Greek Yogurt Cookie Dough (Print-Friendly Version)
A creamy, tangy dough made with Greek yogurt and chocolate chips for safe raw snacking or baking.
# What You Need:
→ Dry Ingredients
01 -
240 g all-purpose flour (heat-treated for raw consumption safety)
02 -
1.5 g fine salt
→ Sugars
03 -
100 g light brown sugar
04 -
50 g granulated sugar
→ Wet Ingredients
05 -
120 g plain Greek yogurt
06 -
60 ml melted coconut oil or unsalted butter
07 -
5 ml pure vanilla extract
→ Mix-Ins
08 -
85 g mini chocolate chips or chocolate chunks (optional)
# How to Make It:
01 -
For raw consumption, preheat oven to 175°C. Spread flour on a baking tray and bake for 5–7 minutes, or microwave in 30-second intervals, until flour reaches 74°C. Allow to cool completely before use.
02 -
In a medium bowl, whisk together the heat-treated flour and salt until uniform.
03 -
In a separate bowl, whisk Greek yogurt, melted coconut oil or butter, vanilla extract, brown sugar, and granulated sugar until smooth and fully integrated.
04 -
Gradually fold dry mixture into the wet base, stirring until just combined. Avoid overmixing.
05 -
Gently fold in mini chocolate chips or chocolate chunks for even distribution.
06 -
For raw dough, refrigerate for at least 30 minutes before serving. To bake, preheat oven to 175°C, portion dough onto parchment-lined baking sheet in tablespoon-sized mounds, and bake for 10–12 minutes until edges are set. Cool before serving.
# Important Notes:
01 -
Always heat-treat flour for safe raw consumption to mitigate risk of foodborne illness.