Greek Yogurt Cookie Dough is a fun and tasty treat that blends creamy, tangy Greek yogurt with the sweet, comforting flavors of classic cookie dough. It’s smooth, slightly tangy, and full of those little cookie mix-ins that give it the perfect bite. This twist on cookie dough is a lighter way to enjoy the flavor without the heaviness of traditional dough.
I love making this because it feels like a little guilty pleasure that’s actually a bit healthier. The Greek yogurt adds protein and creaminess, so you get that rich, satisfying texture with less guilt. Plus, it’s super easy to whip up whenever you need a quick, tasty snack or a little dessert fix.
My favorite way to enjoy it is straight from the bowl or spooned over some fresh berries. It’s perfect for sharing on movie nights or when friends drop by unexpectedly. If you’re like me and always craving cookie dough, this recipe is a game changer—you get all the fun without the worry of raw eggs or too much sugar.
Key Ingredients & Substitutions
All-purpose flour: This gives structure to the dough. Remember to heat-treat it to keep it safe since the dough isn’t baked. If you want gluten-free, try oat flour, but the texture will be softer.
Greek yogurt: It adds creaminess and a slight tang. Full-fat Greek yogurt works best for richness, but you can use low-fat for a lighter option. Non-dairy yogurts can be substituted but expect a different texture.
Butter: Softened butter blends smoothly with sugars. You can swap for coconut oil for a dairy-free version, but the flavor changes slightly.
Sugar: Brown sugar adds moisture and depth, while granulated sugar gives sweetness and a little crunch. Honey or maple syrup could work in place, but reduce wet ingredients slightly.
Vanilla extract and salt: These small additions boost flavor and balance sweetness. Don’t skip them—they brighten the overall taste.
Mini chocolate chips: They’re perfect little bursts of chocolate in every bite. Use dark, milk, or even white chocolate chips based on your preference.
How Can I Make Safe and Tasty No-Bake Cookie Dough?
Since this dough isn’t baked, safety is key, especially when using flour. Heat-treat your flour first by microwaving it until it reaches 165°F. Let it cool before using. This kills bacteria that raw flour might carry.
Then, cream the softened butter with sugars until fluffy. This step is important because it adds air and ensures the dough is light, not dense.
When adding Greek yogurt and vanilla, mix just until smooth to keep the dough soft, not runny. Add flour and salt gradually, stopping once you get a soft but not sticky dough.
Fold in the chocolate chips gently to distribute them evenly without breaking them. Chill the dough for firmer texture or enjoy right away if you like it soft.
Keeping these steps in mind will help you enjoy safe, creamy, and delicious cookie dough anytime without baking.
Equipment You’ll Need
- Mixing bowl – I use a large one so I have plenty of space to combine everything smoothly.
- Microwave-safe bowl – helps heat-treat the flour evenly and safely.
- Hand mixer or spoon – to cream the butter and sugars easily or mix by hand if you prefer.
- Measuring cups and spoons – for accurate ingredient portions.
- Spatula or wooden spoon – to fold in the chocolate chips gently.
- Serving dish or container – to store or serve the cookie dough straight from.
Flavor Variations & Add-Ins
- Swirl in almond or peanut butter for a nutty, richer flavor. Works great for extra protein and creaminess.
- Add chopped nuts like walnuts or pecans for crunch and texture.
- Drop in dried fruits like cranberries or raisins to add a sweet, chewy element.
- Mix in colored sprinkles or mini candies for a fun, festive touch, ideal for parties or special treats.
Greek Yogurt Cookie Dough
Ingredients You’ll Need:
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 2 tbsp granulated sugar
- 1/4 cup Greek yogurt (full-fat for best creaminess)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare plus a little extra time if you decide to chill the dough for a firmer texture (about 30 minutes). It’s quick to mix up and ready to enjoy straight away!
Step-by-Step Instructions:
1. Heat-treat the Flour:
Put the flour in a microwave-safe bowl or pan. Microwave it on high for 30-second bursts, stirring in between, until the flour reaches 165°F to kill any bacteria. Let the flour cool completely before using.
2. Cream Butter and Sugars:
In a mixing bowl, use a hand mixer or spoon to cream together the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy.
3. Add Greek Yogurt and Vanilla:
Add the Greek yogurt and vanilla extract to the butter and sugar mixture. Mix well until everything is smooth and combined.
4. Mix in Flour and Salt:
Slowly add the cooled flour and salt to the wet ingredients. Stir gently until just combined. The dough should feel soft and not sticky.
5. Fold in Chocolate Chips:
Carefully fold in the mini chocolate chips so they spread evenly throughout the dough.
6. Chill or Serve:
Transfer your cookie dough to a serving dish or container. You can chill it in the fridge for about 30 minutes if you want a firmer texture, or enjoy it right away as a creamy treat.
7. Enjoy!
Scoop the cookie dough straight from the bowl for a delicious, safe-to-eat dessert or snack. It’s perfect as a dip, topping, or on its own as a guilt-free indulgence!
Equipment You’ll Need:
- Mixing bowl
- Microwave-safe bowl
- Hand mixer or spoon
- Measuring cups and spoons
- Spatula or wooden spoon
- Serving dish or container
Variations You Can Try:
- Swirl in almond or peanut butter for a nutty twist.
- Add chopped nuts like walnuts or pecans for extra crunch.
- Mix in dried fruits such as cranberries or raisins for a chewy bite.
- Sprinkle in colorful sprinkles or mini candies for a fun, festive touch.
Can I use whole wheat or gluten-free flour instead of all-purpose flour?
Yes! Whole wheat flour will give a nuttier flavor and denser texture, while gluten-free flour blends work well too. Just be sure to heat-treat the flour regardless to keep it safe to eat raw.
Is it okay to use non-fat or low-fat Greek yogurt?
Absolutely! Full-fat Greek yogurt gives the creamiest texture, but low-fat or non-fat options will work fine too—just expect a slightly less rich dough.
How should I store leftovers?
Store the cookie dough in an airtight container in the fridge for up to 3 days. If it firms up too much, let it sit at room temperature for a few minutes before scooping.
Can I freeze the cookie dough?
Yes! Portion the dough into small balls or containers and freeze for up to a month. Thaw in the fridge overnight before enjoying.
