Chocolate Chip Greek Yogurt (Printable version)
A creamy, protein-rich blend of Greek yogurt and chocolate chips, perfect for a quick treat.
# 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
# Directions:
01 - Combine Greek yogurt, softened butter, vanilla extract, brown sugar, and salt in a medium mixing bowl. Whisk vigorously until completely smooth and creamy, ensuring no lumps remain.
02 - Add almond flour and oat flour to the wet mixture. Stir thoroughly until a thick, cohesive dough forms. The mixture should hold together well when pressed.
03 - Gently fold mini chocolate chips into the dough until evenly distributed throughout. Avoid overmixing to maintain the dough's creamy texture.
04 - Taste the dough and add more brown sugar for sweetness or salt to enhance flavor balance as needed.
05 - Serve immediately for a softer texture, or refrigerate for 15-30 minutes for a firmer, more traditional cookie dough consistency.
# Expert advice:
01 -
- The creamy Greek yogurt creates the most perfect dough texture while adding protein
- You can actually eat the entire bowl without any guilt about raw eggs
02 -
- Room temperature ingredients blend much smoother than cold ones
- The dough firms up beautifully in the fridge but becomes soft again at room temperature
03 -
- Heat your flour in the microwave for 60 seconds if using all-purpose flour
- Double the chocolate chips ratio for extra chocolatey dough