Greek Yogurt Cookie Dough

This creamy Greek yogurt cookie dough is my anytime answer to sweet cravings that does not leave me weighed down. It transforms classic cookie dough into a wholesome dessert by replacing most of the butter with protein-packed Greek yogurt—perfect for a quick treat or a batch of soft cookies when baked.

My husband and I started whipping up this dough on movie nights when we wanted something indulgent but lighter and safer to eat raw. Every batch brings back that carefree feeling of sneaking dough from the bowl as a kid.

Ingredients

• All-purpose flour: use heat-treated for raw treats and choose unbleached for best flavor plus texture
• Salt: just a touch wakes up all the flavors in the dough
• Plain Greek yogurt: opt for thick and full-fat if possible for the creamiest result
• Coconut oil or unsalted butter: melted so it incorporates smoothly and makes the dough rich
• Vanilla extract: boosts the classic cookie dough aroma try real vanilla for deeper flavor
• Brown sugar: gives chew and a caramel warmth look for one that is soft and moist
• Granulated sugar: balances the brown sugar and helps the dough hold its shape
• Mini chocolate chips or chunks: optional but add that nostalgic cookie factor choose quality chips that melt well

Step-by-Step Instructions

Heat Treat the Flour:

For safe raw enjoyment preheat your oven to three hundred fifty degrees Fahrenheit. Spread flour in a thin layer on a baking sheet and warm for five to seven minutes. Let cool before using or microwave stirring every thirty seconds until it reaches one hundred sixty five degrees Fahrenheit

Mix Dry Ingredients:

In a medium bowl stir the heat-treated flour with salt so the seasoning is evenly distributed throughout

Combine Wet Ingredients:

In a separate bowl whisk Greek yogurt with fully melted coconut oil or butter vanilla brown sugar and granulated sugar until the mixture is totally smooth and creamy

Assemble the Dough:

Add the dry ingredients to the wet mixture in batches mixing gently with a spoon or silicone spatula. Stop once no flour streaks remain

Fold In Mix-Ins:

Use a gentle hand to stir in mini chocolate chips or chunks until just distributed for an even bite every time

Chill and Serve or Bake:

If enjoying as raw cookie dough spread into a shallow container and refrigerate at least thirty minutes to firm up. For cookies preheat oven to three hundred fifty degrees Fahrenheit scoop rounded tablespoons onto parchment-lined baking sheets and bake ten to twelve minutes or until the edges look just set

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One of my favorite parts about this dough is sneaking a spoonful of the chilled mixture late at night. Those little chocolate pockets almost taste better cold from the fridge and my partner can never resist grabbing some as soon as he knows I have made it.

Storage Tips

Store raw cookie dough in an airtight container in the fridge for up to four days—it actually gets creamier as it sits. Freeze scooped portions for up to three months so you can make a batch anytime a craving strikes

Ingredient Substitutions

Swap regular yogurt for Greek but strain overnight with a paper towel to thicken if needed. Use butter instead of coconut oil for a classic flavor or plant-based butter for a dairy-free version. If you prefer nuts or dried fruit add up to a third cup with the chocolate chips

Serving Suggestions

Scoop the dough between graham crackers for an easy no-bake sandwich or roll into truffle balls and dip in melted chocolate as party bites. Bake into cookies then crumble warm over vanilla yogurt for an instant cookie parfait

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Cultural and Historical Context

Edible cookie dough started trending in the US as a safe-to-eat version of every kid and adult’s secret baking wish. Greek yogurt makes this recipe a little more nutritious and modernizes the treat for today’s kitchens

Recipe Questions

→ How does Greek yogurt change the dough texture?

Greek yogurt gives the dough a creamy, slightly tangy texture while making it moist and smooth, with less fat than butter.

→ Can I eat the dough without baking?

Yes, as long as you heat-treat the flour, the dough is safe to enjoy raw—chilled or at room temperature.

→ What type of chocolate chips work best?

Mini chocolate chips or chocolate chunks both blend evenly for a balanced, chocolaty bite in every scoop.

→ Can I substitute the coconut oil?

Yes. You can use melted unsalted butter for a more classic flavor or another neutral oil if preferred.

→ Is the dough suitable for vegetarians?

Yes, this dough is vegetarian as it uses Greek yogurt and no eggs or animal gelatin.

→ How should I store leftovers?

Keep dough in an airtight container in the fridge for up to 5 days or freeze for longer storage.