Greek Yogurt Cookie Dough Recipe: You’ll Never Believe It’s Healthy!

Ready to indulge in cookie dough without the guilt? Greek yogurt cookie dough is here to save the day. This creamy, protein-packed twist on classic cookie dough satisfies your sweet tooth and gives your body a little love too.

Plus, you can snack by the spoonful—and nobody needs to know you’re getting a dose of probiotics and extra protein. Sneaky, right?

So, what’s the secret? A dollop of thick Greek yogurt replaces a ton of butter, shortening, and even some of the sugar. The result? A luscious, chewy dough that you can eat raw (no eggs involved) and can even freeze into bite-sized truffles. Sound dreamy? Let’s dive in.

Why Greek Yogurt?

Protein boost: Each serving packs more protein than traditional cookie dough.
Creamy texture: Greek yogurt adds tangy creaminess that balances sweetness.
Gut-friendly: Hello, probiotics!

What You’ll Need

Ingredients:

1 cup all-purpose flour (heat-treated*, see note below)
½ cup unsalted butter, room temperature
¼ cup brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
⅓ cup plain Greek yogurt (full-fat for richness)
¼ teaspoon kosher salt
¾ cup mini chocolate chips

Note: To make edible cookie dough, heat-treat your flour by spreading it on a baking sheet and baking at 350°F for 5–7 minutes. This kills any bacteria, making it safe to eat raw.

Tools:

Mixing bowls (at least two)
Hand mixer or stand mixer
Rubber spatula
Baking sheet (for heat-treating flour)
Airtight storage containers

Step-by-Step Instructions

Heat-Treat the Flour.
- Preheat your oven to 350°F (175°C).
- Spread the flour evenly on a rimmed baking sheet.
- Bake for 5–7 minutes, stirring halfway, until it reaches 160°F on a food thermometer, or until it’s slightly toasted.
- Let cool completely.
Cream the Butter and Sugars.
- In a large bowl, beat ½ cup unsalted butter with ¼ cup brown sugar and 2 tablespoons granulated sugar until light and fluffy—about 2 minutes.
- Scrape down the sides with a rubber spatula to ensure everything gets evenly incorporated.
Add Yogurt and Vanilla.
- Mix in ⅓ cup plain Greek yogurt and 1 teaspoon vanilla extract until smooth.
- Pause. Scoop a small taste—doesn’t that tangy creaminess remind you why we love Greek yogurt?
Incorporate Dry Ingredients.
- Sift or whisk the cooled, heat-treated flour with ¼ teaspoon kosher salt.
- Gradually add it to the wet mixture, mixing on low speed until just combined. Overmixing equals tough dough—yikes!
Fold in Chocolate Chips.
- Gently fold ¾ cup mini chocolate chips with a spatula.
- Want a mix? Try white chocolate or chopped nuts instead.
Chill or Serve Immediately.
- For firm bites, chill the dough for 30–45 minutes.
- For immediate munching, dive right in—just be mindful of crumbly bites!
Optional: Cookie Dough Truffles.
- Scoop dough into tablespoon-sized balls and roll smooth.
- Freeze for 1 hour, then dip in melted chocolate.
- Sprinkle sea salt on top for extra pizzazz.

Pro Tips for Perfection

Room Temperature Everything: Butter and yogurt should be slightly warm to prevent lumps.
Sweetness Level: Adjust sugar amounts to taste—try coconut sugar or maple syrup for alternative flavors.
Texture Check: If dough feels too sticky, add a tablespoon of flour at a time until it holds shape.

Nutritional Highlights

Calories per tablespoon: Approximately 50–60
Protein: 2–3 grams (thanks, Greek yogurt!)
Fat: Reduced by 30–40% compared to classic dough
Fiber: Optional boost if you add 1–2 tablespoons of flaxseed meal

Variations to Try

Oatmeal Cookie Dough: Substitute ½ cup rolled oats for ½ cup flour.
Peanut Butter Bliss: Swap ¼ cup butter for natural peanut butter.
Berry Burst: Fold in freeze-dried raspberries or blueberries.
Pumpkin Spice: Add ½ teaspoon pumpkin pie spice and a pinch of cinnamon.

Storing Your Dough

Refrigerator: Airtight for up to 5 days.
Freezer: Flash-freeze dough balls on a tray, then transfer to a freezer bag for up to 3 months.

Frequently Asked Questions

Q1: Can I use non-fat Greek yogurt?
Yes, but the dough might be less creamy. Full-fat yogurt yields the richest texture and best mouthfeel.

Q2: How can I make this gluten-free?
Use a 1:1 gluten-free flour blend that’s been heat-treated. Almond flour works too—just watch the texture.

Q3: Is it safe to eat raw flour?
Only if you heat-treat it. Flour straight from the bag can contain bacteria. See step 1 for baking instructions.

Q4: Can I add mix-ins other than chocolate chips?
Absolutely! Chopped nuts, M&Ms, dried fruit, or even sprinkles add fun textures and flavors.

Q5: My dough is too runny—what now?
Chill it for 30 minutes or incorporate 1 tablespoon of flour at a time until it firms up.

Q6: Can I bake this into cookies?
Sure, but reduce yogurt to 2 tablespoons and add an extra ¼ cup flour. Scoop onto a sheet and bake at 350°F for 10–12 minutes.

Q7: How do I prevent freezer burn?
Store dough balls in a single layer on a parchment-lined tray, freeze until solid, then transfer to a tightly sealed bag or container.

Q8: Can I reduce sugar further?
Yes—try halving the brown sugar and adding 1–2 tablespoons of maple syrup, though this will slightly alter texture.

Q9: What’s the best way to serve?
Straight out of the bowl with a spoon—or roll into balls for portable snacks. Pair with fruit or a glass of cold milk.

Q10: How do I clean sticky dough off my mixer?
Run the beaters under warm water immediately and wipe the bowl with a damp cloth. Dishwasher-safe beaters survive trial by cookie dough!

In Closing
Greek yogurt cookie dough delivers all the flavor of classic cookie dough with healthier twists—less fat, extra protein, and gut-friendly goodness.

Whether you’re craving a midnight snack, a post-workout treat, or a guilt-free dessert, this recipe has your back. No eggs, no baking required (unless heat-treating flour), and zero shame in eating it by the spoonful.

Now, I want to hear from you: What’s your favorite mix-in? How do you jazz up your cookie dough? Drop your ideas and confessions below!

Happy snacking! 🍪❤️