Chocolate Chip Greek Yogurt

I was skeptical when my sister insisted cookie dough made with Greek yogurt would actually taste good. She was right though, the tanginess somehow balances the sweetness and makes it feel less heavy. I ended up eating half the batch standing at the counter while "testing" it.

My roommate walked in on me making this and looked genuinely confused why I was eating what looked like regular cookie dough. After one bite she was converted, and now we double the recipe just to avoid arguments over the last spoonful.

Ingredients

• Plain Greek yogurt: Fullfat gives you that luxurious texture but lowfat works too, just expect a slightly tangier flavor
• Unsalted butter: Softened to room temperature so it incorporates seamlessly instead of leaving tiny lumps
• Vanilla extract: Dont skimp here, it bridges the gap between tangy yogurt and sweet chocolate
• Brown sugar: Packed tight adds that caramel depth you expect from cookie dough
• Salt: Just enough to make the chocolate pop and round out the flavors
• Almond flour: Creates that cookie dough texture, or use heattreated flour if nuts are an issue
• Oat flour: Adds subtle sweetness and helps bind everything together beautifully
• Mini chocolate chips: Mini chips distribute more evenly so every bite has chocolate

Instructions

Mix the creamy base:

Beat the Greek yogurt, softened butter, vanilla, brown sugar and salt until completely smooth, about 2 minutes.

Add the flours:

Fold in almond flour and oat flour until the mixture turns thick and resembles actual cookie dough.

Stir in the chocolate:

Gently mix in those mini chocolate chips until theyre evenly distributed throughout.

Taste and adjust:

This is your moment to add more sugar or salt depending on your sweet tooth.

Chill if desired:

You can eat it right away, but 15 to 30 minutes in the fridge makes it perfectly fudgy.

Save

This became my go-to study snack during finals week when I needed something sweet but didnt want the sugar crash. My roommate actually started hiding the container because I was going through it so quickly.

Making It Your Own

Ive found that adding a tablespoon of peanut butter transforms this into something even more decadent. The salty nutty flavor plays so well with the chocolate chips and tangy yogurt base.

Texture Secrets

The first time I made this I used cold Greek yogurt straight from the fridge and it made the butter seize up into tiny unpleasant lumps. Let everything come to room temperature first, or warm the yogurt slightly for about 15 seconds in the microwave.

Serving Ideas

Sometimes I roll the dough into small balls and freeze them for instant portioncontrolled treats. They thaw in about 5 minutes, which is dangerous because then its too easy to keep grabbing just one more.

• Try crumbling it over vanilla ice cream for a cookies and cream situation
• Stuff it into hollowed out strawberries for an impressive appetizer
• Layer it with crushed graham crackers in small jars for tiny parfaits

Save

Somehow this manages to taste indulgent while actually being kind of wholesome, which is my favorite kind of dessert.

Recipe FAQs

→ Can I make this dough nut-free?

Yes, substitute almond flour with heat-treated all-purpose flour to avoid nuts while maintaining texture.

→ Is this dough safe to eat without baking?

Absolutely. Prepared to be enjoyed raw, it uses heat-treated flours and no eggs to ensure safety.

→ How can I make the dough firmer?

Chill the dough in the refrigerator for 15 to 30 minutes to allow it to set and become firmer.

→ What variations can I add for extra flavor?

Try chopped nuts, dried fruits, or white chocolate chips for added texture and taste diversity.

→ Are there gluten-free options available?

Yes, use certified gluten-free oat flour in place of regular flours to accommodate gluten-free diets.