Ingredients
Equipment
Method
- In a large mixing bowl, combine 1 cup of plain Greek yogurt, 2 tablespoons of nut butter, 2-3 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Blend until silky smooth.
- Gently fold in ¾ cup of oat flour and a pinch of salt using a spatula until you have a soft and cohesive dough.
- Carefully fold in 2 tablespoons of mini chocolate chips or your choice of mix-ins, ensuring every scoop is packed with surprises.
- For a firmer texture, refrigerate for 20-30 minutes. Enjoy the dough immediately for a creamier texture.
- Scoop the cookie dough into mini cups or bowls and enjoy. Store leftovers in a sealed container in the fridge for up to 3 days.
Nutrition
Notes
Feel free to experiment with different mix-ins for a personalized touch and adjust the sweetness to taste.
