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When I'm craving something sweet but want to keep it light, this Greek yogurt dough totally does the trick. It gives you all the yumminess of classic cookie dough with way less butter swapped for thick, tangy, protein-rich Greek yogurt. Great for munching by the spoon or turning into soft, chewy cookies when you're up for baking.
My partner and I started mixing this up for cozy movie nights whenever we wanted something rich but not too heavy. Each time I make it, I still get those fun vibes from sneaking bites of raw dough as a kid.
Tasty Ingredients
- Mini chocolate chips or chunks: toss in to bring that classic flavor—good melty chips are best
- Granulated sugar: evens out the sweetness and gives your dough structure
- Brown sugar: adds that chewy bite and deeper flavor—grab one that's soft
- Vanilla extract: bumps up the dough's heavenly smell—pure vanilla is awesome
- Coconut oil or unsalted butter: melt before mixing for a smooth mix and rich feel
- Plain Greek yogurt: aim for thick, full-fat if you want it creamy
- Salt: just a pinch helps all the flavors shine
- All-purpose flour: heat-treated for safe snacking raw; pick unbleached for the best taste and texture
Step-by-Step Directions
- Get Ready to Serve or Bake:
- If you want to scoop and eat raw, press the dough into a shallow dish and chill it in the fridge for at least half an hour. For cookies, preheat your oven to three fifty, scoop dough onto parchment-lined pans, and bake ten to twelve minutes or until the edges are just barely golden
- Mix In Your Faves:
- After the main dough is combined, gently fold in your mini chocolate chips or any fun extras. Just stir until you've got them spread around evenly
- Bring Dough Together:
- Add the dry stuff into the wet bowl in a couple of rounds, mixing gently with a spatula or spoon. Stop once all the flour disappears
- Blend Wet Stuff:
- In a different bowl, blend the Greek yogurt with your melted butter or coconut oil, both sugars, and vanilla until it looks creamy and smooth with no lumps
- Mix Dry Stuff:
- Mix up your cooled flour (after heat treating) and salt in a medium bowl to spread the seasoning around
- Heat the Flour for Safe Snacking:
- To enjoy the dough safely, preheat your oven to three fifty. Spread your flour in a flat layer and bake five to seven minutes or microwave it (stir every thirty seconds) until a thermometer says one sixty-five degrees. Let it cool before adding it in
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I seriously love sneaking a cold spoonful of this dough straight from the fridge late at night. The chunks of chocolate go extra firm and taste even better cold. Whenever my partner sees I've made it, they just can't help themselves either!
Storing Made Easy
Keep your raw dough fresh by sealing it in an airtight container in the fridge for up to four days—it gets even creamier with time. Freeze little scoops for up to three months, then treat yourself whenever you want
Easy Swaps
If you don't have Greek yogurt, strain standard yogurt overnight to make it thick. Pick butter instead of coconut oil for that old-school taste, or go with plant butter if you can't do dairy. Like extras? A third cup of chopped nuts or dried fruit works great with the chocolate
Fun Ways to Serve
Squish the dough between graham crackers for super simple ice cream sandwiches. Or roll it into little balls and dunk them in melty chocolate for party-ready treats. Try baking the dough into cookies, then crumble some over vanilla yogurt for a quick parfait
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How This Treat Got Here
Edible cookie dough became a big hit in the US because everyone wanted a safe way to snack on that childhood favorite without worry. Greek yogurt updates it for today's kitchens and makes each bite a tiny bit healthier
Frequently Asked Questions About Recipes
- → How does Greek yogurt change the dough texture?
Greek yogurt makes the dough creamy and adds a little tang, leaving it moist and smooth instead of heavy. It's got less fat, too.
- → Can I eat the dough without baking?
Yep! Once you heat up the flour properly, you're safe to munch on this dough raw. Eat it cold or just as it is.
- → What type of chocolate chips work best?
Go with mini chips or chopped-up chocolate—they blend in well and make every bite chocolatey.
- → Can I substitute the coconut oil?
Totally. Swap with melted unsalted butter for a classic taste, or grab any neutral oil you like.
- → Is the dough suitable for vegetarians?
For sure. There's no eggs or gelatin—just Greek yogurt, so vegetarians can have it.
- → How should I store leftovers?
Stick any leftover dough in a sealed container in the fridge for up to five days, or freeze it if you want to keep it longer.