Greek Yogurt Cookie Dough

# Ingredient List:

01 - 1 cup plain Greek yogurt, full-fat or 2%

02 - 2 tablespoons nut butter (peanut, almond, or cashew)

03 - 2 to 3 tablespoons maple syrup or honey

04 - 1 teaspoon vanilla extract

05 - ¾ cup oat flour (finely blended rolled oats)

06 - Pinch of salt

07 - 2 tablespoons mini chocolate chips

08 - 1 tablespoon crushed nuts or seeds

09 - 1 tablespoon shredded coconut

10 - Dash of ground cinnamon

01 - In a medium mixing bowl, whisk together the Greek yogurt, nut butter, maple syrup or honey, and vanilla extract until smooth and creamy.

02 - Add the oat flour and salt to the wet mixture. Stir until a soft, cookie-dough-like texture forms.

03 - Fold in the mini chocolate chips and any optional add-ins such as crushed nuts, coconut, or cinnamon until evenly distributed.

04 - For a thicker, scoopable texture, refrigerate for 20 to 30 minutes before serving. Alternatively, enjoy immediately by the spoonful.

01 -

It's protein-packed enough to satisfy both your sweet tooth and your body, with real staying power that keeps you full.
No baking, no mess, no waiting—just stir, fold, and eat straight from the bowl like you're supposed to.
The texture is pure nostalgia without any of the raw egg anxiety that used to come with cookie dough dreams.

02 -

Use thick Greek yogurt—the thin, runny kind will make your cookie dough taste more like frosting, and texture is everything here.
Don't skip the salt; it's the unsung hero that makes the whole thing taste intentional and professional instead of like an accident.

03 -

Chill your mixing bowl and spoon beforehand if you're working in a warm kitchen—it keeps the texture from getting too soft while you're stirring.
Taste the mixture before adding all the chocolate chips; you might realize you want it sweeter or more nutty, and adjusting early is easier than fixing it later.