Description
Are you looking for a delicious and nutritious snack that won’t make you feel guilty? Well, you’ve come to the right place! Greek Yogurt Chia Seed Cookies are here to save the day. Packed with protein, fiber, and a touch of sweetness, these cookies are perfect for busy women who want to treat themselves without sacrificing their healthy lifestyle. Whether you’re running errands, juggling work, or chasing after little ones, this recipe is an effortless way to indulge without the crash that often follows.
Ingredients
Scale
Here’s what you’ll need to whip up these delightful cookies:
- 1 cup Greek yogurt (plain or vanilla, it’s your call)
- 1/2 cup almond flour (or any flour you prefer)
- 1/4 cup chia seeds
- 1/4 cup honey or maple syrup (because life is too short for bland cookies)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder (for that little bit of fluff)
- A pinch of salt (don’t skip this, it brings out all the flavors)
Instructions
- Preheat Your Oven: Let’s crank that oven up to 350°F (175°C). This will ensure your cookies bake evenly and give you that delicious, warm aroma wafting through the house in no time.
- Mix It Up: In a medium bowl, combine the Greek yogurt, honey (or maple syrup), and vanilla extract. Give it a good whisk until everything is well combined.
- The Dry Ingredients: In a separate bowl, stir together the almond flour, chia seeds, baking powder, and salt. Mix it well so there are no clumps—let’s keep it smooth!
- Combine Forces: Gradually add the dry ingredients to the wet mix, stirring until fully blended. You want it to be thick but not too dry—remember, we’re aiming for cookies, not pancakes here!
- Scoop and Bake: Use a tablespoon to drop dough onto a lined baking sheet. Flatten them slightly—they won’t spread much during baking. Pop them in the oven and bake for about 12-15 minutes, or until they turn a lovely golden brown.
- Cool Off: Once out of the oven, let them cool on the baking sheet for a few minutes before transferring to a wire rack. This is the hard part—try not to eat them all right away!
Notes
- Variations: Feel free to throw in some dark chocolate chips or dried fruit for an extra flavor kick! You can never go wrong with chocolate, right?
- Storage: Store these cookies in an airtight container for up to a week—if they last that long!
- Allergy Adjustments: Don’t have almond flour? No problem! Swap it with oat flour or even regular all-purpose flour if you aren’t gluten-free.