Greek Yogurt Cookie Dough

This creamy tangy cookie dough made with Greek yogurt and chocolate chips offers a safe and delicious option for raw snacking or baking. It balances richness with a fresh tang that feels indulgent yet lighter than traditional doughs.

I first made this dough on a whim and was surprised how fresh and satisfying the flavor was without heavy butter or eggs. It quickly became a favorite snack for both me and my friends.

Ingredients

• All-purpose flour: that has been heat-treated ensures safety when eating raw while providing structure
• Fine salt: enhances all the flavors and balances sweetness
• Light brown sugar: contributes deep caramel notes and moisture
• Granulated sugar: adds a clean sweetness and slight crunch
• Plain Greek yogurt: lends creaminess and a bright tang that elevates the dough
• Melted coconut oil or unsalted butter: brings richness and tenderness use coconut oil for a dairy-free version
• Pure vanilla extract: intensifies aroma and flavor complexity
• Mini chocolate chips or chunks: add bursts of melty chocolate and texture choose good quality for best taste

Step by Step Instructions

Heat Treat Flour:

Preheat your oven to 175 degrees Celsius. Spread the flour evenly on a baking tray and bake for 5 to 7 minutes until it reaches 74 degrees Celsius to ensure it is safe for raw consumption. Alternatively, microwave the flour in 30-second bursts until the temperature is reached. Let it cool completely before proceeding.

Combine Dry Ingredients:

In a medium bowl, whisk together the cooled heat-treated flour and fine salt thoroughly to distribute the salt evenly.

Mix Wet Ingredients:

In a separate bowl, whisk the Greek yogurt, melted coconut oil or butter, vanilla extract, light brown sugar, and granulated sugar until the mixture is smooth and homogenous with no lumps.

Fold Dry Into Wet:

Gradually add the dry ingredients into the wet mixture, folding gently with a spatula just until combined. Avoid overmixing to preserve the dough’s tender texture.

Add Chocolate Chips:

Fold the mini chocolate chips or chunks into the dough gently to distribute them evenly without breaking them up.

Chill Or Bake:

For a safe raw treat, refrigerate the dough for at least 30 minutes to let flavors meld and firm up the texture. To bake, preheat the oven to 175 degrees Celsius, scoop tablespoon-sized mounds onto a parchment-lined baking sheet, and bake for 10 to 12 minutes until the edges are set but centers remain soft. Let cool before enjoying.

I love how this dough combines indulgence and a sense of freshness; it reminds me of sharing late-night snacks with friends during chilly evenings.

Storage Tips

Store any leftover dough in an airtight container in the refrigerator for up to 3 days. If baked, keep cookies in a sealed container at room temperature for up to a week or freeze for longer storage.

Ingredient Substitutions

For a dairy-free version, use melted coconut oil instead of butter and a plant-based yogurt alternative with a similar thickness to Greek yogurt. If you prefer a gluten-free dough, substitute with a gluten-free flour blend but note the texture will vary.

Serving Suggestions

Enjoy the raw dough chilled on its own or spoon it atop vanilla ice cream for an easy dessert. Baked cookies pair wonderfully with a cold glass of milk or your favorite hot beverage.

Cultural Context

Greek yogurt is a staple of Mediterranean cuisine known for its thick texture and tangy flavor, adding both nutrition and culinary depth to this modern twist on cookie dough.

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Common Recipe Questions

→ Why do I need to heat-treat the flour?

Heat-treating flour eliminates harmful bacteria, making it safe to consume raw and preventing foodborne illness.

→ Can I use dairy-free yogurt?

Yes, substituting with dairy-free Greek-style yogurt works well, maintaining the tangy texture and flavor.

→ What are the best mix-ins for this dough?

Mini chocolate chips or chunks provide delightful bursts of chocolate, but nuts or dried fruits can also be added for variation.

→ How long should the dough be refrigerated before serving raw?

Refrigerate for at least 30 minutes to allow the dough to firm up and the flavors to meld.

→ Can I bake the dough instead of eating it raw?

Absolutely. Bake at 175°C for 10–12 minutes until edges are set for soft, delicious cookies.