Greek Yogurt Cookie Dough
150kcal
Ingredients
For the Dough
- 1 cup Greek yogurt
- 1 cup almond flour gluten-free
- 1 cup rolled oats
- 3 tbsp honey natural sweetener
- 1 tsp vanilla extract
- 1 pinch salt to balance flavors
For the Mix-Ins
- 1/2 cup mini chocolate chips adjust based on preference
- optional add-ins (chopped nuts, dried fruit, coconut flakes) customize as desired
Method
How to Make Greek Yogurt Cookie Dough
- Combine all the base ingredients in a mixing bowl: Greek yogurt, almond flour, rolled oats, honey, vanilla extract, and salt. Mix well until smooth and creamy, about 1-2 minutes.
- Fold in the mini chocolate chips and any optional add-ins gently until evenly distributed.
- Chill the cookie dough in the fridge for about 30 minutes for a firmer texture.
- Serve your Greek Yogurt Cookie Dough as a snack or topping on yogurt, pancakes, or other desserts. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving1servingCalories150kcalCarbohydrates20gProtein6gFat5gSaturated Fat1gPolyunsaturated Fat0.5gMonounsaturated Fat4gCholesterol5mgSodium50mgPotassium150mgFiber3gSugar8gVitamin A100IUCalcium150mgIron1mg
Notes
Ensure your Greek yogurt is thick and creamy for the best texture. Toast almond flour lightly for enhanced flavor. Refrigerate for about 30 minutes for easier scooping.