Ingredients
Scale
- 1 cup Greek yogurt (plain, low-fat or full-fat)
- 1/4 cup almond flour (or all-purpose flour)
- 1/4 cup rolled oats
- 1/4 cup honey (or maple syrup)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (or your preferred mix-ins)
- Optional add-ins: chopped nuts, dried fruit, or coconut flakes
Instructions
Step 1: Mix the Base
- In a mixing bowl, combine the Greek yogurt, almond flour, rolled oats, honey, vanilla extract, and salt. Mix well until all ingredients are fully combined and smooth.
Step 2: Add Mix-Ins
- Gently fold in the mini chocolate chips (and any optional add-ins) until evenly distributed throughout the dough.
Step 3: Chill (Optional)
- If desired, refrigerate the cookie dough for about 30 minutes to firm it up slightly, making it easier to scoop.
Step 4: Serve
- Serve the cookie dough as a snack, or use it as a topping for yogurt, pancakes, or desserts. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10