I was that kid who went right for the spoon after mom baked cookies–raw cookie dough did it for me more than the baked goods. And now that I’m an adult, I can make cookie dough just for the sake snacking on it raw instead of sneaking away with the spoon behind my back.

But eating traditional cookie dough isn’t great for my waistline (or stomach because of the raw egg), so I ventured to make a healthier version of cookie dough. And while I was at it, why not add fell-good ingredients like yogurt that promotes gut health or almond butter for added protein? As long as it tastes good, the more nutritious ingredients the better, am I right?

If you read carefully, you’re now thinking that I’m full of crap because yogurt can’t be in a vegan recipe. But here’s where I feel like a Bo$$ and assure you that plant-based yogurt (milk from almond, soy, coconut, etc.) is becoming increasingly popular. It has a similar taste and texture to dairy yogurt, and has live and active cultures, which is what’s responsible for those gut benefits.

Silk brand recently came out with a Silk Almond line, a seriously creamy yogurt from almond milk and butter that has protein and is vegan and Non-GMO certified. I use their vanilla flavor in this recipe, but you can easily use plain or even chocolate!

So here you go–a really delicious raw cookie dough that’s safe and healthy to snack on!

Vegan Cookie Dough

Serves 2

– 1 cup almond flour
– 2 1/2 Tbs. coconut sugar
– 1/4 tsp. kosher salt, more to taste
– 2 Tbs. almond butter
– 3 Tbs. Silk Almond Vanilla yogurt
– 1 tsp. vanilla extract
– vegan chocolate chips to your liking

In a small bowl, combine the flour, sugar, and salt. Add the almond butter, yogurt, and extract; stir to fully combine. Salt to taste. Mix in chocolate chips, then enjoy!

You can store refrigerated for 2-3 days, or freeze for a few months.