Description
A no-bake, safe-to-eat Greek Yogurt Cookie Dough that satisfies cookie dough cravings with creamy, chocolatey goodness and a healthy twist.
Ingredients
- 1 cup plain Greek yogurt (full-fat recommended)
- 1/2 cup almond flour (or oat flour)
- 2–3 tablespoons maple syrup (to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/3 to 1/2 cup chocolate chips (semi‑sweet or dark)
Instructions
- Combine Greek yogurt and almond (or oat) flour in a mixing bowl.
- Add maple syrup, vanilla extract, and a pinch of salt. Mix until smooth and well combined.
- Fold in the chocolate chips gently.
- Either enjoy immediately or let it chill in the refrigerator for about 30 minutes so the texture firms up a bit.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Freeze small scoops for up to 2 months; thaw before eating.
- Use almond or oat flour to avoid raw flour safety issues.
- Use flavored yogurt with caution as it may alter sweetness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg
