Greek Yogurt Cookie Dough - Krispy Recipes

# 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 (dark chocolate or halal-certified)

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

03 - Fold in the mini chocolate chips and any desired optional add-ins such as crushed nuts, shredded 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.

# Additional Tips::

01 -

It tastes indulgent but actually feels good in your body, thanks to all that protein hiding in plain sight.
No baking, no timing, no guessing—just five minutes between craving and satisfaction.
You get to eat it immediately or wait for it to chill, depending on your mood and how impatient you're feeling.

02 -

Thick Greek yogurt is non-negotiable—watery yogurt will give you a pudding situation instead of cookie dough, and I learned this the disappointing way.
Chill the mixture if you have the patience, because cold cookie dough feels like the real thing in a way that matters more than you'd expect.

03 -

Don't skip the chill time if you want that authentic cookie dough mouth-feel—cold is the secret ingredient that makes all the difference.
Make a double batch and store it in the fridge for up to three days, so you have an instant answer when dessert cravings hit.