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Greek Yogurt Cookie Dough

Greek Yogurt Cookie Dough

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  • Author: ikram
  • Prep Time: 15 minutes
  • Cook Time: No baking required for raw dough
  • Total Time: 15 minutes (raw) or approximately 25–30 minutes (if baking)
  • Yield: Makes about 16 servings (raw dough) or 12 baked cookies 1x
  • Category: Dessert / Cookie Dough
  • Method: No-Bake (raw) or Baking (optional)
  • Cuisine: American
  • Diet: Vegetarian

Description

A creamy, tangy take on traditional cookie dough, this recipe replaces butter with thick, plain Greek yogurt for added protein and a healthier twist. Enjoy it as a safe-to-eat raw treat (with heat-treated flour) or bake into soft, flavorful cookies.

Ingredients

Scale

  • Dry Ingredients:

    • 1 cup all-purpose flour (heat-treated for safe raw consumption*)
    • 1/4 teaspoon salt

  • Wet Ingredients:

    • 1/2 cup plain Greek yogurt
    • 1/4 cup coconut oil (melted) or unsalted butter (melted)
    • 1 teaspoon vanilla extract

  • Sugars:

    • 1/2 cup brown sugar
    • 1/4 cup granulated sugar

  • Mix-Ins:

    • 1/2 cup mini chocolate chips (or chunks, optional)

 

*To heat treat the flour for raw consumption, spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or microwave 1 cup of flour in 30-second intervals until it reaches 165°F.

Instructions

  • (Optional) Heat Treat the Flour:

    • If you plan to enjoy the dough raw, preheat your oven to 350°F (175°C).
    • Spread the flour evenly on a baking sheet and bake for 5–7 minutes, or microwave in 30-second intervals until it reaches 165°F. Let it cool completely.

  • Mix Dry Ingredients:

    • In a medium bowl, combine the heat-treated flour and salt.

  • Combine Wet Ingredients:

    • In a separate bowl, whisk together Greek yogurt, melted coconut oil (or butter), vanilla extract, brown sugar, and granulated sugar until smooth.

  • Assemble the Dough:

    • Gradually mix the dry ingredients into the wet mixture until just combined.
    • Fold in the mini chocolate chips.

 

  • Chill & Serve or Bake:

    • For a raw edible cookie dough treat, chill in the refrigerator for at least 30 minutes before serving.
    • To bake, preheat your oven to 350°F (175°C), scoop tablespoon-sized portions onto a parchment-lined baking sheet, and bake for 10–12 minutes until the edges are just set. Allow to cool before enjoying.

Notes

  • Heat Treating Flour: Essential for making raw cookie dough safe.
  • This dough can be enjoyed both raw (after heat-treating) or baked into cookies.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: ~1 serving
  • Calories: 130kcal
  • Sugar: 10 g
  • Sodium: 50 mg
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Find it online: https://www.cookingflash.com/greek-yogurt-cookie-dough/