Greek Yogurt Cookie Dough

# What You'll Need:

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

05 - ¾ cup oat flour, finely blended from rolled oats

06 - Pinch of salt

07 - 2 tablespoons mini chocolate chips, halal-certified or dark chocolate

08 - 1 tablespoon crushed nuts or seeds

09 - 1 tablespoon shredded coconut

10 - Dash of ground cinnamon

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 to the yogurt mixture. Stir until a soft, cookie-dough-like texture forms.

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.

01 -

No baking, no raw eggs, no complicated steps—just mix, chill if you want, and eat.
It's protein-packed enough to feel like a snack that actually nourishes you, not just a sugar rush.
Ready in five minutes, which means you can satisfy a craving faster than ordering delivery.

02 -

The thickness of your Greek yogurt matters more than any other ingredient—watery yogurt will give you a pudding texture instead of dough, so check the label and pick the densest option you can find.
Don't skip the tiny pinch of salt; I learned this the hard way by making a batch without it, and the whole thing tasted one-dimensional and overly sweet.

03 -

Whisk your Greek yogurt alone for a full minute before adding anything else—it loosens up and becomes fluffier, which makes the whole mixture feel more luxurious and less dense.
If you accidentally make it too thick, a tablespoon of milk or a touch more honey will loosen it right back up without ruining anything.