Chocolate Chip Greek Yogurt (Print Version)

A creamy, protein-rich snack blending Greek yogurt, almond and oat flours with mini chocolate chips.

# What You’ll Need:

→ Base

01 - 1 cup plain Greek yogurt, full-fat or low-fat
02 - 2 tablespoons unsalted butter, softened
03 - 1 teaspoon vanilla extract
04 - 1/4 cup brown sugar, packed
05 - 1/8 teaspoon salt

→ Dry Ingredients

06 - 1 cup almond flour or heat-treated all-purpose flour
07 - 1/4 cup oat flour or additional almond flour

→ Add-ins

08 - 1/2 cup mini semi-sweet chocolate chips

# Steps:

01 - In a medium mixing bowl, combine Greek yogurt, softened butter, vanilla extract, brown sugar, and salt. Mix until smooth and creamy.
02 - Stir in almond flour and oat flour until a thick, dough-like consistency forms.
03 - Fold in mini chocolate chips until evenly distributed throughout the dough.
04 - Taste and adjust sweetness or salt as desired to suit personal preference.
05 - Serve immediately, or refrigerate for 15 to 30 minutes for a firmer texture.

# Expert Tips:

01 -
  • You get all the cookie dough satisfaction without the raw egg worry
  • The protein from Greek yogurt makes it feel almost virtuous
  • It comes together in literally ten minutes with zero baking
02 -
  • If your dough feels too sticky after adding the flours, pop it in the fridge for 10 minutes before serving
  • The texture will be different from traditional cookie dough—creamier and softer but equally addictive
  • Heat treating your flour takes 5 minutes in the microwave and eliminates any food safety concerns if that's on your mind
03 -
  • Really soften your butter first—cold butter creates lumps that never fully blend
  • The dough firms up significantly after chilling, so don't panic if it seems soft at first

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