I bought the Daiya brand of greek style yogurt and I don't love it. However, instead of returning it to the store, I decided to use the yogurt in a recipe since it's thick and creamy. Great idea because these cookies ended up tasting delish!
1 cup of peanut butter or any nut butter
6 tbsp of unsweetened cocoa powder
1/2 cup of granulated monk fruit sugar
1/4 of high cacao or sugar free vegan chocolate chips
1/2 cup of unsweetened vegan yogurt
1/4 cup of unsweetened non dairy milk
Optional: walnuts, sunflower seeds, chia seeds
Mix everything together by hand until it's cookie dough consistency. Roll into balls and place on a cookie sheet. Press the balls down into cookie shapes. Bake at 350 degrees for 10-12 minutes. Store in an airtight container. These end up being soft and chewy and the chocolate chips make them fudgy. Add as many chocolate chips as you wish!