Greek Yogurt Cookie Dough

# What You'll Need:

→ Base

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

→ Dry

05 - 3/4 cup oat flour (finely blended rolled oats)

06 - Pinch of salt

→ Mix-Ins

07 - 2 tablespoons mini chocolate chips (halal-certified or dark chocolate)

→ Optional Add-Ins

08 - 1 tablespoon crushed nuts or seeds

09 - 1 tablespoon shredded coconut

10 - Dash of ground cinnamon

# How to Make It:

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, stirring until a soft, cookie-dough-like texture forms throughout the mixture.

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 while at room temperature.

# Expert Tips:

01 -

It tastes decadent and tastes like dessert, but the Greek yogurt sneaks in real protein so you're not eating empty calories.
No baking means no timing games or burnt edges—just mix and eat within minutes.
You can customize it endlessly depending on what's in your pantry or what you're craving that day.

02 -

Using watery or low-fat Greek yogurt will ruin the entire texture—invest in the thick, creamy kind and your result will transform.
Oat flour makes all the difference between this tasting like a mousse and tasting like actual cookie dough, so don't skip it or substitute flour.

03 -

Make a double batch and keep it in the fridge for up to three days—you'll find yourself reaching for a spoon whenever a craving hits.
If you forget to chill it and want thicker texture fast, add another tablespoon of oat flour to soak up excess moisture.