
Chill or serve immediately:
- For a firmer dough, refrigerate for 20–30 minutes. Or, if you’re like me, just grab a spoon and enjoy it fresh.