Greek Yogurt Cookie Dough (Printable Version)

Creamy no-bake cookie dough with Greek yogurt, butter, and chocolate chips. Egg-free and ready in under an hour.

# What You'll Need:

→ Dairy & Fats

01 - 1/2 cup unsalted butter, softened to room temperature
02 - 1/4 cup plain full-fat Greek yogurt

→ Sweeteners & Flavor

03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 1 1/4 cups all-purpose flour, heat-treated
07 - 1/4 teaspoon fine sea salt

→ Add-ins

08 - 1/2 cup mini semisweet chocolate chips

# Steps to Follow:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Allow to cool completely before use.
02 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
03 - Reduce mixer speed to low. Add Greek yogurt and vanilla extract, mixing until smooth and fully combined, about 1 minute.
04 - In a separate bowl, whisk together heat-treated flour and sea salt. Gradually add this mixture to the wet ingredients, mixing on low speed just until incorporated. Do not overmix.
05 - Using a spatula, gently fold in mini chocolate chips until evenly distributed throughout the dough.
06 - Cover the bowl with plastic wrap or transfer dough to an airtight container. Refrigerate for at least 30 minutes to firm up.
07 - Scoop tablespoons of cookie dough and serve immediately, or store in the refrigerator for up to 5 days. For longer storage, freeze individual portions in a sealed bag for up to 1 month and thaw in the refrigerator before eating.

# Additional Tips::

01 -
  • It's egg-free and completely safe to eat straight from the bowl, no guilt required.
  • The tanginess of Greek yogurt cuts through the sweetness in a way that makes you reach for just one more spoonful.
  • Ready in under an hour with minimal cleanup—your future self will thank you.
02 -
  • Heat-treating flour is not optional—it's your safety net when eating raw dough, and it takes literally 5 minutes and changes nothing about how the flour tastes or behaves.
  • Greek yogurt is thicker than regular yogurt; if you accidentally grab a runny kind, your dough will be too soft and won't scoop properly.
03 -
  • Softened butter is non-negotiable—if it's too cold, you'll spend forever mixing and incorporate less air, making the dough dense and gritty instead of creamy.
  • Chill for at least 30 minutes before scooping; cold dough holds together and tastes infinitely better than dough eaten warm.
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