Description
This Greek Yogurt Cookie Dough is a quick, no-bake treat that combines creamy Greek yogurt, natural sweeteners, and oat flour for a healthy yet indulgent snack. Packed with peanut butter and mini chocolate chips, it’s perfect for satisfying sweet cravings without the guilt. Ready in just 20 minutes and ideal for enjoying straight from the spoon or scooped into bowls.
Ingredients
Scale
Main Ingredients
- ½ cup Greek yogurt (plain or vanilla)
- 1 tablespoon honey or maple syrup
- 1 tablespoon peanut butter (or almond butter)
- 3 tablespoons oat flour (or blended oats)
- ½ teaspoon vanilla extract
Add-ins
- 2 tablespoons mini chocolate chips
- 1 tablespoon sprinkles (optional)
Instructions
- Prepare the Dough: In a mixing bowl, whisk together Greek yogurt, honey, peanut butter, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate Oat Flour: Stir in the oat flour gradually until it is fully incorporated into the yogurt mixture, creating a thick dough consistency.
- Add Mix-ins: Fold in the mini chocolate chips and sprinkles if using, ensuring an even distribution throughout the dough.
- Chill the Dough: For a firmer, scoopable texture, refrigerate the dough for 15 minutes before serving. This step is optional but recommended for best texture.
- Serve and Enjoy: Enjoy the cookie dough straight from the spoon or scoop it into bowls for a delightful snack.
Notes
- The recipe is naturally gluten-free if using certified gluten-free oats for the oat flour.
- Substitute peanut butter with almond butter or any nut/seed butter to accommodate allergies or preferences.
- For a vegan version, use maple syrup and a plant-based yogurt alternative.
- The dough can be stored covered in the refrigerator for up to 3 days.
- Sprinkles are optional and can be omitted to reduce added sugars and artificial colors.
