½ cup Greek yogurt (plain or vanilla, for creaminess and protein)

2 tbsp peanut butter (or almond butter, for richness and healthy fats)

1 tbsp honey (or maple syrup, for natural sweetness)

½ tsp vanilla extract (enhances the flavor)

¼ cup oat flour (or almond flour, for a gluten-free option)

1 tbsp chocolate chips (for a classic cookie dough touch)

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In a medium bowl, combine the Greek yogurt, peanut butter (or almond butter), honey, and vanilla extract. Stir until the mixture is smooth and well combined.
Gradually add the oat flour (or almond flour), mixing until you reach a dough-like consistency.
Stir in the chocolate chips for that classic cookie dough feel.
Taste the dough, and if desired, add a bit more honey or vanilla extract to suit your preferences.
Enjoy immediately as a snack or refrigerate for 10-15 minutes for a firmer dough.

For a vegan version, swap honey for maple syrup or agave nectar and use dairy-free nut butters.

For a nut-free version, use sunflower seed butter instead of peanut or almond butter.

Enhance flavor with a pinch of cinnamon or almond extract.

Increase chocolate chips or add cocoa nibs for a richer chocolate flavor.

Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to a month.