Yogurt Cookie Dough (Printable Recipe)
Tangy, creamy dough loaded with chocolate chips and Greek yogurt—you can snack on it straight or bake if you want.
# Ingredients You'll Need:
→ Mix-Ins
01 -
85 g mini chocolate chips or chunks (skip if you want)
→ Wet Ingredients
02 -
120 g thick Greek yogurt
03 -
60 ml melted coconut oil or butter
04 -
5 ml real vanilla
→ Sugars
05 -
100 g light brown sugar
06 -
50 g white sugar
→ Dry Ingredients
07 -
240 g all-purpose flour (cook first to eat raw safely)
08 -
1.5 g fine salt
# Steps to Follow:
01 -
If keeping it raw, let dough sit in the fridge at least 30 minutes before digging in. For baking, get the oven to 175°C, scoop dough onto a tray with parchment, one tablespoon heap at a time, then bake for around 10–12 minutes till the edges look nice and done. Let them cool a bit before eating.
02 -
Toss in the chocolate chips or chunks last, and gently fold so chocolate ends up mixed throughout.
03 -
Start mixing your dry stuff into the bowl with the wet stuff. Do it gradually. Stir just enough to bring it together. Don’t go crazy or the dough gets tough.
04 -
Now, grab another bowl. Throw in Greek yogurt, brown sugar, white sugar, the oil or butter, plus that vanilla. Whisk everything together until you can't see any lumps.
05 -
Get your cooled heat-safe flour in a bowl with salt and give it a whisk so you don't have any spots of salt hanging out.
06 -
If you're eating it raw, make sure to zap the flour first. Pour flour over a baking tray, stick it in the oven at 175°C for 5–7 minutes, or microwave in 30-second bursts until it hits 74°C. Cool the flour down completely before using.
# Extra Tips:
01 -
Always make the flour safe for eating by cooking it before using in uncooked dough. This cuts down your chances of getting sick.