This Greek Yogurt Cookie Dough is a fun twist on a favorite treat! It uses creamy Greek yogurt, giving it a light texture and a boost of protein. Yum!
Who can resist a cookie dough that’s actually good for you? I love munching on it as a snack or even sneaking a bit into my breakfast for a sweet start! 🍪
Key Ingredients & Substitutions
Greek Yogurt: The base of this cookie dough! Look for plain Greek yogurt for the best flavor and texture. I prefer using full-fat for creaminess, but you can opt for low-fat if you want a lighter version.
Peanut Butter: Creamy peanut butter adds richness. If you’re allergic or prefer something different, almond butter or sunbutter work nicely too. Each will give a slightly different taste and texture.
Sweetener: Honey or maple syrup are great choices for sweetness. If you’re looking for a sugar-free option, consider using stevia or a sugar substitute suitable for baking.
Oat Flour: I like oat flour for its nutty flavor. If you don’t have it, regular all-purpose flour can be used, but it may increase the calories slightly. Gluten-free folks can also find oat flour easily!
Chocolate Chips: Mini chips are fun, but feel free to use dark chocolate or even white chocolate for a different flair. You can also skip them for a pure cookie dough experience.
How Do I Get the Right Consistency for the Dough?
Achieving a dough-like consistency is key to enjoying this treat. After mixing the wet ingredients, gradually add the oat flour. If it feels too sticky, you might need a touch more flour to get it right.
- Combine Greek yogurt, peanut butter, sweetener, and vanilla until creamy.
- Mix in oat flour little by little, stirring gently.
- If it seems too dry, add a splash of milk; if too wet, add more flour.
This way, you can adjust it to your liking and keep it perfectly scoopable!
How to Make Greek Yogurt Cookie Dough
Ingredients You’ll Need:
- 1 cup plain Greek yogurt
- 1/2 cup creamy peanut butter (or almond butter)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup oat flour (or all-purpose flour if preferred)
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (or regular chocolate chips)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and another 30 minutes to chill in the refrigerator. In just under an hour, you can enjoy a delicious, protein-packed Greek yogurt cookie dough!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
Start by taking a medium bowl and adding the plain Greek yogurt, creamy peanut butter, honey (or maple syrup), and vanilla extract. With a fork or whisk, mix everything together until it becomes creamy and smooth. Make sure there are no lumps!
2. Add the Dry Ingredients:
Once your wet mixture is ready, sprinkle in the oat flour and salt. Use a spatula or spoon to gently stir everything together until a dough-like consistency forms. If it seems too sticky, you can add a little bit more flour.
3. Mix in the Chocolate Chips:
Now it’s time for the fun part! Gently fold in the mini chocolate chips into the dough, ensuring they’re evenly distributed. It’ll give the cookie dough that delightful chocolatey goodness!
4. Chill the Dough:
Cover your bowl with plastic wrap or a lid and pop it in the refrigerator for about 30 minutes. This helps firm up the dough, making it easier to scoop later. Trust me, waiting is worth it!
5. Serve and Enjoy:
Take the chilled cookie dough out of the fridge. Scoop the dough into a bowl just like ice cream! Enjoy it right away for a healthy treat that satisfies your sweet tooth.
6. Store Leftovers:
If you have any dough left (which might be unlikely!), you can store it in an airtight container in the refrigerator for up to 3 days. Just make sure to give it a little stir before digging in again.
With this recipe, you’ve created a guilt-free delicious dessert that’s safe to eat raw. Enjoy every bite!
Can I Use a Different Sweetener?
Absolutely! If you prefer a different sweetener, you can substitute honey with agave syrup, coconut nectar, or a sugar-free sweetener like stevia or monk fruit. Just remember to adjust the quantity based on the sweetness level you desire!
How Do I Store Leftovers?
Store any leftover cookie dough in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual scoops wrapped in plastic wrap and placed in a freezer bag. Just thaw them in the fridge before enjoying!
Can I Add Other Mix-ins?
Of course! Feel free to get creative with mix-ins. Chopped nuts, dried fruits, or even coconut flakes can add delicious flavors and textures. Just be sure not to overload it, so it maintains its dough-like consistency!
Is This Recipe Gluten-Free?
Yes, you can make it gluten-free by using oat flour, which is typically gluten-free. Just ensure you choose certified gluten-free oat flour to avoid cross-contamination if you have a severe gluten allergy.