THE BEST Greek Yogurt Cookie Dough – Creamy, Healthy & Edible

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Who says cookie dough is only meant for baking? This Greek Yogurt Cookie Dough is creamy, indulgent, and completely safe to eat raw. Packed with protein from Greek yogurt, it’s a healthier twist on the classic treat while still hitting that sweet, chocolatey craving.

Perfect as a no-bake snack, a dessert topping, or just a spoonful straight from the bowl, this recipe is quick, simple, and customizable. With minimal ingredients and under 15 minutes prep, it’s the ultimate indulgence that won’t derail your healthy eating goals.

Why You’ll Love This Greek Yogurt Cookie Dough

  1. Edible & Safe: No raw eggs, no worries.
  2. Protein Boosted: Greek yogurt adds creaminess and protein.
  3. Quick & Easy: Ready in 10–15 minutes.
  4. Versatile: Enjoy solo, as a dip, or baked into cookies.
  5. Healthy Twist: Less sugar than traditional dough but just as satisfying.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup Greek yogurt (plain, full-fat or low-fat)
  • 1 teaspoon vanilla extract
  • 1/2–3/4 cup chocolate chips
  • Optional: 2 tablespoons milk or cream for creamier texture

Instructions

  1. Heat-treat the flour
    To make raw flour safe to eat, preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5–7 minutes, stirring once. Let cool completely.
  2. Cream butter and sugar
    In a mixing bowl, cream together softened butter and brown sugar until light and fluffy.
  3. Add Greek yogurt and vanilla
    Mix in Greek yogurt and vanilla extract until fully combined.
  4. Incorporate dry ingredients
    Gradually add the cooled flour, baking soda, and salt. Stir until a smooth dough forms. Optional: add a splash of milk or cream for extra softness.
  5. Fold in chocolate chips
    Gently fold in chocolate chips or any other mix-ins (nuts, dried fruit, or candy pieces).
  6. Serve or chill
    Scoop into small bowls, enjoy immediately, or chill in the refrigerator for 15–20 minutes for a firmer texture. Store leftovers in an airtight container for up to 5 days.

Greek Yogurt Cookie Dough

Creamy, protein-packed, and safe-to-eat Greek yogurt cookie dough for a quick and healthy indulgence.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 280

Ingredients
  

Main Ingredients
  • 1 cup all-purpose flour heat-treated
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/4 cup Greek yogurt plain
  • 1 tsp vanilla extract
  • 1/2–3/4 cup chocolate chips
  • 2 tbsp milk or cream optional, for creamier texture

Equipment

  • Mixing bowls
  • Spatula
  • Baking sheet
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Spread flour on baking sheet and bake 5–7 minutes. Let cool completely.
  2. In a bowl, cream butter and brown sugar until light and fluffy.
  3. Mix in Greek yogurt and vanilla extract until smooth.
  4. Gradually add cooled flour, baking soda, and salt. Stir until smooth dough forms. Add optional milk or cream if desired.
  5. Fold in chocolate chips or other mix-ins.
  6. Serve immediately or chill for 15–20 minutes for firmer dough. Store leftovers in airtight container for up to 5 days.

Notes

Heat-treat flour for safe raw consumption. Optional mix-ins include nuts, peanut butter chips, or white chocolate.

Tips for the Perfect Greek Yogurt Cookie Dough

  • Heat-treat flour: Ensures safe consumption of raw dough.
  • Softened butter: Helps achieve smooth, creamy texture.
  • Greek yogurt variety: Full-fat gives a richer flavor; low-fat works for lighter dough.
  • Mix-ins: Customize with chocolate chunks, white chocolate, nuts, or peanut butter chips.
  • Storage: Keep covered in the fridge; can freeze for up to 1 month.

Variations

  1. Protein-Packed: Add a scoop of vanilla protein powder for a post-workout treat.
  2. Peanut Butter Twist: Substitute 1/4 cup of butter with peanut butter for nutty flavor.
  3. Vegan Option: Replace butter with coconut oil and Greek yogurt with plant-based yogurt.
  4. Cookie Dough Truffles: Roll into balls and coat in cocoa powder or melted chocolate for bite-sized indulgence.

Serving Suggestions

  • Spoonful Snack: Enjoy directly from the bowl.
  • Dessert Topping: Dollop on ice cream, yogurt parfaits, or oatmeal.
  • Parfait Layer: Layer cookie dough with granola and berries in cups.
  • Party Treat: Serve in small jars or cups for gatherings.

Fun Facts & Cultural Context

Edible cookie dough has surged in popularity over the past decade, largely due to its nostalgic comfort and Instagram-worthy presentation. Traditionally, cookie dough is unsafe to eat raw due to eggs and untreated flour. This recipe innovates by using Greek yogurt and heat-treated flour to make it safe while adding protein and tangy flavor. It’s the perfect blend of indulgence and health-conscious dessert innovation.

Nutritional Benefits

  • Protein-Rich: Greek yogurt adds 5–7 grams of protein per serving.
  • Healthy Fats: Butter provides satiety; optional add-ins like nuts increase nutrient density.
  • Lower Sugar: Using brown sugar and controlling chocolate chip quantity keeps sugar moderate.
  • Safe Raw Treat: No eggs, heat-treated flour, safe for raw consumption.

Final Thoughts

This Greek Yogurt Cookie Dough is the ultimate indulgence for anyone craving cookie dough without the guilt. It’s quick, healthy, customizable, and irresistibly creamy. Perfect for a solo snack, a party treat, or a creative dessert topping — you’ll never look at cookie dough the same way again.

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