Greek Yogurt Cookie Dough (Print-Friendly Version)
Tangy Greek yogurt dough with chocolate chips, ideal for safe raw eating or baking.
# What You'll Need:
→ Dry Ingredients
01 -
240 g all-purpose flour (heat-treated for safe raw consumption)
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 -
Preheat oven to 175°C. Spread flour on a baking tray and bake for 5 to 7 minutes until the flour reaches 74°C. Alternatively, microwave in 30-second intervals until temperature is reached. Cool completely before use.
02 -
Whisk the heat-treated flour and fine salt together in a medium bowl until evenly combined.
03 -
In a separate bowl, whisk Greek yogurt, melted coconut oil or butter, vanilla extract, light brown sugar, and granulated sugar until smooth and fully incorporated.
04 -
Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain dough texture.
05 -
Gently fold in mini chocolate chips or chunks to distribute evenly throughout the dough.
06 -
For raw consumption, refrigerate dough for at least 30 minutes before serving. To bake, preheat oven to 175°C, portion dough onto a parchment-lined baking sheet in tablespoon-sized mounds, and bake for 10 to 12 minutes until edges are set. Allow to cool before serving.
# Additional Tips:
01 -
Always heat-treat flour to eliminate potential foodborne pathogens, ensuring raw consumption safety.