Greek Yogurt Cookie Dough (Printer-Friendly)

Buttery, egg-free dough with Greek yogurt and chocolate chips for safe raw eating.

# What You’ll Need:

→ Dairy & Fats

01 - 1/2 cup unsalted butter, softened to room temperature
02 - 1/4 cup plain full-fat Greek yogurt

→ Sweeteners & Flavor

03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 1 1/4 cups all-purpose flour, heat-treated
07 - 1/4 teaspoon fine sea salt

→ Add-ins

08 - 1/2 cup mini semisweet chocolate chips

# How-To Steps:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Allow to cool completely before use.
02 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
03 - Reduce mixer speed to low. Add Greek yogurt and vanilla extract, mixing until smooth and fully combined, about 1 minute.
04 - In a separate bowl, whisk together heat-treated flour and sea salt. Gradually add this mixture to the wet ingredients, mixing on low speed just until incorporated. Do not overmix.
05 - Using a spatula, gently fold in the mini chocolate chips until evenly distributed.
06 - Cover the bowl with plastic wrap or transfer dough to an airtight container. Chill in the refrigerator for at least 30 minutes to firm up.
07 - Scoop tablespoons of cookie dough and serve immediately, or store in the refrigerator for up to 5 days. For extended storage, freeze individual portions in a sealed bag for up to 1 month and thaw in the refrigerator before consuming.

# Expert Advice:

01 -
  • No raw eggs means you can eat this straight from the bowl without worry, and it stays fresh in the fridge for days.
  • Greek yogurt adds a slight tang that balances the sweetness and makes each spoonful feel lighter than traditional dough.
  • It comes together in under an hour, and most of that is just chilling time while you go about your day.
  • You can customize it endlessly with your favorite mix-ins, from sprinkles to nuts to dried cranberries.
02 -
  • Always let the heat-treated flour cool completely before adding it to the wet ingredients, or the butter will melt and turn your dough into a greasy mess.
  • Use full-fat Greek yogurt, not low-fat or non-fat, because the fat content is what keeps the dough creamy and prevents it from getting watery in the fridge.
  • Don't skip the chilling step even if you're impatient, because warm dough is too soft to scoop and the flavors haven't melded yet.
03 -
  • Use a small cookie scoop to portion the dough into uniform balls before chilling, so they're ready to grab and eat without any fuss.
  • If you want a deeper flavor, brown the butter first, let it cool completely, then use it in place of the softened butter for a nutty, caramelized twist.
  • For a dairy-free version, swap in coconut yogurt and vegan butter, and double-check that your chocolate chips are dairy-free too.
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