Greek Yogurt Cookie Dough

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When I first experimented with Greek yogurt in my cookie dough, I wasn’t sure what to expect. The result was a creamy, indulgent treat that satisfied my sweet cravings—without the guilt. It felt like finding a secret shortcut to dessert bliss, and since then, this Greek Yogurt Cookie Dough has become one of my favorite no-bake go-to recipes.

This cookie dough doesn’t just taste like a dream—it’s a smart way to enjoy dessert. It skips raw eggs and uses Greek yogurt as the creamy base, making it safer to eat raw and packed with a bit more protein. Plus, the texture is spot on: rich, doughy, and dotted with melty chocolate chips that make each bite irresistible.

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Why You’ll Love This Greek Yogurt Cookie Dough

• No baking required – perfect for hot days or quick cravings.
• Egg-free and safe to eat raw – no worry about salmonella here.
• Packed with protein – thanks to the Greek yogurt, you get a nutritional boost.
• Customizable – toss in nuts, white chocolate, sprinkles—whatever you crave.
• Kid-friendly and fun – a great treat to make with little helpers.
• Great for portion control – you can scoop just a little when you want something sweet.

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What Kind of Greek Yogurt Should I Use?

For the creamiest, most luscious cookie dough texture, I recommend using plain, full-fat Greek yogurt. The fat adds richness and helps mimic the buttery feel of traditional cookie dough. If you prefer a lighter version, you can opt for low-fat Greek yogurt, but keep in mind the texture might be slightly thinner.

Avoid using flavored Greek yogurts—especially fruit-based ones—unless you’re intentionally going for a flavored variation. They often contain extra sugars and flavorings that can throw off the taste and sweetness balance of your cookie dough.

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Options for Substitutions

If you don’t have every ingredient on hand or want to tweak the recipe to fit your diet, here are some simple swaps that still deliver a delicious result:

• Greek Yogurt → Use dairy-free yogurt (like almond or coconut) for a vegan version.
• Flour → Substitute with oat flour, almond flour, or even protein powder for a health-boosted variation.
• Brown Sugar → Swap in coconut sugar, maple syrup, or monk fruit sweetener to adjust sweetness and nutrition.
• Vanilla Extract → Almond extract offers a fun twist if you want a different flavor profile.
• Chocolate Chips → Try dark chocolate chunks, white chocolate, or chopped dried fruit if you’re feeling creative.
• Nut Butter Add-in → For extra richness, swirl in a spoonful of peanut butter, almond butter, or cashew butter.

These substitutions keep things flexible without compromising the rich, cookie dough magic.

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Ingredients for This Greek Yogurt Cookie Dough

Each ingredient plays a role in building the texture, flavor, and overall experience of this no-bake treat. Here’s what you’ll need and why it matters:

• Plain Full-Fat Greek Yogurt
  This is the creamy base that replaces both eggs and butter, giving the dough its smooth texture while adding a protein punch.
• All-Purpose Flour (heat-treated)
  Essential for creating the structure of cookie dough. Heat-treating ensures it’s safe to eat raw.
• Brown Sugar
  Brings the familiar caramel-like sweetness and that classic cookie dough flavor.
• Vanilla Extract
  A splash of vanilla ties all the flavors together and enhances the dessert-like aroma.
• Salt
  Just a pinch to balance the sweetness and make every bite more flavorful.
• Chocolate Chips
  These bring pockets of gooey richness to every spoonful—classic and totally irresistible.
• Optional: Mini Chocolate Chips, Peanut Butter, or Sprinkles
  Great for customizing the dough to suit your cravings or add some fun texture.

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Step 1: Heat-Treat the Flour

Start by making the flour safe to eat raw. Spread it evenly on a baking sheet and bake at 350°F (175°C) for about 5–7 minutes. Let it cool completely before using. This step is non-negotiable for safety when consuming raw flour.

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Step 2: Mix the Greek Yogurt and Sugar

In a medium bowl, combine the plain Greek yogurt and brown sugar. Stir until the sugar is mostly dissolved and the mixture is smooth and creamy.

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Step 3: Add Vanilla and Salt

Stir in the vanilla extract and a small pinch of salt. This will brighten up the flavors and add depth to the sweetness.

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Step 4: Stir in the Flour

Slowly mix the cooled, heat-treated flour into the yogurt mixture. Do it gradually to avoid clumps. You’re aiming for a soft, thick dough-like texture.

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Step 5: Fold in the Chocolate Chips

Once the flour is fully incorporated, gently fold in the chocolate chips. Use a spatula or spoon to distribute them evenly throughout the dough.

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Step 6: Chill (Optional)

If you prefer a firmer texture, chill the dough in the fridge for 20–30 minutes before scooping. This also helps deepen the flavor.

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Step 7: Serve and Enjoy

Scoop into small bowls or roll into bite-sized balls. Serve as-is or freeze for a frozen treat version!

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How Long to Cook the Greek Yogurt Cookie Dough

The beauty of this recipe? There’s no cooking required—just one short step to make the flour safe to eat. Here’s a quick time breakdown:

• Flour heat-treatment: 5–7 minutes at 350°F (175°C)
• Chilling (optional): 20–30 minutes for a firmer bite

If you’re short on time, you can skip the chilling and enjoy it right after mixing. But if you like that cool, dense cookie dough scoop feel, a little fridge time makes a difference.

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Tips for Perfect Greek Yogurt Cookie Dough

• Use heat-treated flour only – Don’t skip this for food safety.
• Choose thick yogurt – Watery yogurt can lead to a runny dough; strain it if needed.
• Measure flour loosely – Pack it too tightly and you’ll end up with a dry, crumbly dough.
• Let it sit – Allowing the dough to chill for a bit enhances both texture and flavor.
• Customize carefully – If you add mix-ins like peanut butter or syrup, reduce the yogurt slightly to keep a dough-like consistency.
• Taste and adjust – Want it sweeter? Add more brown sugar or a drizzle of maple syrup.
• Don’t overmix – Stir just until everything is combined to maintain that soft, doughy feel.
• Serve cold for texture – It thickens up perfectly after a short chill.

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Watch Out for These Mistakes While Cooking

Even though this is a no-bake recipe, a few common slip-ups can impact the flavor or texture of your Greek Yogurt Cookie Dough. Here’s what to avoid:

• Skipping the heat-treatment step for flour
  Raw flour can harbor harmful bacteria—always bake it briefly before using.
• Using flavored yogurt
  It often contains added sugars or fruit that clash with the cookie dough flavor.
• Over-measuring flour
  Too much can make your dough dry. Spoon it into the cup and level it off for accuracy.
• Forgetting to chill if adding mix-ins
  If you add peanut butter or syrups, chilling helps the dough hold its shape better.
• Using runny yogurt
  If your Greek yogurt is too watery, strain it first or use less to avoid a soupy texture.
• Not mixing the sugar thoroughly
  Undissolved sugar can leave the dough grainy—blend well for a smooth finish.
• Adding too many mix-ins at once
  Overloading with chocolate, nuts, or other extras can make the dough fall apart.
• Storing it improperly
  Leaving it out too long softens the dough—store it in the fridge to keep it firm and fresh.

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What to Serve With Greek Yogurt Cookie Dough?

Fresh Berries

Spoon the dough alongside strawberries or raspberries for a refreshing bite.

Crushed Graham Crackers

Add crunch and a hint of honey flavor—great for scooping!

Coffee or Espresso

The richness of the cookie dough pairs perfectly with a bold coffee.

Vanilla or Chocolate Ice Cream

Use it as a topping or mix-in for a cookie dough sundae.

Apple Slices

Surprisingly good as a dippable snack for a sweet-and-tart combo.

Mini Cupcakes

Top each one with a ball of dough for a fun party treat.

Chocolate Dipped Pretzels

Sweet meets salty—dip pretzels into the dough for a fun twist.

On Its Own

Honestly? A spoonful of this creamy dough is satisfying just by itself.

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Storage Instructions

Greek Yogurt Cookie Dough stores beautifully, making it ideal for prepping ahead or keeping on hand for sweet cravings. Here’s how to keep it fresh:

• Refrigerator: Store in an airtight container for up to 5 days. The dough may firm up, so let it sit at room temperature for a few minutes before scooping.
• Freezer: Scoop into balls or spread flat in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge or enjoy straight from the freezer like a frozen treat.
• Avoid room temperature: Because of the dairy, it’s best not to leave it out for more than 2 hours at a time.

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Estimated Nutrition (Per Serving – Approx. 2 Tablespoons)

These values may vary depending on exact brands and portion sizes used, but here’s a general idea:

• Calories: ~130
• Protein: ~4g
• Carbohydrates: ~18g
• Sugars: ~10g
• Fat: ~5g
• Fiber: ~1g
• Cholesterol: 0mg
• Sodium: ~60mg

This cookie dough is a lighter take on dessert, with a modest amount of protein and less fat than traditional versions. Great for when you want a treat without overdoing it.

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Frequently Asked Questions

What kind of flour is safe to eat raw?

Raw all-purpose flour needs to be heat-treated before use. Simply bake it at 350°F (175°C) for 5–7 minutes to kill any bacteria. Don’t skip this step—it’s key for safe snacking.

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Can I make this cookie dough vegan?

Yes! Use plant-based yogurt (like almond, coconut, or soy) and dairy-free chocolate chips. Just check that your sugar and other ingredients are vegan-friendly too.

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Is this dough safe for kids?

Absolutely. It’s egg-free and uses heat-treated flour, so it’s a safer alternative to traditional raw cookie dough. Just be mindful of any allergies (like dairy or gluten).

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Can I bake this cookie dough into cookies?

Nope—this dough is designed to be eaten raw. It doesn’t have baking agents like baking soda or eggs, so it won’t rise or hold up well in the oven.

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How do I make it sweeter or less sweet?

Adjust the brown sugar to your taste, or add a drizzle of maple syrup or honey. Want it less sweet? Cut back on the sugar and consider using unsweetened yogurt.

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What mix-ins work best?

Mini chocolate chips, white chocolate, chopped nuts, crushed Oreos, sprinkles, or even a swirl of peanut butter. Just don’t go overboard—balance is key!

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Can I use flavored Greek yogurt?

It’s best to use plain yogurt to keep the classic cookie dough flavor. Flavored yogurts may make it overly sweet or give an odd aftertaste.

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How do I know if it’s gone bad?

If the dough smells sour, looks watery, or has an odd texture, toss it. Also, keep an eye on the expiration date of the yogurt—it’s the most perishable ingredient.

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Conclusion

Greek Yogurt Cookie Dough is everything I want in a quick dessert: creamy, comforting, and just indulgent enough. It’s easy to make, endlessly customizable, and safe to eat straight from the bowl. Whether you scoop it onto fruit, sandwich it between graham crackers, or sneak a spoonful after dinner, it’s guaranteed to satisfy your sweet tooth.

With its balance of richness and lightness, it’s no wonder this has become a go-to treat in my kitchen. And I have a feeling it’ll be one in yours too.

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