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 rolled oats)

06 - Pinch of salt

07 - 2 tablespoons mini chocolate chips

08 - 1 tablespoon crushed nuts or seeds

09 - 1 tablespoon shredded coconut

10 - Dash of 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. 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.

04 - For a thicker, scoopable texture, refrigerate for 20 to 30 minutes before serving. Otherwise, enjoy immediately by the spoonful.

01 -

It actually tastes like cookie dough, but the protein keeps you satisfied instead of crashing.
No mixing, no baking, no heating up the kitchen—just stir and eat within the time it takes to put on socks.
You can make it as indulgent or clean as your mood demands by adjusting sweetness and mix-ins.

02 -

Greek yogurt temperature matters—if it's cold straight from the fridge, everything else stays thick and creamy, but room-temperature yogurt makes the whole thing looser.
Don't skip the salt pinch; it sounds like a tiny thing, but it's what stops this from tasting like sweet paste and makes it taste like something you actually want to eat.

03 -

Use the thickest Greek yogurt you can find—it's the difference between a treat and something that feels like you're eating pudding.
Blend your own oat flour instead of buying it if you have a food processor, because the texture is somehow always better and fresher-tasting.