Greek Yogurt Cookie Dough with Almond Flour and Chocolate
Greek yogurt and no-cook almond flour make a soft chocolate chip dip sweetened with honey or maple syrup and chilled before serving.
Ingredients
Main Ingredients
- 1 cup plain Greek yogurt
- 1/2 cup almond flour Use only flour explicitly suitable for eating without cooking according to its manufacturer.
- 1/4 cup honey or maple syrup
- 1/4 cup chocolate chips
- 1 teaspoon vanilla extract
- salt, a pinch
Instructions
Method
- Use almond flour explicitly identified by its manufacturer as suitable for eating without cooking.
- Stir 1 cup plain Greek yogurt, 1/2 cup almond flour, 1/4 cup honey or maple syrup, 1 teaspoon vanilla, and a pinch of salt until no dry flour remains.
- Fold in 1/4 cup chocolate chips. Cover and refrigerate for about 30 minutes, until thickened but still spoonable.
- Stir briefly and divide into four portions. Serve cold and keep the remaining dip refrigerated.
Notes
- Keep covered at 40°F or below; use within 3 days or sooner according to ingredient labels.
- Serve cold. Freezing can leave the yogurt grainy or separated.