Greek Yogurt Cookie Dough Recipe
This Greek Yogurt Cookie Dough Recipe is a creamy, lighter twist on classic cookie dough made with protein-rich Greek yogurt. It’s perfectly safe to eat, easy to customise, and ideal for a quick dessert or snack.
Ingredients
- 1½ cups all-purpose flour heat-treated for edible dough
- ½ teaspoon fine sea salt
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- ⅓ cup full-fat Greek yogurt
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips or chocolate chunks
- Optional Add-ins:
- Chopped nuts
- Mini chocolate chips
- Sprinkles
Instructions
Heat-treat the flour:
- Spread flour on a baking tray and bake at 350°F (175°C) for 5–7 minutes. Let cool completely.
Cream butter and sugars:
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
Add yogurt and vanilla:
- Mix in Greek yogurt and vanilla extract until smooth and creamy.
Combine dry ingredients:
- Add cooled flour and salt to the wet mixture. Mix gently until just combined.
Fold in chocolate chips:
- Stir in chocolate chips or preferred add-ins evenly.
Chill or serve:
- Chill for 20–30 minutes for firmer texture or enjoy immediately as edible cookie dough.
Notes
- For baking cookies, add 1 egg and ½ teaspoon baking soda, then bake at 350°F for 10–12 minutes.
- Use full-fat Greek yogurt for best texture and flavour.
- Store edible dough in an airtight container in the refrigerator for up to 5 days.
- Dough can be frozen in portions for up to 3 months.
- For a healthier version, use oat flour and dark chocolate chips.