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oat flour greek yogurt cookie dough

Sweet Oat Flour Greek Yogurt Cookie Dough

Delicious Sweet Oat Flour Greek Yogurt Cookie Dough recipe with step-by-step instructions.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings: 2 cups of edible dough
Calories: 825
Ingredients Method

Ingredients
  

  • 1/2 cup greek yogurt (I prefer Fage Total 0% for its thick consistency)
  • 2 tbsp almond butter (stir well to incorporate natural oils for a smoother dough)
  • 2 1/2 tbsp honey
  • 1/4 cup protein powder
  • 1 1/4 cup oat flour (I always use Bob's Red Mill for the finest texture)
  • 1/2 tsp vanilla
  • 1/4 tsp ground cinnamon
  • 1 pinch salt
  • 3 tbsp chocolate chips (mini chips work best to ensure even distribution in every bite)

Method
 

  1. In a medium bowl, whisk together the Greek yogurt, almond butter (make sure to stir it well first to incorporate the natural oils for a smoother texture), honey, and vanilla extract until you have a smooth, well-combined base. The almond butter should be fully incorporated into the mixture, creating a uniform wet base that will help bind all your dry ingredients together.
  2. Add the protein powder, oat flour, ground cinnamon, and salt to the wet mixture from Step 1. Stir until a thick, cohesive dough forms—this should take about 1-2 minutes of mixing. The mixture will go from shaggy to a unified dough as the oat flour hydrates. I like to use a sturdy spatula or wooden spoon here rather than a whisk, as it gives you better control over the thick dough.
  3. Fold the mini chocolate chips into the dough from Step 2 using a spatula, distributing them evenly throughout—mini chips work best because they disperse more evenly and ensure every bite has chocolate. Transfer the dough to the refrigerator and chill for 10-15 minutes. This resting period allows the oat flour to fully hydrate and the dough to firm up, making it easier to scoop or portion if desired.