Greek Yogurt Cookie Dough
A healthier twist on classic cookie dough that incorporates Greek yogurt for added creaminess and nutrition, perfect for satisfying cravings.
Ingredients
Main Ingredients
- 1 cup plain Greek yogurt Opt for full-fat for creaminess.
- 1/2 cup brown sugar Can substitute with coconut sugar.
- 1/4 cup granulated sugar Adjust to taste.
- 2 teaspoons vanilla extract For added flavor.
- 1/2 cup all-purpose flour Can substitute with oats for a gluten-free option.
- 1/2 teaspoon baking soda For leavening.
- 1/4 teaspoon salt To enhance flavor.
- 1 cup chocolate chips or your favorite add-ins Customize with nuts or dried fruits.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the Greek yogurt, brown sugar, granulated sugar, and vanilla extract. Mix until smooth and creamy.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Gently fold in the chocolate chips or any other preferred add-ins.
- Using a tablespoon or cookie scoop, drop dollops of the dough onto the prepared baking sheet, spacing them a couple of inches apart.
Baking
- Bake for 10 to 12 minutes or until the edges are golden brown while the centers remain soft.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
For serving, enjoy warm with a glass of milk or create ice cream sandwiches. Store the raw dough tightly wrapped in the fridge for up to a week or in the freezer for three months. Baked cookies can be stored at room temperature for up to five days. Take care when adding mix-ins to avoid breaking them.