These Greek Yogurt Cookie Dough bites are a yummy twist on a classic treat! They are creamy, delicious, and made with protein-packed Greek yogurt for extra goodness.
Honestly, it’s hard to resist sneaking a spoonful right from the bowl. Who needs to bake when eating raw dough is an option? 😋
I love how easy they are to whip up, and they’re perfect for satisfying cookie cravings without the oven time. Grab a spoon and enjoy this guilt-free treat!
Key Ingredients & Substitutions
Greek Yogurt: Using plain Greek yogurt gives this cookie dough its creamy texture and protein boost. I prefer full-fat for a richer taste, but 2% works too! If you’re dairy-free, try coconut yogurt for a similar consistency.
All-Purpose Flour: Make sure to heat-treat the flour to make it safe for raw consumption. If you’re gluten-free, you can use a gluten-free flour blend. Almond flour can also be an option, but it may change the texture a bit.
Light Brown Sugar: This adds a lovely molasses flavor, enhancing the overall taste. You can substitute it with coconut sugar for a lower-glycemic option, or use white sugar if you’re in a pinch.
Butter: Unsalted butter helps control the saltiness. If you’re looking for a dairy-free option, you can use coconut oil or a plant-based butter substitute.
Chocolate Chips: Mini chips are fun and blend well, but feel free to swap them out for dark chocolate chunks, chopped nuts, or dried fruit if you want to mix it up!
How Do I Safely Prepare Raw Cookie Dough with Flour?
It’s important to heat-treat your flour to make it safe for raw consumption, as raw flour can contain harmful bacteria. Here’s how to do it:
- Preheat your oven to 350°F (175°C).
- Spread the all-purpose flour on a baking sheet in an even layer.
- Bake for 5-7 minutes, checking frequently to prevent browning.
- Let the flour cool completely before using it in your cookie dough.
This step ensures your cookie dough is safe to enjoy right away. Trust me, it’s worth the extra time!
How to Make Greek Yogurt Cookie Dough
Ingredients You’ll Need:
- 1 cup (240g) plain Greek yogurt, full-fat or 2%
- 1/2 cup (65g) all-purpose flour (heat-treated to make safe for raw consumption)
- 1/4 cup (50g) light brown sugar, packed
- 1 tablespoon unsalted butter, softened
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1/3 cup (60g) mini semi-sweet chocolate chips
How Much Time Will You Need?
Preparing this Greek Yogurt Cookie Dough takes about 10 minutes for mixing, plus a little extra time for heat-treating the flour. Overall, you can have this delicious treat ready in about 20 minutes, including cooling time for the flour!
Step-by-Step Instructions:
1. Heat-Treat the Flour:
Start by preheating your oven to 350°F (175°C). Spread the all-purpose flour evenly on a baking sheet. Bake it for 5-7 minutes to kill any bacteria. This step is super important for making sure your cookie dough is safe to eat raw! Once baked, let the flour cool completely before moving forward.
2. Mix the Butter and Sugar:
In a medium mixing bowl, combine the softened butter and packed light brown sugar. Use a hand mixer or a whisk to mix them together until the mixture is smooth and creamy. It should feel fluffy and have a nice light color.
3. Stir in Greek Yogurt and Vanilla:
Add the Greek yogurt and vanilla extract to the butter-sugar mixture. Stir everything together until well combined. This gives your dough a creamy texture that is so delicious!
4. Add the Flour and Salt:
Now it’s time to add the heat-treated flour and sea salt. Gently fold the flour into the wet mixture using a spatula. Be careful not to over-mix; you just want to bring everything together until you have a soft dough.
5. Fold in Chocolate Chips:
Once your dough is ready, fold in the mini semi-sweet chocolate chips evenly throughout. This is the best part—get ready for some yummy bites of chocolate!
6. Scoop and Serve:
You can either scoop the dough into small balls or simply spoon it into a serving bowl. It’s delicious as is, and you can enjoy it right away! If you prefer it firmer, chill the cookie dough in the refrigerator for 15-30 minutes.
7. Enjoy!
Dig in and enjoy your safe-to-eat, protein-packed Greek Yogurt Cookie Dough! It’s great on its own, or you can use it as a topping for fruit, ice cream, or yogurt. Happy indulging!
Can I Use Non-Dairy Yogurt in This Recipe?
Absolutely! You can substitute plain non-dairy yogurt, such as almond, cashew, or coconut yogurt. Just choose a variety that is thick and creamy for the best results.
What Should I Do If I Don’t Have Mini Chocolate Chips?
If mini chocolate chips aren’t available, feel free to use regular chocolate chips or even chopped chocolate bars. Just chop them into smaller pieces if using a bar to achieve a similar chocolate-to-dough ratio.
How Do I Store Leftover Cookie Dough?
Store any leftover cookie dough in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze portions in a freezer-safe bag or container for up to 3 months!
Can I Make This Recipe Gluten-Free?
Yes, you can! Simply swap out the all-purpose flour for a gluten-free flour blend, making sure it can substitute one-for-one for regular flour. Just remember to heat-treat it the same way!