Chocolate Chip Greek Yogurt (Print Version)
A creamy chocolate chip dessert with Greek yogurt and almond flour, ready in minutes.
# What You 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. Mix thoroughly until the mixture achieves a smooth, creamy consistency throughout.
02 - Gradually stir in almond flour and oat flour, mixing continuously until a thick, dough-like consistency forms. Ensure no dry pockets remain.
03 - Gently fold in mini chocolate chips using a spatula until evenly distributed throughout the dough.
04 - Taste the mixture and adjust sweetness or salt as desired. Serve immediately for a softer texture, or refrigerate for 15-30 minutes for a firmer, more scoopable consistency.
# Insider Tips:
01 -
- You get all the guilty pleasure of eating cookie dough without any raw eggs or worries
- The Greek yogurt makes it surprisingly filling while keeping that classic doughy texture we all crave
02 -
- Heat-treating regular flour in the microwave for 60 seconds makes it safe to eat raw if you cannot use almond flour
- The dough firms up considerably in the refrigerator, so let it sit out for 5 minutes if it feels too hard to scoop
03 -
- A splash of milk can thin out the dough if it becomes too thick after refrigeration
- Press plastic wrap directly onto the surface to prevent a skin from forming if storing overnight