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Gluten-Free Greek Yogurt Cookie Dough featured image

Gluten-Free Greek Yogurt Cookie Dough

Edible, protein-rich cookie dough made with peanut butter, Greek yogurt, and chocolate chips.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings: 4 servings cookie dough
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 oz creamy peanut butter well stirred
  • 1/3 cup granulated sugar maple syrup, or honey
  • 1/3 cup plain Greek yogurt 2 percent or full-fat
  • 1/4 tsp vanilla bean paste
  • 5 tsp semisweet chocolate chips
  • Pinch fine sea salt optional, to taste

Method
 

  1. Add the peanut butter, sweetener, vanilla bean paste, and salt to a medium bowl.
  2. Stir with a sturdy spatula until the mixture looks thick, smooth, and fully combined.
  3. Add the Greek yogurt 1 tablespoon at a time, folding it into the peanut butter mixture until no streaks remain and it resembles soft cookie dough.
  4. Fold in the chocolate chips, reserving a few for topping if you like.
  5. Taste and adjust sweetness or salt if needed, then serve immediately or chill for 10 to 15 minutes for a slightly firmer texture.

Notes

- Use room-temperature peanut butter for a smooth, cohesive dough that mixes easily.
- For thicker dough, use full-fat Greek yogurt and granulated sugar; for a softer, looser dough, use maple syrup or honey.
- Chill the dough if it seems too soft; 10 to 15 minutes in the refrigerator usually firms it enough to scoop.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; stir before serving to refresh the texture.