Chocolate Chip Greek Yogurt (Print Version)

A creamy, protein-rich chocolate chip dough made with Greek yogurt and almond and oat flours.

# 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

# How to Make It:

01 - In a medium mixing bowl, combine Greek yogurt, softened butter, vanilla extract, brown sugar, and salt. Mix thoroughly until smooth and creamy.
02 - Stir in almond flour and oat flour until a thick, dough-like consistency forms. Ensure no dry pockets remain.
03 - Fold in mini chocolate chips until evenly distributed throughout the dough.
04 - Taste and adjust sweetness or salt as desired to suit your preference.
05 - Serve immediately, or chill for 15–30 minutes for a firmer texture.

# Expert Advice:

01 -
  • You get all the guilty pleasure of raw cookie dough without the food safety worries
  • The protein from Greek yogurt makes it feel slightly less like pure dessert
  • It comes together in literally ten minutes with zero cooking required
02 -
  • If using regular flour instead of almond flour, microwave it for 60 seconds first to kill bacteria
  • The dough will soften as it sits, so dont panic if it starts out seeming too firm
  • Mini chocolate chips really do work better than regular ones for even distribution
03 -
  • Use a rubber spatula instead of a wooden spoon to get every last bit out of the bowl
  • If the dough feels too sticky after adding the flours, pop it in the fridge for 10 minutes before serving

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